Please help me use up Ingredient X.
Posted by Heliamphora on Feb 13, 2009 · Member since Oct 2006 · 4798 posts
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
Molasses is good in oatmeal with cinnamon and ginger. Make gingerbread. Use it instead of syrup on pancakes (a little goes a long way!). Use it instead of sugar when you make bread. Mix it with tahini and spread on toast or pancakes.
one of the main places I use molasses is in the 'chili sin carne al mole' from VWAV.
I'm intrigued by the idea of molasses and tahini on toast though, pg, might have to try that!
Molasses is great in baked beans, oatmeal cookies, banana bread, gingerbread biscotti and Isa's chocolate chip cookies in Vegan With a Vengeance
Molasses?
Other than the obvious molasses cookies?
My boyfriend's mother gave me a big heaping jar of it, and I have no idea how to use it up!
Gingerbread
Seedcake
BBQ sauce; the dark sweetness stands up well to hot spice!
Seafoam candy
Parkin
Pancakes, waffles or french toast
Hot cereal
Blackberries... I received a big container of them from a family friend, and i'm wondering what I can do with them besides eating them plain/ on top of things or smoothies. I generally don't eat blackberries because the seeds get stuck in my teeth and bug me.. but I'm thinking of doing a blackberry pie type thing. suggestions?
Mmmmm. blackberry pie! or cobbler/crumble thing. do you have JOVB? you could modify a few recipes in there. or anywhere...any blueberry pie recipe.
Def. a cobbler! Muffins, I like this recipe http://www.chasingcheerios.com/2010/06/vegan-blueberry-muffin-recipe.html
freezer jam, if you have a ton, waffles to freeze
Cook them down with a little sweetening of your choice until mushy and put them through a sieve to get rid of some of the seeds. Freeze the resulting juice for punch, smoothies, mocktails or whatever.
~Nutmeal~
I make my own almond/hazelnut milk and then I have this glob of nut mush/pulp. I use dates, so sweet options would work best.
So far I have done the following:
Sprinkle on oatmeal
Add to one muffin recipe that calls for nutmeal (not the same results as using fresh nutmeal because most of the fat is gone)
Mix with jelly for a sandwich
Unfortunately none of these options are much to rave about so I never use up my supply :-\
Please share your ideas.
Favorite thing to do with fresh tarragon? I bought some to make the asparagus quiche thing in Vcon (?) but was never hungry for it again to make it.
I know this was asked awhile ago, but thought I would add my comment for anyone currently looking.
I found fresh tarragon tastes wonderful in sauteed mushrooms as well as sesame crackers.
For the almond meal there is this recipe---> http://vegweb.com/index.php?topic=35471.0
It's also good for granola bars and/or trail mix bars. I've also seen another recipe that calls for almond meal. When I find it again I'll post here.
I've heard that you can sub nut meal for flour in most cake recipes to make a gluten-free cake. I've never tried it though, and I'm not sure if it works with the nut meal leftover from milk making.
What about friands? What we call a "friand" in Australia is different from the original French version...it's like a dense sweet muffin made from nut meal and usually with some fruit on top. A quick google search gave me a bunch of recipes, although the ones I clicked on all called for a bunch of egg whites. Here's an example: http://www.taste.com.au/recipes/15059/blueberry+friands
My mum has pulled out one of her parsley plants and has over a cup of chopped parsley and no idea what to use it in. My only suggestion so far has been tabouleh. Anyone got any good parsley-heavy recipes/suggestions? : )
i like to saute parsley, garlic, and onions and add it to homemade mashed potatoes... yum :)
Lots of Mediterranean dishes call for parsley. Fattoush is a good idea: http://www.foodnetwork.com/recipes/calling-all-cooks/lebanese-mezza-dishes-fattoush-hoummus-baba-ghannouj-recipe/index.html
Also ful.
You can eat parsley as-is, it's a great breath freshener and doesn't taste at all bad. Try whacking it into salad.
I bet you could make a pesto from parsley. I also like to use it in/on all things potato.
Man, I always use up all my parsley. I just put fresh parsley in everything.
I'm probably too late, but this recipe is a great way to use up some parsley (I always add some extra...and I skip the 1/2 cup of oil in the dressing): http://www.hueyskitchen.com.au/recipes/3701/a-warm-salad-of-leeks--white-beans
I've had 4 ounces of peppermint extract in my cupboard for a year. What can I make that requires lots of peppermint flavor?
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