Post by happycat on Mar 17, 2007 23:39:48 GMT
Ok, another one for Malckiera, as promised about 4 months ago now - errrrm oops
This is mostly an old Sarah Brown recipe, but veganised, and adaped for doglets, and with a lot more veggies With mashed spuds and veggies this serves 1 human and 5 doglets.
6 oz dried chestnuts
1 tbsp oil
2 leeks, washed and sliced into chunks (about an inch in length)
1 lb carrots, washed and sliced
1 lb brussell sprouts, trimmed
4 oz chestnut mushrooms, wiped and halved (if large)
1 - 2 tsp mustard powder
1 tbsp arrowroot, or cornflour or potato starch
1 tbsp tamari
1 tbsp vegan worcester sauce
1 - 2 cloves garlic, peeled and crushed
2 tbsp chopped fresh parsley
Seasoning
Cook the chestnuts in 2 pts water for 40 -50 mins or until tender.
Drain, reserving the stock and set both aside.
Heat the oil in a large pan and add the leek. Saute for 2 - 3 mins.
Add the carrots and brussell sprouts, and 1 1/2 pt of the reserved chestnut stock. Cover and bring to a simmer and cook for 10 - 15 mins (until the veggies are nearly cooked.
Add the mushrooms and cook for another 5 mins.
In a small bowl, mix together the mustard powder and arrowroot. Add the tamari, worcester sauce, garlic and a little more stock and mix to a smooth cream.
Add the seasoning mix to the pan and stir into the veggies. Bring back to a simmer, stirring until thickened. If too thick add some more stock, of if too thin add some more arrowroot.
Add the chestnuts and parsley and adjust seasoning to taste.
Serve with mashed potatoes or dumplings, and some green beans on the side.
Ok ok, I know, there are the dreadded evil brussell sprouts here, but if you really are allergic, broccoli works almost (but not quite) as well
This is mostly an old Sarah Brown recipe, but veganised, and adaped for doglets, and with a lot more veggies With mashed spuds and veggies this serves 1 human and 5 doglets.
6 oz dried chestnuts
1 tbsp oil
2 leeks, washed and sliced into chunks (about an inch in length)
1 lb carrots, washed and sliced
1 lb brussell sprouts, trimmed
4 oz chestnut mushrooms, wiped and halved (if large)
1 - 2 tsp mustard powder
1 tbsp arrowroot, or cornflour or potato starch
1 tbsp tamari
1 tbsp vegan worcester sauce
1 - 2 cloves garlic, peeled and crushed
2 tbsp chopped fresh parsley
Seasoning
Cook the chestnuts in 2 pts water for 40 -50 mins or until tender.
Drain, reserving the stock and set both aside.
Heat the oil in a large pan and add the leek. Saute for 2 - 3 mins.
Add the carrots and brussell sprouts, and 1 1/2 pt of the reserved chestnut stock. Cover and bring to a simmer and cook for 10 - 15 mins (until the veggies are nearly cooked.
Add the mushrooms and cook for another 5 mins.
In a small bowl, mix together the mustard powder and arrowroot. Add the tamari, worcester sauce, garlic and a little more stock and mix to a smooth cream.
Add the seasoning mix to the pan and stir into the veggies. Bring back to a simmer, stirring until thickened. If too thick add some more stock, of if too thin add some more arrowroot.
Add the chestnuts and parsley and adjust seasoning to taste.
Serve with mashed potatoes or dumplings, and some green beans on the side.
Ok ok, I know, there are the dreadded evil brussell sprouts here, but if you really are allergic, broccoli works almost (but not quite) as well