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jenscats5
Guest
Glad your vegetarian cooking class was a success!! What did you make?? My husband is a vegan (sort of, only eats cheese, no other animal products) & I'm always looking for new ideas...
obiwan9962
New member
i started with rice paper rolls stuffed with goat cheese, sundried tomatoes and basil
served with a sesame ponzu sauce
big hit
second course was a broccoli, red grape and walnut salad with nayonnaise rice vinegar and xv olive oil
third course was a carrot-orange-ginger puree soup with toasted wheat berries
fourth course was a jasmine rice and lentil loaf with a plum and hazelnut chutney
and finally
a apple-pear-cranberry cobbler with green tea and candied ginger sauce
served with a sesame ponzu sauce
big hit
second course was a broccoli, red grape and walnut salad with nayonnaise rice vinegar and xv olive oil
third course was a carrot-orange-ginger puree soup with toasted wheat berries
fourth course was a jasmine rice and lentil loaf with a plum and hazelnut chutney
and finally
a apple-pear-cranberry cobbler with green tea and candied ginger sauce
Babyfaced Assassin
New member
that's making me hungry!!! 
obiwan9962
New member
lol bfaBabyfaced Assassin said:that's making me hungry!!!
don't most of my food ramblings make you hungry
happy xxxmas bro and jenZ
J
jenscats5
Guest
Have a good holiday yourself, both of you!
Giving out any of those recipes Obi??
Giving out any of those recipes Obi??
obiwan9962
New member
Rice paper rolls makes one roll (allow at least one per person
Two if vegans about)
• 1 sheet rice paper
• 2 pieces sundried tomatoes, soaked in warm water 5 minutes
• 1 tbsp chevré (goat cheese)
• 1 large basil leaf
>lay rice paper between dampened linen napkin or “J” clothes approx 15 minutes
>as making a burrito or spring roll lay the other ingredients about 1/3 way in from leading edge
>roll away from you once, fold ends towards middle and finish rolling….no need for adhesives
Sesame ponzu
• 1 tbsp ponzu (Japanese citrus soy sauce)
• ½ tsp toasted sesame seeds
• ¼ tsp sesame oil
>combine all and ready to go
Can be served at room temperature or deep-fried
I prefer room temperature but if you are to deep-fry them, freeze them first or the goat cheese will melt away into the fat
Carrot soup with wheat berries and essence of orange and fresh ginger
(Makes 4)
4 large carrots
4 tablespoon wheat berries
5 cups + 1 cup water
2 tbsp fresh ginger chopped (more or less according to personal taste)
Juice 2 large oranges
Salt and pepper to taste
>in a large pot, add carrots, 5 cups water and ginger, bring to a boil then simmer 30 minutes or until tender
>in a second smaller pot, add wheat berries and last cup of water and boil till tender about 30minutes
>strain carrots, reserving liquid, and puree
>place back into pot and add enough liquid to desired consistency
>strain wheat berries and add to carrot puree
>finish with orange juice and salt and pepper
Broccoli, grape, and walnut salad (serves 4)
1 cup broccoli, small flourettes
1 cup red grapes
½ cup toasted walnuts, coarsely chopped
2 tbsp extra virgin olive oil
2 tbsp mayonnaise or Nayonnaise (made with tofu)
2 tbsp rice wine vinegar
>combine all and serve
Jasmine rice and lentil loaf (makes 4)
1 cup Jasmine rice (sometimes labeled “perfumed” rice
½ cup lentils (brown or pink)
1 ¾ cup + 2cups water
Salt and pepper to taste
>in one pot, combine rice and 1 ¾ cup water season with salt
Taste the water before cooking, what you are tasting is how the rice will taste, salt wise
Bring to a boil, turn town heat till water has come to level with rice, and then let simmer 10 minutes
>in another pot combine lentils and remaining water, do not salt
Simmer approx 20 minutes and drain
>stir the rice vigorously then add drained lentils and mix well
>coat a loaf pan with olive oil or non stick spray
>firmly press rice mixture into pan and chill 30 minutes
Plum and hazelnut chutney
½ pounds seasonal plums, pitted
¼ cup red onion, diced
½ cup red wine vinegar
¼ cup sugar
2 tbsp fresh ginger, chopped
Pinch salt
¼ cup toasted hazelnuts, coarsely chopped
1 tbsp mint, chopped
>combine all but last two ingredients in a pot and simmer till liquid is absorbed and fruit is soft and tender
> Puree and mix in hazelnuts and mint serve with loaf
Apple-Pear-Cranberry Cobbler (serves 4)
A>
3 large granny smith apples
½ cup brown sugar
1 tsp cinnamon
¼ tsp salt
2 tbsp flour
Unsalted butter
>toss all together and place in buttered baking dish
B>
1 1/3 cup flour
4 tbsp sugar
1 ½ tsp baking powder
½ tsp salt
5 tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream or ½ cup milk
>toss dry ingredients together
>using two forks or a pastry blender or even a potato masher blend in butter till it resembles coarse cornmeal
>add cream and with rubber spatula combine till just comes together and rolled out
..Kneading may be required but minimally
>can be rolled out or left loose, I prefer a loose mix
>top apple mixture
>bake at 375 for 45-50 minutes
Can substitute biscuit mix for B but if you do and roll it out provide 3 vents
Sauce
6 large egg yolks
1/3 cup sugar
1 cup milk
1 cup heavy cream
2 green tea bags
2 tsp crystallized ginger, finely chopped
>combine yolks and sugar beating well till smooth and creamy
>in a saucepan slightly smaller than the bowl set the last 4 ingredients to scald
>temper hot liquid into yolk mixture by slowly adding to bowl
>fill saucepan halfway with hot water and replace on heat
>set bowl onto saucepan and at half heat cook the mixture stirring regularly till thick enough to coat back of spoon
>strain sauce into a container and reserve
Can be served warm or chilled
Two if vegans about)
• 1 sheet rice paper
• 2 pieces sundried tomatoes, soaked in warm water 5 minutes
• 1 tbsp chevré (goat cheese)
• 1 large basil leaf
>lay rice paper between dampened linen napkin or “J” clothes approx 15 minutes
>as making a burrito or spring roll lay the other ingredients about 1/3 way in from leading edge
>roll away from you once, fold ends towards middle and finish rolling….no need for adhesives
Sesame ponzu
• 1 tbsp ponzu (Japanese citrus soy sauce)
• ½ tsp toasted sesame seeds
• ¼ tsp sesame oil
>combine all and ready to go
Can be served at room temperature or deep-fried
I prefer room temperature but if you are to deep-fry them, freeze them first or the goat cheese will melt away into the fat
Carrot soup with wheat berries and essence of orange and fresh ginger
(Makes 4)
4 large carrots
4 tablespoon wheat berries
5 cups + 1 cup water
2 tbsp fresh ginger chopped (more or less according to personal taste)
Juice 2 large oranges
Salt and pepper to taste
>in a large pot, add carrots, 5 cups water and ginger, bring to a boil then simmer 30 minutes or until tender
>in a second smaller pot, add wheat berries and last cup of water and boil till tender about 30minutes
>strain carrots, reserving liquid, and puree
>place back into pot and add enough liquid to desired consistency
>strain wheat berries and add to carrot puree
>finish with orange juice and salt and pepper
Broccoli, grape, and walnut salad (serves 4)
1 cup broccoli, small flourettes
1 cup red grapes
½ cup toasted walnuts, coarsely chopped
2 tbsp extra virgin olive oil
2 tbsp mayonnaise or Nayonnaise (made with tofu)
2 tbsp rice wine vinegar
>combine all and serve
Jasmine rice and lentil loaf (makes 4)
1 cup Jasmine rice (sometimes labeled “perfumed” rice
½ cup lentils (brown or pink)
1 ¾ cup + 2cups water
Salt and pepper to taste
>in one pot, combine rice and 1 ¾ cup water season with salt
Taste the water before cooking, what you are tasting is how the rice will taste, salt wise
Bring to a boil, turn town heat till water has come to level with rice, and then let simmer 10 minutes
>in another pot combine lentils and remaining water, do not salt
Simmer approx 20 minutes and drain
>stir the rice vigorously then add drained lentils and mix well
>coat a loaf pan with olive oil or non stick spray
>firmly press rice mixture into pan and chill 30 minutes
Plum and hazelnut chutney
½ pounds seasonal plums, pitted
¼ cup red onion, diced
½ cup red wine vinegar
¼ cup sugar
2 tbsp fresh ginger, chopped
Pinch salt
¼ cup toasted hazelnuts, coarsely chopped
1 tbsp mint, chopped
>combine all but last two ingredients in a pot and simmer till liquid is absorbed and fruit is soft and tender
> Puree and mix in hazelnuts and mint serve with loaf
Apple-Pear-Cranberry Cobbler (serves 4)
A>
3 large granny smith apples
½ cup brown sugar
1 tsp cinnamon
¼ tsp salt
2 tbsp flour
Unsalted butter
>toss all together and place in buttered baking dish
B>
1 1/3 cup flour
4 tbsp sugar
1 ½ tsp baking powder
½ tsp salt
5 tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream or ½ cup milk
>toss dry ingredients together
>using two forks or a pastry blender or even a potato masher blend in butter till it resembles coarse cornmeal
>add cream and with rubber spatula combine till just comes together and rolled out
..Kneading may be required but minimally
>can be rolled out or left loose, I prefer a loose mix
>top apple mixture
>bake at 375 for 45-50 minutes
Can substitute biscuit mix for B but if you do and roll it out provide 3 vents
Sauce
6 large egg yolks
1/3 cup sugar
1 cup milk
1 cup heavy cream
2 green tea bags
2 tsp crystallized ginger, finely chopped
>combine yolks and sugar beating well till smooth and creamy
>in a saucepan slightly smaller than the bowl set the last 4 ingredients to scald
>temper hot liquid into yolk mixture by slowly adding to bowl
>fill saucepan halfway with hot water and replace on heat
>set bowl onto saucepan and at half heat cook the mixture stirring regularly till thick enough to coat back of spoon
>strain sauce into a container and reserve
Can be served warm or chilled
Babyfaced Assassin
New member
Happy Holidays
i will try one of ur recipes to celebrate!
i will try one of ur recipes to celebrate!
J
jenscats5
Guest
Oh yum sounds great!!
