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Please help me use up Ingredient X.

Ahoy folks! I thought I'd start a thread where you can ask for recipes and advice on how to use up an ingredient (e.g. a vegetable, fruit, grain, bean, etc.) of which you have lots and lots and lots; or which is new to you and you don't know where to start with it.

I'll go first. :P I have many, many tasty carrots from the farmers' market which I need to use before they go soft.

Recipes, please.

I know, I know, carrots - simple - should be a no-brainer... but I was not fond of them for a long time, simply because I'd never known anything but raw or steamed carrots with very little flavour. I like to do INTERESTING things with them. They're so adaptable! Gimme your adaptations! :D

grains (fried/mexican rice, etc), sauces/curries, baking savories (cornbread, herbed scones, etc), casseroles/potpies.....mashed potatoes etc

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What are your favourite things to do with butternut? I have lots (like, 2 or 3), and some of them are getting soft patches. I must eeeeat them. I have some ways I like to cook them, but maybe you can suggest something radical and different... ;)

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What are your favourite things to do with butternut? I have lots (like, 2 or 3), and some of them are getting soft patches. I must eeeeat them. I have some ways I like to cook them, but maybe you can suggest something radical and different... ;)

i love butternut squash soup sooo much. SO easy to make and so tasty.

I also love this soup:

Summer Squash and Coriander Soup with Lime Creama.

Ingredients
2 Tbs coconut oil
2 medium leeks, sliced
1½ tsp coriander seeds
1 tsp ground cumin
2 ½lbs squash, coarsely chopped
6 cups vegetable stock
½ cup vegan sour cream
1 tsp lime zest
chopped cilantro, for garnish

1) Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes.

Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes.

Add the stock. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes.
Working in batches, puree soup in blender (best in vitamix) until smooth. Season to taste.

2) Whisk together the sour cream and lime zest.  To serve, garnish each soup with a dollop of the cream and
garnish with chopped cilantro.

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That sounds awesome, PK. I can't get vegan sour cream, but I bet it would be good without, anyway. ;)b

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heli - i use the tofu sour cream recipe on vw and i like alot - i never buy that expensive tofutti stuff.

i like squash fries - usually acorn, but butternut is good too.  just slice up like fries, spray a pan, sprinkle with some garlic powder and bake at like 400 for 10 minutes then flip and bake for 5-7 more.. then mix up some ketchup, vegan mayo & spices to dip em into.  done!

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heli - i use the tofu sour cream recipe on vw and i like alot - i never buy that expensive tofutti stuff.

i like squash fries - usually acorn, but butternut is good too.  just slice up like fries, spray a pan, sprinkle with some garlic powder and bake at like 400 for 10 minutes then flip and bake for 5-7 more.. then mix up some ketchup, vegan mayo & spices to dip em into.  done!

Hmmm, yeah, I've been wondering about that tofu sour cream thang. I do have some silken tofu in the pantry, so... :)

Mm, like sweet potato fries? Yum. I guess the oven would need to be pretty hot to make them crispy instead of mushy, though. Must try.

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I've been making a 'curry' type dish w/ butternut squash puree'....

squash puree
onions
potatoes
asst veggies
coconut milk
spices
chili peppers

I made over half a gallon of this stuff the other week, G and I wound up eating nearly all of it in the course of a week!

also look at any of the bread/cakes/muffins on here that call for pumpkin puree and use squash puree instead! (YUM!!!)

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it's so funny that when we get used to veg cooking we forget what to do with 'meat' broths and 'cheese'.. it seems like every omni recipe i see calls for chicken broth. 

Sooo true!  :> 

Chicken broth is in freakin' everything, I even saw a hummus recipe a little while ago that called for it.  :o

Thanks you guys who gave me so many ideas. I used some of the broth today to make spanish rice and also a batch of polenta. They both turned out really good. Just wish this stock wasn't so high in sodium!

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Mmm, pumpkin curry... thanks for a fabulous idea, hanashi. :)>>>

neutral - chicken broth in hummus? WTF?! ew. ;D

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Butternut squash risotto! I used this recipe but subbed a small butternut for the acorn. You can read my review in there. (My butternut was also getting soft patches, so I know this recipe works for that).

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I have 5 or 6 crispin apples in my fruit bowl that are going pretty soft. All I can think to make with them is apple crisp, but does anyone else have any ideas? :)

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a french apple tart?

puff pastry
sliced apples 'shingled' on pastry w/ 1 - 1 1/2" border
maple/brown sugar glaze

350* 15 min?

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How difficult is it to make applesauce? I seriously have no idea but it seems like it would be a natural in this case.

I've had just baked apples with cinammon and brown sugar before--that would be great.

I think my radishes are about over for awhile in the CSA--added them to my cucumber salad (as suggested in the "summer food" thread) and they were good. That said, I still contend that I really don't like them very much in general...

So NEXT INGREDIENT--

Give me something to do with split peas besides split pea soup. It's getting to be warm weather here, so soups aren't that appealing to me, but I have split peas sitting in my pantry that seem like they would be a nice quick change from lentils.

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split pea/veggie salad!! (I'll have to dig up the recipe from a text book....but I'll post it when I do!!)

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Split pea dhal is really good.  It has to cook longer than lentil dhal...like 4 hours longer...but if you have a crockpot it's not so bad (and the crockpot doesn't heat up the kitchen much).

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How difficult is it to make applesauce? I seriously have no idea but it seems like it would be a natural in this case.

Super easy, and way cheaper than storebought. I have a couple of apples which need to be sauced, too. If they're soft, they only need a couple of minutes of cooking before you drain and mash/blend them.

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applesauce is a good idea! the apple tart thing is too, but I can't afford to get things like puff pastry right now, unfortunately... :/ maybe I'll try lookign for an applesauce recipe and do that, and/or apple crisp.

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If you had a box of gluten flour i.e. wheat gluten which was 6-7 months past its best-before date, would you use it? I'm wondering how stable it is, being proteiny 'n all. The bag inside the box has been opened, so it has not been kept airtight.

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whats it smell like?

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I have pretty much a lifetime supply of applesauce.  About 90 of those little individual cups.  I guess I have lots of baking to do!

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