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 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.. ;)
I really like red peppers... so here are my top picks:
Creamy Cashew Kale and Chickpeas
http://tastespace.wordpress.com/2011/08/10/creamy-cashew-kale-and-chickpeas/
You said you like soup and these are great:
Carrot and Roasted Red pepper Soup
http://tastespace.wordpress.com/2011/06/08/carrot-and-roasted-red-pepper-soup/
Roasted Red Pepper and Squash Soup
http://tastespace.wordpress.com/2010/05/23/roasted-red-pepper-and-squash-soup-what-i-eat-when-i-eat-alone-part-3/
Brazilian Black bean Soup (can use frozen chopped red peppers, here)
http://tastespace.wordpress.com/2011/04/04/brazilian-black-bean-soup/
For ideas with the roasted red peppers (especially if you freeze them):
Creamy Polenta with Red Pepper Ragout
(skip the cheese)
http://tastespace.wordpress.com/2010/05/24/creamy-polenta-with-roasted-red-pepper-coulis-what-i-eat-when-i-eat-alone-part-4/
Chickpeas Romesco
http://tastespace.wordpress.com/2010/07/24/chickpeas-romesco/
Spanish Chickpea Salad with Capers and Roasted Red Peppers
(can't use frozen ones for this delicious salad)
http://tastespace.wordpress.com/2010/08/21/spanish-chickpea-salad-with-capers-and-roasted-red-peppers/
Sweet and Sour Lentils with veggies:
http://tastespace.wordpress.com/2011/04/15/sweet-and-sour-lentils-with-carrot-and-bell-pepper-over-arugula/
Roasted Red Pepper Hummus is great too
Enjoy!
How many oranges do you have? Remember you can always make juice and that fresh stuff can be drunk... or used in wonderful recipes.
For plain oranges, I like this Moroccan Orange and Cinnamon Salad:
http://tastespace.wordpress.com/2011/04/06/moroccan-cinnamon-orange-salad/
If using juice, this is INCREDIBLE (Zesty Orange Cashew Spread):
http://tastespace.wordpress.com/2011/04/27/zesty-orange-cashew-spread/
Spinach Orange Yam Soup (so simple, yet so good. I really liked the dill):
http://tastespace.wordpress.com/2011/01/15/spinach-orange-yam-soup/
I prefer the above soup, but for something more hearty there's this Yam and Black Bean Soup with Orange and Cilantro:
http://tastespace.wordpress.com/2011/05/07/yam-and-black-bean-stew-with-orange-and-cilantro/
Fufu, I just remebered a recipe I have for Syrian roasted red pepper and walnut dip. If you're interested, I'll send you the recipe.
you could use tangerines in place of oranges in fat free vegans orange cashew carrot salad (under Sides) I made that recently and it was sunny and fresh and sweet and delicious!
hmm you could also juice them and use in marinades...with soy sauce, garlic and sesame oil for tofu, or with a little oil for asparagus. oooh or you could make an orange sauce for broccoli, like a chinese dish
Hmmmm.... I might do that orange sauce thing...I hadn't really thought of using them like oranges.
DEFINITELY making the roasted red pepper soup though.... mmmmmm.
SO I made yabbit's red pepper soup, and it's AMAZING. I left a review ~^_^~
Glad you like it!!
I used one of the tangerines in an AMAZING fruit salad today! If I can get more coconut yogurt, I think the rest are going to go into a fruit salad!!
yum. i want coconut fruit salad!
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
I second the African Beans, also bells are great in chilis/stews/soups!
Awww, shucks! *happy dance* 8)
any favourite/awesome things to do with fennel?
I have a bunch growing in my garden and have the bulbs all earmarked for recipes but I hardly ever use fennel as a herb and I have a shit-ton of it!
alternatively, anyone ever frozen fennel?
You can use it in place of dill in a lot of things. Like dill, you could saute it with peas or carrots. You could also melt some vegan margarine, add in a bit of chopped up fennel, salt, and pepper, and drizzle it over steamed vegetables. You could add a bit into green salads for extra flavor.
I found this recipe online for Hortopitakia. It would use two pounds of your fennel! There are lots of vegan Filo and puff pastries out there (most supermarket filo is vegan), or you can make your own; they link to a vegan recipe. They say to use a pasta machine, but you can roll it out yourself; I suggest using a fattish dowel rod instead of a rolling pin, as it's easier...pictures of this method can be found here, along with another recipe for filo. It takes practice to get it right (I cursed a lot the first time I made it :P), so you may want to save the pain and go with store bought if you don't plan to make filo often.
As for freezing, the method I like best is to chop up a bunch of any herb you want to freeze, then drop 2tb into each slot in an ice cube tray (or a few ice cube trays, if you have a lot to freeze). Add just enough water to each slot to cover (about 1tb, I think, but I don't measure). Freeze. Once cubes are frozen, put the cubes into ziploc bags and put them back into the freezer. Then you can take whatever you need anytime. I find that herbs frozen whole get freezerburn pretty fast, and it's hard to thaw out the amount you need when you're ready to use it.
We had our first light frost over night and I have a bunch of green tomatoes on the vines, more than I harvested red all summer :( The family will not eat fried green tomatoes or a tomato relish. Any other ideas?
We had our first light frost over night and I have a bunch of green tomatoes on the vines, more than I harvested red all summer :( The family will not eat fried green tomatoes or a tomato relish. Any other ideas?
Put it in scrambles, stir fries, make a chutney out of it, GREEN TOMATO PIE.
Chutney, green tomato catsup, salsa.
Curry!! You can curry just about anything.
Chutney, green tomato catsup, salsa.
Curry!! You can curry just about anything.
curry, hmmmmmm Tomatoes, chick peas, probably carrot and onion because they go in everything. If I can not find a recipe, that sounds like a good start. Oh, of course the usual spices and coconut milk. Thanks! Just did not think of that possibility.
BTW, Yabbit, how is the tea?
The tea is wonderful! Did you get my long message?
I have half of a HUGE cauliflower. I curried part of it with green peas. What can I do with about 3/4 lb of cauli?
The tea is wonderful! Did you get my long message?
I have half of a HUGE cauliflower. I curried part of it with green peas. What can I do with about 3/4 lb of cauli?
Cook it and add it to mashed potatoes, make cauliflower poppers in the oven....just chew on it :p
Oven's not working right, or I would.
Hmmm...caulitatoes...potaflower...why not? ;)b
over cook the cauliflower until it is very soft and falls apart, drain, add salt and pepper to taste and enough "cream cheese" so it can be mashed to resemble mashed potatoes.
Yabbit, shame on you! ALOO GOBHI!
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