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We're trying to cut down our meat consumption a little - evidence seems to suggest eating meat for pretty much 14 meals a week may not be best for baby Robbins an stuff.
Last night I made a take on a Kashmir butter chicken, but with red lentils and yellow split peas in lieu of chicken. If anything I think the omission of chicken actually made the recipe better. The slow cooked pulses seemed to enhance the creamyness and bring out more of the flavour of the spices. Plus 9 portions cost <£2.
So, whats' your favourite hearty winter vegetarian meal / recipe for us to try? Bonus points available for being able to stick in slow cooker in the morning to simmer away all day and preferably recipe conducive to left overs being lunchable the following day.
ta
I like this veggie chilli
https://www.jamieoliver.com/recipes/vegetables-recipes/veggie-chilli/
https://www.bbcgoodfood.com/recipes/vegan-chilli
This is one of my favs:
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👍
Use this recipe, but don't use yam as that's like eating bits of wood. Use sweet potato instead.
Am making one later today. With pics to help. Will blow your taste bud’s little minds I promise. Check back.
PS make the Kashmiri curry sauce-ey, then add pre-roasted cauli florets and diced spuds. Make the sauce first then add the roast taters and cauli for the last 10 mins.
Roast the veg in oil, garlic and some caraway seeds
Margherita pizza with rocket, parmesan and chilli oil
One pot macaroni cheese
Various pasta bakes
Vegetable enchiladas
Falafels, hummus and pitta
The list is endless, being vegetarian these days must be so much easier than it ever was.
Kashmir butter chicken, but with red lentils and yellow split peas in lieu of chicken.
Got a recipe for this? Sounds good
Plus 9 portions cost <£2.
Recipe please!
Yes....recipe for the lentil butter non-chicken please!
"Got a recipe for this? Sounds good"
stick the following in a slow cooker;
2 onions
2 garlic cloves
4cm root ginger
1 chilli
glug of oil
2 tablespoons of butter
1 teaspoon cumin seeds, crushed
1 teaspoon fennel seeds, crushed
4 cardamon pods, crushed
1 tea spoon paprika
1 teaspoon tumeric
1/4 teaspoon cinnamon
stock cube (I used chicken as that what I had, I appreciate not 100% vegetarian)
a decent shoogle of yellow split peas
a decent shoogle of red lentils
enough hot water to cover + some to account for absorption of dried pulses
then slow cook for 6ish hours. Towards the end add in a few balls of frozen spinach and a handful of coriander. Serve with Rice and nan
Bloody delicious!
Veggie fajitas, get your tasty tortilla wraps that cost ~80p for 8-pack from Lidl, rather than the bland and almost twice the price Sainsbury's ones!
Bean Pasta Sauce.
Makes 2-3 x 4 person portions.
1 x big spud
1 x big leek
2 x big carrots
1 x carton of Passata
1 x 440g tin Borlotti Beans
1 x pint of veg stock
Mixed dried green herbs to taste. Basil, Sage, Thyme, Oregano etc
Some oil
Dice the veg and sweat it off in a pan with the oil and herbs. Don’t let it scorch, so keep the lid on.
When it has softened add the passata, beans and stock then simmer for about 45 minutes
Let it cool
Divide into 2 or 3 portions and freeze (this breaks down the potato and carrots further)
Serve as a thick pasta sauce with a topping of cheese, rocket/spinach, chilli sauce etc.
The Hugh F-W book "Much More Veg" is really good. We frequently use it (although sometimes we do add prawns or fish but he's not watching so it's okay)
You must try Sauteed Mushrooms with Soy Butter Sauce.
Don't bother with exotic mushrooms just use Chestnut ones not cut too small and do use a lot of heat.
I thought I was going to incinerate the mushrooms first time I made it but it all just works.
Chuck in the garlic right at the end for about 30 seconds then a glug of Soy and the butter.
I thought it was brilliant but be aware that the soy reduces so no need for added seasoning.
https://www.japanesecooking101.com/sauteed-mushrooms/
Veggie fajitas, get your tasty tortilla wraps that cost ~80p for 8-pack from Lidl, rather than the bland and almost twice the price Sainsbury’s ones!
Home-made fajitas (serves two):
Fry off a large onion and a couple of peppers with a lug of oil and a pinch of salt until the onion is softened, add not-chicken (Quorn chunks or whatever) for a few minutes, then add a spice mix of:
1 tablespoon cornflour
2 teaspoons mild chilli powder
1+1/2 teaspoon smoked paprika
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (add more or less to taste)
1/4 teaspoon cumin
1/4 teaspoon coriander leaf
Fry for a minute longer, add 200ml of stock and 1tbsp of tomato purée. Simmer until thickened.
[strong]Cougar[/strong] wrote:
Veggie fajitas, get your tasty tortilla wraps that cost ~80p for 8-pack from Lidl, rather than the bland and almost twice the price Sainsbury’s ones!
Home-made fajitas:
Fry off a large onion and a couple of peppers with a lug of oil and a pinch of salt until the onion is softened, add not-chicken (Quorn chunks or whatever) for a couple of minutes, then add a spice mix of:
1 tablespoon cornflour
2 teaspoons mild chilli powder
1+1/2 teaspoon smoked paprika
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (add more or less to taste)
1/4 teaspoon cumin
1/4 teaspoon coriander leaf
Fry for a minute longer, add 200ml of stock and 1tbsp of tomato purée. Simmer until thickened.
Nice, thanks - I made vegi fajitas using a tin of Taco beans back in the summer but using one of the supermarket spice mixes. I'll try again using your spice mix next time
Cool, let me know what you think. (-:
Does soup tickle your fancy? I haven't posted my world-famous Thai Chickenless Noodle Soup in a while.
watching this with interest ... Ta
Vivera Veggie Kebab, served with salad, pita bread and your preference of chilli and garlic etc is total winner. my wife are both veggie but we have got several meat eaters totally hooked (including my incredible sceptical dad) . so tasty!
heck super green sausages are also fantastic as a superb meat free option in any sausage scenario! (ooh matron!)
I tend to cook up a batch of this on Sunday, stick it in Tupperware tubs and have it for lunch during the week. It's dead easy and you can go mad on fancier, bronze dye pasta as the two main components are peanuts: Tinned tomatoes and aubergine.
It's stupidly cheap - about a pound a serving - and if we're doing a food thing at work, it's the dish everyone asks me to bring. Which either says bad things about the rest of my cooking, or good things about how it smells and tastes.
https://www.wearesovegan.com/one-pot-spicy-arrabiata-pasta/
I can't wait to try the recipes above. We're also cutting back on meat, and curry in particular is a great all.
[strong]Cougar[/strong] wrote:
Does soup tickle your fancy? I haven’t posted my world-famous Thai Chickenless Noodle Soup in a while.
Thai soup sounds great!
Thanks all, got some great suggestions to start working though.
Thai soup sounds great!
Thai Chickenless Noodle Soup
(Serves two hungry people)
Ingredients
75g creamed coconut [the solid block stuff]
1L veggie stock (5x green OXO cubes or equivalent)
1 tbsp vegetable oil
2 cloves garlic, chopped
175g Quorn roast chicken strips [hard to find now, chunks are OK or slice some fillets]
1 tsp turmeric
½ tsp hot chilli powder
30ml (1 tbsp rounded) crunchy peanut butter
Juice of half a lemon (add other half to taste, don't use bottled)
60g fine egg noodles, broken into ~6cm lengths
1 tsp dried / 1 tbsp fresh coriander leaf
Handful of spring onions, chopped
Black pepper
Garnish
1 tbsp Desiccated coconut
1 tsp Dried chilli flakes
Method
Dissolve the creamed coconut and peanut butter into the hot stock. Thoroughly mix so that there's no clumps. Be patient, this can take a while.
Meanwhile, fry the chopped garlic in the oil for a couple of minutes, in a large soup pan on a medium heat. When the garlic starts to brown, add the Quorn strips, turmeric and chilli powder. Fry for five minutes, stirring constantly to prevent the Quorn from sticking.
Add the stock / coconut mix to the pan with the lemon juice. Simmer partially covered for 15 minutes, stirring occasionally.
Add the coriander, spring onions, noodles and a few twists of black pepper, then allow to simmer for another five minutes (until the noodles are cooked).
Whilst the soup is finishing cooking, make the garnish. Fry desiccated coconut together with the chilli flakes in a dry frying pan, stirring constantly until the coconut turns brown but not burned.
Decant the soup into bowls, and sprinkle with a little of the garnish. Serve with the rest of the garnish separate to allow seasoning to taste; chilli flakes are hot.
The above ^^ is one of my favourite things. I once batch cooked it for like 18 people and they absolutely demolished it. Serve with tortilla chips.
From the recent vegan thread;
Not vegan, but often eat dishes which happen to be vegan (because good food is good food), favourites include;
– https://ottolenghi.co.uk/recipes/black-pepper-tofu-a
– https://www.theguardian.com/food/2019/jul/06/meera-sodha-thai-tomato-salad-peanut-crumbs-vegan-recipe
(if you’re not vegan this one is improved with the addition of fish sauce to the dressing)
– https://www.theguardian.com/food/2018/dec/01/meera-sodhas-recipe-for-vegan-yaki-udon-noodles
Maybe easiest just to say “check out Meera Sodha recipes”!
Broccoli and cauliflower gratin.
Yum Yum Yum!
simondbarnes
Subscriber
This is bloody lovely…
> https://www.rivercottage.net/recipes/porotos-granados
It really is.
Also, I think it's Otto Lenghi does a Sicilian Cauliflower pasta. It's really very good as well.
As promised
Brindian-style Curry Base (enough for approx 10-12 dishes)
This recipe was a happy accident. One night I made a root vegetable soup/stew and had leftovers. Next day I took the leftovers and added garlic, tomatoes, coconut milk and a few select spices then blended and recooked. It turned out great and surprisingly tandoori takeaway-tasting, yet is very low in calories as there is no ghee. The recipe is fairly easy to cook and is presented in two parts. Please let me know in the thread if you improve it. I tried to keep it easy. It’s quite a lazy dish to cook but a fair bit of chopping and peeling. Ok...
Part 1 - Root vegetable soup.
Ingredients:
2 medium brown onions
1 medium potato
1 parsnip
3 carrots
1 white turnip
1/2 swede
2 cups chopped cabbage (white or savoy)
2 sticks of celery
4 cloves of garlic
1 large leek (or 2 small)
1/2 teaspoon mixed herbs
2 vegetable stock cubes
4 teaspoons onion gravy granules
1 or 2 tablespoons of vegetable oil
About a litre of water or enough to easily cover vegetables
Salt and pepper to season
Method
1. Peel, clean and chop all veg. I first smash the garlic on chopping board with flat side of knife for easier peeling and chopping.
2. Heat oil in large (4 litre) saucepan or the biggest you have.
3. Turn to low/med heat and add onions, carrots, stirring.
4. Once softened add the rest of the veg and stir
5. Add stock cubes, mixed herbs and water. I use warm or boiled water
6. Season with salt and pepper, cover and cook on medium for 45 mins.
7. Remove from heat and leave to sit.
Part 2- To transform into curry base
Ingredients:
1 large brown onion, roughly chopped
10 small or 5 large fresh tomatoes halved
5 big cloves of garlic or one bulb, peeled and crushed
2 cups water
1 heaped tbsp tomato paste
*1 dessert spoon red chilli paste or flakes
4 level tsp ground ginger or chopped fresh ginger
2 level tsp ground cumin
1 level tsp ground coriander
2 level tsp ground turmeric
1 level dessert spoon tandoori masala spice blend (or garam masala)
2 dessert spoons sugar ( I used brown)
1/2 can of coconut milk or cream
Salt to taste. Add a 1/2 teaspoon
2 tablespoon vegetable oil
*just a teaspoon of chilli if you don’t want too much heat. Or no chilli at all is still tasty.
Method:
1. Heat oil medium saucepan then turn to low/medium
2. Add onions and stir occasionally for 10 mins on low heat until softened/transparent. Don’t let them brown
3. Turn heat to minimum and continue to soften until caramelising and golden.
4. Stir in all spice and cook for 30 seconds then remove from heat
5. Now add these onions and all other curry base ingredients into the vegetable soup. Stir well.
6. Blend it all with hand blender until very smooth adding the 2 cups of water as needed. If you only have a jug blender then do in small batches.
7. Bring gently to boil then turn to low heat, cover and simmer/cook for at least an hour, preferably 1.5 hrs, stirring occasionally and checking none is burning at the bottom.
8. Remove from heat. Taste when cooled a little. Add and stir more sugar and/or salt to adjust if too bitter, or needs unifying.
Now simply portion it out and use/reheat this sauce for variations of British-style curry dishes. Simply add a punnet of mushrooms, or roast some cauli florets and potatoes with added caraway seeds and then stir in. Or roast onions, bell peppers and tomatoes ad some tamarind paste rogan josh style, or boiled egg, or spinach, paneer, puy lentils, chick peas, prepared soy mince, Quorn, tofu-‘chicken’, Oatly cream, etc etc
Add extra spices , heat, coconut etc as you wish. Freezes for three months in small portions. Keeps in fridge for 3 or 4 days at least.
As a base on it’s own it goes really well with simple flatbread/roti. Easy to make dough flour, water, a little olive oil, salt. Roll flat on floured surface and cook both sides in hot dry pan until browning.
I used the base below with fresh whole button mushrooms simmered in it for 15 - 20 mins. Served with plain basmati rice and fresh coriander. Sliced avocado.
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I'm going to make your lentil curry this afternoon Scruff, with red lentils and chickpeas. Do you cook on high or low for 6 hours please?
Myti - I use high to bring to the boil then drop down to low usually.
No real reason other than habit so may not be necessary...
^ will try this thanks, although not sure I can get much more than some fresh coriander leaves for <£2. Is the cost based on assumption that we already have most of the ingredients?
Also, what’s a ‘shoogle’? ta 👍🏼
[strong]Malvern Rider[/strong] wrote:
^ will try this thanks, although not sure I can get much more than some fresh coriander leaves for <£2. Is the cost based on assumption that we already have most of the ingredients?
Also, what’s a ‘shoogle’? ta 👍🏼
If you have to buy all the jars of spices to use a teaspoonful then yes, it will cost more than £2. Much like I'm not factoring in the cost of buying a house & kitchen into the cost of the meal.
If however you buy your bags of spices in bulk of a few 100g's at a time (tip - amazon or your local asian supermarket), then a teaspoon here and there of spices works out in the pence per meal.
A shoogle is a technical measurement somewhere between "not enough" and "oops"
Also frozen "fresh" corriander for the win.
Also, what’s a ‘shoogle’? ta 👍🏼
You grab a handful of lentils whilst wiggling your hips.
A shoogle is a technical measurement somewhere between “not enough” and “oops”
In that case I’ll instead go with ‘2 x smartarses of...’ 😉
I'm liking some of these recipes, good winter food too.
Margherita pizza with rocket, parmesan and chilli oil
Just a heads up, Parmesan contains calf rennet so it isn't vegetarian.
Well that was scrummy. I followed the recipe pretty bang on apart from adding in a large carrot and swapping the peas for chickpeas. Also fried the onions and spice mix first and served with homemade chapattis. Very full now as we ate it all between two!
Anyone got a good veggie recipe using seeds?
We've got loads in the cupboard and they only get thrown into pseudo-healthy flapjacks (the disappointing kind)
^ I often use 50:50 mixed seeds* (along with either a grain, veg mince or dark green lentils) to make mince for chilli, bolognese/ragu sauce, shepherds pie etc.
Usually soak the seeds overnight in stock and then add to the recipe. Bigger seeds worth blending first.
Here’s a simple shepherds pie with sunflower seeds
https://www.exceedinglyvegan.com/vegan-recipes/mains/vegan-cottage-pie-sunflower-seed-mince
And a chilli recipe. This looks good to me, I cook lots of different chilli non carnes and it checks out
https://nourishingamy.com/2018/10/11/sunflower-mince-and-kidney-bean-chilli/
* Not sesame, mustard or poppy seeds for obvious reasons
I always throw toasted seeds onto a hearty salad such as halumi and roasted veg
It's old skool but lovely and creamy and crunchy and tomatoey, and easy.
https://cranks.co.uk/recipes/creamy-leek-croustade/
You can do a sunflower seed risotto.
Spelt also works well for this.
Last night I cooked a southern Indian mixed vege curry based on that in Anjum Ansnd’s Indian Food made easy book.
This vegan tagine is a really good winter warmer. Dead easy to make and proper tasty.
Delicious Magazine Vegetable Tagine
The Bosh Easy Peasy pasta is our go to currently. The recipe calls for an hour in the oven but I'm sure it'd work in a slow cooker.
How about a 'winter warmer' stew?
1 large / 2 small onions
Carrot
Parsnip
1/2 swede
Couple of spuds
Half a bag of Quorn steak strips
1.5L of veg stock
Lug of oil
Bay leaf
1tsp thyme
1tsp rosemary
Pinch white pepper
2tsp Marmite
1tbsp tomato purée
1tsp onion granules
1tsp garlic granules
3tsp gravy granules (Bisto Best onion gravy)
Peel all the veg. Slice the onions and fry in the oil until starting to soften. Dice swede, carrot, parsnip in ~1cm cubes and add to the onions. Fry for a few minutes more.
Add the stock, potatoes cut into ~2cm cubes, and all the herbs etc. Simmer until the veggies soften, then add the Quorn. Give it another 15 minutes, by which time the potatoes should just be starting to break down and thicken the stew.
Exact quantities of veg isn't critical. Goes well with dumplings (veg suet, flour and whatever herbs you want to add).
This also works in a slow cooker, fry the onions first as above for best results and use less stock.
Made scruffs lentil curry last night. Highly recommend it, delicious, filing, easy, cheap and healthy (I assume?).
I have learnt that lentils give me wind though, and when they spend 10 hours in a slow cooker getting curried it has quite the effect. The cat was riding the duvet like a magic carpet last night.
Talking of winter food, just had a bash at this
I’d rate it pretty well. Maybe a little less red chilli powder than stated (unless you like to belch flames from your arse) I used only a tablespoon and a half. A few teaspoons of cocoa powder or squares of dark chocolate wouldn’t go amiss either. If you do cocoa, add a spoon of sugar. Season to taste this is a low salt recipe with no oil so also a boon for weight loss.
For the refried beans component I sourced a bag of Gran Luchito for £1.50 local supermarket. Am sure canned ie El Paso etc will work equally they’re mainly for protein and thickening. I went with the buckwheat grains for the mince component. Anyhoo...
Yum.
Thanks Cougar, just polished off some Fajitas, bloody lovely!
I'm going to give MR's curry a go at the weekend, having added his frankly wonderful bean casserole to my regular recipes I've learned that I need to fast beforehand to make space. I'll report back...
^ nick glad you enjoyed thanks for the feedback 😀
Ate the last of the curry sauce yesterday, cooked it up with roasted potatoes and roasted cauliflower florets for nice chunky textures. Added a bit more coconut cream. It’s a very strong curry so reduce masala powder/garlic to taste if first attempt is pungent for taste. Best served with rice.
If you’re up for the challenge this is a beautiful rice recipe. Best I’ve tried:
https://www.vegrecipesofindia.com/biryani-rice/
Thanks Cougar, just polished off some Fajitas, bloody lovely!
Eeeexcellent. Cheers for letting me know.
Anything that doesn’t have tofu in it
Vege lasagne.
Roasted spuds, pumpkin and parsnips plus a decent salad.
Pumpkin soup.
Mushroom, dried Tommies with Mascarpone. (Pasta)
Walnut zucchini risotto.
Pumpkin risotto.
Schwäbisch Käse Spatzen with salad. Look this up. Dead easy and yummy AF.
Porcini tortellini.
Falafel.
Indian curry (most curry dishes are vege).
Arrabbiata.
Chestnut mush.
Pesto.
The other half is a dedicated vegetarian.... Much to my benefit.
Bookmarked having recently began trialling vegetarianism.
Schwäbisch Käse Spatzen
That's easy for you to say.
Pumpkin soup.
This is really good:
https://realfood.tesco.com/recipes/nanas-magic-soup.html
I use regular milk as coconut milk just dominates the flavour and I'm not a fan of coconut soup.
OH makes the Hairy Bikers' veggie bolognese recipe-
https://www.copymethat.com/r/o4O2fM2/mushroom-and-lentil-ragu-hairy-bikers/
which also works for mince & dumplings and in a pie if you miss that sort of stuff. I prefer it to Quorn and soy mince.
I’m not a Jamie Oliver fan, but just made his Aubergine Kuzi (as made for Joanna Lumley on the Friday Night Feast series) and it’s bloody gorgeous. I substituted soya yoghurt to make it vegan.
I have a curry baby, and enough left over to feed myself for the rest of the week. Very very nice, even I did spend most of the afternoon making it.
Parp....
^ just seen this, thanks for the feedback nickc! Yes it’s time-comsuming process...am hoping to simplify/improve it next try.
Off the back of the other thread looking for some more interesting recipes. Currently adding extra garlic and chopped nuts to this
Great base for a roast dinner and already pleased a meatloaf lover with it, begging for seconds. For me it just needs a little more oomph in the flavours and texture so I think the augmentations could do the trick.
More here, I tend to like their comforting hearty approach! (See also the best damn chilli upthread)
Thread resurrection. Yes I'm on a vegetarian resolution for 2021, wanted to for ages but the excuse of living with carnivores can no longer stop me. Great recipes above - any ideas for sangwiches / lunches? Other than cheese...
^
Not big on lunches working from home, so I don’t tend to scoff anything other than a small bowl of soup (usually homemade lentil/veg) and some nice bread. Sometimes canned cream of tomato soup. Sometimes homemade (another variant) soup/stew.
For ‘on the run’ scran I have been known to take a Mozzers vegan cornish pastie or some couscous salad bowl, veg sticks and hummus. More often a couple of decent veg samosas go down best. Delicious cold.
Sandwiches don’t travel so well, I find. A snap-top or screw-top container with either soup or a hearty salad bowl* seems to do much better.
Also trying to cut out cheese so if making a sarnie it would be salad and a thick spread of hummus (hummus can be cheaper, better and easy to make at home) with plenty of leaves, sliced toms and fresh onion.
*Was raised to believe that ‘salad’ was a webbs lettuce leaf and a slice of tomato and cucumber, maybe a boiled egg, stick of celery. Couldn’t see the excitement and nine was encouraged. Then in the 90’s I by chance went to the hippyish café (Quarry Café) in Machynlleth and had a ‘salad bowl’. It was transformative. Diced beets, tater salad, pine nuts, some big round grains, walnut, onion, garlic, dark juicy leaves, etc etc. Went again the next day and it was a whole different selection! Totally satisfying and unlike anything I’d eaten before. Looking online it seems that ‘hip’ term of late for those big old wholefood salad bowls is ‘buddha bowl’ 🙄
Anyway. The sky’s the limit on that. Could see how it might be slightly defeating to make one just for one person though, ie if co-habiting meatatarians have broken taste buds and/or are specifically militant against veg/variety
Hummus and salad sandwiches have been a staple for WFH last year.
Lunches are usually leftovers so stuff like stir fry, chilli, 'shepherds' pie, roasted veggies, pretty much anything!
Heck veg sausages are a particular favourite either in a sandwich or mixed into couscous with salad, herbs or dressing.
Anything goes just make sure you have good leakproof pots!
Heck veg sausages are a particular favourite either in a sandwich or mixed into couscous with salad, herbs or dressing.
Off the back of some thread or other I recently tried a 10 pack the Heck meat-free magic ones. £2 a pack seemed a really good price compared to many others. I thought they cooked up well, were plump, had a very much like a British pork sausage if a little bland. Solved that with a little homemade English Breakfast Sausage seasoning that I keep in a jar . The vegan sausage saviour! They made a top sarnie on their own, or with egg and HP sauce. Or whatever. Good find, thnks STW.
It’s a bit long winded but I usually make up a big batch of this mushroom ragu and fridge or freeze it in portions (only two of us in our house). As good if not better than any beef ragu (and no, I’m not vegetarian).
Ah the Heck vegan Breakfast or Beet goes on are our go to. For 'pork replacement' the Cauldron ones are pretty darn good
Dishoom Black Dahl and the Broccoli Salad
Have a flick through the Guardian as well, Rachel Roddy has excellent Italian dishes and I've not had a duff one that's vegetarian.
Sonia Sodha as well in the Guardian has great dishes Vegan well worth a look.
Just look for flavours styles that interest you. It's obviously a lot more fun in the summer as there's amazing fresh in season stuff available that needs very little work to make it super exciting!
Thanks Scruff9252, just made some lentil curry as per your older post. Had to use a tin of chick peas no split peas due to none available in the shops here but it was good. Only had about 2 1/2 hours simmering, not the proscribed 6 as I only went shopping at lunchtime but still made a great meal.
Good food inspiration all through this thread. Thanks all.
As lap13 said, "leftovers" is good for lunch but I'd perhaps have used a slightly more appetising word!
Rather, small-batch cook. Stuff that takes a bit of work like your curry there, back when I lived on my own if I was making something like that I'd do enough for four meals rather than one. One portion on the table, two in the freezer for Ron, the fourth in the fridge for tomorrow's lunch. Do that for a week and you've got a fortnight's selection of ready meals.
I’m not vegetarian or vegan but the misses is vegetarian so tend to make lots of vegetarian food with a bit of meat on the size. Did this tonight (well roughly as I always play around with what goes in to suit flavours).
https://www.lazycatkitchen.com/roasted-brussel-sprout-pasta/
We do it with roasted vine tomatoes with truffle oil (10 mins) and some bacon for me and fake bacon for the misses ( the salty the better to contrast the bitterness of the sprouts).
Great recipes above – any ideas for sangwiches / lunches?
Have you got a microwave available? If you do anything slightly more liquid (curries, chillies, etc) make an excellent reheated lunch, just make sure you've got a decent selection of tupperware. Accompany them with naan or similar.
Don't worry Cougar we're well up on the left overs thing. Two of us fed last night, a whole box (the standard unit of freezing in this house) is in the freezer for later and a smaller portion of leftover curry and rice each just had for lunch with some instant naan bread warmed under the grill. Nice change from cheese and pickle sarnies.
Tonight we are feeling especially lazy with the extra faff of home school so a box of Bol from a 5 box batch has come out of the freezer to add to pasta. Variety and low faff cooking half the week is a winner.
Just shared a tofu stir fry with daughter#1 - crisped up some diced tofu in batches, then cooked some veg (carrot+pepper), then cooked some aromatics for a minute (ginger, spring onions, chilli), added the sauce (soy sauce+vinegar+honey) to the aromatics, cooked for another minute, then chucked the veg+tofu back in to mix it all up. Served with egg noodles. And very nice it was too!
Cougar
"As lap13 said, “leftovers” is good for lunch but I’d perhaps have used a slightly more appetising word!"
Well yes, I did mean purposely cook extra, not use scrapings from mine and the husband's plates and the dog bowl... 🙄 😁
🤣
I know this, it was just kinda "what's for lunch? Oh, 'leftovers,' om nom nom!"