Pickled Red Cabbage with Cauliflower

From The Gourmet Vegan - Heather Lamont

• 1 cauliflower
• 1/2 red or white cabbage
• 3 Tblsp salt
• 1/2 pt / 500ml cold water
• 1/2 pt / 500ml white vinegar
• 1 dried chilli pepper pod

1. Wash cauliflower and separate into florets.
2. Cut cabbage in thick slices in one direction and then in thick slices in the other direction. Leave it in chunks.
3. Pack into a large glass jar, alternate layers of cauliflower and cabbage chunks.
4. Mix salt, water and vinegar.
5. Pour the liquid over the vegetables and bury chilli pod in the jar.
6. Close the lid tightly and store in a warm place for 10 days.

I usually do it the other way round - 1 red cabbage and half a cauliflower. If you leave it in the jar for too long after the 10 days the cabbage goes really soft and isn't too nice. So eat it within a couple of months - mine gets opened as soon as it's ready. A whole cabbage makes plenty though - about 2 litres

Hungarian Goulash with Tempeh

Stolen from - Fresh from the Vegetarian Slow Cooker - p 86

• 2 tbsp olive oil
• 500g tempeh, cut into bits
• 1 onion
• 2 cups sauerkraut (*sigh* cups - I put it in a measuring jug and did 600ml & forgot to weigh it for this)
• 400g chopped toms - it says drained but I didn't
• 1 tbsp paprika
• 100ml white wine
• 1 tsp cumin seeds (or "caraway seeds" apparently)
• 2 tbsp tomato puree
• 500ml stock
• 150ml tofu sour cream (not that I used it)

1. Fry the tempeh to brown it
2. Cook the onions (it says fry but I boiled them and used the water in the stock)
3. Put everything but the sour cream into the slow cooker
4. Cook on low for 6 hours
5. Before serving, mix up the cream with 150ml of the juice and pour over the top
6. Serve with noodles, says wide but I've only got stringy that are two years old - life on the edge.

I had it with spring greens, was amazing.

Fresh from the Vegetarian Slow Cooker

Fresh from the Vegetarian Slow Cooker : 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are, Robin Robertson

Bit long but this a cross reference of cooker size and time taken. Maybe one day I'll type the titles too :)

	1.5L	4.5L	6.8L
Appetisers & Snacks
15			4
16			4
17			4
18			4
19		6-8
20		4-6
21		6
22	4
23	2
24	2
25		3
26		2
27		3
28		3
29		3
Soups & Chowders
34		8-10	8-10
35		8	8
36		8	8
37		6-8	6-8
38			8
39		8	8
40		8	8
42		8	8
43		8	8
44			8
45		7-8	7-8
46		8	8
47			6
48		6	6
49		6	6
50		6-8	6-8
51		6-8	6-8
52		8-11	8-11
53		8	8
54		6-8
55		6-8
56		6	6
57		6
58		6-8
59		8
Chillis & Stews
63		8
64		6-8	6-8
65		6-8	6-8
66		6-8	6-8
67
68		6-8	6-8
69		6-8	6-8
70		4-6	4-6
71		6-8
72		6-8	6-8
73		6-8	6-8
74		6-8	6-8
75		6	6
76		6-8	6-8
77
78		6-8	6-8
79		6-8	6-8
80		6
81
82			8
83		6-8	6-8
84		6-8	6-8
85		6-8
86		6
87		6-8
88		6-8	6-8
89
90		6-8
Beans and Grains
95		8-12	8-12
96
97
98		6-8
99		4-6
100		6-8	6-8
101		4-6
102		8
103		8
104		8
105		6-8
106		6-8
107		6-8
108		4-6
109		5-6
110		2
111		8
112		6-8
113
114		8-9
Potpies / Pasta / Other
116
117		8	8
118		4	4
119		6-8
120		6-8
121		6-8	6-8
122			5
123
124		6-8
125		4-6
126		6
127		6
128		6-8
129			4-6
130			8
131		6-8
132		6-8
133		6
134		6
135		4
136		4	4
137		3
138		3
139
140		6-8
Stuffing and the Stuffed
142
143
144		3-4
145		3-4
146		3-4	3-4
147		5	5
148		3-4
149		3-4	3-4
150		4-5	4-5
151			4
152			4
153			4
154			6
155			6
156			3-4
157			3-4
158			4-5
159			6
160			6-8
161			6-8
162		4
163
164		4	4
165
166			6-8
167			4
Vegetables
169
170
171		4
172		6-8
173		6
174		6-8	6-8
175		4-5
176		6
177		5-6
178		4-6	4-6
179		6
180		6
181		6
182		8
183		6-8
184		5-6
185		4-6
186		4-5
187			4
188		5-6
189		3
190		5-6
191		6-8
192		2-4
Condiments
194
195		3-4
196		4
197		3-4
198		2-3
199		4
200		4
201		5-6
202		10
203		4-6
204		8
205		9-10
desserts
207
208
209
210			4
211			4
212			3
213
214			3
215
216			3
217
218			3
219
220			3
221
222		2
223		1 ½
224		4
225		3
226		3
227		3
228		3-4
229		6
230			3
231	1
232		3-4	3-4
233			3-4
234		3-4
Breakfast & Bread
236
237		3 ½
238		6
239		6-8
240		6-8
241		6
242		6-8
243		6
244		6
245		4
246			4
247			3
248			3-4
249			3-4
Drinks
251
252
253		1-2
254		1-2
255		1-2
256		2
257		2-3
258		2
259		2
260		2
261		2

How It All Vegan

Got a great new cookbook
How It All Vegan
will be using hiav as a tag for this book

Broccoli Flan

1 Piecrust
1 Bechamel Sauce
700g broccoli florrets.
Pine nuts / almonds / something that goes with broccoli for the top.

Cook the broccoli, mix with the sauce, put in the piecrust.
Put something on top to make it look nice & give it some crunch.
Gas Mark 6 for 20 mins or until you're happy.

Garden Vegetable Borscht

Stolen from : How It All Vegan
Borscht

1 small red onion, chopped
4 cloves garlic, crushed (of course!)
2 large carrots, chopped
2-4 medium beetroot, chopped
2 tablespoons olive oil
115g cabbage, chopped
50g spinach, chopped
5-8 fresh toms diced + 4 tablespoons water (or 2 x 400g tins if you must)
600ml veg stock
1/4 teaspoon pepper
1/4 teaspoon horseradish sauce

In a large pan sauté the onion, garlic, carrot & beetroot in oil on a medium heat until the onions are clear. Add the cabbage, spinach, tomatoes, stock, pepper and horseradish.

Simmer on medium heat for 20-30mins until the carrots and beetroot are cooked.

Makes 4-6 (or 3 if you are Poppy & I)

Everything-less fruit cake

I robbed Rose Elliot for this one

225gms (8 oz) cooking dates - not sugar rolled
275g (10 fl oz) water
450gms (1 lb) mixed dried fruit
175gms (6oz) besan (chick pea flour)
3 teaspoons baking powder
1 teaspoon mixed spice
grated rind of 1 orange OR lemon
4 tablespoons orange juice
few flaked almonds for top

Set the oven to 160 C (325F) gas mark 3.
Grease a 900g (2lb) loaf tin and line with a strip of grease-proof
paper.
Put the dates and water into a saucepan and heat gently until dates
are soft, then remove from heat and mash to break up dates.
Put into a bowl then add dried fruit, besan, baking powder, spice,
grated rind and orange juice.
Spoon mixture into the tin, level top. Sprinkle with almonds and
bake for about 1 and ½ hours, until a skewer inserted into centre
comes out clean. Cool a little in tin, turn cake out and finish
cooling on a wire rack.

The whole cake is roughly 3000 calories. Not amazingly low but pretty good.
It does freeze though. Slice it first and pop one in your rucksack on the way out.

Bhindi with Pistachio / Peanuts

Stolen from Nita Mehta's "Indian Vegetarian"

300g bhindi - cut diagonally into 1/4" thick slices about 1" long
1/2 cup pistachio kernels / peanuts
3-4 flakes garlic - crushed roughly
1 onion - chopped finely
1 tomato - chopped finely
1 tomato - puréed
1 1/2 tsp dhania powder
1/2 tsp garam masala
3/4 tsp salt
1/2 tsp red chill powder
2 tsp tomato sauce / concentrate

Wash bhindi and cut off the heads. Cur diagonally to get 1" pieces.
Fry bhindi, in two batches if necessary. Put aside on paper to soak oil.
Fry the pistachio kernels / peanuts and remove to paper to soak oil.
Clean frying pan.
Fry the garlic until it changes colour then add the onion and fry until brown.
Add tomato cook for 4-5 mins.
Add tomato purée, tom sauce, dhania powder, garam masala, salt & chilli powder & cook them for a minute on low.
Add the bhindi and nuts stir & serve.


This was as excellent side dish & the eaters wanted more.

Vegan Quiches

Stolen from Miyoko Nishimoto's "The Now and Zen Epicure" p 57-60 and 231-4

Whole Wheat Pie Crust
2 cups whole wheat pastry flour
1/2 tsp salt
1/2 cup oil
1/3 - 1/2 cup chilled apple juice

(makes enough for a 9" tin)

Mix the flour and salt and stir in the oil with a fork.
Add the apple juice and mix well.
Knead for a bit.
I've used this without even rolling it out. Just press it into whatever you're baking in and you're away.

Basic Quiche

14-16 oz tofu
1/2 cup soy milk or cream
2 tbsp oil
1/2 tsp turmeric
2 onions - minced
1/2 tsp nutmeg
Salt & pepper to taste.

Blend the tofu, milk, oil & turmeric then put it in a bowl.
Saute the onion and add to the bowl along with the nutmeg, salt & pepper.
Add some of the optional stuff.

Pastry line a 9" flan dish or some individual shells. Bake it/them empty on 200C for 10/4 mins.

Take out & fill with the mixture and bake on 180C for 45/15 mins or until it looks cooked.

You have to leave the big one to cool, but you can start eating the little ones asap.

Curried Carrot Quiche

3 medium carrots
4 tbsp. raw cashews
stock to cook carrots in
1 tsp. curry powder
2 tbsp. white wine / white wine vinegar
Almond flakes for garnish.

Cook the carrots and cashews in the stock then let them cool enough to stick in the blender with the curry powder & wine.

Add to the basic mixture as optional stuff.

Put almond flakes on before baking.

Try leeks instead of onions.

Mughlai Biryani

Stolen from Kaush N. Bhatia's "Vegetarian Indian Cookbook" p. 41

1 cup long-grained rice - then cooked

1/4 cup French beans - cut & boiled
1/2 cup shelled peas
1/4 cup carrots (diced)
1/2 tsp garam masala
2 onions - sliced
2 tsps coriander powder
1/2 tsp chilli powder
1/2 tsp turmeric

a little saffron for colouring the rice
3 tbsps raisins for garnish

Chutney
1 sprig coriander
1/2" ginger
2 green chillies
1/2 cup sour curd / plain soya yoghurt

Gather the cooked rice and cook the French beans and maybe the carrots.
Grind the coriander, ginger and chillies for the chutney, add the curd and blend well. Set aside.
Heat some oil, add garam masala and then the onions, fry them for a bit and then add the vegetables and their seasoning and fry for 5 mins. Set aside.

Divide the rice into three portions and the vegetables into two.
Mix one of the rice portions with the chutney turning it green.
Tint one of the others with saffron.
Large serving dish:
first : white rice
then : vegetables
then : green rice
then : vegetables
top : yellow saffron rice.

Garnish with raisins and hey why not a few pistachios and gold coins.


I didn't have any saffron lying about so I used just white & green and heard no complaints. That was probably the gold coins mind.

Broccoli Curry

Stolen from : Nita Mehta's "Vegetarian Curries" p. 67

Serves 4 - yep, no problem but work out for yourself how much your broccoli will go round, think of the number of florets per person and double it.

300g (1 decent sized) broccoli florets
1 large carrot - cut into 1/4" slices
juice 1/2 lemon
1 tbsp cashew halves (kaju tudka)
1 tsp raisins (kishmish)
2 onions - ground to paste
2 green chillis
1 tsp jeera (cumin seeds)
1/2 tsp ajwain (carom seeds)
1 tsp ginger-garlic paste
1 1/2 tsp dhania powder
1 tsp garam masala
pinch haldi
1 tsp salt
1/2 tsp pepper
2 cups milk
4 tbsp grated cheese

1. Cut both flowers of broccoli into medium florests with some stalk.
2. Boil 5-6 cups water with 2 tsp salt, 1 tsp sugar and juice 1/2 lemon.
3. Add broccoli florets and carrots to boiling water and cook them but you know, not too soft.
4. Strain them, use the water as stock for something else.
5. Fry the broccoli and carrots in some oil and give it some ground pepper.
6. Pick out the half of the broccoli you want to use for the puree, and keep the remaining broccoli / carrot aside.
7. Puree the selected broccoli with the green chillis and 1 cup milk.
8. Fry the kaju and the kishmish to your liking and set aside for adding at the end.
9. Flash fry some jeera in enough oil to fry the onion paste, but not until brown.
10. Add ginger garlic paste, stir for 1 min.
11. Add dhania powder, garam masala, haldi and a bit of salt, mix well.
12. Add the puree, cook on a low heat for a while (says until oil separates but I don't use that much oil so just until it looks right :)
13. Add 1 cup of milk and get it to boil and cook it through.
14. Add cheese
15. Add the broccoli & carrots and the nuts and rasins, mix it through, serve when your ready, give it some more cheese if you're feeling a bit bourgeoisie.

A bit less chilli would be better for most folk, mine were a bit strong.
My biggest excitement was I used the seed milk residue instead of the 1st cup of milk, which was the parts of the seed mix of sunflower, pumpkin and linseed that didn't fit through the filter, along with 30ml of milk acted as the required emulsifier. I used sultanas instead of raisins.
I've cut out some faffing about at the end, just get it in and get it finished, it's great - don't make more work for yourself.

The sultana / cashew motif was a winner, just enough to notice, not dominating.

I think you'd be better off with up to twice as much broccoli, the puree wasn't very green so I'd give that a bit more than 100g, there was plenty of sauce so you could add some more veg, french beans would be a good addition but chop them up fine but watch out you don't over do it, they are a strong texture.

Makhmali Babycorn

Stolen from : Nita Mehta - "Vegetarian Curries" p. 38

Serves 5-6 (4 at the most as main)

10-12 (150gm) babycorns - cut lengthwise into 2 long pieces
2 capsicums cut into 1" squares
1 large onion - ground to paste
4 tomatoes - ground to purée (hand powered whizzer worked fine)
1" piece ginger - grated (I ground mine)
1/4 tsp haldi
1 tsp dhania
1/2 tsp garam masala
1 1/4 tsp salt (or to taste)
1/2 tsp red chilli powder
1 cup milk (optional)
1/2 cup cream (optional)
2 tbsp kaju (cashews) soaked in warm water and ground to a paste

1. Heat 4 tbsp oil. Add capsicums and fry for a minute until crips (my capsicums took ages - I think it might be better to char them). But to one side
2. Fry baby corns for 3-4 mins until they start to brown, remove from oil and keep aside.
3. Fry the onion paste until golden.
4. Add haldi, dhania powder and garam masala and give it a good stir.
5. Add tomatoes, cook for 5 mins till dry & oil separates (I just gave it a good bhuno and left it a bit wet)
6. Add cashew paste, mix well
7. Add 1 cup water and boil.
8. Add red chilli powder and salt and the babycorns, simmer on low for 10 mins until thick
9. Add grated ginger and remove from the fire.
10. Add serving time, add milk to the thick masala to get a gravy (but not if it's already hot, it will curdle). Mix well. Keep on low heat stirring continuously till it comes to the boil.
11. Add fried capsicums and cream and serve immediately
    

Took me an hour to cook with (B) rasam. The capsicums took ages to fry to where they were tasty, I think searing them in a flame / blowtorch might have been better. I forgot to slice the babycorns and I don't think it detracted, in fact I think it's better they are left whole. I didn't do the milk / cream bit so I left the masala sauce wet enough to serve on its own, it worked pretty good. Was still good 3 days later, fried capsicums lose it a bit as they get limp from re-heating but the flavour gets through the babycorns.

(B) Rasam (dal type thing)

Stolen from : The Beginner's Cook Book : Cereals and Pulses p. 132


30g split red gram
115g (1) tomato
1 lime
few curry leaves
1/2 bunch coriander leaves
5 g (3) green chillies

Temper
1 tsp mustard seeds
2g black gram
1 pinch cumin
2 red chillies
pinch hing

1. Boil the gram till tender; remove the water
2. Cut tomatoes, slit green chillies & chop coriander
3. Add above to gram water. Boil
4. Heat oil & add tempering ingredients
5. When spices crackle add to boiling rasam, add salt & boil for 5 mins.
6. Remove from heat & add lime juice

This one's a bit confusing, it tells you to remove the water then boil in it. I softened the red gram in a bit of water and just left it in. I didn't even bother with the tempering and also forgot about the lime juice. Nevertheless it was really nice.

Hyderabadi Baingan

Brinjals stuffed with a nutty filling and put in masala.
Stolen from Nita Mehta - "Pressure Cooking" p. 42

Serves 4 (actually true!)
200gm (8) small round brinjals (I used 1 big one)
pinch of hing
1 onion - finely chopped
2 tomatoes - finely chopped
3 whole dry red chillies
1/2 tsp garam masala
1 tsp dhania powder
1 pinch amchoor (I didn't have any)
juice of 1 lemon (I think that was a little too much but we'll see tomorrow) - yep try using a lime.

Filling
1 tbsp til (sesame seeds) [I only had poppy]
1 tbsp dhania saboot (coriander seeds)
pinch methi daana (fenugreek seeds)
3 tbsp moongphalli (peanuts)
1/4 tsp salt
1/2 tsp red chilli powder
1/2 tsp amchoor
1/4 tsp haldi

1. Roast together until the til turns golden : til, dhania & methi daana. Grind with the peanuts and add the haldi & 1/4 tsp salt.
2. Cur brinjals into 4 leaving the end on so they are whole but split.
3. Fill the splits with the ground stuff from 1.
4. Heat some oil in the pressure cooker, add pinch of hing, add whole red chillies then add the chopped onion and give it a good frying.
5. Add the chopped tomatoes and stir fry for 5 mins.
6. Add 1/4 tsp salt & 1/2 tsp garam masala, tsp dhania powder and the pinch of amchoor, mix for a minute.
7. Add the brinjal and fry it lightly on each side for 4-5 mins.
8. Add the lemon juice and 1 cup water.
9. Pressure cook for 1 whistle, keep on the heat for 1/2 minute and remove from heat.
10. One the pressure drops cook for another 2-3 mins or until the brinjal is how you like it.

It was slightly lemony but I thought it was really nice. I used one big brinjal so I had to add extra water and cook it a bit longer. I got 4 bits out of 1 brinjal and am looking forward to making it properly with smaller ones.