Vegetarian Foods Archive

After three years of moving  into our new home, I have neglected the garden plot.  Every time I went out, my heart sunk for different reasons and I seemed to have fallen out of love with gardening and growing my own vegetables.  However, this year will be different.  I said that last year and the year before, but this time really it will be different as progress has been made.   But before I share progress in my garden plot, I am partly writing this post to coincide with  Harvest Monday   with my offering of overwintering Rainbow Swiss Chard from the garden. I used some of it early in the month for a Black Bean Chile , this however will be used for a quick Indian style vegetable curry.  Also by joining in with Harvest Monday, I am hoping my love for growing vegetables will be reignited. Various courgettes The greenhouse is spilling with seedlings.  I have had to halt my seed sowing as there is a lack of space and weather forecast of frost  Ruby Red Chard Kohlrabi

Drum roll please.... Here are some awesome homemade vegan Corn Dogs. I had seen vegan corn dogs a couple of years back on a fellow bloggers blog and was mighty curious about them. I had thought it was literally sweetcorn deep fried in batter, then told it was a hot dog sausage covered in golden corn batter and then deep fried.  Very popular in parts of America.  I have been waiting for an excuse to make them and a little while back when I had a full house of guests the opportunity to make these vegan Corn Dogs were presented to me.  had not int I do have have a deep fat fryer, I do but i don't cook in it often to merit it taking up valuable space in the kitchen.  So made these vegan corn dogs in a deep wide pan, three at a time .  My guests all stood around me and watched me in amazement as I made these vegan corn dogs and took pictures.    These pictures belong to them, as my hands were busy.   Vegan Corn Dog drowning in  yellow cornmeal batter I was pleasantly

I am having a thing about veggie meatballs at the moment, its features in my diet three times this month. Not that I am grumbling, the weather in this part of the world has turned a little cold, that we have had to scrape ice of the car most mornings.  And coming home to comfort food that sticks to your ribs has been welcoming. The vegan meatballs in this dish are steeped in a thick mushroom sauce served with mashed golden swede enhanced further with fresh thyme from the garden plot. This recipe was actually inspired from Nigel Slater's recipe for  Braised Pork Meatballs with Rib Ragu Sauce i that was featured in   The Guardian   early on in the month.  I  adapted it to make it suitable for vegetarians and vegans alike.   Look I even copied his style of presentation, yes I am a fan of Nigel Slater - who isn't?! But the vegan meatballs are made in a completely different sauce.  D enjoyed this meal very much.  He liked the thick deep mushroom sauce and how it envelope

I have already mentioned in a previous post that I am having a thing about veggie meatballs at the moment.   This is my third dish featuring vegan meatballs in one month.   Before I went vegetarian, there were only a few meat dishes I would eat: chicken wings to hush my mother from nagging me for not eating meat when I was growing up under her eyes, minced meat samosas and meatballs.  When I left home for University, I did not miss meat dishes and accidentally found myself becoming a vegetarian, these days my diet is probably 95% vegan, so I guess I am veganish - but not vegan at all as I still eat cheese and consume a little milk and eggs on occasion, mostly in recipes.  For some reason these crisp sienna coloured 'meatballs' have been calling my name and I am so pleased in the knowledge that I can make my own , but there are also some good brands out their, that all you have to do is defrost them and pan fry in a little oil.  The veggie meatballs that I have used here

Hello May!   I'm looking forward to your #EatYourGreens submissions as its my turn to host the  Eat Your Green s challenge this month.   To participate, just post a vegan or vegetarian recipe that is made with green vegetables on your blog.  Then leave the link to your recipe in the comment section below.   The deadline is the 30th May 2017. For more details  Follow this link on how to participate  just please remember to link back to the host page (this page) and co-host  The VegHog.    The use of the logo is optional, but appreciated. If you are Tweeting your recipe, please use #EatYoursGreens #eatyourgreens and include @SeasonalShaheen @TheVegHog and we will retweet all those that we see.    If you want some Eat Your Greens inspiration, see what food bloggers from around the world shared in April , then check out my co-host  The Veg Hog for inspiration .

I made this Turnip, Kale and White Bean Stew about a couple of months back , when we picked up some seasonal baby turnips from a farmers market. To be truthful, I wasn't terribly inspired and didn't know exactly what to do with the turnips so I took the easy option and adapted a stew recipe that I make on and off where you can adapt the vegetables.   It wasn't the most memorable meal of my life and not one I will rave about on my blog either, but it made for a change; and sometimes those recipes where you can throw the vegetables in the pot and allow it to simmer away slowly, are sometimes the most appealing. I am sharing this recipe with   Baking Queen Slow Cooked Challenge.  Turnip, Kale and White Beans Stew Serves 4 - 6 Ingredients 4 tablespoons olive oil 1 onion, finely sliced 2  red chillies, pierced 2 teaspoons ground cumin 2 teaspoons ground coriander 2 tablespoon tomato paste 1 x 400grams tin of tomatoes, roughly chopped 6 baby turnips, peeled a

This prettily dressed up Hazelnut Swede Lemon Drenched Cake  has come and gone in our home and while it lasted, it made every one who had a slice or a taste, first crinkle their noses and then purse their lips and nod their heads in approval. It was intriguing.  For my overseas readers, you may know Swede as Rutabaga.  It is a vegetable that I avoid eating in savoury meals, I find it sweet like parsnips and don't often enjoy it, but hide it in a cake then it takes on a different flavour all together.  I know it won't convince everybody, but all I can say is try it before you pass judgement. I  have made a few dishes with both swede and turnips  of late.  Previous to this blog post you may have seen my   Turnip, Kale and White Bean Stew , Swede Mash on top of a Veggie 'Meatball' dish and of course that   dark   Rutabaga Cinnamon Nutmeg Cake  with Miso Caramel Sauce  reminisce of Sticky Toffee Pudding.    I have to admit, at first I also was not sure sbout the Ha

Over the Easter holidays, we went to the National Botanic Garden of Wales .  I have new photographs to share and will d so at some point, but here are some pictures from our last trip a few years back .   I picked up these herbs for the garden plot: bronze fennel, borage and oregano.   After exploring the   Botanic Gardens   again, we went for a wander into the town of   Carmarthen.     I went into the C armarthen Marke t and picked up a bottle of Raspberry Vinegar.  I know I will be making this come summer with homegrown raspberries, but I got tempted at the thought of homemade salad bowls dressed with raspberry. I was rather surprised at the number of vegetarian places in Carmarthen, there were two as I recall someone once telling me that there were none, little fibber.  There were also a couple of independent wholefood places including Aardvark Alternatives where I got this China Rose Radish Sprouts from; and Waverley Wholefoods , which I will write more about when I s

Like the   vegan and vegetarian meatballs , I am having a thing about fudge at the moment. In recent days, I have made beetroot fudge, chocolate fudge and now these vegan tiger orange coloured Sweet Potato Fudge Bites with Cacao Nibs.   This recipe comes from Kari's blog Bite Sized Thoughts .  I have a number of recipes bookmarked from Kari, one of which is this  Sweet Potato Fudge  bookmarked since I saw it and one she showcased when she was doing a bit of fundraising. I had good intentions of following her recipe for this Sweet Potato Fudge to the gram, but as the weight of my baked sweet potatoes were a little more, I decided to increase some of the ingredients a little. I also replaced the lacuma powder with maca powder as that is what I had in my cupboards.  I picked up the maca powder when it was on offer along with some cacao nibs a year or so ago and have been looking for ways to use both.  So even with my little tinkering, full credit for the recipe still