Hi Pip
Because you are interested - I have included my recipes post here;
From -
http://www.diabetes.co.uk/forum/threads/vegetable-recipes-for-the-newcastle-diet.34200/
Last night I dry fried 250 gm of cauliflower and liberally sprinkled a nice curry powder over it (about a desert spoon). Then slow roasted it for about an hour. I think I'm going to do this much more often - fantastic flavour. Might even consider blending it down for a soup - but the texture was also really nice as roasted veg. Its bit more grown up.
I have also found some vinaigrettes at Waitrose - great to mask the bland taste of crunchy salads. But add this at the last minute - or it turns the salad soggy.
Another thing I have tried is garlic mushrooms. I just crush about 4 cloves of garlic over 250 gm of button mushrooms, then place them in a shallow dish and bake for about 30 minutes. Give them a stir as you go along - to circulate the garlic. It caramelises nicely and the juice released from the mushrooms helps the garlic coat the mushrooms. It has a really strong flavour and lovely texture - almost good enough to serve as a meat substitute.
I don't really like the soup idea so much - it feels like more of a starter than a main - but I did have a go at a simple sweet pepper and tomato soup. About 125 gm of each and 300ml of vegie stock (I have used a piece of a stock cube in plain water). The secret is to roast the veg first. This intensifies the flavour. You want to get it to the point where the colour changes noticeably. I leave skin on - but it has a smoother texture if you can take the skin off (I can be bothered!). I don't seed the tomatoes because the sweetness of the pepers counters the bitterness of the seeds - and the more texture the better - I say! Combine with the stock - blend and serve. I top it with shredded basil.
If anyone has any broccoli ideas I would be very interested. I don't think you can serve overcooked broccoli to humans. Cant be served cold or uncooked - there are rules! It needs to have some heat and yet crunch and texture for the flavour - but it needs help. A half a teaspoon of lemon juice will help keep it vibrant and fresh - and then into the mocro for about 1 minute. A complementary herb like fresh chives or sage (maybe even toasted sage leaves) over lightly microwaved broccoli will work. Maybe a very small sprinkle of salt. Don't use coriander - tastes like dishwater. (haven't made my peace with that herb yet!)
I love a roasted carrot. Again - not over done - leave some crunch to it - about 40 minutes at 180c. But the intensity of flavour is lovely. Just a small sprinkle of salt. To stop them drying out I roast them in a foil pocket - and then take them out for the last 5 minutes. These are good with water chestnuts. The flavours work - and you have good textures. Tinned are good - lightly heated in the micro - or just as they are. A more classic combination would be some fresh grated ginger added to the roasting bag (about a teaspoon). Or even Fennel seeds - (just a half teaspoon - they are quite strong) Yum!
My dirty secret is Brussel sprouts. I realise quite a few of you will be signing off round about now (if you made it this far!) - but like broccoli - these need to be done right. Nothing wrong with boiling sprouts - but there is a danger in overdoing them. I like to microwave them - more even cook. Half a teaspoon of lemon juice - enough to keep the vibrancy - not enough to change the taste. Then I slice two large shallots (I prefer the taste to onions). These need to be dry fried to death - take them right down to a crisp in a non stick frying pan if you can. Try not to burn them - they go bitter - but a really dark brown - get as much moisture our of them as possible. This should work if you don't have too much heat. Sprinkle these over the sprouts - lovely.
I would combine celery, leaks. large mushrooms and carrots to make a lovely vegie stock. (this is about all that celery is good for!). Add some garlic and a bit of salt, a bay leaf and some herbs you like (not corriander - no-one likes that!) - and dry roast them in the oven for about 30 minutes - then add 1 ltr boiling water. Keep it in the oven and reduce it by half. Then strain it off. Keep the stock - throw the veg. This makes a great base for a soup - or veg stew.
Ratatouille is easy to do - if you can deal with the texture. the main ingredients are aubergines, tomatoes, courgettes, shallots and peppers (50 gm of each). I add one crushed clove of garlic to the onion - but don't add it till the onion is almost cooked - or it will burn. I like to use cherry tomatoes. The secret to this dish is not to make it too wet. Dry fry off each off the veg. A teaspoon of olive oil may help. Get them to the golden brown stage (except the tomatoes - of course - just soften them in the frying pan). I do them one veg at a time - then put them onto a tray in the oven to keep warm. Spread them out on the oven tray - so they don't go too soggy. Once you have done each of them - bring them together with half a teaspoon of lemon juice, loads of black pepper and some torn (not cut) fresh basil and a small pinch of salt.
Don't know what to do about cabbage? Again - this could be tricky. Too soft and you have to throw it away (this is law in some countries). Shred 250 gm and lightly boil - then strain. Then dry fry with half a teaspoon of lemon juice and a desert spoon of good curry powder. The lemon juice will help the powder to coat the cabbage and keep it vibrant. Just cook it off for about 1-2 minutes in the frying pan till the curry smell intensifies. Yum!
I see no problem with making larger quantities of things I like and then reheating smaller amounts for a more varied plate of food. I am not a veggie by choice so making food interesting without protein is tough.
Let me know how you get on! Or if you have any suggestions.
