Going Vegan

[Steve Graham]

Re: Going Vegan

^^^ homemade curry is amazing the next day when all the flavours have had time to soak into the meat and veg

[DIDI]

Re: Going Vegan

I love you guys exchanging recipes

[Steve Graham]

Re: Going Vegan

hell yeah, i love cooking.. good thing too because i love eating!

[Kamal]

Re: Going Vegan

^^ AMEN...... tastes better after you've toiled your butt in the kitchen.... i really enjoy cooking over a nice bottle of red....

[Lorn]

Re: Going Vegan

^Yes sir. I never cook with a wine I wouldn't drink.

[feather]

Re: Going Vegan

I love you guys exchanging recipes

Us men ain't so bad when we aren't pissing up a wall (well not on the kitchen walls anyway)

[Kamal]

Re: Going Vegan

^^ lemon chicken ?

[Dhar_2]

Re: Going Vegan

Jeera chicken
=========
2 chicken breast cut into small pieces.
1 tabkespoon of jeera( cumin seeds)
1/2 teaspoon ginger
1/2 teaspoon garlic
1 teaspoon green chillies
1/2teaspoon coarse black pepper
1/2 teaspoon salt (taste before add)
2-3oz butter
1 tablespoon oil.

METHOD.
======
Heat oil and add jeera, once they go brown add the butter and let it melt.
Add the ginger, garlic and chillies.
Add the chicken and mix all.
Cook on medium heat,mixing all tha time so that it does not burn.
Once the juicies are released, add the black pepper and let it cook
Add small amount of salt if preffered or taste it before you add any salt.
Keep stirring at intervals and add water if needed, dont let the chicken
burn.
Should not take long for the chicken to cook. It is a dry dish which you can
eat with crusty bread and salad.


CHICKEN CURRY
===========
Chicken (two pieces of chicken breast)
1 large onion
Tomato tin or tomato puree
garlic
ginger
green chillies
salt
turmeric
Dhana-jeeru
oil

METHOD
======
Heat oil and add onions chopped small, fry until thgey are light brown.
Add tomatoes or puree (use either one) mix well, add the rest of the spices
stirring all the time.
Add small amount of water and let all the sauce simmer gently for 5- 10
minutes.
Add chicken and mix well. Add small amount of water and cook on medium heat.
chicken will release juices so let it cook slowly stirring at times. you
will have to add water according to the amont of sauce you want. You can add
potatoes to the curry if you want.Add them with the chicken and they will
cook together and it does taste nice.
Will take 15-20minutes to cook.

[88Mariner]

Re: Going Vegan

^ i read somewhere that turmeric is like the miracle spice.

edit; http://www.scientificblogging.com/ne...ry_lose_weight

[simonr]

Re: Going Vegan

Thai Green Curry

My favourite .. involves a trip to an asian store but you ban store the additionl paste in the fridge or even freeze it. If you can get Thai Basil it adds a nice aniseed flavour. This really tastes fresh and awakens the senses.

You can make the paste beforehand - then it's just a quick cooking job later. Also adding baby corn, sugar snap peas our mini courgettes makes sure you beef up on your 5 x a day.

Ingredients
For the curry paste
4 lemongrass stalks, tougher outer leaves discarded
6 medium-hot green chillies, seeded and chopped
3 cloves garlic, peeled and crushed
5cm/2in piece of galangal or ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tbsp chopped coriander
1 tsp ground cumin
1 tsp chopped lime zest
1 tbsp nam pla (Thai fish sauce)
½ tsp ground black peppercorns
For the curry
750g/1lb 10oz free-range chicken breasts or thighs, bones removed
3 tbsp groundnut oil
200g/7oz chestnut mushrooms, quartered
400ml/14fl oz tin coconut milk
400ml/14 fl oz homemade or ready-made chicken stock
8 lime leaves
1 tbsp nam pla (Thai fish sauce)
1 tbsp bottled green peppercorns, drained
leaves from a large bunch (about 20g/0.7oz) basil, shredded
15g/½oz fresh coriander (leaves and stalks,) roughly chopped

Method
1. For the curry paste, slice the lemongrass finely. Put it in a food processor (otherwise its a pestal & mortar bashing) with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
2. For the curry, cut the chicken into finger-thick strips.
3. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.
4. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.
5. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
6. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve with limes on the side and plenty of basmati.

[simonr]

Re: Going Vegan

A very very quick curry that's even better the next day.



Serves 4
Ready in 40 minutes

Ingredients

• 2 tbsp olive oil
• 6 skinless chicken breasts, cut into chunks
• 1 onion, thinly sliced
• 4 tbsp medium curry paste, such as Balti
• 400g can cream of tomato soup
• 200g natural yogurt
• 150g fine green beans, trimmed
• Juice of 1/2 lemon
• Small handful chopped fresh coriander, plus extra leaves to serve

Method: How to make spiced tomato and yogurt chicken


1. Heat half the oil in a large frying pan over a medium-high heat. Add half the chicken and brown all over. Remove with a slotted spoon and set aside. Repeat with the remaining oil and chicken. Set aside.
2. Add the onion to the pan and cook, stirring, for 5 minutes. Stir in the curry paste and cook for 2 minutes. Return the browned chicken to the pan and stir to coat in the curry paste. Add the tomato soup, then fill a quarter of the can with water and add to the pan, along with the yogurt. Bring to the boil, reduce the heat and simmer for 10-12 minutes, until the sauce has thickened up slightly.
3. Meanwhile, bring a small saucepan of water to the boil. Add the beans to the saucepan, cook for 2 minutes, drain, and refresh under cold water. Stir into the curry, cook for 2 minutes, then stir in the lemon juice and chopped coriander. Season to taste.
4. Divide between 4 deep bowls and garnish each with coriander leaves. Serve with rice, naan and a selection of Indian chutneys.

[AntonyM]

Re: Going Vegan

Two bags of Top Ramen and some cut up tofu. Cruelty free, clean living Vegan style. People should focus more at least in the states
on not eating so much, whether it is a fckin salad or super protien shake. Consuming is the problem. Just cut out all food and drink, do lines of meth and freebase coke, Vegan, almost typed Vegas, Wet Dream.

[Kamal]

Re: Going Vegan

Two bags of Top Ramen and some cut up tofu. Cruelty free, clean living Vegan style.

You mean college life ?

[Dhar_2]

Re: Going Vegan

its not quite pot noodle!!

[AndyH]

Re: Going Vegan

This thread is hilarious you bunch of big girls

(saved to favs for recipies obv, lol )