New Vegetarian Recipe Night
Oct. 24th, 2009 12:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sabotabbyPictures and more recipes to come. It's 12 am and I'm lazy.
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
curgoth: Dal Puri
neeuqdrazil: Spanish Beans with Spinach
culpster: Spring rolls with shiitake mushrooms. (These were excellent; the curry ones blew my mind.)
I made aubergine and butter bean biryani, adapted from this recipe. It is super-easy and quick to make.
What you need
1 tin of butter beans (Or 2 tins if you like them) [I like them so I used two.]
8 oz. brown rice [I used basmati. I don't like brown rice.]
1 medium aubergine [I used a big one, and called it an eggplant.]
1 red pepper, sliced
1 tin chopped tomatoes
Poppy seeds
Mustard seeds
1 tsp. chili powder
1 tsp. turmeric
1 tsp. garam masala
1 tsp. ground coriander
1 tbsp. soy sauce
3 tbsp. natural yogurt [I used soy yogurt because we were expecting poor sickcorbet. Anyway, it's vegan if you either omit the yogurt or you use non-dairy yogurt, so might as well make it vegan.]
-----------------------------------------------------------------------
Slice the aubergine in two lengthways and sprinkle generously in salt. Leave for half an hour. This draws out the bitter juice from the aubergine. Rinse the aubergine and cut into cubes.
Heat a little vegetable oil in a large, heavy pan. Add poppy and mustard seeds and fry for a couple of minutes. Add the brown rice and cook for 3 or 4 minutes.
[At this point in the recipe,sabotabby runs upstairs: "zingerella! Is it okay to cook rice without water? Will something explode?" She assured me that it was possible so, gritting my teeth, I went back down to the kitchen to try it out.
Mix the spices in a cup and add a little water to make a paste. Pour the paste over the rice and add aubergine and red pepper. Drain the butter beans and add to the pan. Add the tinned tomatoes, 1 pint of hot water and soy sauce. Cover the pan, bring to the boil and simmer for 30 to 40 minutes, stirring occasionally, until the rice is cooked. Add the yogurt.
The recipe said that it serves 2-4, which is not true. We had seven people over, six of whom had some, and there's enough for a few lunches left over.
I also bought frozen paneer paratha made by Deep Foods and they were incredibly tasty. So next time I'm down on Gerrard I need to get more. I didn't know pre-packaged food could taste so good.
This is my biryani.
curgoth's Dal Puri.
zingerella's kale and beans thing.
The aforementioned paneer parathas, along with some random roti.
mycrazyhair's pasta with Tofurky sausage. It tasted really good but she doesn't remember what she did.
neeuqdrazil's Spanish Beans with Spinach.
culpster's spring rolls.
thegiantkiller made a chocolate beet cake, but it was as dark as my soul and thus did not photograph very well. Nor do I have pictures of the chocolate elk.
curgoth: Dal Purineeuqdrazil: Spanish Beans with Spinachculpster: Spring rolls with shiitake mushrooms. (These were excellent; the curry ones blew my mind.)I made aubergine and butter bean biryani, adapted from this recipe. It is super-easy and quick to make.
What you need
1 tin of butter beans (Or 2 tins if you like them) [I like them so I used two.]
8 oz. brown rice [I used basmati. I don't like brown rice.]
1 medium aubergine [I used a big one, and called it an eggplant.]
1 red pepper, sliced
1 tin chopped tomatoes
Poppy seeds
Mustard seeds
1 tsp. chili powder
1 tsp. turmeric
1 tsp. garam masala
1 tsp. ground coriander
1 tbsp. soy sauce
3 tbsp. natural yogurt [I used soy yogurt because we were expecting poor sick
corbet. Anyway, it's vegan if you either omit the yogurt or you use non-dairy yogurt, so might as well make it vegan.]-----------------------------------------------------------------------
Slice the aubergine in two lengthways and sprinkle generously in salt. Leave for half an hour. This draws out the bitter juice from the aubergine. Rinse the aubergine and cut into cubes.
Heat a little vegetable oil in a large, heavy pan. Add poppy and mustard seeds and fry for a couple of minutes. Add the brown rice and cook for 3 or 4 minutes.
[At this point in the recipe,
sabotabby runs upstairs: "zingerella! Is it okay to cook rice without water? Will something explode?" She assured me that it was possible so, gritting my teeth, I went back down to the kitchen to try it out.Mix the spices in a cup and add a little water to make a paste. Pour the paste over the rice and add aubergine and red pepper. Drain the butter beans and add to the pan. Add the tinned tomatoes, 1 pint of hot water and soy sauce. Cover the pan, bring to the boil and simmer for 30 to 40 minutes, stirring occasionally, until the rice is cooked. Add the yogurt.
The recipe said that it serves 2-4, which is not true. We had seven people over, six of whom had some, and there's enough for a few lunches left over.
I also bought frozen paneer paratha made by Deep Foods and they were incredibly tasty. So next time I'm down on Gerrard I need to get more. I didn't know pre-packaged food could taste so good.
This is my biryani.
curgoth's Dal Puri.
zingerella's kale and beans thing.
The aforementioned paneer parathas, along with some random roti.
mycrazyhair's pasta with Tofurky sausage. It tasted really good but she doesn't remember what she did.
neeuqdrazil's Spanish Beans with Spinach.
culpster's spring rolls.thegiantkiller made a chocolate beet cake, but it was as dark as my soul and thus did not photograph very well. Nor do I have pictures of the chocolate elk.
