Pigeon Pea Patties
1 can Pigeon Peas (or other peas or beans)
1 c. Rice, boiled
Salt/Black Pepper
2 tbs. Oil
1 tsp. Lime Juice
1 Onion
1 tsp. Soy Sauce
1 Egg
1 c. Quaker Oats
Oil for frying
Method
1. Drain peas, put into a bowl, mash.
2. Finely chop onion, add to peas with rice, lime juice, soy sauce and salt and pepper.
3. Mix well.
4. Shape into 4 balls. Flatten with hands into 4 patties, use flour to stop them sticking.
5. Dip in beaten egg and then into oats.
6. Heat a small amount of oil in a frying pan. Fry patties for 4 mins each side or put under a hot broiler. Drain on kitchen paper after frying.
7. Serve with a crisp green salad.

Spicy Beans
1 can Kidney Beans, Pigeon Peas, or Chick Peas
1 tbs. Oil
1/2 tsp. Chilli Powder
1 tsp. Ginger, ground
1 tsp. Cumin, ground
1 tsp. Coriander, ground
1 Sweet Pepper
1 tbs. Tomato Paste
1 Onion
2 tsp. Lime Juice
Salt/Black Pepper
Method
1. Drain liquid from the can of beans into a jug, add enough water to make 1 1/4 cups.
2. Chop the onion, fry in the oil with the spices for 5 minutes.
3. Finely dice the sweet pepper, add to the onion. Add the beans.
4. Stir in the tomato paste, then add the water. Bring to the boil. Simmer gently for 10 minutes.
Season to taste with salt, black pepper and lime juice.
5. Serve hot with boiled rice and a salad or baked potatoes and a salad.

Beanie Bake
2 cans Beans (Lima, Blackeye, Kidney)
1 can Sweetcorn
4 Tomatoes, fresh or canned
1 Onion
1 tbs. Margarine
3 tbs. Mayonnaise
2/3 c. Breadcrumbs
1tsp. Soy or Hot Sauce
1/2 tsp. Cayenne Pepper
1 Egg White
1/2 tsp. Parsley

Method
1. Light oven, 350 deg. F. Grease baking dish.
2. Drain beans and corn. Mix together in baking dish.
3. Skin then slice tomatoes. Place in dish.
4. Chop onion, sprinkle on top of tomatoes. Dot with margarine. Season with salt and pepper.
5. Bake 20 mins.
6. Mix mayonnaise, breadcrumbs, soy sauce and cayenne pepper together. Whisk egg white until stiff. Fold into mayonnaise mixture. Spread over beans.
7. Sprinkle with parsley. Bake for another 10-15 mins.
8. Serve with toasted bread and a green salad.

Ann I will try both recepies this week, tanks gal! :angel:

http://mideastfood.about.com/od/maindishes/r/bakedfalafel.htm

I am gonna try this recipe for baked falafel. I've only had it fried but this seems a liitle healthier. I've also stopped frying crab cakes and salmon patties and bake them...tatse the same in my opinion but less grease.

Veggie Hot Pot with Herb Dumplings
1 Onion
1 Potato (white or sweet)
2 Carrots
2 sticks Celery
1 Sweet Pepper
1 c. Pumpkin
1 c. Pigeon Peas, canned
1 c. Kidney Beans, canned
2 tbs. Oil
1 tbs. Flour
3 c. Water with 2 tbs. Kitchen Bouquet
2 tbs. Tomato Paste
2 Cloves Garlic, peeled and crushed
Thyme
Salt/Black Pepper
Method
1. Light oven 350 deg. F.
2. Wash, peel and chop all vegetables.
3. Heat oil in pot. Fry onion and garlic. Put into an oven-proof dish with the other vegetables.
4. Stir the flour into the remaining oil in the pot, add paste, water and seasonings. Bring to the boil. Pour over the vegetables. Cover dish.
5. Bake for 45 mins.
6. To make Dumplings. Mix 2 c. Flour, 1 tsp. Baking powder and 1 tsp. Mixed herbs (Italian Seasoning) in a bowl. Add 1 tbs. Oil and 1/2 c. Water. Mix to make a soft dough. Shape into 8 balls. Add to baking dish. Bake for a further 15 - 20 mins.
7. Serve hot, as an alternative to meat dishes, with a fresh green vegetable.

This is delicious!

Spicy Vegetarian Chili
Dairy-Free, Vegetarian

Serves 6–8
A colorful, satisfying bowl of chili that packs plenty of flavor — even for the staunchest meat eaters.

2 tablespoons olive or canola oil
1 medium onion, chopped (about 1 cup)
1 large carrot, peeled and chopped
1 large zucchini chopped
1 large stalk celery, chopped
1 medium green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3 cloves garlic, minced
1–3 tablespoons chipotle peppers in adobo sauce, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chile powder
1 1/2 teaspoons sea salt
1 can (28-ounce) diced tomatoes
4 cups water
3 cups (cooked) red kidney beans, drained
1 1/2 cups (cooked) black beans, drained

Optional Toppings

chopped scallions
sour cream
shredded cheese
Heat the oil in a large pot over medium heat and sauté onions, carrot, zucchini, celery, peppers and garlic for 10–12 minutes until vegetables are softened but not browned. Add chopped chipotles (amount depending on desired "heat"), oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with optional toppings.

Veggie Hot Pot with Herb Dumplings
1 Onion
1 Potato (white or sweet)
2 Carrots
2 sticks Celery
1 Sweet Pepper
1 c. Pumpkin
1 c. Pigeon Peas, canned
1 c. Kidney Beans, canned
2 tbs. Oil
1 tbs. Flour
3 c. Water with 2 tbs. Kitchen Bouquet
2 tbs. Tomato Paste
2 Cloves Garlic, peeled and crushed
Thyme
Salt/Black Pepper
Method
1. Light oven 350 deg. F.
2. Wash, peel and chop all vegetables.
3. Heat oil in pot. Fry onion and garlic. Put into an oven-proof dish with the other vegetables.
4. Stir the flour into the remaining oil in the pot, add paste, water and seasonings. Bring to the boil. Pour over the vegetables. Cover dish.
5. Bake for 45 mins.
6. To make Dumplings. Mix 2 c. Flour, 1 tsp. Baking powder and 1 tsp. Mixed herbs (Italian Seasoning) in a bowl. Add 1 tbs. Oil and 1/2 c. Water. Mix to make a soft dough. Shape into 8 balls. Add to baking dish. Bake for a further 15 - 20 mins.
7. Serve hot, as an alternative to meat dishes, with a fresh green vegetable.


Muddos sounds great. Will make minor modifactions though, use real butter, and not peel veg. Cant wait!

This is delicious!
Spicy Vegetarian Chili
Dairy-Free, Vegetarian
Serves 6–8
A colorful, satisfying bowl of chili that packs plenty of flavor — even for the staunchest meat eaters.
2 tablespoons olive or canola oil
1 medium onion, chopped (about 1 cup)
1 large carrot, peeled and chopped
1 large zucchini chopped
1 large stalk celery, chopped
1 medium green pepper, seeded and chopped
1 medium red pepper, seeded and chopped
3 cloves garlic, minced
1–3 tablespoons chipotle peppers in adobo sauce, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chile powder
1 1/2 teaspoons sea salt
1 can (28-ounce) diced tomatoes
4 cups water
3 cups (cooked) red kidney beans, drained
1 1/2 cups (cooked) black beans, drained
Optional Toppings
chopped scallions
sour cream
shredded cheese
Heat the oil in a large pot over medium heat and sauté onions, carrot, zucchini, celery, peppers and garlic for 10–12 minutes until vegetables are softened but not browned. Add chopped chipotles (amount depending on desired "heat"), oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with optional toppings.

Now gal u know I gern try dis, not to sure about the carrot though, might throw chili taste off, will see.

See i supposed to be cooking an I een move yet, yinna get me trapped! :angel:

Muddos sounds great. Will make minor modifactions though, use real butter, and not peel veg. Cant wait!
Now gal u know I gern try dis, not to sure about the carrot though, might throw chili taste off, will see.
See i supposed to be cooking an I een move yet, yinna get me trapped! :angel:
The carrot adds substance without changing the chili taste