Most favourite? Least favourite?

My most favourite would be falafel tacos. They are absolutly wonderful.

My least favourite would have to be 'tofudogs'. A hotdog made out of some sort of tofu-ness. The one I had was the nastiest thing ever imaginable. Something about the texture of the tofudog itself was just plain discusting. I like tofu, so it's not that... It was just... bad.

Does a pizza count?
I'm not a vegetarian.

neither am I. well... anymore. But still, there's some good veggie type food out there.

i once had vegan spring rolls. they were by far the best vegetarian/vegan food ive ever had.

I like to cook al lot
Traditional cooking (jewish and dutch, with and without meat)
So really any dish can be made for vegetarians

Here they have just put a new product on the market, good for vegetarians (not for vegans), it is replacement for meat, but not made of soy, it is made out of dairy.
And it tastes GREAT!!
I made it one night and gave it to my boyfriend and he didn't even notice or taste it wasn't real meat untill I told him LOL
It is called "Valess"


Something sweet, vegetarianproof and yummy (but looking disgusting LOLOL)
I make it on Seder

Sephardic Style Charoset:


12 apples - peeled and cored
21/2 cups water
11/2 lbs (3/4 kilo) pitted dates
1 lb (1/2 kilo) figs
1/4 cup sugar
2 cups finely chopped walnuts
3/4 cup sweet wine
1/2 cup wine vinegar

(I always add cinnamon too and some raisins but it depends on your taste)

Cut apples into chunks and place in a large saucepan with water, dates, figs and sugar.
Bring to a boil and then simmer approximately 1/2 hour or until the apples are tender. Drain well and let cool to room temperature.
Puree the fruit in a blender, meat grinder or food processor.
Mix with the rest of the ingredients and place in refrigerator for at least 3 hours before serving.

oh wow that does sound yummy

it is :-D

I'll post some other recepies if you like, tomorrow (need sleep now)

For this thread, the only thing i can say ( and i'm not sure it's vegan-type ) is spinach(sp!) pie.. a greek dish that i've forgotten the name of..

oops posted twice by accident

Homemade Falafel!
(much better than storebought ones)


You should not use any recipe which calls for using canned chick peas or dry ones which have been cooked until they are soft.
Either will produce absolutely the wrong texture for the process and final product.
Or dried fava beans rather than with chickpeas, which are generally used in Israel. Buy the beans already skinned, in Oriental and Indian stores.
The secret to keeping the falafel from falling apart in the frying oil is towel-dry the soaked and drained beans so that the paste is not watery.


1 lb dried white broad beans ("ful nabed") OR 1 lb (500 grams) large skinless dried fava beans
2 red or Spanish onions, very finely chopped or grated,
or 1 bunch spring onions [scallions], finely chopped
2 large cloves garlic, crushed
1 bunch parsley, finely chopped
1-2 teaspoons ground cumin
1-2 teaspoons ground coriander
1/2 teaspoon baking powder
oil for deep-frying

The dried white beans can be found in all Greek stores and in many
delicatessens. Buy them already skinned if possible.

Soak the beans in cold water for 24 hours.
Remove the skins if this has not been done. Drain, and mince or pound them. Mix this with the onions, garlic, parsley, cumin, coriander, baking powder and salt and cayenne pepper to taste.

Pound the ingredients together to a smooth paste. This will take a long
time and much effort, so if a mincer or processor is available, put the
mixture through the fine blade twice before pounding it.

Let the paste rest for 1/2 hour at least. (an hour would be better)
Take walnut-size lumps and make flat, round shapes 1-1/2 inches in diameter. Let them rest for 15 minutes longer, then fry them a few at a time in deep hot oil until they are a dark, rich golden brown.

The baking powder is sometimes replaced by 1/2 oz. fresh yeast, or 1/4 oz. dried yeast dissolved in a few tablespoons of lukewarm water ...

Cut off about 1/3 of each pita round and open to form a pocket.
Fill each pocket with 4 falafel balls.
Garnish with lettuce, tomato, onion, cucumber and a sauce you like.

* 3 tablespoons olive oil
* 1 large onion, chopped
* 1 bunch green onions, chopped
* 2 cloves garlic, minced
* 2 pounds spinach, rinsed and chopped
* 1/2 cup chopped fresh parsley
* 2 eggs, lightly beaten
* 1/2 cup ricotta cheese
* 1 cup crumbled feta cheese
* 8 sheets phyllo dough
* 1/4 cup olive oil


Preheat oven to 175 degrees C (about 350/375 F.?)
Heat 3 tablespoons olive oil in a large skillet over medium heat.
Cook the onion, green onions and garlic, until they're soft and lightly browned. Stir in the spinach and parsley, and continue to cook ("saute") until the spinach is limp (about 2 minutes).
Remove it from the heat and set it aside to cool.

In a bowl, mix together the eggs, ricotta, and feta.
Stir this in the spinach mixture. Lay 1 sheet of phyllo dough in a prepared baking pan, and brush it lightly with olive oil.
Cover the bakingpan with another sheet of phyllo dough on the sides, brush it with olive oil, and repeat this with two more sheets of phyllo.
The sheets will overlap the pan. (I dunno how else to explain this)
Spread spinach and cheese mixture into the pan and fold the overhanging dough over the filling.
Brush it with oil, then layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck the overhanging dough into pan to seal the filling.

Bake it in a preheated oven for 30 to 40 minutes, until it is golden brown.
:-)

I'm such a housewive LOL

mmmm more recipies!

do you have one for a good curry chicken? my guy came back from spending 2 years in Japan and he said he really misses the curry stuff he used to have there.

Hmmm not in my notebook
But I'm sure it will be in one of the cookbooks
I'll look for it tomorrow

I found two:

* 12 chicken legs
* 1 onion
* 1 clove garlic
* 1 clove ginger
* 1/4 lb Japanese curry roux (buy this at oriental store/toko I think)
* 3 cups water
* 1/2 tsp curry powder
* 1 tsp salt
* 1/2 tsp pepper

Sprinkle salt, pepper, and curry powder in the chicken legs.
Slice the onion thinly.
Heat a pan and saute chopped ginger, garlic, and sliced onion.
Add the chicken legs in the pan and saute well.
Add water and simmer for 30 min.
Add curry roux and stir lightly. Simmer for 5 min.

*Makes 4 servings.

-----------------------------------------------



*4 servings

* 3 potatoes
* 1 carrot
* 1 onion
* 400g chickenmeat

Curry sauce:

* 4 table spoons oil
* 8 tablespoons flour (white)
* 2.5 table spoons curry powder

(There is ready-made curry powder mix in supermarkets. Iit generally contains turmeric, cumin, coriander, pepper, chili, fenugreek etc.)
(There also is ready-made curry sauce in blocks, like butter, that contains all the ingredients above, buy this at the Toko/oriental shop)

* 4 cups of water
(preferably chicken broth)

* half a tablespoon of salt

1. Dice potatoes, carrot, and meat. Slice onions.
2. Heat some cooking oil in a pan, fry onion, carrots, and meat. (Add option of garlic and ginger)
3. Add water, let it simmer for 15 to 20 min.
4. Skim the broth, add potatoes.
5. In different pan, heat the 4 table spoons of oil in low flame and stir-fry the flour until brown. Remove from heat, add the spices.
6. Scoop few spoonfuls of 4 into 5 and stir. It should be like a paste.
7. By small portions dissolve 6 into 5. Add salt, let it simmer for 30 min or until it thickens. (Add option of laurel)

The image you want to get is brown and thick... 70% should be the sauce.
It should be thrice as thick as regular sag-chicken.

Served with plain rice.

i like veal. i think the amount of time that they keep the small calves in cages makes the meat so tender that it almost tastes like a great vegitarian meal, something like a artichoke heart or a soft bunch of asparagus. i think it's by far the best vegan alternative, ever.

You're BAD!
*slaps you around with a large trout*
:-P

thanks. i now pronounce me.. vegan.