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Vegetarian recipes

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Does anyone have good vegetarian recipes that you have tried and loved? 

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Posted (edited)

Poutine .... it's a French vegetable!

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Edited by reciprocity
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Love Poutine!

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I love poutine! 

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Cauliflower Twofer Soup (vegan)

 

1 head of cauliflower, chopped

2 large carrots, peeled and chopped

2 large spuds, peeled and chopped

2 large granny smith apples, peeled and chopped

2 large onions, peeled and chopped

2 cloved of garlic peeled and crushed (or 2 teaspoons of the stuff outta the jar)

1 cup roasted cashews

curry powder (ie clive of india) to taste (I just get to do a big pinch with the sooky kid but if its me I go heavy)

  **The original recipe had tarragon to taste here but the kid can't stand it so I switched up to curry powder which I can get away with.

tbl spn olive oil

salt and pepper to taste (usually with salt, if a use a salted stock I don't add any at cooking time but might add some when its served)

1 litre of vegetable stock, or similar... or enough to cover everything.

 

Step 1 - heat oil in bottom of large soup saucepan, add onion and clarify, add garlic and toss for about 1 min, add curry powder and cook off for another minute.

Step 2 - add all other veggies, stock and cashews and bring to boil, reduce to simmer, and cook until all veggies are soft.. carrots should disolve if pushed against the side of the pot... top up water if you need to make sure covered.

Step 3 - With a hand blender (barmix) mix until all ingredients are pureed... this should look like a creamy yellow colour...and the nuts will make it seem as if there is milk in there.

 

serve with hot crusty rolls or cut french stick.

 

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Vegan Nachos - High Iron Boost

 

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So I have been having this lately because my iron levels are barely registering and I can't have iron meds because they all interact with other meds I am on.... so luckily I don't mind red meat but I love me veg too.....

 

Ingredients:

Sweet potato chips

1-1.5kg sweet potato, sliced thinly (use a mandolin if available, I use the long flat blade section on my greater)

1-1.5 tbsp sweet paprika

1-1.5 tbsp ground cumin

2 tbsp olive oil

Black beans Chilli mix

2 x 400g tins cooked black beans, rinsed and drained (You can use kidney beans but black beans are higher in iron)

1 red capsicum, seeded and chopped into 1cm cubes (I think in the USA capsicum is called Bell Peppers)

1 x 400g tin chopped tomatoes

1 onion, chopped

1-2 garlic cloves, finely chopped (I use 2 decent teaspoons of the crushed stuff out of the jar)

3 tbsp olive oil

1-2 tbsp cumin (to your liking)

1-2 tbsp of sweet paprika (to your liking)

Sprinkle of chilli powder to taste

Guacamole

1/2 small red onion, finely chopped

1/2 bunch coriander leaves, finely chopped (I tihnk in the USA coriander is called Cilantro... I know lots of people don't like this because they are genetically adverse to it... so just substitute baby spinach leaves or kale)

sea salt ( I still need to watch iodine levels so the pink Himalayan rock salt has the least iodine so I use that), freshly ground pepper ... to taste

2 ripe avocados

juice of 1 lime

1 punnet cherry tomatoes, halved

 

Method:

Preheat oven to 200C°. Line 2 or more large baking trays with greaseproof paper. Place sliced sweet potato in a large bowl, toss with olive oil to coat. Add paprika and cumin, toss to coat. This is best done in 2 lots to allow for more even coating. Arrange potato pieces flat over the tray, then cook in oven for 40-60 minutes, turning halfway through (note: the chips do not crisp up entirely like a corn chip).

 

Meanwhile, heat a frypan on medium heat, add 1 tablespoon olive oil, onion and garlic and sauté for a few minutes. Add capsicum, cook for a few minutes until soft. Add spices, stir to combine for one minute. Add a little of the chopped tomatoes, stir, then add remaining chopped tomatoes and combine. Add beans, combine and simmer, with lid on, for 30 minutes. Optional: mash the beans with a fork if you prefer a more ‘refried beans’ texture.

 

To make the guacamole: Place chopped onion and coriander leaves in a large mortar with a generous amount of sea salt. Grind with a pestle for a few minutes until you have a rough paste. Peel, stone and halve the avocados and add to the mortar, pounding until they start to mash. Add lime juice and a good grind of pepper, fold through. Add cherry tomatoes and fold through gently. This may seem to make a large quantity, but I happily eat some of the guacamole. Leftover guacamole can be used the following day.

 

To serve:

Place sweet potato pieces on individual plates, topped with bean mix, then guacamole. Sprinkle coriander leaves over the top and add jalapeños if desired. If you want you can add sour cream and cheese but the calcium will affect your iron absorption and you wont get as much from the meal.

 

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