Vegetarian Foods Archive

I  was going to make Lemon Velvet Marrow Cream  with my homegrown marrows, but when I looked in my storage cupboards, I still had two jars from last year. I changed my mind and decided on Marrow Jam instead.  Here it is all potted it up.  I have to admit I was not really sure what to call it, so am calling it everything under the Western sun from conserve to jelly to jam.  I would even call it marmalade as that is how it looks to the eyes. As I have only made this Lemon Marrow Conserve recently,  I have not had opportunity to crack open a jar  and taste it fully, but from the leftovers in the pot it reminded me in texture of preserved ginger pieces, a little bite.   I am going to make some Lemonade Scones and in place of red berry jam, I will use this Lemon Marrow Conserve and will give you more insight into what these corn yellow jars mimics the most.  For now, h ere is a link to some other  Unusual Homemade Preserves, Jams and Chutneys . I am sharing a jar of this Lemon

I made this Marrow, Manchego Cheese, White Beans and Sage Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Pithivier with some of the marrow that was left over from the Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Marrow Conserve recipe (featured in the photograph) next to the jars . I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from  Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Griddled Summer Vegetable Tart with  Manchego  Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch.  Well surprising  these  Marrow, Manchego Cheese, White Beans and Sage  Pasties  were d

I made this Courgette Marrow Aubergine Spicy Ground Chorizo Pizza a few weeks back.  It is a little  reminisce of  Lahmacan . dubbed in the English speaking world as the Turkish Pizza, but of course this one is vegetarian as it is made with soya mince in place of minced meat. I really, really loved it.   The base is not traditional tomato, but spicy ground chorizo made with soy mince and all the flavours associated.  It was a little old fashion way of making vegan chorizo , but it was delicious and I will make it again .  The courgettes in this recipe were bordering on becoming marrows, hence the reason that I have named the recipe so.   The spicy ground soy mince chorizo base recipe comes from Mo Wyse and Shannon Martinez of  Smith and Daughters in Australia.  I was recommended the cookbook Smith and Daughters That Happens to Be Vegan by the Green Gourmet Giraffe. As a vegetarian I do like the cookbook, but I am a little confused as it doe snot come across as a vegan

I made a  Plum and Chickpea Curry last year but did not get round to sharing it at the time, so with it being the Plum season in the UK I thought I would make it again and share my vegetarian vegan version of 'Lamb' and Plum Curry.   This 'Lamb' and Plum Curry is a real recipe adapted from Camellia Panjabi 50 Great Curries of India.    I used vegan soy pieces* that I picked up from a Polish shop, they were not that great, but for the vegetarians the Quorn fillets will also work.  If you don't want to use the mock meat substitute, then just double up on the chickpeas.   If you can't quite get you head round it, think of the plums as zingy purple tomatoes - the plums in a way replace the tomatoes in this dish; and for those of you who have had either Red or Green Tomato curry, then this will not sound that strange. It was actually quite nice, sharp and sweet. Here are    13 Vegetarian and/ or Vegan Meat Free Fruit Curry Recipes . Plum, Chickpea and

The last of the plums have fallen from the trees and they have been attracting the Red Admiral and Peacock butterflies who have been feasting on them. It has been a honour to watch them on mass, though I wish D had the energy to take some pictures as they posed without care.  I have had my share of plums this year and am pleased to have been able to shared some with family and neighbours, after making the Plum Chickpea Curry, I made a Plum Crumble Cinnamon Cake which was a good change from my  awesome  Cinnamon Plum Cake .   It was really good, especially the next day.  We served it with cream. The original recipe is made with apricots, but of course I had homegrown plums . Plum, Crumble Cinnamon Cake Serves 8 Ingredients 140grams self raising flour 1/2 teaspoon ground cinnamon 50grams caster sugar 1 egg, lightly beaten 3 tablespoons milk 85g butter, melted 5 - 6 plums, halved and pitted Topping 40grams plain flour 1 teaspoon ground cinnamon 35g caster sugar

We have homegrown beetroot and  D is very excited. I have made an Estonian Beetroot and Potato Salad, and this simple Beetroot Orzo Pasta and Green Bean Salas for work. I have mentioned in previous blog posts, that week after week I make the same salads, so its nice to vary with the changing seasons.   I am sharing this Orzo Pasta Salad with   Kahakai Kitchen .   Other Beetroot Salads Beetroot Bulgar Salad Beetroot and Pearl Couscous Salad Beetroot and Cumin Pasta Salad Beetroot Horseradish and Green Bean Salad Salad Balsamic Beetroot Dyed Pasta Salad Roasted Beetroot and Carrot Feta Salad

October brings with it changing colours of the trees and ushers in my favourite season Autumn that allows me to pull out my hats, scarves and cardigans and snuggle up in the evenings under a blanket in front of the TV.   It is also my turn to host the  Eat Your Green s challenge, and I am also giving you a theme this month: Halloween  which is entirely optional.  To participate this month, just share a vegan or vegetarian recipe that is made with green vegetables on your blog with or without a Halloween theme.  Then share, by copying the link to the comment section below.   The deadline is the 29th October 2017 and the Round up will be on the 31st October. For more details  The Veg Hog for inspiration .

I always avoid Aubergine Parmigiana when I see it on the menu at eateries, its common like mushroom risotto and vegetable lasagne - not that I don't like the idea of it, I do, I am often disappointed in the way aubergines are cooked or most of the time not cooked properly.  No wonder so many people have an aversion to aubergines. But when I saw a Cauliflower Parmigiana version  from Kristy Turners  But I Could Never Go Vegan,   I was interested.  I had already made  Roasted Broccoli and Apple Salad   and  BBQ Cauliflower Salad   from the cookbook and knew it would be good. I changed the recipe a little by only increasing the smoked paprika and not using oats as I thought the panko amount would suffice and it was fine.   The cauliflower was crisp on the outside from the panko and the cauliflower under the baked golden crumbs was moist and pierced through nice and gently.   Here the cauliflower Parmigiana is served here with homegrown new potatoes and green beans. Yo

I made this Peri Peri Roasted Cauliflower Couscous last month after we had come back from Glastonbury .   The Peri Peri Roasted Couscous is studded with nutty chickpeas and garnished with baby kale that tasted more like rocket than kale.  Its not much of a recipe, I coated the cauliflower in a little olive oil and doused it with Peri Peri spice blend and then put it in the oven to roast. You can make your own Peri Peri Spice Mix or buy it.  The couscous was made according to the packet instructions and then combined together along with a tin of cooked chickpeas. I really enjoyed  this Peri Peri roasted Cauliflower Couscous.  I had made so much of it that I had planned to take this very bowl into the office to share with some colleagues who enjoy my food.   However late that evening, D opened the fridge and it slipped out onto the ground.  Not only did the contents fall out all over the place making for a messy floor, but the bowl above also smashed to pieces.  I would

I genuinely cannot believe that we are already into October, where did September go?! No really...where did it go? In My Kitchen, there are some homegrown cooking apples Some raspberries from the garden plot And a mix batch of tomatoes that are still growing in the greenhouse.  I  am sharing this small harvest  with    Harvest Monday  hosted by Dave over  Our Happy Acres .  But continue with other things in my kitchen made with homegrown fruit and vegetables like this   Harvest Monday  hosted by Dave over  Our Happy Acres .  But continue with other things in my kitchen made with homegrown fruit and vegetables like this Pan Con Tomate also known as Catalan Tomato Bread . and this  Harvest Monday  hosted by Dave over  Our Happy Acres .  But continue with other things in my kitchen made with homegrown fruit and vegetables like this Lemon Marrow Conserve Jam Jelly And some homemade vegan  Harvest Monday  hosted by Dave over  Our Happy Acres .  But continue w