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Merrick 2148 posts |
Jul 19, 2000, 17:47
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Wow, glad to have positively prodded a coupla consciences. Anyway, since Morfe posted a chilli recipe, let me tell you my secret ingredient. The 'bulk' in a chilli seems largely irrelevant, it can be soya mince or mashed beans or whatever. It's all in the spicing. And in that spicing put a teaspoon or two of cocoa. Yes, as in chocolatey stuff. And no, it won't make it taste like a choccy bar. In Mexico this kind of spicing's called a 'moule', and it's what gives a real richness to Mexican chilli. But anyway, enough tips, time for a proper recipe for Susan (and the rest of you). AZTEC SOUP A really simple soup that is made exotically gorgeous by the lime and the serving method. Ingredients 4 x 15cm tortillas, each cut into 6 pieces 2 onions, finely chopped 6 garlic cloves, crushed 1 fresh chilli, chopped 3 or 4 medium sized tomatoes 900ml of water/veg stock 2 avocadoes, diced 1 lime, juiced Method Fry onion until lightly browned, then ad the garlic and chilli and fry for a few more minutes. Add tomatoes and blend well (best done in a blender with a little of the water/stock so it goes really smooooooth). Heat in a saucepan with all the water/stock, simmer for 20 minutes. While it's simmering, quickly fry the tortilla strips in hot oil (if you can't find fresh tortillas to fry, just use tortilla chips as ready-fried ones, but this is nowhere near as nice). Remove from heat and add lime juice. Serving This is where this dish really comes into its own. Put the tortillas in a bowl, put the avocado on top, then ladle the soup on to it. As optional extras, sprinkle on some grated vegan cheese, or stir in a swirl of vegan yogurt, or sprinkle on some chopped fresh coriander leaves. Thanks to Kathy T for this one.
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Annwen 2 posts |
Jul 19, 2000, 18:08
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Hiya Here's two of my favourite pudding recipies. The thing that vegans really miss is indulgent rich desserts and these two are rich as hell, I stole (and adapted) them from Rose Elliots 'Vegan feasts' wich has a great puddings section. Make these for anyone who thinks all Vegans eat is potatp and lentil bake. CHOCOLATE TORTE I suspect that carob is secretly made by the chocolate industry to prove that nothing is as nice as chocolate. However, vegan chocolate is getting more and more common, with the lovely Lindt Excellence and the even lovelier Green And Black's organic chocolates to be found in health food shops and supermarkets all over the place. This recipe is very easy to make and you get a very rich luxurious thing to impress your mates with. Ingredients For the base 100g plain chocolate 175g vegan digestive biscuits (most supermarkets will have some, check ingredients. if you really can't find any, then health food shops will definately sell them) For the top layer 200g plain chocolate 2 x 125ml packets of soya cream (available in health food shops or you could make it, but I've never found a good recipe) 2 tablespoon rum icing sugar or chocolate curls to decorate (optional) Method Make the base first. Break the chocolate into pieces and put into a bowl set over a pan of gently simmering water and leave for a few minutes until the chocolate has melted. Put the digestives in a plastic bag and crush with a rolling pin to make crumbs. Mix these up with the melted chocolate then press into the base of a 21cm loose bottomed cake tin. Chill in the fridge while you make the top layer. (I mean put the base in the fridge to achieve a lower temperature, not go and hang out in the fridge). Melt the remaining chocolate the same way as you did earlier. Add the soya cream and rum to the chocolate then whisk until the mixture is cool and a bit thicker. Pour it all on the base and smooth it out. Cover the tin with foil or a plate so that it doesn't pick up any flavours from the fridge while it's chilling for at least 3 hours (12 -24 hours wouldn't be too long). Remove the sides of the tin and decorate with a sifting of icing sugar or chocolate curls if you feel like it. STEAMED SYRUP PUDDING This is a lovely old fashioned pudding which I'd not had since I was a kid. I got really excited when I found this recipe cos it tastes just as good as the dairy version, it's also dead easy to make. It needs steaming for a long time, but it's well worth it. Ingredients 125g golden syrup and another 2 tablespoons. (having some extra left over to pour over at the end is nice, but not essential as it's really sweet already) 125g vegan margarine, plus a bit more for greasing the bowl 125g plain flour 1 teaspoon bicarbonate of soda 150 ml soya milk Method Fill a steamer with water and heat or fill a saucepan with enough water to come half way up a 900ml pudding basin and bring the water to the boil. Grease the basin with marg then put the 2 tablespoons of golden syrup into the bottom. Cream the margarine with the 125g of syrup until light and fluffy. Sift in the flour, adding any bran left in the sieve and mix well. Dissolve the bicarbonate of soda in the soya milk and stir it quickly into the rest of the mixture. Pour it all into the puding basin. Cover it with greasproof paper (pleat it in the middle so it can expand as the pudding rises) and then with foil (also pleated) and tie securely under the rim of the basin with string. Put the basin into the steamer or saucepan and steam gently for 1 and a half hours. Don't let the water go off the boil in this time, and top it up with boiling water if neccessary. Turn the pudding out of basin and serve with extra syrup. It goes great with custard or vanilla soya dessert as well.
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fitzcoraldo 2699 posts |
Jul 21, 2000, 23:54
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sorry to be such a pedant but the term is mole wiv an accent on the e so its pronounced mow-lay. I worked wiv a couple of honduran cooks and they used to throw in shitloads of cumin along with file powder (also accent on the e pronounced feelay) i think the main ingredient is okra or ladies fingers, anyway whatever. your chilli will be greatly enhanced with shitloads of cumin i guarantee it
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