recipe thread? (1 Viewer)

[nooleen]

i'm just waiting for some goulash to cook and thought it would be interesting to have a recipe thread. veggie goulash is one of my favourite things to make, you can have it vegan with soya cream or lacto-veggie with sour cream/yogurt.

fry up a block of tofu (cut in cubes, or circle a's, or whatever) till it's well browned (tahoe tofu is the best, good, firm, dense tofu that can take a good frying. otherwise the stuff you get in oriental emporium is pretty good too, just don't buy tofu from health food shops or supermarkets cos they rip you off big-time and the tofu is shit). take the tofu off once well-fried and fry 2 onions + as much garlic as you want (3-20 cloves? depending on your level of garlic love) in the same pan, return tofu to pan, add 1 tablespoon each of flour and paprika, fry a bit more on low heat then add 2 tins of tomatoes, stir well and transfer to the oven in a casserole dish or covered oven-friendly pot at 140*C for 2 hours. after the 2 hours chop up 2 or so green peppers and stir them into the pot, cook for a further 30 mins.
while the peppers are cooking, cook up some rice and make your soya cream (or take the lid off your sour cream/yogurt and put it in a bowl), set the table and practice smug wifely poses while sneaking nips of cooking sherry.

put on a plate; eat.

 

[CITY BABY]

i'm just waiting for some goulash to cook and thought it would be interesting to have a recipe thread. veggie goulash is one of my favourite things to make, you can have it vegan with soya cream or lacto-veggie with sour cream/yogurt.

fry up a block of tofu (cut in cubes, or circle a's, or whatever) till it's well browned (tahoe tofu is the best, good, firm, dense tofu that can take a good frying. otherwise the stuff you get in oriental emporium is pretty good too, just don't buy tofu from health food shops or supermarkets cos they rip you off big-time and the tofu is shit). take the tofu off once well-fried and fry 2 onions + as much garlic as you want (3-20 cloves? depending on your level of garlic love) in the same pan, return tofu to pan, add 1 tablespoon each of flour and paprika, fry a bit more on low heat then add 2 tins of tomatoes, stir well and transfer to the oven in a casserole dish or covered oven-friendly pot at 140*C for 2 hours. after the 2 hours chop up 2 or so green peppers and stir them into the pot, cook for a further 30 mins.
while the peppers are cooking, cook up some rice and make your soya cream (or take the lid off your sour cream/yogurt and put it in a bowl), set the table and practice smug wifely poses while sneaking nips of cooking sherry.

put on a plate; eat.

I likes me tofu the ways I's Likes me burds!!!!


looks yum might give it ago on monday. but tis the weekend now falafal and donkeys all the ways

 

[Mormon Nailer]

I likes me tofu the ways I's Likes me burds!!!!

Not sweating too much?

 

[Mormon Nailer]

Heres a recepie you all might like. It used Scrumpy Jack so I was embarrased to put it on the Food board (you all know there is one right?)

Basically its cod baked in scrumpy jack with shallots lots of garlic and some chillis and a few slice of lemon. Not much else to say really except only use Scrumpy or something equally dry.

 

[CITY BABY]

Not sweating too much?

sweatin till they cant sweat no more, then why they cry out, ill fry em some more-ore-ore.
I loves tofu

 

[righteous harmony]

I likes me tofu the ways I's Likes me burds!!!!

dense? cut in cubes??

 

[nooleen]

here's the recipe for lemon explosion cake from 'the cake scoffer' as well, which is a really nice little book, for copies email [email protected] although i'm not sure if he only does wholesale.
anyway:
this is a pretty small cake so double or triple up if you're cooking for lots of people.

4 oz (115 g) margarine
6 oz (170 g) self-raising flour
1 tsp baking powder
6 oz (170 g) caster sugar
egg replacer powder to the equivalent of two eggs - i don't actually bother with this; if you similarly can't be arsed tracking down egg replacer, or don't believe in it, just bung in a tiny bit extra baking powder and a tablespoon of water or so. makes no difference.
4 tbsp soya milk
1 grated lemon rind

juice of 1 lemon
icing sugar

sift together the flour, baking powder, lemon rind and sugar
melt the marge gently in a pot, add it to the flour etc along with egg replacer (or not) and soya milk. mix well - mixture should be pretty stiff for this cake but if it's too stiff to mix properly add a little soya milk.
grease a cake tin with margarine and sprinkle it with flour, shaking off the excess flour. spoon the cake mix in and bake at 175*C for 40 mins.
mix the lemon juice with as much icing sugar as it takes to get the icing consistency you want. pour the icing over the cake pretty soon after it's out of the oven, so the icing all sinks into the cake and it's lovely and all. and all.
that's it.

 

[CITY BABY]

Heres a recepie you all might like. It used Scrumpy Jack so I was embarrased to put it on the Food board (you all know there is one right?)

Basically its cod baked in scrumpy jack with shallots lots of garlic and some chillis and a few slice of lemon. Not much else to say really except only use Scrumpy or something equally dry.

I mean comon you gotta be kidding roight, like do you even know where you are ,gawd

 

[nooleen]

sweatin till they cant sweat no more, then why they cry out, ill fry em some more-ore-ore.
I loves tofu

a la la la la lum, a la la la la lum la la lum lum lum. tofu ist krieg. tofu rules the world.

 

[Jill Hives]

Vegan Peanut Butter Cups
(makes 12 muffin cups)

½ cup margarine (non-dairy spread)
¾ cup of Peanut Butter (creamy or crunchy – I use crunchy)
¼ cup sugar in the raw
¾ cup of crushed graham cracker or here plain/sweet digestive biscuit smashed up.
1 bag of semi-sweet chocolate chips or dark chocolate to melt.
A bit of soymilk.
Paper cups.

1. Melt margarine in pan.
2. Add peanut butter until it’s a relatively smooth liquid.
3. Add sugar and graham/biscuit crumbs
4. Take off heat and spoon into cups.
5. Put them in refrigerator to cool
6. Melt chocolate – be careful not to burn and add a bit of soymilk to make it smoother. Do this by sight.
7. Pour chocolate on top of peanut butter cups and but back into refrigerator to cool for an a few hours.
8. Decorate tops if you so desire.

Seriously good.

 

[Mormon Nailer]

I mean comon you gotta be kidding roight, like do you even know where you are ,gawd

You cant all be veggies surley.
(they can farm cod now as well if thats your objection)

 

[CITY BABY]

You cant all be veggies surley.
(they can farm cod now as well if thats your objection)

VEGGIES those half hearted wannabies, rapists is a more appropriate term for them!!!

 

[the strange guy]

Janey mack

 

[CITY BABY]

dense? cut in cubes??

aahhhh the aul joe o'reilly special

 

[nooleen]

oh yeah by the way, for recipes like the goulash where you have the tofu stewing for a while (but depending on the tofu..), it's good to freeze then defrost the tofu before using it, it completely changes the texture. makes it more meaty/absorbent, and we all love meat, don't we. yum yum.

 

[CITY BABY]

yer only allowed to be a punk and eat meat if yer sirname is swift, well thats what my handbook says anyway

 

[the strange guy]

My surname is definitely not Swift

 

[nooleen]

Vegan Peanut Butter Cups

Seriously good.

fuck me, that sounds devastatingly incredible. bypass-tastic! i'll have to try that one.

 

[nooleen]

VEGGIES those half hearted wannabies, rapists is a more appropriate term for them!!!

steady on horse, you're not in roscommon anymore ye know

 

[Mormon Nailer]

Vegan Peanut Butter Cups
(makes 12 muffin cups)

½ cup margarine (non-dairy spread)
¾ cup of Peanut Butter (creamy or crunchy – I use crunchy)
¼ cup sugar in the raw
¾ cup of crushed graham cracker or here plain/sweet digestive biscuit smashed up.
1 bag of semi-sweet chocolate chips or dark chocolate to melt.
A bit of soymilk.
Paper cups.

1. Melt margarine in pan.
2. Add peanut butter until it’s a relatively smooth liquid.
3. Add sugar and graham/biscuit crumbs
4. Take off heat and spoon into cups.
5. Put them in refrigerator to cool
6. Melt chocolate – be careful not to burn and add a bit of soymilk to make it smoother. Do this by sight.
7. Pour chocolate on top of peanut butter cups and but back into refrigerator to cool for an a few hours.
8. Decorate tops if you so desire.

Seriously good.

Not eating meat is on thing......... but margarine? !bog