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Vicky Conlan Vicky Conlan is offline
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Default veggie beef broth?-

According to >:
>That does sound nice - different too! A small bowl of that would probably
>make a good starter.


Yeah, that's about the right amount to eat. Eating it for a main course is
just a bit too sickly, but a small amount is really quite nice. I may use
it for my 'vegetarian dish' entry into the local gardening competition domestic
section this year. :-)

>For the pasta dishes I either just add it to the water of the cooking pasta
>to give the plain pasta a nicer taste


Ahh, that makes sense. I could use it instead of salt when cooking (since
having the kids I've stopped adding salt to veg when cooking, but still put
it in pasta and rice). Although I quite like plain pasta with butter still.

>...oh, and the veg like broccoli and sweet potato I
>half-three quarters cook in the microwave before adding to saute pan),


We like our broccoli crunchy. :-) My little boy eats it raw. I'm not sure
how my mum convinced him broccoli was a treat, but if you offer him chocolate
or broccoli these days he'll go for the broccoli. Not going to have a fibre
or calcium problem there, then!

>need to add salt either when you use it this way - sometimes I use a tiny
>amount of soy sauce.


I try to avoid soy sauce on anything the kids are having because of the MSG.
I'm very mean to them, really. When we go out and there is orange squash on
offer he only gets water in case there's sweetener in the squash. Everyone
seems so worried about sugar, I'd much rather he has sugar than chemicals!

>with the bouillon + herbs is tasy enough. If I do use a sauce I cheat and
>open some condensed soup - Campbell's 99% fat free mushroom is a favourite
>cos I have to work to stay slim and it's so low in calories!


Never been a big fan of the condensed soup things. I quite like the cheap
jars of tomato pasta sauce from the supermarket, though (Tesco and Sainsburys
both do quite nice 'basic' ones, then you can add your own veg). Mind you,
going by previous tomato crops we've had, I can probably make and freeze
enough to last until winter this year.

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