Please help me use up Ingredient X.
Posted by Heliamphora on Feb 13, 2009 · Member since Oct 2006 · 4798 posts
Ahoy folks! I thought I'd start a thread where you can ask for recipes and advice on how to use up an ingredient (e.g. a vegetable, fruit, grain, bean, etc.) of which you have lots and lots and lots; or which is new to you and you don't know where to start with it.
I'll go first. :P I have many, many tasty carrots from the farmers' market which I need to use before they go soft.
Recipes, please.
I know, I know, carrots - simple - should be a no-brainer... but I was not fond of them for a long time, simply because I'd never known anything but raw or steamed carrots with very little flavour. I like to do INTERESTING things with them. They're so adaptable! Gimme your adaptations! :D
I have tons of rice flour. Help me use it up.
I have tons of rice flour. Help me use it up.
Use it to bread stuff you fry.
Pancakes: http://vegweb.com/index.php?topic=31594.0 I've made these and they're good.
If it's coarse enough, make cream of rice hot cereal.
Rice-fu http://therepublicofbunny.blogspot.com/2008/12/rice-fu-fish-recap.html has many uses. TROB has a detailed rice-fu making tutorial, and a video on YouTube (http://therepublicofbunny.blogspot.com/2008/12/burmese-tofu-tutorial-rice-version.html)
a small pile of rapidly ripening cherry tomatoes.
I'm glad you asked this question, as I just became the proud owner of about a million cherry tomatoes myself, and don't want to waste them. Here's what the internet told me to do, and I'm pumped up over it:
http://homecooking.about.com/od/vegetablerecipes/r/blv59.htm
<i>Ingredients:
35 cherry tomatoes (about), 2 to 3 pints
1 to 2 tablespoons salt
Preparation:
Preheat oven to 200 degrees F.
Line a large baking sheet with aluminum foil. Cut the tomatoes in half horizontally and arrange them cut side up on the baking sheet, touching each other. They will shrink to about three-quarters of their original size. Sprinkle well with salt. Bake in the center of the oven for 2 to 3 hours. Serve hot, at room temperature, or cold. </i>
a small pile of rapidly ripening cherry tomatoes.
i hate eating raw tomatoes that are mushy so if anyone has ideas for cooked stuff that would just be dandy. :)>>>
Tomato ketchup
Tomato Jam or Preserve (if you can't find a recipe I'll send you a pre-war one).
Tomato Chutney
a small pile of rapidly ripening cherry tomatoes.
i hate eating raw tomatoes that are mushy so if anyone has ideas for cooked stuff that would just be dandy. :)>>>
Tomato ketchup
Tomato Jam or Preserve (if you can't find a recipe I'll send you a pre-war one).
Tomato Chutney
TOMATO JAM???!!!!??!!!
Intrigued, I found this article about it:
http://www.nytimes.com/2008/08/20/dining/20mini.html
Yabbit, what does one do with tomato jam? Obviously, 'spread it on toast,' comes to mind, but you could probably spread anything on toast and call it awesome. What else?! I'm so into this concept!!
Well, yes, toast. But I think it would be lush on crepes. It depends on how you tweak the recipe. If you make it sweet, then use it for sweet crepes, toast, like that. If you tweak it savoury/spicy, then naan, chappatis, pasta, just about anything.
Here's a spicy Indian tomato chutney:
http://www.indianfoodrocks.com/2007/03/amminis-thakkali-tomato-chutney.html
I feel pretty sure it doesn't matter what kind of tomatoes you use, though big ones might need to cook more to get rid of water.
Coincidentally, I almost made some tomato jam the other other, I think it was in 500 Vegan Recipes, and was turned off by the sugar content and didn't. I then thought "I wonder if I can find a good tomato chutney recipe somewhere". Yabbit to the rescue!
Tweets, I use this recipe for Tomato Chutney and it's stellar:
http://www.youtube.com/watch?v=3aj532tiDa8
"Little bit" of hing look like twiltin' greet amount to me! :o
"Little bit" of hing look like twiltin' greet amount to me! :o
I love him! When he says "little bit salt" he dumps a handful. Same with chili powder, cumin seeds, and everything else. He rules.
looks good sb... i have a hard time understanding him though, does he post the actual recipe anywhere?
All of the actual recipes are on his website.
thanks sb! sorry for the dumb question!
I have acquired several red bell peppers, and smaller variations of banana peppers that I need to figure out how to use. I'm already stuffing a couple and roasting a couple. I also have quite a few tangerines (and found out that sadly, that I do not appreciate them in their unadulterated state). Any ideas? The peppers and tangerines don't need be used together in case any of you weird vegans do that kind of thing.. ;)
peppers fufu my gosh! bell peppers: fajitas, i like them in salad, an additional minced veggie in chickpea salad sammies, just cut them in strips and throw in a stirfry homegirl
idk i don't like eating oranges/tangerines as is either (the white stuff makes me gag)... you could juice them and drink :) i forgot what your allergies are but viva vegan has mojo oven roasted seitan and latin orange baked tofu i am sure you could sub the tangerine juice for orange... lemme know if you want the recipes, i can scan them to your email from work
For peppers I like all of aml's suggestions, but wanted to add Heli's African Beans recipe: http://vegweb.com/index.php?topic=27319.0
For tangerines, use the juice in baked goods (sub for OJ in recipes for orange cake/cupcakes/cookies/etc). Or sub the juice for OJ in this recipe http://vegweb.com/index.php?topic=15978.0 (I remember you can't have tofu, but you can use the sauce on any stir fried veggies).
I second the African Beans, also bells are great in chilis/stews/soups!
I have acquired several red bell peppers, and smaller variations of banana peppers that I need to figure out how to use. I'm already stuffing a couple and roasting a couple. I also have quite a few tangerines (and found out that sadly, that I do not appreciate them in their unadulterated state). Any ideas? The peppers and tangerines don't need be used together in case any of you weird vegans do that kind of thing.. ;)
Red Bell Pepper Soup is delicious: http://vegweb.com/index.php?topic=13513.msg83179#msg83179
Red Relish: http://vegweb.com/index.php?topic=22102.msg191938#msg191938
(You could of course halve or quarter that recipe depending on how many peppers you have).
Tangerines: Ambrosia (mixed fruit salad with coconut etc.) Peel the segments. Or make juice!
I have acquired several red bell peppers, and smaller variations of banana peppers that I need to figure out how to use. I'm already stuffing a couple and roasting a couple. I also have quite a few tangerines (and found out that sadly, that I do not appreciate them in their unadulterated state). Any ideas? The peppers and tangerines don't need be used together in case any of you weird vegans do that kind of thing.. ;)
Red Bell Pepper Soup is delicious: http://vegweb.com/index.php?topic=13513.msg83179#msg83179
Red Relish: http://vegweb.com/index.php?topic=22102.msg191938#msg191938
(You could of course halve or quarter that recipe depending on how many peppers you have).
Tangerines: Ambrosia (mixed fruit salad with coconut etc.) Peel the segments. Or make juice!
Thanks guys! I particularly like the soup idea.
Amy: lol, I've already done stir fry but even after using them in stirfry/fajitas I have a ton left (unless I were to eat ONLY peppers, and what fun is that??).
Fuf, if you make the soup pretty please review it!
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