Crowdsource my menu...

[highlyeccentric]

One pot (or one-pot plus starch) vegetarian meals which aren't based on tomato. Bonus points if they use lentils, dried borlotti beans or eggplant (the first two because i have them, the latter because it's in season here and delicious).

Not that I don't love tomato, but most of my food ideas at the moment seem to be 'mushy red food'. Or some variant on pasta carbonara.

Comments

[leareth]

Roast eggplant, capsicum, mushrooms with haloumi cheese, also roast small potatoes drenched in olive oil, salt, pepper and thyme.

[lauredhel]

Mm, I love mushy red food too. But there are lots of yummy beany things that aren't red!

Vego curry is on high rotation here, with chickpeas and root vegetables (for non-vegans: sometimes I break a few eggs into depressions on top for the last half hour in the crockpot). Serve with yoghurt and chopped curry leaves, and quinoa or rice or naan (or nothing).

Lentil braise: onions, carrots, celery, fried off, seasoned (salt, pepper, thyme, rosemary); add green and red lentils, stock (optional: stock + beer), cook down. Optional: add more protein or potatoes.

ALL THE SOUPS. Check out the crockpot group for more. Lentil soup, minestrone, pea, etc.

Dhal. I like it with sweet potato, but find your own groove.

Moroccan style tagines.

Risotto with borlotti beans and spring onions and lemon juice.

Veggie scramble.

I'm not really into eggplants, but if you have big ones you can stuff them with interesting things.

[highlyeccentric]

Forgot to specify: I'm also without a crockpot at this time. Saaad.

[lauredhel]

Doesn't matter - soup's soup, you just cook it for less time on the stovetop. (also: sadface.)

[ursula]

This stuff? Go light on the pomegranate molasses if your eggplant is small. I wouldn't bother with salting the eggplant, personally.

http://www.foodandwine.com/recipes/eggplant-and-lentil-stew-with-pomegranate-molasses

[highlyeccentric]

That looks amazing! I have no idea where to find pomegranate molasses, though...

[ursula]

A Persian grocery store, if you can find one, or really any place selling Middle Eastern groceries. You could also sub with some lemon juice and a pinch of sugar, which should be tasty although not as exotic, or add a couple of sliced ripe plums with the vegetables.

Speaking of fruit and lentils, here's another recipe:

http://ursula.dreamwidth.org/82211.html

[lauredhel]

Honey and balsamic vinegar is another option. Or, if you can get pomegranate juice, you can boil sugar + juice down till it's syrup.

[highlyeccentric]

I made an approximation of this tonight, with a mix of honey and lemonjuice instead of mollasses, and served with lemonjuice-and-cinnamon rice. It worked out really well! I tossed capsicum (bell pepper) in instead of green chillies, and chilli powder instead of red chilli, and added string beans just because I could.

[shadowspar]

Have I mentioned this lentil soup recipe to you yet? Also, when it's warm out, a lentil salad can be nice.

[lauredhel]

Ohyes, and warm couscous or quinoa salads too! With roasted or grilled vegetables, and parsley, and pine nuts or almonds, and lime juice and olive oil.

[monksandbones]

If you aren't averse to purchasing cookbooks (and possibly having them shipped to you by your English Contacts), this might be a cookbook for you:

Easy Vegetarian One Pot.

My mom found a copy of it a couple of years ago (it's a British publication), and I had to buy a copy this summer, because OM NOM NOM.

In the interests of more immediate recipe-gratification, have this easy and super tasty curry and this Greek chickpea soup with rice and feta. I can vouch for the one-pottiness and the tastiness of both!

Edited to add: Disclaimer: they both involve some degree of tomatoes, but I wouldn't say they're based on tomatoes...

[ofearthandstars]

I realize now this isn't one-pot, but if you have leftover potatoes that you can mash, and you use an oven-proof skillet to cook the veggies and build the potato layer on, than this COULD be one-pot. :P (Sorry.)

Veggie Shepherd's Pie Recipe, originally from How It All Vegan by Tanya Barnard and Sarah Kramer, the first vegan cookbook I ever owned. Anyway, I usually spruce up this recipe with little extras and leftover veggies in my fridge. It makes about 6 servings. The last time I made it, I through in eggplant. It doesn't need the veggie sausage. There is a tomato, but it's not the basis. :)

Ingredients:

Filling:
1 small or medium onion, chopped
3 small carrots, peeled and chopped
1/2-3/4 cup spinach
1 stalk celery, chopped
1 large tomato, chopped
1-2 tbsp olive oil
1/2 cup cooked or canned green/brown lentils, mashed (Can people actually find these canned? I cannot. Be sure to cook these in advance or you will run into the issue of your veggies cooking for an insanely long time....)
about 1/3 cup crumbled veggie sausage, such as Gimme Lean (optional)
1/2 tsp dried basil
1/2 tsp salt
1 tbsp Bragg's OR soy sauce

Topping:
3 medium potatoes or 6 small potatoes, roughly chopped
1/4 cup milk or soy milk
1 tbsp margarine or olive oil
salt and pepper to taste

Preheat oven to 350F. In a medium pot, boil the chopped potatoes until they are fork tender (about 10-12 minutes). In a medium saucepan, heat the oil (Note: I sometimes use a little water or vegetable stock to saute my veggies, instead of oil. You just need to be diligent about stirring.) Saute the onions, carrots, spinach, celery, and tomatoes in the oil. Once the carrots are tender, add the lentils, crumbled "sausage" (if using), basil, salt, and Bragg's or soy sauce (I am usually a little generous with the Bragg's). Stir and simmer without a lid until the liquid cooks off (and if you're using the "sausage", until it browns a little).

Meanwhile, mash the potatoes, milk, margarine, and salt in a medium bowl with a potato masher or fork. Add salt and pepper to taste. Set aside.

Pour the vegetable mixture into a lightly sprayed pie plate or small casserole, and then layer the mashed potatoes on top. Bake for 15-20 minutes.

[highlyeccentric]

Oooh this looks like fun, and reminds me of the vegetable pot pie recipe i have somewhere...