Add a Comment

Comment by Megan Salole on July 3, 2010 at 14:21

Just found some great online recipes for cooking from your garden: http://simplyrecipes.com/recipes/vegetarian/

Comment by Sophie Jerram on March 18, 2010 at 10:28

duh
here is the link
http://ooooby.ning.com/group/wellington?xg_source=activity

Comment by Sophie Jerram on March 18, 2010 at 10:27

sorry, I was a bit obtuse there.
This is ooby - an international network of growers of food from "Out of Our Own Back Yard" . There are about 55 members in the Wellington region. I haven't been a member for long so I'm not sure if there is a free food exchange already embedded in it. But we need one!

Comment by Sophie Jerram on March 18, 2010 at 9:46

what about OOBY?
OR We need a free food exchange, is what!@ Anyone game to set it up?

Comment by Lisa Bridson on March 18, 2010 at 9:37

Hi Megan

Try listing it on http://www.mygarden.co.nz/Trade/Default.aspx ... or I'll have some. Maybe not all of the 30 million though. :-)

Lisa

Comment by Megan Salole on March 17, 2010 at 18:28

Eco Heros! Here's a challenge...what do you do when you have 30 million courgettes, and you can't give them away because all your friends have 30 million courgettes too?

Comment by Megan Salole on March 17, 2010 at 18:26

May be no such thing as a Free lunch - but there is such a thing as a Vegan Gluten Free lunch.
Cracker Sushi
This is like sushi on a cracker!

You'll need:
Tomato
Avocado
Pickled Ginger
Plain Rice crackers or Lite Bread (if you are not worried about Gluten). 'Corn thins' would work too.
Sheet of Nori
Toasted Seasame Seeds
Soy Sauce

First things first - toast your seasame seeds, and cut the nori into fine rectangle strips. Make lots, and pop it in an airtight container to save time, next time.

Slice avocado and tomato, pop straight onto the cracker. Drizzle lightly with soy sauce. Add sesame seeds, nori and pickled ginger.

Its blimmin yum. I'll add a picture next time i have this for lunch coz it looks pretty too. Great to serve guests. Coz its a bit flash, but super easy.

Comment by Serahn Kahukura on March 1, 2010 at 11:36

Easy recipe to remember - just think '1'. Simple to upsize too.

Egyptian Red Lentil Soup
1 tsp oil
1 onion
1 tomato
1 cup red lentils
1 ltr vege stock
1 heaped Tbsp cumin
1 bit of butter
1 lemon, cut into segments

In soup pot:
Halve onion, chop one half and fry in oil. Slice other half and reserve for later.
Quarter tomato and add to onion, fry til soft.
Add lentils and stock. Cook til soft.
Add cumin (don't be stingey) and blend soup til smooth.

In frypan:
Caramelise onion in butter (or oil if pref).

To serve, put soup into bowls, top with caramelised onion and squeeze of lemon.

Comment by Megan Salole on September 15, 2009 at 12:07

This is not incredibly quick - its more a 'Flash Vege Meal for Eco Heroes to impress Dinner Guests with'.
You could use pre made pasta sauce and then it would be pretty quick!

My latest feat in the kitchen is stuffed oversized pasta shells. You can get these from Moore Wilsons, or an equivalent food store in AKL. What I do is make a rich pasta sauce - just garlic, onions, tomato, basil, chopped olives or a tsp of sugar - which i simmer and reduce til it is thick.

Then I cook the pasta shells til al dente (reserve the hot water), drain and toss in plenty of oil.

Then I cook half a chopped pumpkin til soft, and throw in some finely chopped sage leaves and a container of full fat ricotta - you have to well salt this mixture and then stuff the shells.

Throw a bag of spinach into the reserved hot water, and cook till soft (or steam). Drain well and crumble a packet of cows feta into the mix. Do not salt this!

Stuff half your shells with the spinach mixture. And half with pumpkin.
Lay them out in a baking tray, alternating. Sprinkle shaved parmesan over and grill till melted.

Then spoon the pasta sauce down the centre and serve with a salad. Its a great looking meal that you can impress both vegetarian and meaty guests with.

Comment by Sophie Jerram on June 3, 2009 at 10:29

Yum, thanks Sue I shall try the soup tonight! Quinoa pilaf looks awesome too

• ‹ Previous
• 1
• 2
• Next ›
• Page