Check out Ella, deliciously Ella in fact.
[url= http://deliciouslyella.com/ ]Ella ella ella hey hey hey[/url]
She's a food blogger who totally changed the way she eats and blogs about it and writes recipe books and that.
Her food is vegetarian(I think entirely) and totally lush, and it doesn't hurt that she's fairly easy on the eye too..
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I've just skim read 3 blogs on [i]deliciously ella[/i], andI'm SO excited that she'll be the 2nd against the wall when the revolution comes - after Murkel Gurv.
[i]cheese is veggie isn't it, it's just not vegan[/i]
Traditionally cheese is made from Rennet. Many cheeses still use rennet. For example, Parmesan always uses rennet, Ricotta always uses a plant based equivalent. Other cheeses can be either.
@spooky vast majority of cheese does NOT use rennet. Parseman is indeed one of the few that does
doesn't hurt that she's fairly easy on the eye too..
andI'm SO excited that she'll be the 2nd against the wal
Are you talking at cross porpoises 😉
I find that good recipes for vegetarians involve a fair amount of marinading. They can be a bit tough and stringy otherwise.
Tiny little roast spuds, Maris Piper, cut into 2.54mm chunks, parboiled until they're nearly falling apart, then slow roast in walnut oil at 150C for an hour and a half or until golden brown
Meanwhile...
Boil up some Puy lentils.
Slice up three peppers, red, yellow and green and fry with onions and garlic. Add the Puy lentils, a tin of tommies, or fresh, and two teaspoons of Pimenton, or other sweet smokey Paprika, and oregano to taste. When reduced to texture of porridge, remove heat, add chickpeas and allow to stand for ten mins.
Serve in bowls with roast spuds on top and sprinkled with roughly chopped Coriander.
The veg should be ready and waiting for the spuds, not the spuds waiting for the veg.
You could add some slices of Chorizo if you're hungry...
Egg, beans and chips, served with a couple slices of buttered bread. Add a couple sausages (meat or vegi to suit) if feeling generous.
Carrot - you can slice it, grate or chop it...
Butternut squash & feta covered with pancakes then covered with a tomato sauce and baked.
Easy and very tasty.
I think this passes the not a gazzilion herbs - only 2! Courtesy of Nigel Slater. We've been loving this for years:
Warm lentil and feta salad
Serves 2
small dark green lentils - 150g
medium-sized red onions - 2
thyme - 6 bushy sprigs
olive oil
feta cheese - 400g
mint - about 25 leaves
warm Middle Eastern bread, to serve
Set the oven at 200°C/gas 6. Rinse the lentils under running water and bring them to the boil in deep water. Turn down to a rolling boil and let them cook for 25-30 minutes until tender but nutty. Peel the onions and slice them thinly. Break the slices into rings and put them into a mixing bowl with the leaves from the thyme sprigs and 2 tablespoons of olive oil. Toss and season with black pepper.
Put a piece of kitchen foil or greaseproof paper on a baking sheet or ovenproof dish and scatter half the seasoned onion rings on it. Lay the blocks of feta on top and scatter over the remaining onion. Scrunch the foil loosely over the top to seal, then bake for 20-25 minutes, by which time the onions should have softened.
Drain the lentils, chop the mint leaves and mix them with 2 tablespoons of olive oil. Toss the drained lentils in with the oil and mint then grind over both black pepper and a little salt. Divide them between two warm plates then lay a piece of feta and some of the onions on top. The hot, soft cheese may crumble, but no matter.
I think this passes the not a gazzilion herbs - only 2! Courtesy of Nigel Slater. We've been loving this for years:
I make something similar but with quinoa as well. From here: http://www.bbcgoodfood.com/recipes/11199/quinoa-lentil-and-feta-salad
Thanks MOgrim - I'll give that a try. Been wanting to attempt doing my own quinoa dish but haven't found the right one!
Sid
Sidney/mogrim - thanks for those recipes, will definately put that on the table as its pretty easy and can be done in advance.
Not really pertinent to the OP but it's current so I'll post this here.
http://minimalistbaker.com/easy-grillable-veggie-burgers/
Just made these burgers for tea tonight (only using kidney beans instead of black beans). There's a good amount of work but they're mega, really really tasty. (Junky, you need to try these!)
I just wanted to report back on Cougar's burger recipe above, it's great. We make quite a few variants of veggie burgers and that one is going to be in frequent rotation.
Cool. Which beans did you use?
We used black beans, I really like them and they seem to have them always on offer in our local morrisons.