The vegged up 'Here's what I had for dinner last night' thread

auspicious

.

davidjtaylor

A current (and very easy) favourite of mine.

There's all sorts of stuff to use from the garden (no spuds just yet, any day now).

Onions, garlic, broad beans, oregano, kale and basil in this case. Our tomatoes are nearly there. Plenty of salad for a side, with some amazingly peppery radishes.

Add a tin of toms and some bits and pieces to the above and you have a wonderful aromatic sauce.

auspicious

Cannelli bean stew.

Tar.Aldarion

Peanut butter stew, with plum tomatoes, chickpeas, spinach, cannellini beans, potato garlic, onion and white truffle oil

Not very nice to post that stew without the recipe. It looks pretty good.

Any chance of a link ?

Tar.Aldarion

Hey! I just make it up, I don't have a particular recipe. You just need a single pot generally, or a second if you want to parboil the potatoes.

Fry some onions and garlic in a pot, add a tin of tomatoes, a bag of spinach, a few big spoons of peanut butter - more the better! Peel (optional) and cube potatoes quite small and add them*, tin of chickpeas (plus a second can if you want - depending on how much you are making, in this case I used different beans for the second can to mix it up but I usually just use chickpeas), fill the pot up with water and let it sit on a really low heat until it looks done/potatoes are soft (like 30-60 mins depending). Add truffle oil on top if you want, I don't usually but this was a gift. Can add asecond tin of tomatoes for volume if you need.

*you can parboil the potatoes or stick them in a microwave to make this meal way faster, the slowest thing by far is waiting form the potatoes to cook.

The amounts really don't matter in this, you just need to have peanut butter and water and to reduce it and it will taste delicious. I didn't wait for the food to cool down but when you do the sauce becomes way thicker and like a curry, even nicer.

Thanks.

I could have guessed it but it was the peanut butter / fluid ratio I didn’t want to guess.

I would always make the second run different so yeah one chick pea and one black or kidney bean.

Dicing the spuds small enough would see it cooked in about 18-22 minutes depending on how strong I’d boil/simmer it.

I’d also put the spinach in only for the final 2-3 minutes.

90% of what I cook is one pot so I’ll definitely try this.

As a huge satay fan that stew looks really appealing.

But I know I’ll mess up the peanut butter and fluid ratio for the first 1-2 times.

Tar.Aldarion

It's very easy to add more peanut butter near the end and just cook it for a few more minutes! When it's thickened taste it and see what you think. I did that and added another spoon or two in the above. If you have it above minimum heating stir constantly, I leave it on low so that I can leave and come back to it done with no thought. Recommend letting cool a bit for best taste mm!

davidjtaylor

Peanut butter is great for thickening your stews...but another idea is to use it for a simple pasta 'sauce'.

You can optionally fry up onions, garlic or chilli or whatever bits and pieces you fancy (I like it spicy or 'arrabbiata') first.

Then add two or three tablespoons of crunchy peanut butter and some water. You may have to add quite a bit of water as you apply heat to get the right liquidity to coat your pasta. If you're into soy sauce, add a little towards the end.

That's the 'recipe'! Experiment with it, you're not going to make a mess of such a simple sauce. The combo. of chilli and peanut butter is really different.

igCorcaigh

davidjtaylor wrote: »

Peanut butter is great for thickening your stews...but another idea is to use it for a simple pasta 'sauce'.

You can optionally fry up onions, garlic or chilli or whatever bits and pieces you fancy (I like it spicy or 'arrabbiata') first.

Then add two or three tablespoons of crunchy peanut butter and some water. You may have to add quite a bit of water as you apply heat to get the right liquidity to coat your pasta. If you're into soy sauce, add a little towards the end.

That's the 'recipe'! Experiment with it, you're not going to make a mess of such a simple sauce. The combo. of chilli and peanut butter is really different.

Seems like satay... Might try that but with noodles!

davidjtaylor

igCorcaigh wrote: »

Seems like satay... Might try that but with noodles!

Right. I've never tried any satay recipes. Using peanut butter was just an experiment one day when I was bored.

I tried making peanut butter in the juicer (it's an Angel with twin gears and a 'blank' filter). It's very dry, I have to add oil to make it spreadable. But without oil, it's really good for thickening up tomato sauces, it makes them really rich.

auspicious

Dessert for breakfast.
Oats with sesame and flax seeds, mixed nuts and berries.
Boom!

TheKBizzle

Vegan scallops with vegan black pudding and pea purée

DoozerT6

TheKBizzle wrote: »

Vegan scallops with vegan black pudding and pea purée

Looks savage!!


**cries in vegan**

q85dw7osi4lebg

TheKBizzle wrote: »

Vegan scallops with vegan black pudding and pea purée

Not yet full vegan but that looks incredible

TheKBizzle

TheKBizzle wrote: »

Vegan scallops with vegan black pudding and pea purée

Where is the black pud from ?

TheKBizzle

Deleted User wrote: »

Where is the black pud from ?

I made it.

auspicious

Granted not the most photogenic dish, this spuds and chilli, cinnamon lentils, edamame beans and kidney beans meal hits the spot.

auspicious

Homemade soup with chickpeas.
Chickpeas soaked and cooked from dry then soaked overnight in the soup.
Easy, filling and delicious.

TheKBizzle

Not dinner but made this for breakfast - vegan lox bagel with cashew cream cheese, capers and 5 day marinated vegan smoked salmon

Tar.Aldarion

Looks amazing!

TheKBizzle

Seitan steak & Guinness pie with Dauphinoise potatoes and salad

Tar.Aldarion

Let's be friends TheKBizzle.

Tar.Aldarion

Made bread for the first time, sourdough. Took about a month to get the starter ready for me.

TheKBizzle

Smoky marinated mushrooms with vegan blue cheese for lunch today

TheKBizzle

Using up more of my vegan smoked salmon this time with avo on toast with vegan hollandaise and capers topped with black onion seeds

auspicious

TheKBizzle wrote: »

Using up more of my vegan smoked salmon this time with avo on toast with vegan hollandaise and capers topped with black onion seeds

Now now TheKBizzle you really are teasing us with these food porn picuture delights!
I think it is time for you to divulge your lox recipe. Please say it's not a trade secret

TheKBizzle

auspicious wrote: »

Now now TheKBizzle you really are teasing us with these food porn picuture delights!
I think it is time for you to divulge your lox recipe. Please say it's not a trade secret

It’s not a secret at all.

Put some carrots in a roasting tray and cover completely with salt and roast at 180 for 45-60 mins until the carrots are tender. Rinse off excess salt and slice. Make a marinade of some soy sauce and olive oil and a splash of liquid smoke and marinade for at least a day but better after 3.

The cream cheese is as follows
200g soaked cashews
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon white miso paste
50g coconut oil or neutral oil

Blend all until super smooth. You can add garlic/dill/chives then as you like.

TheKBizzle

Last nights freezer raid snack.

auspicious

Spuds, kale, carrot and parsnips mash, tofu and chickpeas.