Charlottechicken Posted November 18, 2006 Share Posted November 18, 2006 A nice veggie recipe to try. 1 tablespoon vegetable oil 1 clove garlic, crushed 1 bulb fennel, sliced 75g/3oz button mushrooms 150g/5oz sliced leeks 100g/4oz baby carrots 400g/14oz can tomatoes in juice (I use tinned chopped ones) 1 teaspoon Worcestershire sauce 225g/8oz cooked chickpeas For the dumplings 100g/4oz self raising flour 50g/2oz vegetable suet 3 tablespoons chopped parsley half teaspoon dry mustard Heat oil in a large pan and gently fry the garlic and fennel for 2 mins. Stir in the mushrooms and leeks and cook, covered for 3 mins. Add carrots, tomatoes in their juice and Worcestershire sauce. Bring to the boil, cover and simmer for 7 mins. Meanwhile, make dumplings by mixing flour, suet, parsley and mustard together. Add enough water to make a stiff dough, form into 8-9 small balls. Stir chickpeas into pan and arrange dumplings on top. Cover and simmer for 20 mins until dumplings are fluffy. Enjoy PS. This freezes really well. Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 19, 2006 Share Posted November 19, 2006 That sounds yummy Charlotte! I love chickpeas but they don't always agree with me I'll make it when I'm not going out anywhere and won't be offending people Quote Link to comment Share on other sites More sharing options...
chelsea Posted November 19, 2006 Share Posted November 19, 2006 thanks for that. the mustardy dumplings are a great idea for a stew aswell. yummy Quote Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2006 Share Posted November 23, 2006 Made this for tea last night, not a veggie version as I had some left over chicken from making chicken nuggets and it was absolutely gorgeous We had it with rice instead of the dumplings, might try them next time I had all those things in my veg box that I had delivered on friday so it was ideal, never had fennel before and it was very nice Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted November 23, 2006 Author Share Posted November 23, 2006 Debs, I'm glad you tried it with chicken in, I've never done a meat version. I have always thought this recipe would work with bacon pieces (the joint not the rashers!) as well. Quote Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2006 Share Posted November 23, 2006 I think it would be lovely with bacon I think it was one of the nicest meals I have had for a while even though I had to alter the recipe slightly. I had a carton of passata to use up from the night before so I used that instead of tomatoes Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted November 23, 2006 Author Share Posted November 23, 2006 Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted November 29, 2006 Share Posted November 29, 2006 That recipe looks great Claire and I need more ideas for my vegan daughter (I even use a different sauce as she won't have Worcestershire). Have been meaning to find other ideas for chickpeas other than my one & only recipe (a lovely beanfeast, but I can't do the same thing too often) so far. However, she doesn't like fennel. OH & I love it, and I should imagine it gives this a terrific flavour, but none of our children like it. Anyone any ideas that I could use instead in this recipe & I'll give it a whirl. She does a lot of her own cooking (19) but is a bit run down & exhausted at work, so I'm trying to have something ready at least part of the week. Thanks for the idea, Claire. PS..I suppose I could just use onion! Quote Link to comment Share on other sites More sharing options...
fluffymuppet Posted November 29, 2006 Share Posted November 29, 2006 This sounds great Claire, definitely going to try it on hubby. I used to love dumplings when I was a kid but I have never tried making them. Sheila - I was going to try it without the fennel too as we don't like it, but I don't think it will be missed too much. As you're really just after a tasty sauce/gravy, maybe you could try adding a bit of Marmite if it's needing a boost. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 29, 2006 Share Posted November 29, 2006 Sheila says; I need more ideas for my vegan daughter (I even use a different sauce as she won't have Worcestershire You can get vegan Worcester Sauce here: http://www.veganstore.co.uk/Merchant2/merchant.mv?Screen=PROD&Store_Code=1&Product_Code=037 In Sheffield people go mad for a thing called Hendersons Relish, which can be used as a substitute. http://www.hendersonsrelish.com/content/relish.htm Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted November 29, 2006 Author Share Posted November 29, 2006 That recipe looks great Claire and I need more ideas for my vegan daughter (I even use a different sauce as she won't have Worcestershire). Have been meaning to find other ideas for chickpeas other than my one & only recipe (a lovely beanfeast, but I can't do the same thing too often) so far.However, she doesn't like fennel. OH & I love it, and I should imagine it gives this a terrific flavour, but none of our children like it. Anyone any ideas that I could use instead in this recipe & I'll give it a whirl. She does a lot of her own cooking (19) but is a bit run down & exhausted at work, so I'm trying to have something ready at least part of the week. Thanks for the idea, Claire. PS..I suppose I could just use onion! Put some parsnip in it? Personally I would leave the fennel in, it is so mild when cooked they will never know it's there! Sheila, I will have a look through my recipes and see if anything else remotely vegan jumps out at me! Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted November 29, 2006 Share Posted November 29, 2006 Thanks so much everyone! I made it this evening for all 6 of us (1 son away, but other son's girlfriend here) and it was delicious!! Vegan daughter loved it. I missed out fennel, but added onion & replaced chickpeas with mixed beans as they were to hand. I forgot the Worcs sauce entirely! See, there's liitle hope for me. But, it was fine, the garlic carried the taste through. I already use a vegan hot sauce in lasagne, but I forgot that & will have fun investigating the suggestions thanks. Parsnip is a good idea, I often use turnip in a stew. So, Charlot & I love it 10 out of 10. Everyone noticed the beans (I only dished out a few to the "where's the meat?" peeps ) but OH said he liked it (poss 7/10, so good enough ) other 3 had empty plates (except a few beans on Esther's, it was worth atry though) so that's a good result! Mmmm...will be making again, definitely. Now, someone please tell me. Is a clove of garlic just one segment, or one whole thingy? I've never known & went for half a thingy which is several small bits. Tasty! PS. I told OH about the fennel (lack of) so he said "So, it would have been a nice meal then ... Good thing I know him by now. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted November 29, 2006 Author Share Posted November 29, 2006 One clove is a segment, Sheila. But if it is a small garlic bulb then you could put several cloves in! Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 30, 2006 Share Posted November 30, 2006 Sheila No wonder the garlic flavour carried through!!! Quote Link to comment Share on other sites More sharing options...
Guest Posted November 30, 2006 Share Posted November 30, 2006 Clare We had this again the night before last and it was delicious It is a very good way of getting extra veg into the children. I have put lots of bits of veg in that were left over from my veg box I think I will do a big pot and freeze it so we can eat it over the christmas break (I like to make cooking over christmas as easy as possible) Anyway on that point if anyone has any nice recipes that can be made ahead and frozen they would be greatly appreciated Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted December 4, 2006 Share Posted December 4, 2006 One clove is a segment, Sheila. But if it is a small garlic bulb then you could put several cloves in! Oops, one piece just never looks enough, we must have had 6, but it was good! So, after nearly half a century, I know know what a clove of garlic is! Another thing learnt on this forum! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted December 4, 2006 Author Share Posted December 4, 2006 You're never too old to learn (an enquiring mind keeps you young as well ), I've also learnt loads on here! Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted January 16, 2007 Share Posted January 16, 2007 Just bumping this up as I'm making it tonight and want to re read the recipe. I'm making enough for 2 meals for 2 families, it's great for that. I've been ading & removing some ingredients, but it's been such a useful basic recipe to keep me motivated...off to the kitchen! Quote Link to comment Share on other sites More sharing options...
Guest Posted January 17, 2007 Share Posted January 17, 2007 Sheila, glad you bumped this up as I think I will have to make it again as well It really went down well with my lot, especially Jules Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted January 21, 2007 Share Posted January 21, 2007 Well, mine went well, and not using fennel I added loads of garlic. then remembered that brother is allergic to garlic and had to resart just to make an individual portion. Still, he loved it, and I was much quicker assembling the last one as I had all the ingredients to hand and was feeling practiced. Quote Link to comment Share on other sites More sharing options...
Lesley H Posted January 21, 2007 Share Posted January 21, 2007 A nice veggie recipe to try. 1 tablespoon vegetable oil 1 clove garlic, crushed 1 bulb fennel, sliced 75g/3oz button mushrooms 150g/5oz sliced leeks 100g/4oz baby carrots 400g/14oz can tomatoes in juice (I use tinned chopped ones) 1 teaspoon Worcestershire sauce 225g/8oz cooked chickpeas For the dumplings 100g/4oz self raising flour 50g/2oz vegetable suet 3 tablespoons chopped parsley half teaspoon dry mustard Heat oil in a large pan and gently fry the garlic and fennel for 2 mins. Stir in the mushrooms and leeks and cook, covered for 3 mins. Add carrots, tomatoes in their juice and Worcestershire sauce. Bring to the boil, cover and simmer for 7 mins. Meanwhile, make dumplings by mixing flour, suet, parsley and mustard together. Add enough water to make a stiff dough, form into 8-9 small balls. Stir chickpeas into pan and arrange dumplings on top. Cover and simmer for 20 mins until dumplings are fluffy. Enjoy PS. This freezes really well. this sounds similar to one i make with herby dumplings...but i cook the veg 3/4 then put it in a dish in the oven and add the dumpling mix in balls for about 20-30 mins and they come out lovely...all crispy on top and moist underneath...mmmmm Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 26, 2007 Share Posted January 26, 2007 I made this last night but used Butter Beans - I like chickpeas........ but they don't like me Quote Link to comment Share on other sites More sharing options...
Louise Posted January 26, 2007 Share Posted January 26, 2007 I am going to have a go at this one over the weekend wish me luck my veggie food usually is inedible Quote Link to comment Share on other sites More sharing options...
