Tag Archives: vegetarian

Vegetarian chili (adapted recipe)

It’s been a while since I posted a recipe, so I thought I would share this recipe that I have done a couple of times now. It was originally a recipe for “authentic chili”, although I’d argue that it’s probably still quite westernised. My version of the recipe came to divert quite a bit from the original anyway, for the simple reason that 1) I wanted it to be vegetarian. 2) The original required ingredients I simply did not have. It was a bit of a gamble but it turned out really yummy! I imagine it’s not that difficult to make this vegan if you’re so inclined. You’d have to switch the quorn for soy mince though.

Ingredients

300g Quorn mince

1 Tin of kidney beans (~400g)

2 Big red onions

7-10 Garlic cloves

2 Big carrots

3 Big bell peppers (assorted colours)

2 chilis

2 tsps of chipotle

1 tbsp of oregano

2 bay leaves

1-2 tbsps of garam masala

2 tbsps of ginger

1 tbsp of syrup or honey

800g crushed tomatoes

1 dl red wine vinegar

2½ dl vegetable stock

5 dl pale ale

Instructions

1. Heat a big pot with oil on the middle setting.

2. Cut the onions, garlic, carrot, chili and garlic finely and let them sizzle in the pot until they soften and have a nice colour.

3. Add the Quorn mince and the beans and fry for a few minutes.

4. Add the crushed tomatoes, beer, vinegar and vegetable stock. Stir.

5. Add the honey/syrup, oregano, garam masala, bay leaves and chipotle.

6. Let the stew simmer for an hour. Cut the bell peppers into medium-sized squares in the meanwhile.

7. Add the bell pepper to the stew. Allow the stew to simmer for a minimum of two hours. Enjoy!

I serve this with rice, but I imagine it would taste nice with corn bread or nacho chips as well. I’m a bit of a wuss so I eat the chili with some creme fraiché or yoghurt, even if it might be frowned upon by hardcore chili-lovers.

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Fancy traditional steak and potato dinner – Vegetarian Edition

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I’m a vegetarian but sometimes I like to keep things traditional and make a “steak and potatoes” fancy dinner. This is what I made last night and I decided to post it here if anyone is looking for ideas. It’s not very complicated, it’s just Hasselback potatoes, red wine sauce, peppered Quorn steaks and some steamed cauliflower and broccoli on the side. We followed this recipe for the red wine sauce. The Hasselback potatoes are made by peeling a few big potatoes and slicing them thinly, putting them in a wooden spoon to avoid cutting all the way through. After you’re done slicing them, they’re supposed to be buttered and put into the oven for 25 minutes. After 25 minutes you should take them out and butter them again and cover them in breadcrumbs and salt and then put them back into the oven for another 25 minutes. I screwed up and put the breadcrumbs on first thing, but it was fine. The peppered Quorn steaks doesn’t require much cooking and they’re already seasoned, so I just buttered them and put them in the oven for like 10 minutes. Delicious!

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Kitchen disaster 2.0

After yesterday’s cooking fiasco, I’m looking forward to cooking a simple pizza in our clean and smoke-free oven. What happened yesterday was that 1) We started cooking really late so both of us were starving. 2) Due to a miscommunication, both of us thought the other person had cleaned the oven, which led to the fire alarm going of again and us needing to switch plans and start boiling potatoes, which made the cooking take even longer. 3) When the potatoes finally were ready, I started making mashed potatoes. Unfortunately, as I was seasoning it, the entire lid of the black pepper container fell off. Even after throwing away the parts that had the thickest coating of black pepper, we were left with a bowl of GRAY mashed potatoes.

The pathetic bit is that the original plan was to make a fancy dinner out of veg. steaks with hasselback potatoes. Best laid plans of mice and men…

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Bell peppers stuffed with feta, mushrooms and chickpeas

Here’s the recipe that I was meaning to post:

Ingredients:

3 Big bell peppers (any color)

1 white onion

1 egg

2 cloves of garlic

350g mushrooms

200g Feta cheese

One tin (400g) of chick peas

100g grated cheddar

Rice

Instructions:

Chop the onion and the mushrooms finely and fry until they have a nice color and the liquid has been reduced. Put the mix aside to cool off. Chop the feta into pieces and put it into a bowl, then add the chickpeas and crush everything into a mash. Add an egg and work in the onion/mushroom mix. Split the peppers in two, remove the pit and put them in the oven on a foiled baking sheet for roughly 20 minutes at 225*c. When the peppers have 5 minutes left to cook, sprinkle the grated cheese on top and let the peppers stand until the cheese has melted. Serve with rice!

If you really like bell peppers, use 6 bell peppers instead of one and gut them without splitting them in two and fill it with stuffing. They’re a bit harder to cook this way since they tend to fall over, but you can create some support for them by scrunching together the tin foil in a circle around them. Nom! Enjoy.

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Delicious courgette and tomato stew – edited recipe

This is a recipe that I have adapted from a recipe that I found in a book. The original recipe was good, with the exception that it didn’t have nearly enough liquid in it. I’ve done it a few times and I tried it last night with my new adapted recipe, and it tasted great! I very much recommend this recipe.

Steaming courgette and tomato stew

Ingredients:

½-1 dl olive oil

2 courgettes

3 cloves of garlic

2 big red onions

2 bell peppers

5 potatoes

1kg tomatoes

800g crushed tomatoes

500 – 1000ml water.

2 tbsp chopped dill

½ teaspoon cinnamon

1 tsp thyme

Black pepper

Salt

Instructions:

Chop up the courgettes and potatoes into 1cm thick slices, cut the tomatoes into quarter pieces and the bell peppers into squares. Put a little oil in a big casserole and put on medium-heat on the stove. Slice the onions and fry them for roughly 10 minutes in the casserole while stirring continuously. Add the garlic (sliced or crushed) and fry for another minute. Put the rest of the vegetables and the olive oil with the onion in the casserole and sprinkle with salt and black pepper (after your own preference). Pour in the water (saves time if it’s boiled in a kettle in advance) and the crushed tomatoes. Add the dill and thyme. Bring it to boil and let it simmer for 2 hours, or until the slices of potatoes have become soft. Stir every 20-30 minutes. Serve with a little bread. Enjoy!

 

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