Dare I say it? Vege thread?
- Thread starter m3csl2004
- Start date
I think you lot of freaks would like a bit of meat really wouldn't you?
In all seriousness though, veggie food can be really nice...
But would always be made better by the addition of meat.
I'm not a vegetarian but one of my favourite dishes I make is almost entirely veggie.
Essentially it's roasted vegetables with farfalle pasta and mozerella, though I always add thinly chopped salami (obviously omit this!). I usually chop up a red pepper, a red onion, courgette, black olives and baby sweetcorn for the bulk of it, though in the past I've also used mushrooms, green/yellow pepper, shallots and even aubergine. This is covered in olive oil and cooked at 200 degrees for ten minutes while a pan of pasta is cooking. Remove veg, stir, put back in for another ten. At the twenty minute mark stir in the pasta and plenty of grated mozzerella (and salami if required) and put back in for about seven minutes.
Far healthier than some crappy shop-bought pasta bake sauce (depending on how much cheese you use!) and hugely delicious. Don't forget plenty of ground pepper when serving.
Essentially it's roasted vegetables with farfalle pasta and mozerella, though I always add thinly chopped salami (obviously omit this!). I usually chop up a red pepper, a red onion, courgette, black olives and baby sweetcorn for the bulk of it, though in the past I've also used mushrooms, green/yellow pepper, shallots and even aubergine. This is covered in olive oil and cooked at 200 degrees for ten minutes while a pan of pasta is cooking. Remove veg, stir, put back in for another ten. At the twenty minute mark stir in the pasta and plenty of grated mozzerella (and salami if required) and put back in for about seven minutes.
Far healthier than some crappy shop-bought pasta bake sauce (depending on how much cheese you use!) and hugely delicious. Don't forget plenty of ground pepper when serving.
Soldato
Not a vege, but make a nice veg curry from time to time. Spuds, Mushrooms, whatever green stuff is in season.
I'm not a veggie, but nothing wrong with food that does not contain meat, however food designed to be or taste like meat gtfo. One of the nicest curries ive had was a tofu one, just have to look at Asia for vegetarian food they been doing it for thousands of years. Unlike Europe.
Aubergine bake and aubergine spaghetti is great.
Aubergine spaghetti
1 x aubergine
1 X Onion
1 x can of tomatoes
1 x stock cube
1 teaspoon oregano
Spaghetti
Method:
1) Peel and dice the onion, add to a saucepan with a little olive oil and fry over a low heat until translucent
2) peel and cube the aubergine, 3/4-1cm cubes and throw in with the onions, increase the heat to medium and fry for a few mins.
3) add the rest of the ingredients and boil for about 20 mins until reduced to spag bol consistency.
4) meanwhile cook the spaghetti in slated water.
5) server
Aubergine Bake
Pasta
1 can chopped tomatoes
1 Onion
A few basil leaves
1tsp garlic
1tsp Chopped chilli or flakes
1 stock cube
1 aubergine
Cheese
Method
1) put the pasta on to cook.
2) Dice and fry the onion, garlic and chilli in a pan until translucent.
3) pour in the can of chopped tomatoes, the stock cube and some Oregano bring to the boil for 5 minutes and turn off.
4) Meanwhile slice the aubergine thinish(I leave the skin on, it's down to prefrence).
5) Pre heat the frill to a medium heat. Take the aubergine Slices and lightly brush with olive oil (spraying is better if you have a bottle lying around). Grill on both sides till dark brown.
6) Mix the sauce and cooked pasta together, place half this mix in an oven proof dish, Layer half the aubergine slices ontop and grate some cheese, then layer the rest of the pasta and top with aubergine slices and more cheese(mix cheddar and mozerlla).
7) bake in the oven at 160 for around 20-30mins or until cheese is golden brown.
8) Deep fry the basil leaves for a few seconds drain and use to decorate. Greta flavour
Aubergine bake and aubergine spaghetti is great.
Aubergine spaghetti
1 x aubergine
1 X Onion
1 x can of tomatoes
1 x stock cube
1 teaspoon oregano
Spaghetti
Method:
1) Peel and dice the onion, add to a saucepan with a little olive oil and fry over a low heat until translucent
2) peel and cube the aubergine, 3/4-1cm cubes and throw in with the onions, increase the heat to medium and fry for a few mins.
3) add the rest of the ingredients and boil for about 20 mins until reduced to spag bol consistency.
4) meanwhile cook the spaghetti in slated water.
5) server
Aubergine Bake
Pasta
1 can chopped tomatoes
1 Onion
A few basil leaves
1tsp garlic
1tsp Chopped chilli or flakes
1 stock cube
1 aubergine
Cheese
Method
1) put the pasta on to cook.
2) Dice and fry the onion, garlic and chilli in a pan until translucent.
3) pour in the can of chopped tomatoes, the stock cube and some Oregano bring to the boil for 5 minutes and turn off.
4) Meanwhile slice the aubergine thinish(I leave the skin on, it's down to prefrence).
5) Pre heat the frill to a medium heat. Take the aubergine Slices and lightly brush with olive oil (spraying is better if you have a bottle lying around). Grill on both sides till dark brown.
6) Mix the sauce and cooked pasta together, place half this mix in an oven proof dish, Layer half the aubergine slices ontop and grate some cheese, then layer the rest of the pasta and top with aubergine slices and more cheese(mix cheddar and mozerlla).
7) bake in the oven at 160 for around 20-30mins or until cheese is golden brown.
8) Deep fry the basil leaves for a few seconds drain and use to decorate. Greta flavour
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