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
Help me use up 2 cups of mango pulp.
Sorbet!!
Help me use up 2 cups of mango pulp.
I made mango bread last night. Down to 1 cup.
Also, I don't have an ice cream maker.... is it still possible to make a (good) sorbet?
Sure...the slushy-in-the-freezer kind. Just stir it every so often as it freezes.
Or mango lassi (sp?) with vegan "milk" of you choice.
I'm another vote for lassi! Coconut milk might taste good with it. I think that vegan yogurt might be more traditional though.
Help me use up 2 cups of mango pulp.
How about as a base for a bean salad?
Like this Mexican Mango Dressing: http://tastespace.wordpress.com/2011/05/05/chickpea-salad-with-mexican-mango-dressing/
Or in a Brazilian Black Bean Soup - I've used mango nectar, but pulp would be great too:
http://tastespace.wordpress.com/2011/04/04/brazilian-black-bean-soup/
Or a coconut rice pudding topped with a mango puree?
http://tastespace.wordpress.com/2010/05/09/coconut-rice-pudding-with-mango/
Mango Shrikhand is great too, although I haven't tried it with vegan yogurt
http://tastespace.wordpress.com/2010/05/05/mango-shrikhand/
Mango lassi also gets my thumbs up. :)
There are several recipes on VW for mango salsa or mango guacamole. The mango guac is great stuff!
Basil
Oregano
Mint
Cilantro
GO! I have over 3 cups of each!
Basil: pesto
Mint and cilantro (and maybe basil): some type of Asian salad, spring rolls
Cilantro: salsa, topping on tacos/burritos, taco salad
Oregano and/or basil: pizza, lasagna, gnocchi, ravioli
Also, cilantro - Indian food, or perhaps Asian-inspired pesto?
when i have cilantro to use up i always use it in Viva Vegan rice recipes... either cilantro-lime or yellow garlic rice... i always add at least double what the recipe requires... lemme know if you want me to send them to you
Mint and cilantro: Chutney!
Mint and cilantro together: http://vegweb.com/index.php?topic=8926.0
Just mint chutney: http://vegweb.com/index.php?topic=38618.0
Basil: Pesto, or my Dressed-Up Eggplant: http://vegweb.com/index.php?topic=11821.0
Basil
Oregano
Mint
Cilantro
GO! I have over 3 cups of each!
This is too funny because I have the same problem! Not oregano, though.
Most of my suggestions are for recipes that really require the herb, but may not necessary use that much:
Basil:
Asparagus, Strawberry and Basil Salad
http://tastespace.wordpress.com/2011/05/14/asparagus-and-strawberry-salad/
Creamy Zucchini and Basil Soup
http://tastespace.wordpress.com/2010/10/05/creamy-zucchini-and-basil-soup/
Vegetable Pasta Salad with a Lemon Almond Basil Pesto
http://tastespace.wordpress.com/2010/08/03/summer-vegetable-pasta-salad-with-lemon-basil-almond-pesto/
Basil and Mint:
Ginger Poached Soba Noodles with Broccoli and Tofu
http://tastespace.wordpress.com/2010/09/10/ginger-poached-soba-noodles-with-broccoli-and-tofu/
Mint:
Cocoa Mint Nibbles
http://tastespace.wordpress.com/2010/07/29/cocoa-mint-nibbles/
Cilantro:
Black Bean, Apricot and Cilantro Salad:
http://tastespace.wordpress.com/2011/02/03/black-bean-cilantro-and-apricot-salad/
Chickpea Salad with a Mexican Mango Dressing:
http://tastespace.wordpress.com/2011/05/05/chickpea-salad-with-mexican-mango-dressing/
Yam and Black Bean Stew with Orange and Cilantro
http://tastespace.wordpress.com/2011/05/07/yam-and-black-bean-stew-with-orange-and-cilantro/
Other options: http://tastespace.wordpress.com/tag/cilantro/
Hope this helps! Let me know what you like!
I am sad I don't have enough cilantro to make this, but chermoula looks like a great idea if you have lots of cilantro:
http://chocolateandzucchini.com/archives/2007/06/chermoula.php
For mint, this mint limeade looks great!
http://www.bitchincamero.com/2011/05/mint-limeade
I'm down to just basil and oregano now.
Green beans. I have approx 1kg (2lbs) and they need to be used soon.
Green beans. I have approx 1kg (2lbs) and they need to be used soon.
GREEN BEAN CASSEROLE: http://vegweb.com/index.php?topic=6137.0
Use fresh green beans instead of canned. And, for god's sake, make your own french fried onions!!
Great ideas for the mango pulp....I have a can I got at the Indian market, was going to use it for smoothies with protein powder on those days I do protein powder.
Got a bunch of fresh basil from my CSA share and I'm going to make a pesto....garlic, oilive oil, pine nuts, salt. Maybe a little nooch since is don't have parm. Or should I leave the nooch out?
Great ideas for the mango pulp....I have a can I got at the Indian market, was going to use it for smoothies with protein powder on those days I do protein powder.
Got a bunch of fresh basil from my CSA share and I'm going to make a pesto....garlic, oilive oil, pine nuts, salt. Maybe a little nooch since is don't have parm. Or should I leave the nooch out?
Nooch really helps vegan pesto. Don't leave it out!
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