Do you know mulligatawny? They made us cook it in Domestic Science at school; surprisingly easy and a comfort food for grey weekends when served with crusty rolls, or toast, or mash, or plain rice:

1tomato, or 1tbspn rich tomato paste or passata

2onions,

1apple

4cups veggie stock

1tbspn oil,

1tbspn flour

2tspns good curry powder

Seasoning to taste

A little lemon juice

Wash the apple and tomato, peel and wash onion, dice all three. Mix together the flour, curry, salt & pepper. Heat oil in a saucepan, add the diced veg and fry until they begin to brown. Add the flour and spice mix, stir well. Add stock, stir until boiling, then simmer for an hour; rub through a sieve and return to the saucepan, adding the lemon juice. 

I'm going to try that onr @joanne. 

I once found a diet geared at making sure one gets all their vitamins. I have friends who can tell you which food supplies which vitamin. I can't so this diet recommends eating vegetables of every color. So that appealed to me as a painter and I'll just call it the Color Wheel Diet or the Rainbow Diet. 

The popularity of the GBOMBS diet. Greens, Beans, Onions, Mushrooms, Berries and Seeds covered at least White Green and Blue or Purple.  So if I did that, I only had to add red, easy tomato, and orange, carrots being an obvious choice. 

Since I am not crazy about carrots, I took the shortcut when I found the above mentioned Trader Joe's carrot and turmeric juice. I also found a good TJ's  Power Greens drink. The addition of ginger, cucumber and green apple with the green veggies makes for a pleasant palatable way to get some greens without messing up the stove.

But your recipe above looks pretty easy and quick and tasty. 

Here's another pretty recipe - you'll need a binding substitute for egg yolks, use whatever you're most comfortable with. Usually you'll find people stuff flowers with herby ricotta or feta, this is different and traditional!

Marrow Flower Fritters

18 large, golden marrow (pumpkin, zucchini etc) flowers - the fruit forms underneath so it's ok to harvest the flowers

Oil for deep frying

Stuffing:

2oz not-butter

2 onions, chopped

3 1/2oz soft breadcrumbs

3 egg yolks

3tbspns chopped parsley

1tbspn grated lemon rind

Seasoning to taste

Batter:

4oz flour

1/2tsp salt

2oz not-butter, melted

1/4 pint light ale

equivalent 1 egg white

Make your batter: sieve the flour and salt into a bowl, make a well and pour in the melted not-butter. Start incorporating the flour, gradually mix in the ale. When you have a smooth, thickish mixture about the consistency of thick cream, set aside to stand for about 1 hour. 

For the stuffing: melt the not-butter, sauté the onion lightly without browning. Transfer the onion to a bowl, and stir in the breadcrumbs. Add the egg yolk substitute, parsley, lemon rind, and seasoning. Mix carefully. Stuff (gently) each flower remembering to leave room so you can fold over the petals to close. 

Just before frying, beat the egg white substitute into stiff peaks then fold into the batter so it's well-incorporated. 

Heat the oil. Dip each flour into the batter, shake off the surplus, and put into the oil. Deep fry to a golden crust then drain well on absorbent paper. Serve and enjoy a crisp, delicate delight

Of course you've got the imam bayaldi recipes?

https://www.theguardian.com/food/2019/jan/20/veganuary-imam-bayildi-stuffed-egglant-recipe

And have I given you the vegan moussaka recipes?

https://www.thevegspace.co.uk/recipe-the-ultimate-vegan-moussaka/

So Marrow flowers are squash flowers? My grandparents cooked squash flowers.

Also cooked a plant common in Sicily, carduna. Its a thistle plant, cousin of the artichoke. I think it grows wild everywhere.  See picture below. I'm sure the recipes in the magazine can be veganized.

http://www.bestofsicily.com/mag/art332.htm

I’ve also got this yummy one-pot Moroccan Chard Stew: Marak Silk to serve 4

2-2 1/2lb Swiss chard stalks and leaves, finely chopped

5oz onion chopped

8tbspn chopped coriander leaves (I think you call it something else)

4oz oil

1tspn Hungarian paprika

Seasoning to taste

4tspns water

2oz rice

place the Swiss chard in a 6pint enamelled casserole with the onion, coriander, oil, seasonings, and the water. Cook, tightly covered, for about 30 mins. Add the rice and continue cooking for about 20 mins or until all the liquid has completely gone. The mixture should be a thick sauce slightly filmed with oil.

Notes: the lid must be tight-fitting so that the rice will cook in the water released by the vegetables. The dish can be stirred from time to time, and water added by the spoonful if necessary. It can also be baked in an oven preheated to 350degreesF. Serve warm. 

(You could add a scant handful of chopped raisins or pistachios for variety.)

For db, and others looking for something different: Chestnut Soup.

(From my Pioneer Women’s recipe book)

4 cups stock

2 cups milk or good substitute

750g chestnuts

1tbspns not-butter

2 tspns flour

1 grate nutmeg

Sugar, salt, pepper

Cut the tops off chestnuts and roast or bake for 20 mins then take off the outer and inner skins. Put the stock, chestnuts,pepper, salt into saucepan and simmer until tender (about 45 mins). Then rub through a fine sieve. Return to the saucepan, add milk and boil. Knead not-butter and flour together, add to soup, and stir until it’s smoothly mixed. Add the nutmeg and a pinch of sugar and serve. 

Thank you @joanne for all of these wonderful recipes. I planned on starting this thread ages ago but I didn't think I could post enough interesting recipes. You are making this thread work and I hope people on this forum will try a few of them and tell us how they turned out. 

Last for today: 

Vegan Singaporean Chilli Crab

http://yochisdinnerparty.com/chilicrab/ 

OK I think I'll subscribe to that site. Just the word Singapore conjures memories on night markets.

Wonder if we could put together a Vegan Rijstaffel. I wouldn't be surprised if Bali now had a vegan or at least a vegetarian eatery with their Hindu cultural background. 

 I've got to ask @dave if there are Vegan Restaurants in Hong Kong. 

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I think I recently deleted the photo of my friend’s lemon mouse with cloves for eyes (nope: found it!)

Yotam Ottolenghi must have heard of this thread - his contribution is budget-wise, versatile and fuss-free

https://www.theguardian.com/food/2018/oct/20/yotam-ottolenghi-student-recipes-three-course-meal

Look at this dessert from Cedar Ridge Cafe & Bakery in Maplewood! I'm planning a visit!

Intersection of this thread and NJ culture...

FWIW, I've found these at a local bakery chain:  snack-sized cheesy hot dogs, but not-cheese, not-meat. And that glazed apple and walnut scroll is addictive! D inhales them!

They're very popular and usually sell out; until recently, most buyers hadn't realised these were part of the vegan/healthy range. Perhaps you have something similar?

I couldn't find a link that didn't connect to FB so hope people can see this. Chef's have made meat look alikes, maybe taste alikes using fruit! Radical!

https://www.facebook.com/livekindlyco/videos/402091110472881/

Is it almost time for Persimmons? Nothing to do with the above post,  just looking forward to that mouth watering fruit.

Mentioned on another thread that for those who like Chinese food, try Veggie Heaven in Montclair. 

Hope you have a better persimmon season than we did - due to fierce storms and bad winds impacting Throughout the early growing season and then frost/sudden heat at early harvest time, we had very small misshapen fruit at expensive prices for a shortened season. 

Most was ploughed back for green manure, the second later crop was hail affected. Custard apples (cherimoya) were also badly affected, choko (a vine vegetable, similar to bitter melon) in scare supply, asparagus and berries. Forget figs. 

We've had to import a lot of fresh food we usually buy home-grown, including milk. The result is farmers are paid even less,  I really hope your season is better than ours. 

Hachiya is the persimmon that I like best. Our season is October/ November.  It is the astringent variety and needs to be eaten when it is as soft as jelly.

The other is Fuyu, a flatter firmer variety. 

Can't wait to tell you if I find them. When I lived in Brazil for a short time, I ate them exclusively when they were in season. Yum.

There is a free recipe club  veganrecipeclub.org and this one caught my eye. 

Coffee poached figs with orange and hazelnuts

Ingredients:

• 4 fresh figs, washed
• 500ml (171⁄2fl oz/2 cups) strong black coffee
• 1 tbsp soft brown sugar
• 2 whole cardamom pods
• Pinch of ground cinnamon
• Zest of 1 unwaxed orange
• Generous handful of blanched hazelnuts, roughly chopped
• Serve with a spoonful of smooth vanilla soya yoghurt to contrast with the hot, poached figs.

Method:

1. Place the figs in a deep saucepan and pour in the coffee.
2. Spoon in the sugar, cardamom pods, cinnamon, and half of the orange zest, then simmer over a medium heat for 8–9 minutes until the figs are tender and the coffee sauce thickens slightly.
3. In the meantime, toast the hazelnuts in a frying pan for 2–3 minutes until gently golden.
4. Serve the poached figs in bowls, and ladle over a little of the coffee poaching sauce. Sprinkle over the toasted hazelnuts and remaining orange zest.

How's this

Pumpkin, Blue 'Cheese' & Walnut Pizza

Serves: 4-8

A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish

Ingredients:

Dough

• 500g strong white bread flour
• ½ tbsp salt
• 1x7g sachet/1½ tsp of fast action dried yeast
• 1 tbsp golden caster sugar
• 2 tbsp extra virgin olive oil
• 325ml lukewarm water

Pizza Topping

• 300g (approx.) pumpkin or butternut squash, cut into 1-2cm cubes
• 100-150g dairy-free pesto (eg Sacla, Zest, Meridian or supermarket own brands. If you're feeling fancy then make a batch of our delicious homemade pesto)
• 100g walnuts
• 200g vegan blue 'cheese' (we used Sheeze English style which worked well. If you can't find blue then any melting vegan cheese is good)
• 150g spinach or kale (with the kale, remove the big stalks and tear into smaller pieces)
• A few sprigs of thyme

Optional extras: caramelised onions, 1-2 cloves garlic (thinly sliced), drizzle olive oil, pinch cayenne pepper

Method:

Dough

1. Sieve the flour and salt into a large bowl and make a well (hole) in the middle.
2. In a jug, mix the yeast, sugar, oil and water and leave for a few minutes, then pour into the well.
3. Bring the flour in gradually from the sides and whirl it into the liquid using a fork. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about 3-4 medium pizzas.
7. Use the dough straight away unless storing.
8. Roll out into whatever shape you fancy (circle ish) until the dough is about ½ cm thick. It should be springy but not sticky.

Pizza Toppings

1. Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
2. With a little oil and a light sprinkling of salt, roast the pumpkin or butternut squash for 40 minutes, turning once.
3. Once the pumpkin/squash has cooked, increase the oven temperature to Heat oven to 230ºC/450ºF/Gas Mark 8.
4. Spread the pesto over the pizza dough so it's completely covered.
5. Evenly distribute the cooked pumpkin/butternut, spinach/kale, walnuts, blue 'cheese' and thyme sprigs.
6. Place the pizza in the oven for 7-10 minutes.

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Martha Stewart's Vegan Meatball Recipe

Recipe photo courtesy of Mike Krautter

Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.

 Makes 21 meatballs 

Ingredients

• 1/2 cup short-grain brown rice
• Coarse salt and freshly ground pepper
• 1/2 cup dried French green lentils
• 8 ounces cremini mushrooms, roughly chopped (3 cups)
• 1/2 small red onion, roughly chopped (1/2 cup)
• 1/4 cup extra-virgin olive oil
• 1 tablespoon ground flaxseed
• 1 1/2 cups fresh vegan breadcrumbs
• 2 tablespoons chopped fresh flat-leaf parsley leaves

Directions

1. 1. Bring rice and enough water to cover by 3 inches to a boil in a medium saucepan. Reduce heat, season with 1 tablespoon salt, and simmer 20 minutes. Add lentils and continue to simmer until lentils are tender, about 27 minutes. Drain and let cool.
2. 2. Meanwhile, pulse mushrooms and onion in food processor until minced. Heat a large skillet over medium-high. Add 1 tablespoon oil and mushroom mixture. Cook stirring occasionally until mushrooms have released most of their moisture and become golden around the edges of the pan, about 4 minutes. Transfer to a large bowl; stir in flaxseed. Let sit at least 5 minutes. Mix in lentils, brown rice, breadcrumbs, and parsley. Stir, pressing mixture against side of bowl with spoon to break up some of the lentils until the mixture clumps together. Season with salt and pepper.
3. 3. With wet hands, form mixture into 21 compact meatballs, each 1 1/2-inch in diameter. Chill at least 1 hour and up to overnight.
4. 4. Wipe out skillet; heat over medium high. Add remaining 3 tablespoons oil and meatballs. Cook turning frequently until browned all over, turning heat to medium if the pan starts to get too hot, about 10 minutes. Serve warm with pasta and sauce of your choice.

If like me you are lazy, I have added these to sauce and while probably not as good as Martha's, they are a great quick fix. The company Morning Star makes all kinds of vegetarian and vegan products and they are readily available in the frozen food section of most stores including our local Shoprite West Orange.

There’s the konjac pasta too, now - lower calorie & carbs, tastes good and very easy to prepare. Goes with everything that floury pasta does.  

Here’s an allergy friendly recipe for Veggie Parcels. It’s GF, dairy free, no nuts or egg, or soy. If you don’t want to make the pastry you could use shop-bought, in which case go for puff or  filo.  For 16 parcels:
Pastry: 1 heaped cup potato flour

1.5 cups rice flour

3 tspns GF baking powder 
4.5oz not-butter

1/3-1/2 cup water, plus a little mor for glazing

Canola oil for deep frying

Veggie filling: 

2 tspns not-butter

2tspns canola oil

1garlic Clive, crushed (optional)

10.5 Oz white skinned potatoes, peeled, chopped & partly cooked

1 cup rutabaga (Swede) cubed and partly cooked

1/2 cup chopped long green beans

3 scallions, thinly sliced

sift dry pastry ingredients into a bowl. Rub not-butter in with fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre, add enough water to make a soft dough. Turn onto a rice-floured board and knead lightly. Divide the dough into four equal portions. Roll each out into a 12.5” square (1/4” thick) (between two sheets of parchment paper). Cut each square into four. You should have 16 squares in all. 

For the veggie filling, put the not-butter and oil into a saucepan. Heat over a medium heat until not-butter melts, add garlic, veg and scallions and mix well. Cook, covered, over a low heat for 6 mins or until the vegs are tender. Set aside to cool completely (so filling won’t split the dough).

When cool, divide the filling evenly between the pastry squares, then brush the edges with water and fold over to envelop the filling. (Illustration is a bit like a pop-tart or back of envelope)

Fill a large saucepan or deep-fat fryer one-third with oil and heat to 350degreesF. (Or until a cube of bread dropped into the oil browns in 15 secs) Deep-fry the envelopes in small batches, drain on paper towels and keep hot in a warm oven until all are cooked. Serve hot. 

I didn’t think to take a pic, sorry! Made just enough of this recipe for two of us, for dinner tonight; this recipe serves 6. (Mine was modified for my allergies)

Wild Rice Rösti with Carrot and Orange Purée (served with side veg)

https://ifood.tv/rice/264077-wild-rice-rosti-with-carrot-puree 

On alternatives to pasta, I bought a few veggie brands and a couple of whole wheat. Regular white flour pasta is a weakness.

As a lazy chef, I decided to buy a brownie mix, which I'll make with vegan ingredients.  If I wasn't vegan I could just pick up some brownies and be done with it. Sigh. 

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