what are your non meat staples?

[lemonblondie]

I am hoping all those lovely people that are veggies or vegans or those that have a knowledge of non meat dishes can give me some ideas. I have gone through the recipe threads, and am not finding inspiration.

I have decided to cut out meat due to the fact that I'm basically poor! So I am wondering what other things might I try ingredients wise so I can recipe search to make up for this (or if you have a recipe for something that is good too).

I'm thinking of making more Indian dishes as I have been on two courses so different lentils will be a good base, I have also just made puy lentil salad as well (a new one to me). What other non meat ingredients are your staples?

I have a variety of lentils from my cooking courses, puy lentils, chick peas, and meat free mince/burgers. I'm trying to stay away from quorn products and the like as I would like a greater variety of protein that is basically inexpensive. I'm wondering what other beans etc might be good for me to try to bulk out recipes and get protein.

I'm at a slight loss so hoping you can inspire me in the right direction so I can recipe search.

 

[Texty_F]

Root Vegetable and Lentil Casserole - Serves 4 people

chopped onion, celery, carrots, potatoes, parsnips, swede and leeks
850ml vegetable stock
113g red lentils
1 tsp paprika, cumin, coriander and crushed mustard seeds
salt and pepper
Fry Light

Heat a large pan sprayed with Fry Light. Add the onions and fry for 5-6 minutes until lightly browned.

Spray your slow cooker with Fry Light and add the onions and chopped vegetables, stock, spices and lentils. Stir well and cook on 'medium' for 5-6 hours.

 

[Texty_F]

Spicy Vegetable Pakoras - Serves 4

2 large white potatoes, cooked and mashed to a firm consistency with no butter or milk
1 red onion, diced
½ large bag of frozen chopped vegetable mix (sweetcorn, broccoli, carrot, cauliflower)
2 tbsp curry powder (use mild, medium or hot to suit your own taste)
3-4 tbsp fat free yogurt
1 egg, beaten
Fry Light

Pre heat the oven to 200°C/Gas 6. Place the mashed potato, diced onion and defrosted vegetables into a bowl and combine thoroughly.
Stir the curry powder into the yogurt and add this to the vegetable mix and stir thoroughly.
Beat the egg and add it to the mixture, stirring constantly. The mix should still be quite firm, but if it's too runny add more vegetables.
Line a baking tray/wire rack with baking paper to prevent the pakoras from sticking, and spoon the mixture onto the tray in tablespoon sized ''dollops''.
Spray with Fry Light and bake for approximately 30-40 minutes - or until firm on the outside and golden brown
Allow to cool slightly so that the pakoras firm up.

 

[Minimunchkins]

Why not try soya mince as a meat substitute. I get mine from Holland & Barrett (Neals Yard) - it's £1.70 per bag and makes at least 30 servings.

 

[lemonblondie]

i used to eat the soya mince, is that not synned at the moment though?

Lovely recipes, will have to give those a bash, thanks again!

 

[Barbette]

​Vegan Jamaican Style Picadillo

Picadillo Ingredients:

• 2 Tbsp cold-pressed canola oil
• 1 yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 or 2 hot chiles
• 2 garlic cloves, minced
• 2 tsp peeled and grated fresh ginger
• 2 tsp curry spice blend (Jamaican-style if possible)
• 1/2 tsp salt
• 1/4 tsp gr cumin

• 1/4 tsp dried thyme

• 1/4 tsp cayenne
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15.5 oz) can black eyed peas, drained and rinsed*
• 2 cups cooked rice
• 1/2 cup frozen peas, thawed
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup water

Directions:

1. Heat the oil in a large skillet over medium heat
2. Add the onion, bell pepper, chiles, garlic, and ginger
3. Cover and cook until softened, stirring occasionally, about 10 minutes
4. Stir in the curry spices, salt, cumin, thyme, cayenne, and tomatoes
5. Add the black-eyed peas*, rice, peas, raisins, almonds, and water
6. Simmer, stirrying frequently, until the mixture is hot and the flavors are well blended, about 10 minutes

Recipe Tips:

Picadillo is incredibly flexible! The first time I made it, I left out the onions, substituted green beans for peas, cashews for almonds, olives for raisins, green curry paste for curry spice, olive oil for canola oil, and half a jalapeno pepper for the hot chiles. I used more cumin, and less cayenne. And it was still extremely delicious!
The second time I made Picadillo, I had all the ingredients except canned tomatoes and slivered almonds. So I used spaghetti sauce - that's why it's so red in the picture - and whole blanched almonds. Very Tasty! Picadillo would also be tasty with fresh tomatoes.

 

[Barbette]

Leekie Lentil Bake (Vegan)

Ingredients
2 Medium Onions, peeled & chopped
2 Garlic cloves, peeled & crushed
225g/8oz Red Lentils
600ml/20 fl oz vegetable stock
1 tbsp tomato puree
1 bayleaf
1 teasp dried thyme
1 teasp fresh ginger, grated
1 teasp Garam Masala
1/2 teasp paprika
1/2 teasp turmeric
700g/1 1/2lbs leeks, cleaned & chopped into approx 2.5cm/1" pieces
225g/8oz button mushrooms, sliced
1) Pre-heat oven to 200C/400F/Gas Mark 6
2) Sweat the onion and garlic in a saucepan with a little water until start to soften.
3) Add the lentils, vegetable stock, tomato puree, bayleaf, thyme, grated ginger, garam masala, paprika and turmeric. Bring to the boil gently and simmer until all the stock is absorbed and the lentils are soft - stir occasionally to prevent sticking to pan.
4) Remove bayleaf and process the whole mixture in a food processor until smooth.
5) Steam the leeks for approx 3-5 minutes until just soft. Can boil instead for a few minutes.
6) Place the sliced mushrooms and leeks in a shallow ovenproof dish, pour the smooth lentil mix over the top and smooth evenly.
7) Bake in the pre-heated oven for 20 minutes until the topping is just beginning to go brown. Serve hot.

 

[Barbette]

Recipe for Moroccan couscous with chickpeas & peppers

Ingredients:

• 1 sweet potato, chopped
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup water
• 1 15 ounce can chickpeas
• 2 red or yellow bell peppers
• 1 tsp cumin
• 1/2 tsp ground allspice
• 1/2 tsp ginger
• 1/2 tsp paprika
• dash cayenne pepper
• dash cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 cups couscous, uncooked
• water
• 1/2 cup pine nuts (optional)
• 1/2 cup raisins

Preparation:

Sautee the sweet potato, zucchini and garlic in olive oil until just barely tender, about 5 minutes.Add chickpeas, bell peppers, water and spices. Cover and allow to simmer for another 5 minutes, stirring occasionally.
In a large saucepan, cover the couscous with water. Bring to a boil, then cover, remove from heat, and allow to sit for about 15 minutes, or until couscous becomes light and fluffy when mixed.
Pour the beans and peppers over the couscous and serve hot.

 

[Barbette]

Quinoa corn chowder

Ingredients: 4 - 6 qt crockpot, low heat, 3 - 4 hr 3/4 cup quinoa 1 - 2 Tbsp olive oil 2 medium potatoes 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob 4 cups vegetarian soup stock or water 1 cup chopped green beans 1 celery stalk, diced 1/2 lg red pepper, diced 2 - 3 cloves garlic 2 thin slices fresh ginger 1/2 jalapeno pepper, seeded 1 tsp gr coriander 1 tsp paprika 1/2 tsp dried oregano leaf 1/2 tsp dried thyme leaf 1 bay leaf Salt and fresh ground black pepper to taste 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder Stovetop Directions: Soak the quinoa 5 minutes Rinse then drain into a colander Peel & mince the garlic, jalapeno and ginger Wash and trim the celery, slice lengthwise, then crosswise to dice Seed and dice the red pepper Peel and chop the potatoes in bite sized pieces If using fresh corn, peel and slice the kernels off the cobs Heat the olive oil on medium low in a large dutch oven Sauté the garlic, ginger, celery, & jalapeno 5 minutes Add the potatoes, green beans and red pepper, sauté 5 minutes Stir in the oregano, thyme, coriander, paprika and bay leaf Add the quinoa Add the soup stock or water, bring to a boil, cover and simmer 20 minutes Add the fresh or frozen corn, cook 5 - 10 more minutes Add salt & pepper, cilantro or scallions Crockpot Directions: Soak the quinoa 5 minutes Rinse then drain into a colander Peel & mince the garlic, jalapeno and ginger Wash and trim the celery, slice lengthwise, then crosswise to dice Seed and dice the red pepper Peel and chop the potatoes in bite sized pieces If using fresh corn, peel and slice the kernels off the cobs Heat the olive oil on medium low in a large dutch oven Sauté jalapeno, ginger, celery & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes Combine all ingredients except corn & cilantro or scallions in a large crockpot Cover and cook on high for 4 hours, or on low for 6 hours Add the fresh or frozen corn kernels, and cook another 1/2 hour Stir in the cilantro or scallions, salt & pepper to taste, and serve

 

[Barbette]

[h=1]Crockpot Quinoa Red Lentil Stew[/h]
[h=2]Ingredients:[/h]

• 1/2 cup raw quinoa
• 3/4 cup raw small red lentils (masoor dhal)
• Optional: 1 Tbsp olive oil
• 2 medium carrots
• 1 stalk celery
• 1 small head cauliflower OR 2 medium potatoes, OR 1 large sweet potato, OR 1 med. zucchini OR 1 small butternut squash
• 1 cup chopped green beans
• 1 bay leaf
• 2 inch piece cinnamon stick

• 2 thin slices fresh ginger
• 6 cups water or unsalted soup stock
• 2 tsp gr fennel seed
• 1 tsp gr coriander
• 1/2 tsp gr cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp dried thyme leaf
• 1/2 tsp salt or to taste and fresh ground black pepper
• 2 cups chopped fresh greens: kale, chard, or spinach
• More Heat: Add 1/2 - 1 tsp green curry paste OR 1/8 - 1/4 tsp cayenne powder

[h=2]Crockpot Directions:[/h]

1. Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
2. Peel the carrots, slice lengthwise, then slice in thin pieces
3. Wash and trim the celery, then slice crosswise in thin pieces
4. Cut the cauliflower into large chunks - these will break up into smaller pieces as they cook
5. Combine olive oil, quinoa, lentils, herbs & spices and fresh ginger in the crockpot
6. Add the vegetables, except for the optional greens, and cover with the 6 cups water
7. Cover and cook on low for 6 hours or more if needed
8. 20 minutes before serving, turn the heat up to high and stir in optional greens
9. Just before serving, add salt & pepper, and remove the ginger slices, bay leaves and cinnamon stick, as you come across them in serving

[h=2]Stovetop Directions:[/h]

1. Heat oil in large sauce pan on medium
2. In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices
3. Saute the veggies except for greens 10 minutes. Add fennel, coriander, cumin, turmeric, paprika and thyme and stir until heated and veggies are coated
4. Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted.
5. Add salt & pepper to taste, and serve

 

[OUFC]

i used to eat the soya mince, is that not synned at the moment though?

Lovely recipes, will have to give those a bash, thanks again!

No, it's de-fatted so Free.