That vegan thread.

1JKz

Well-Known Forumite
...but it's in a thread i created, so i doubt i'll be disgusted, more than amused.

I doubt @John Marwood would go out of his way to willingly ruffle my feathers. That'd be an unprompted kick in the ballbag, no?

On such an innocent thread? nah, i can't see it, so lets see it!
 
Last edited:

1JKz

Well-Known Forumite
I've now seen the image, no piggy, sorry - no biggy!

Initial reaction is of disgust but in a round about way (in his own special way), he/it reinforces the almost intolerable inconsistencies out there, in this instance, of meat eaters.

Tis of course, open for debate.
 

1JKz

Well-Known Forumite
Anyone know/tried any Stafford based Indian take-away/restaurant/places, with vegan options (mains, mostly!) on their menus?
 

1JKz

Well-Known Forumite
Either way, i'm slowly going through each Indian take-away/restaurant/place, asking if they do a vegan option, or two.

There's quite a few in Stafford, huh!
 

Gramaisc

Forum O. G.
"Indian", in the UK restaurant sense, usually means Bangladeshi in real life. There may be the odd Hindu restaurant about where there would be more of a veggie/vegan bias. Always worth asking, though, most are fairly accommodating. If it is demonstrated that the V market is there, then there will be a response, I'm sure.
 

Trumpet

Well-Known Forumite
make yer own.

Home > Recipes > Dietary requirement > 4 of 5-a-day > Deliciously Ella’s coconut Thai curry with chickpeas

coconut-thai-curry.jpg

Deliciously Ella’s coconut Thai curry with chickpeas
Ella Woodward's curry is the perfect recipe for feeding a crowd and the chickpeas make it extra hearty, keeping you fuller for longer.

Serves 6 Prep 10 min Cook 1 hr 10 min


Ingredients
  • 2 x 400ml tins coconut milk (we used reduced-fat) We used 1 tin
  • 2 x 400g tins tomatoes We used 1 tin
  • 2–3cm piece fresh ginger, peeled and grated
  • 1–2tsp chilli flakes
  • 1 large butternut squash (1kg) We used a medium one
  • 2 medium aubergines (600g) We used 1 large
  • Handful fresh coriander, finely chopped
  • 400g tin chickpeas, drained
  • 3tsp brown miso paste
  • Brown rice, to serve

    Method
  1. Heat the oven to 200°C/fan 180°C/gas 6.
  2. Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large (ovenproof) saucepan with a sprinkling of black pepper and allow it to heat until boiling.
  3. As it heats up, peel the squash and cut both the squash and the aubergines into bite-size pieces. Add these to the coconut and tomato in the pan.
  4. Allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas to the pan with the miso. Place the pan back in the oven for 30 minutes. It’s ready when the squash is soft.
  5. Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.
HFG Tip: You could blend leftover curry into soup, thinned with a little water, for a warming lunch.

Four of your five a day. With the amended ingredients there was plenty for two and a generous portion left to freeze.


User Rating 4 (3 votes)
 

1JKz

Well-Known Forumite
make yer own.

Home > Recipes > Dietary requirement > 4 of 5-a-day > Deliciously Ella’s coconut Thai curry with chickpeas

coconut-thai-curry.jpg

Deliciously Ella’s coconut Thai curry with chickpeas
Ella Woodward's curry is the perfect recipe for feeding a crowd and the chickpeas make it extra hearty, keeping you fuller for longer.

Serves 6 Prep 10 min Cook 1 hr 10 min


Ingredients
  • 2 x 400ml tins coconut milk (we used reduced-fat) We used 1 tin
  • 2 x 400g tins tomatoes We used 1 tin
  • 2–3cm piece fresh ginger, peeled and grated
  • 1–2tsp chilli flakes
  • 1 large butternut squash (1kg) We used a medium one
  • 2 medium aubergines (600g) We used 1 large
  • Handful fresh coriander, finely chopped
  • 400g tin chickpeas, drained
  • 3tsp brown miso paste
  • Brown rice, to serve

    Method
  1. Heat the oven to 200°C/fan 180°C/gas 6.
  2. Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large (ovenproof) saucepan with a sprinkling of black pepper and allow it to heat until boiling.
  3. As it heats up, peel the squash and cut both the squash and the aubergines into bite-size pieces. Add these to the coconut and tomato in the pan.
  4. Allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas to the pan with the miso. Place the pan back in the oven for 30 minutes. It’s ready when the squash is soft.
  5. Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.
HFG Tip: You could blend leftover curry into soup, thinned with a little water, for a warming lunch.

Four of your five a day. With the amended ingredients there was plenty for two and a generous portion left to freeze.


User Rating 4 (3 votes)
Sounds delicious!
...and the tip is duly noted, i'll add it to my repertoire.

Only problem; who's doing the washing-up?
 

Mikinton

Well-Known Forumite
There were a few Vegan/Veggie stalls at the Lichfield Food Festival (which is still on today, I believe). I must admit, I was tempted by the vegan pizza, but in the end ....
 
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