Reminds me of what we thought about the Brexit vote 
How do you think I took it 
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Dont panic! There is a rejoin the EU debate in parliment on March 24th. 
Vive la Dance!
[quote=āCorona, post:23, topic:51892, full:trueā]
Dont panic! There is a rejoin the EU debate in Parliment on March 24th.
[/quote Remind me is that not the group of nations that allows some fat commie thug to veto anything that might bother Russia.
I thought I might share some tried and thoroughly tested non meat recipes here if anyones interested. Iām always looking for new ones to add to my repetoire.
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Iām interested. 
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How about thisā¦
Aloo Methi (Fenugreek and Potatoe
Ingredients
2 tablespoon Oil,
1 teaspoon Cumin seeds (Jeera)
1 pinch Asafoetida (Hing)
3 cloves Garlic , diced
1 Green Chili Pepper, slit into 2 or chopped (number depends on your spice level)
2 Potatoes , medium, chopped into squares around 300 grams
3.5 cups Methi (Fenugreek leaves), packed, washed and chopped coarsely (Could also used frozen fenugreek or spinach
1/2 teaspoon Ground Turmeric (Haldi powder)
1/2 teaspoon Salt , adjust to taste
1/2 teaspoon Kashmiri red chili powder, optional, adjust to taste
2 Potatoes , medium, chopped into squares around 300 grams
3.5 cups Methi (Fenugreek leaves), packed, washed and chopped coarsely
1/2 teaspoon Ground Turmeric (Haldi powder)
1/2 teaspoon Salt , adjust to taste
1/2 teaspoon Kashmiri red chili powder, optional, adjust to taste
Directions
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Heat oil in a large, heavy-bottom saucepan on medium-high heat. If using mustard oil, heat it till it smokes. Then reduce heat a little and add cumin seeds and asafoetida. Let them sizzle for a few seconds.
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Add garlic and green chili pepper. Saute for about 30 seconds until the garlic changes color.
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Add the chopped potato and stir.
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Saute the potatoes in oil for 3-4 minutes until they are slightly cooked and crisp on the outside.
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Add salt, turmeric, red chili powder (optional), and the chopped methi (Kastoori methi) leaves. Stir well.
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Cook for 7-8 minutes while stirring frequently until the leaves are cooked well.
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The leaves will release liquid and then dry out. Keep the pan open at all times; no need to cover it with a lid.
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Once the moisture is completely dried, the Aloo Methi is ready.
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That sounds good, thank you, weāre big curry fans. I wouldnāt know where to buy mustard oil in France though.
I donāt think you Have to use mustard oil, though it may be nicer. I too love curries, they are a vegetarian go to and perfect for a cold day. Iāll give this one a try.
Hereās my equally wintry lentil āmeatballsā. You can serve them with pasta and the tomato sauce to make them more filling. My meat eating husband still hasnāt noticed they are veggie!!
Serves 2.
Ingredients
I can of lentils
1 tablespoons olive oil,
1 medium onion, diced
1 garlic clove, divided and minced
50 g rolled oats
1tablespoon tomato paste
1 tablespoon soy sauce or tamari
1 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Ā½ teaspoon red pepper flakes, or to taste
Ā½ teaspoon salt, or to taste
Ā½ teaspoon black pepper
Instructions:
Lightly coat the bottom of a medium frying pan with oil and place it over medium heat.
When the oil is hot, add the onion and sautƩ for about 5 minutes, until soft and translucent.
Add clove of garlic and sautƩ for about 1 minute more, until very fragrant. Remove the pan from the heat.
Preheat the oven to 200c and lightly oil a baking sheet or oven-safe pan
Place the oats into the bowl of a food processor fitted with an s-blade and blend to a powder.
Add the lentils, cooked onion and garlic, tomato paste, soy sauce, red wine vinegar, oregano, thyme, basil, red pepper flakes, salt and pepper to the food processor bowl.
Pulse just a couple of times ā much more and the mixture will quickly turn to mush.
Taste test the mixture and adjust any seasonings to your liking.
Roll the mixture into 1-inch balls (about 8 to 10 of them), and arrange them on the baking sheet or in the pan.
Lightly brush or spray the balls with about 1 tablespoon of olive oil.
Bake for about 20 minutes, until firm and lightly browned, flipping the balls about halfway through.
For the tomato sauce I just chop up some onion, celery and a mushroom or two, chuck it into a pan, sautƩ, add a bit of red wine, can of chopped toms and voila!
If serving with tomato sauce ( or any other sauce yoy fancy) pop āmeatballsā into sauce for 5 mins before serving. If not cook for another 5 mins in oven. Top with a bit of grated cheese and serve with salad. Truly delicious.
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This is a favourite veggie chilli con carne for us. As M Blanc says, the ingredient list is a bit intimidating but this recipe has fooled a friendās avidly carnivore OH and in-laws. You need a food processor or a lot of patience to chop up the veg.
Iāve made the recipe without the flageolets in the rice and Iāve missed out piquillos in the last stage. Itās very tasty.
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We are having cauliflower cheese with a celeriac gratin today.
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Nice, Jane.
Weāre having this soup, hearty and doesnāt take too long to cook. No need to soak the lentils beforehand either which is helpful. Thereās quite a lot of preamble about dietary values, the recipe is about halfway down the page.
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Iāve started adding red lentils to my soups. Extra protein and another of the 30-per-week.
I watched an eye-watering documentary about Canadian lentil farming, and the way they spray the crops immediately before harvest, using chemicals banned in France. I donāt know if that includes red lentils.
Red lentils also make a good flan, when combined with cheese, onions, and other veg if you like.
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Iām adding red lentils too. I sneaked some into a celeriac and watercress soup the other day and OH thought it was an improvement to the texture. And extra protein, as you say.
Memo to self not to buy Canadian lentils unless theyāre organic.
When you make the flan, I imagine you cook the lentils first?
Yep.
This is the recipe I use, adapted.
Wow, thatās a lot of methi. I only have dried methi. Could I use that and if so, how much ? Iād be interested in trying that.
There are several online stores. I got mine from annachi.fr , but Ive recently found kashmir-food.com which although it only has a fraction of the stuff annachi sells, itās cheaper.
Weāve started adding red lentils to some dishes we put mince in such as lasagna and cottage pie etc. Were not doing meat free, but substituting some of the meat. It works really well.
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I recently bought some gram flour on Amazon. I thought I was buying 1 Kg for ā¬ 2. A large box turned up with five 1 Kg bags. If anyone has any recipes to use it Iād be interested. Bahjis and pakoras need not apply 
Does that apply to poppadums as well?