TSR Veggie Society
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I made this for lunch a few days ago.
Ingredients:
250g of Cous cous as per instructions
(usually just add boiling water, cover and leave for 5 mins)
A handful of Black Olives
A few Sundried tomatoes in Olive Oil
Juice of 1/2 Lemon
1/2 Chopped Red Onion
A handful of Chopped Cherry Tomatoes
1/3 Diced Cucumber
Cilantro/Corriander to garnish
Salt/Pepper to taste
Instructions:
Mix all of the above ingredients together when the cous cous has cooled and voila!
http://www.foodiesite.com/images/2000-08/couscous.jpg
Ingredients:
250g of Cous cous as per instructions
(usually just add boiling water, cover and leave for 5 mins)
A handful of Black Olives
A few Sundried tomatoes in Olive Oil
Juice of 1/2 Lemon
1/2 Chopped Red Onion
A handful of Chopped Cherry Tomatoes
1/3 Diced Cucumber
Cilantro/Corriander to garnish
Salt/Pepper to taste
Instructions:
Mix all of the above ingredients together when the cous cous has cooled and voila!
http://www.foodiesite.com/images/2000-08/couscous.jpg
200g self-raising flour
2 tsp baking bowder
100g caster sugar
150ml of yogurt (I tend to use the live-yougurt)
5 tbs sunflower oil
1 tsp vanilla essence
# Dry and Wet Method
# Cake Tins: two 18cm (7@) round sandwich tins, greased and floured
# Oven temp: 180 (350F/ Gas Mark 4)
Sift flour, baking powder and sugar together.
In a seperate bowl, combine the yoghurt, oil and vanilla essence (you an use an electric whisk).
Mix both wet and dry mixtures together for about 2 mins.
Bake for 20mins.
Remove from oven and allow to cool for 10mins.
Turn out onto a wire cooling rack.
Let it cool ompletely before filling.
My mum made one awhile ago - she added cocoa powder to make it chocolately and mixed double cream and cherries together for the filling - yum!
2 tsp baking bowder
100g caster sugar
150ml of yogurt (I tend to use the live-yougurt)
5 tbs sunflower oil
1 tsp vanilla essence
# Dry and Wet Method
# Cake Tins: two 18cm (7@) round sandwich tins, greased and floured
# Oven temp: 180 (350F/ Gas Mark 4)
Sift flour, baking powder and sugar together.
In a seperate bowl, combine the yoghurt, oil and vanilla essence (you an use an electric whisk).
Mix both wet and dry mixtures together for about 2 mins.
Bake for 20mins.
Remove from oven and allow to cool for 10mins.
Turn out onto a wire cooling rack.
Let it cool ompletely before filling.
My mum made one awhile ago - she added cocoa powder to make it chocolately and mixed double cream and cherries together for the filling - yum!
For the Topping:
1/2 Sliced Large Avocado
A handful of Chopped Spring Onions
Slightly Toasted and Chopped Cashew Nuts
A glug of Olive Oil
Juice of 1/2 Lemon
Salt and Pepper to Taste
Recipe:
Mix all ingredients in a bowl and leave to marinate.
Meanwhile toast some granary or wholemeal bread. Put some crip lettuce leaves on top and then spoon over the avocado topping and enjoy!
This makes a quick and easy lunch - even I can make it!
1/2 Sliced Large Avocado
A handful of Chopped Spring Onions
Slightly Toasted and Chopped Cashew Nuts
A glug of Olive Oil
Juice of 1/2 Lemon
Salt and Pepper to Taste
Recipe:
Mix all ingredients in a bowl and leave to marinate.
Meanwhile toast some granary or wholemeal bread. Put some crip lettuce leaves on top and then spoon over the avocado topping and enjoy!
This makes a quick and easy lunch - even I can make it!
Did make some delicious mexican bean burgers with my dad (he doesn't usually help out!) for lunch today - I did all the drudgery stuff - chopping, getting ingredients all ready, washing up etc. And he did the mixing and making burger shapes..oh and he found the recipe online.
I may post it up here in fact as it tasted quite good. Oh and its suitable for vegans.
I may post it up here in fact as it tasted quite good. Oh and its suitable for vegans.
~MOi~
...keeps the dentist away! haha
apple are really bad for your teeth also... lol
lots of sugar...
pity...but it does clean your teeth 
at the same time sugarfy's them...
i learn to much whilst doing food... :: runs away from all e numbers::
at the same time sugarfy's them...
i learn to much whilst doing food... :: runs away from all e numbers::
Ooh tomorrow is the first day of "Fish are friends, not food" week. I don't really know the aim of it- maybe to show the vegetarians who don't eat meat for ethical reasons but still have fish that fish are animals to? Anyway, any excuse to celebrate....x
I'm veggie, can i join please?
Lol there's a week for everything now, although i'm liking using a Finding Nemo quote.
Lol there's a week for everything now, although i'm liking using a Finding Nemo quote.
We made a delicious pizza for lunch yesterday and I thought I'd tell you about it:
Pizza base - either buy one or make it yourself (like we did), using bread flour (it comes with the yeast already in it and stuff), olive oil and water. You can leave it to prove but I like mine thing and crispy so I just rolled it out onto a baking tray.
Tomato Sauce - olive oil in a pan, then add some asafoedita powder (or you can add chopped onion). Next add a can of chopped tomatoes, some sundried tomato past, salt, sugar and pepper. Leave to thinken.
Pesto sauce - lots and lots of basil leaves, olive oil, toasted pine nuts, a clove of garlic, a squirt of lemon and salt. You can either pound it all togther with a pestle and mortor for a rustic look, or whizz it with a food proccessor.
(we have an amazing array of pots in our conservatory all filled with basil plants - my mum loves basil and so planted some a month ago and if we don't use some of them soon i'm sure that they will take over the room and there will be no space for us. She freaked me out a while ago because she was talking to them *okay i KNOW she was just fooling around, but it was quite surreal*)
Toppings - I had mozzarella cheese, black olives, fresh cherry tomatoes and a bit of sundried tomato.
Assembly - Now spread the tomato sauce over the base (not too much though), drizzle over the pesto sauce, add the olives and the sundried tomatoes and place into a pre-heated oven (I think about 180C) for about 8 minutes. Towards the end add some fresh cerry tomatoes and the mozzarella cheese .... oh and some more basil leaves.
Enjoy!
Pizza base - either buy one or make it yourself (like we did), using bread flour (it comes with the yeast already in it and stuff), olive oil and water. You can leave it to prove but I like mine thing and crispy so I just rolled it out onto a baking tray.
Tomato Sauce - olive oil in a pan, then add some asafoedita powder (or you can add chopped onion). Next add a can of chopped tomatoes, some sundried tomato past, salt, sugar and pepper. Leave to thinken.
Pesto sauce - lots and lots of basil leaves, olive oil, toasted pine nuts, a clove of garlic, a squirt of lemon and salt. You can either pound it all togther with a pestle and mortor for a rustic look, or whizz it with a food proccessor.
(we have an amazing array of pots in our conservatory all filled with basil plants - my mum loves basil and so planted some a month ago and if we don't use some of them soon i'm sure that they will take over the room and there will be no space for us. She freaked me out a while ago because she was talking to them *okay i KNOW she was just fooling around, but it was quite surreal*)
Toppings - I had mozzarella cheese, black olives, fresh cherry tomatoes and a bit of sundried tomato.
Assembly - Now spread the tomato sauce over the base (not too much though), drizzle over the pesto sauce, add the olives and the sundried tomatoes and place into a pre-heated oven (I think about 180C) for about 8 minutes. Towards the end add some fresh cerry tomatoes and the mozzarella cheese .... oh and some more basil leaves.
Enjoy!
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