Soup Kitchen ~ Budget Vegetarian Menu

Last fortnight we had two nights of left-overs and a couple of swaps

~ Spicy Chickpea Casserole with Feta
~ Kransky Soup, we shouted ourselves some sausages for this meal as it is a favourite

so some recipes left over:


Monday ~ Roasted Pumpkin with Bok Choy Lentil Soup
Tuesday ~ Tomato & Borlotti Bean Soup
Wednesday ~ Indian Spiced Red Lentil Soup
Thursday ~ Perfect Potato Gnocchi
Friday ~ Curried Lentil & Pumpkin Soup

and so on to recipes made with this:

Saturday: Polenta & Corn Bake
Sunday: Vegetable Spring Rolls
Monday: Vegetarian Japanese Pancakes
Tuesday: Vegetable & Noodle Stir-fry (uses vermicelli noodles, red capsicum for the list, with snow peas, broccoli)

I may leave it there. I am unable to go shopping myself as my husband has to go out that day to go to the dentist, and I have to be home for the kids, as the dentist is over two hours away. So we may top up the food on the Wednesday, if it fits in with my bills. I will make up a list for the essentials and he will do his usual milk, cheese and washing powder run, and I will order bread to be delivered online which I usually do. Turns out I have ingredients for these recipes, just need a small amount of extras like mayonnaise and gerkins etc. I will be able to have the list ready from this menu for Wednesday.

Wednesday ~ Penne with Pumpkin Sauce
Thursday ~ Spaghettini with Smashed Buttery Peas
Friday ~ Country Bean Risotto
Saturday ~ Spicy Beans
Sunday ~ Potato & Egg Salad
Monday ~ Classic Pumpkin Soup


Interesting recipes: Cabbage Vadai Fritters (made with red lentils) I have been paying better attention to the food blogs on Belinda's sidebar. Also Creamy Jerusalem Artichoke Soup a bit like the one we used to make, will have to check mine one day. My husband had the recipe out to show his friend, here it is:

Cream of Artichoke Soup

80g (3oz) butter
2 large onions, sliced
1kg (2lb) Jerusalem artichokes, peeled and sliced
1 1/4 cups water
3 1/2 cups milk
salt, pepper
3 tablespoons flour
5 tablespoons extra milk
1 egg
5 tablespoons cream
paprika

Melt butter and fry onion until soft but not brown. Add artichokes, water, milk, salt & pepper. Bring to the boil and cover and simmer for 20 minutes or until artichokes are tender. Put into blender, blend until smooth and return to pan. Mix flour with extra milk and stir into soup. Bring to the boil while stirring, simmer 2 minutes. Beat egg and add cream. Stir this mixture into soup, and reheat but do not boil. Adjust seasoning if necessary and serve immediately. Garnish with paprika.



An interesting preserve recipe if I ever get a cumquat tree. Pickled Cumquats