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Enjoy Cooking- Quick and Simple!

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Enjoy Cooking- Quick and Simple!

Why not join our group and share your most enjoyable recipes with family and friends. 


Whether your a vegan or vegetarian help us to share the HEALTH MESSAGE


Members: 649
Latest Activity: Feb 19

Thanks for visiting OUR Group!

A Special THANK YOU in ADVANCE to those who have shared there FAVOURITE RECIPES!!!!

please continue to share your recipes whether it is a snack, lunch, party suggestions, sabbath lunch, family brunches ...............................

We invite all cultural dishes too so whether your in the USA,UK, Grenada, SVG, Barbados, JA, Ghana, Dominica,India, Malaysia, Hong Kong, UK, Phillipians, Kenya etc

So please please please add it for all of us to share in your delights
Recipes should include an alternative suggestions for ingredients that are not healthy,

Let us try to not offend our fellow man but to help them......

God Bless

Cherry

Discussion Forum

Food intolerance diet, anyone? 2 Replies

Started by Don. Last reply by Don Apr 10, 2014.

SOY PRODUTS 9 Replies

Started by CARESA NEMBHARD. Last reply by Iris C. Wilson Mar 17, 2014.

Raw Vegan Recipies 3 Replies

Started by Peter Siewert. Last reply by Peter Siewert Dec 8, 2013.

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Comment by Cherry on November 17, 2008 at 3:44pm
QUORN BURRITOS WITH AVOCADO CHILLI SALSA

Preparation Time: 25 minutes
Cooking Time: 25 minutes

Serves 2 as a main course (makes 4 burritos)

Ingredients
Burritos
150g packet Quorn Fajita strips
½ medium onion, finely chopped
1 large clove garlic, finely chopped
10g/ ½ oz blanched almonds, chopped
½ tsp cumin powder
¼ tsp ground cinnamon
2 tsp raisins
1 ½ tsp tomato puree
150g/6 oz cooked pinto or kidney beans (drain & rinse if using canned)
4 garlic/herb flavoured wraps
salsa
100g/4 oz cherry tomatoes, quartered
1 small lime, juice only
1 ½ tbs fresh coriander, finely chopped
½ ripe avocado, diced
½ small green chilli, finely chopped
to serve
125ml half fat crème fraiche

Method

1. Heat 1 tbsp of olive oil in a large frying pan and fry the Fajita strips for 5 minutes.

2. In a medium sized saucepan sauté the onion in 2 tsp olive oil until golden. Add the garlic and almonds and cook for a further 2 to 3 minutes. Stir in the spices to coat the mixture before adding the raisins, tomato puree, 1 tablespoon of water and the cooked beans.

3. Let the bean mixture simmer for 5 minutes, stirring occasionally so that the beans begin to break up slightly. Add the Fajita strips and ensure burrito filling is hot.

4. Warm the wraps for 30 seconds under the grill or in the microwave so that they are pliable, but not crisp. Spoon a quarter of the filling into the centre of the wrap and fold in both sides. Fold the bottom up and the top down to form a parcel.

5. Heat a large griddle pan and brush each burrito lightly with olive oil. Cook for 2 to 3 minutes on each side until hot. Alternatively, cook on a hot barbeque.

6. Mix together all the salsa ingredients and serve a large spoonful with each burrito, topped with a helping of crème fraiche.
Comment by Hester Henry St. Clair on November 17, 2008 at 3:34pm
Hey thanks for the invite. Hopefully I will become a vegetarian soon. Love the idea. Keep the recipes coming.
Comment by Carmen Kerr on November 17, 2008 at 2:33pm
Cherry,
You are a genius. The idea is great! Maybe this will help me to get off meat after all!
Carmen
Comment by tanz on November 17, 2008 at 2:05pm
your recipies look yummy
Comment by Katrina on November 17, 2008 at 12:56pm
Veg Gravy- From Marshall Freitas


1/2 C. Olive Oil
1/2 C. All Purpose Flour
!/4 C. Nutritional Yeast Flakes
5-6 C. Vegetable Broth
Salt to taste.

Heat Olive oil in a medium size pot. Add flour and stir it as you create a roux.
Cook for 5 minutes on a low heat, stirring constantly. Add yeast flakes and saute' for 30 seconds. Add half the broth and stir with a wire wisp. When smooth add remaining broth to your desired thickess. Salt to taste.

This gravy is go good esp. with the mashed potatoes. Great for Thanksgiving!
Comment by Cherry on November 17, 2008 at 12:45pm
Tofu and Broccoli Stir Fry in Black Bean Sauce

slice the following vegetables into bite–sized pieces:

1 onion
1 medium sized carrot
10 baby sweetcorns
1 red and 1 green pepper
1 courgette
1 medium head of broccoli
10 button mushrooms

1 pack of firm tofu
1 small packet of bean sprouts
Sesame seed oil
Jar of Black Bean Sauce
Cashew Nuts (optional)

1. Slice one packet of firm tofu into chunks. Deep–fry for three minutes. This will give a crispy outside and a fluffy middle. Place on a paper towel.

2. Blanch the broccoli for three minutes in boiling water then drain.

3. In a large wok, stir–fry the vegetables & nuts (except the bean sprouts) and tofu in two tablespoons of sesame seed oil for five minutes. Stir in a jar of black bean sauce and the bean sprouts. Continue to cook for another three minutes.

4. Serve with toasted pitta bread or rice.
Comment by Katrina on November 17, 2008 at 12:37pm
Garlic Olive Mashed Potatoes-from Marshall Freitas

5 LB. Potatoes
2/3 C. Olive Oil
1 Bulb Garlic Diced
1 Can Coconut Milk
Salt to taste
Peel and boil Potatoes. In a small pot add olive oil and heat.
Saute' garlic until golden brown. Add coconut milk and heat till warm. Mash the potatoes and stir in the liquid mixture. Do not stir to much or it will get like dough. Add salt to taste.
These are so good! I ate some last night at the cooking class and they all got eaten up fast!
Comment by Cherry on November 17, 2008 at 12:19pm
LASAGNE
(Serves 6)

Ingredients

125g/4½oz packet soya protein mince (rehydrated)
280ml/10floz cold water
550g/1¼lbs of any prepared diced vegetables (eg. carrots, celery, mushrooms, courgettes, parsnips etc.)
Little vegetable oil for frying
2 x 400g/14oz tins chopped tomatoes, with their juice
1tsp dried oregano
2tbsp soya sauce
Seasoning, if required
12-15 sheets of pre-cooked lasagne - follow instructions on the packet

For the Sauce:

50g/2oz cornflour
50g/2oz margarine
710ml/25floz milk or soya milk
¼tsp grated nutmeg
175g/6oz vegetarian cheddar cheese

Method
1. Soak the soya protein in the cold water for 10 minutes.

2. Fry the vegetables in a little oil until softened.

3. Add the soya protein and cook for a further 5 minutes, stirring all the time.

4. Add the tomatoes, oregano and soya sauce and simmer for 10 minutes.

5. Season if required.

6. Make the sauce by melring the margarine in a pan and stirring in the cornflour.

7. Cook for 2 minutes.

8. Add the milk gradually and stir until thickened.

9. Remove from heat, season, add the nutmeg and 50g / 2oz of cheese.
Stir well.

10. Arrange in layers in a buttered casserole dish as follows: lasagne, soya protein sauce, cheese sauce, ending with the cheese sauce.

11. Sprinkle with the remaining cheese and cook at 350°F/180°C/Gas 4 for 30-40 minutes until browned a little on top.
I enjoy serving this with a tossed salad, coleslaw and garlic bread and FAVOURITE sabbath lunch x
Comment by Cherry on November 17, 2008 at 12:14pm
Quick Korma

Serves 4

Getting ready: 10 minutes
Cooking time: 25 minutes


Shopping list

1 tablespoon vegetable oil
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread

How to make it

Step one: Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.

Step two: Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.

Step three: Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.


You could also try…
- Madras or balti curry paste for a spicier version.
- Using cauliflower instead of broccoli.
Comment by DJ KING JemRadio 89.1FM on November 17, 2008 at 11:55am
Here is Mine : St Vincent Roast Breadfruit and Salt fishINGREDIENTS:

1 lg. Breadfruit
1/4 cup water
1 lb. Salt fish
1 onion
1 tomato
1/4 cup oil
1 small cucumber
1 tsp. butter
METHOD / DIRECTIONS:

Breadfruit:

Roast Breadfruit. Slice when cooled.

Saltfish:

Boil salt fish until it is not too salty. Clean and strip saltfish into small bits. Dice or chop onion and tomato. Slice cucumber. Add to saltfish along with a little seasoning. Put oil in a frying pan to hot. Add Saltfish along with other ingredients including butter and water and let simmer. Serve hot.
 

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