Vegan Picnic

[selamlar]

Its like tomato paste but made from sweet peppers. Duh

You can get it in tubes from big supermarkets, if no-where else.

 

[aqua]

can you? ah ok *adds more things to the shopping list*

 

[Ms T]

If you're going Middle Eastern, I've made butter beans in tomato sauce before and it's dead easy (and cheap!). I will see if I can dig out the recipe.

 

[aqua]

ooooyes please

 

[Nixon]

All these vegan food threads..

 

[scumbalina]

If you're going Middle Eastern, I've made butter beans in tomato sauce before and it's dead easy (and cheap!). I will see if I can dig out the recipe.

They're yummy, and if you're wanting to be lazy, the peeeps who make the stuffed vine leaves in a tin do those ready made as well

 

[Ms T]

They're yummy, and if you're wanting to be lazy, the peeeps who make the stuffed vine leaves in a tin do those ready made as well

In fact I've got some in the cupboard!

 

[scumbalina]

In fact I've got some in the cupboard!

Nom nom. We first discovered them when we were on holiday in Greece, we got really ill and staggered down to the local shop, holed ourselves up in our room and ate them all week. I was all excited when I found them in Tescos, thought they were some local delicacy The tines are dissapointing small though

I think they might be the only thing I eat with dill, I should eat more....

 

[aqua]

I cheated and bought them

and eaten really quite a lot this evening

the bean salad is lovely too in fact, supper tonight rocked

 

[Herbsman.]

tut tut

 

[Badger Kitten]

grated carrot, ginger, lemon, caraway and honey dressing salad wrapped in a flatbread is nice, with roast red and yellow peppers and guacamole. That is what I made for a vegan friend recently. Well, she wasn't actually vegan, just a vegetarian on some detox thing.

 

[selamlar]

You can buy those tinned ones that are ready done, they can be pricey, especially as vine leaves alone are so cheap, but they are so yum and no hassle. Think the cheapest are by Cooks (?). Nom nom.

You can also (it turns out) get giant rolling machines to make them for you! Ask nicely, and I might post some.

 

[Nixon]

num num

 

[lynne8]

How about this, a bit labour intensive but it's good, I use this recipe a lot with a few changes.

asian noodle salad
This dish can easily be served warm or cold, just cook the noodles before starting the cabbage and add everything together on top of the stove to keep warm for the minute it takes to mix in the sauce.

Toasted almonds or toasted unsalted peanuts sprinkled on top would are nice.

ingredients:

4 portobello mushroom caps, thinly sliced
1 tablespoon olive oil
2 cups thinly sliced Savoy cabbage
1 tablespoon peeled minced fresh ginger
1 tablespoon minced garlic
6 green onions; 4 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped in small pieces
½ cup sugar snap peas
3 tablespoons soy sauce
1/3 package dried Chinese egg noodles
1/3 cup sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
¼ cup chopped fresh cilantro


directions:

1. Heat oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes.

2. Add 2-inch green onion pieces and sugar snap peas; toss until green tops of onions begin to wilt, about 1 minute. Remove from heat. Pour in 1 tablespoon soy sauce and toss.

3. Cook noodles in large pot of boiling salted water until just tender. Drain well; place in large bowl.

4. Whisk sesame oil, lemon juice, rice vinegar, sugar, and 2 tablespoons remaining soy sauce in small bowl. Add to noodles. Add cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)

5. Sprinkle salad with chopped green onions and serve.