Accessories; Ingredients

[Guest guest]

Hi Laura (fellow child of the 80's), I'm 22 and will be going to the UK soon. I'm sure the food will be fine, as it is more or less the exact same. How do you find the selection of vegetarian restaurants were you are? I will be moving away from home, so I want to get a collection of interesting recipes. Only problem, I'm not one of these people that has a great selection of spices, oils, lentils etc. Maybe when I get settled in, I can invest in them. Does anyone know what types of "accessories" ingredients I should get to start with? I more of a person who likes to use whole vegetable, rather then pinto beans, so something simple and cheap to begin with.

Tracey ;o) Laura Moore <child_of_the_80s wrote: Hello and welcome to all the new people out there, and to the people who are just starting to post. I've been quiet for a while so i'll introduce myself again (can't remember if i did before).I'm a 21 year old Occupational Therapist from the UK and have been veggie for about 5 months. I'm quite busy, especially after starting my own group, so i don't get to post as often as i'd like but i'm hoping to sort it out soon. I really enjoy cooking and am looking forward to learning alot.take care,Laura xx-------------Check out my :/------------"Love is a simple practice yet it is very beneficial for the individual who practices it as well as for the community in which he lives, for the nation, and for the whole world" - The Dalai Lama, 1980------------__The new MSN 8: smart spam protection and 2 months FREE* http://join.msn.com/?page=features/junkmailcontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

, Irish Veggie

<an_irish_vegetarian> wrote:

> I'm 22 and will be going to the UK soon. I'm sure the food will be

fine, as it is more or less the exact same. How do you find the

selection of vegetarian restaurants were you are?

 

I live in Cardiff, Wales, so there are a lot less here than in big

English cities. I'm not sure why but there seem to be less in

Wales. Strange. There is a cafe here, in the town centre, which is

quite healthy, serving things like chilli, curry and salad with

whole grain rice. And a restaurant i haven't been to yet but have

heard its expensive and doesn't fill you up - its in a nearby town.

Where are you moving to? Maybe i can advise you on good places

nearby.

 

 

>I will be moving away from home, so I want to get a collection of

interesting recipes. Only problem, I'm not one of these people that

has a great selection of spices, oils, lentils etc. Maybe when I get

settled in, I can invest in them.

 

I definitely suggest that you do this. Herbs and spices can make

food which would normally be boring really great. All the

supermarkets over here are great for veggie stuff, IMHO. I must

admit i don't use beans and lentils as often as i should but its a

new years resolution (one of many) to change this.

 

>Does anyone know what types of " accessories " ingredients I should

get to start with? I more of a person who likes to use whole

vegetable, rather then pinto beans, so something simple and cheap to

begin with.

 

By accessories do you mean like herbs and spices?

If you do, i suggest you start by looking for NATCO spices (think

thats what they're called) in the supermarket. They're so cheap.

You can get a big packet (about 200g) for about 40p! They do things

like tandoori spice, madras curry powder, cumin, coriander,

turmeric, chilli flakes etc. Very yummy!

If you mean like beans and pulses, i'd get some red lentils because

you don't have to soak them, and some beans and chickpeas in tins as

they're easy to use. I love chickpea curry!!!

 

Oh, BTW, re: your question (i think it was yours) about Thai green

curry. I may have a recipe that i can dig up when i have more time

but the main ingredients are: shallots, lemongrass stalks, chillis,

garlic and ginger. If you can use your judgement on how much of

each to use and whack them all in a blender i reckon you'd have a

pretty good thai green curry paste. (Just don't forget the coconut

milk). Thats how my boyfriend makes it i think. As for the

difference, i think the red is with red chillis and the green is

with green, i may be wrong but i'm pretty sure its as simple as

that. I prefer the green but they're all good.

 

Hope this helps,

 

Laura x