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What recipes would you like to see on this website?
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I am trying to expland the range of recipes on my website http://www.recipesforvegans.co.uk and I was wondering whether anyone had any suggestions as to what sorts of recipes they felt were missing. Thank you very much.
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I have a wonderful Cypriot lentil dish that i love..my mum always used to make it and i make it, and in cyprus its a very much cooked dish- especially when Orthodox Christians are on a vegan diet during fasting for holy communion. It is also a very ancient and celebrated dish.
Half bag GREEN lentils
Enough water/ vegetable stock to cover lentils
2 chopped carotts (sliced down the side and then chopped sideways in to smallish pieces)
3-4 Tablespoons rice
3-4 Tablespoons white wine vinegar
2 meduim onions
chopped garlic (we use around 4 cloves)
4-5 tablespoons good quality olive oil for frying
2 slices white bread for croutons.
Boil the Lentils, carrotts and rice in the water/ stock until cooked and set aside, the lentil stew should neither be too watery or too thick, but have a good 'stewey' consistency.
In a separate pan, fry the onions and garlic in the olive oil until well softened and add the white wine vinegar and cook for a few seconds more. Pour this into the lentils, and add salt and peppe to taste, cooking for a further 10 minutes.
Slice the bread into small squares and and drizzle over olive oil. Bake in the oven until crispy. You can also fry them in olive oil instead..
(Although it sounds simple, This dish is really yummy! )
Half bag GREEN lentils
Enough water/ vegetable stock to cover lentils
2 chopped carotts (sliced down the side and then chopped sideways in to smallish pieces)
3-4 Tablespoons rice
3-4 Tablespoons white wine vinegar
2 meduim onions
chopped garlic (we use around 4 cloves)
4-5 tablespoons good quality olive oil for frying
2 slices white bread for croutons.
Boil the Lentils, carrotts and rice in the water/ stock until cooked and set aside, the lentil stew should neither be too watery or too thick, but have a good 'stewey' consistency.
In a separate pan, fry the onions and garlic in the olive oil until well softened and add the white wine vinegar and cook for a few seconds more. Pour this into the lentils, and add salt and peppe to taste, cooking for a further 10 minutes.
Slice the bread into small squares and and drizzle over olive oil. Bake in the oven until crispy. You can also fry them in olive oil instead..
(Although it sounds simple, This dish is really yummy! )
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