Vegetarian Foods Archive

This is just a variation of my popular Miso Bowl with Green Vegetables .   I decided to make more of a meal of it, simply by stirring in some buckwheat noodles.   It reminds me a little of of Bibimbap, a bowl that you mess up. This one though, I will let you slurp. Buckwheat Soba Noodles in Miso with Green Vegetables Serves 4 Ingredients 5g sea vegetables, rehydrated in water 600ml water 2 tablespoons miso paste 1 tablespoon Tamari or soy sauce 160grams asparagus spears (or sea asparagus - samphire), sliced in three 120grams edamame beans, soy beans, broad beans and peas Optional: chopped spring onions and for garnish coriander Soba noodles, cooked according to packet instructions, set aside Method In a pan, boil the water.  When it begins to boil, stir in the miso paste that has been diluted to a thick paste. Stir in the soy sauce, and asparagus and simmer for a couple of minutes. Stir in the beans and simmer for two minutes along with the sea ...

These  Fishless Japanese Sea Vegetable and Nori Cakes would make a fantastic light starter  I think these Fishless Sea Vegetable Cakes look marvellous without the panko coating that its a shame it has to be cover the colourful seaweed shades of greens.    This is my submission to # EatYourGreens  food challenge .  Please do join in with you Green Vegan Mofo blog  post,  the rules are here. Before I give you the recipe, I want a little bit of a rant.  Yesterday was not the day we had planned.  All our good plans went pear shaped.  We were on our way to Bristol to celebrate and have a little fun with my nephews, but the icy weather played havoc with our car that we had to turn back home and go to the garage.  It cost us £300.00.  Happy Birthday. There was no point in grumbling but I was very mift and wished we had never left the house in the first place.  All the signs with the weather were warning us to stay in...

This Miso Tomato with Roasted Garlic and Shichimi Tograshi is inspired by a  Miso Tomato Soup  recipe I saw a couple of years ago. I still intend to make the Miso Tomato Soup with homegrown tomatoes, or even tinned cherry tomatoes, but at the weekend I was inspired to mess with it a little and make a thick sauce for pasta salad.   I still have a jar of brown rice miso in my fridge, as for the Shichimi Tograshi - well I picked that up last year when we went to G lastonbury.  Shichimi Tograshi is a Japanese condiment made up of red chili peppers and other spices like black and white sesame seeds, tangerine peel and nori flakes.   I want to do more with the Shichimi Tograshi, so if any of you have any suggestions they will be most welcome. I am sharing the Miso Cherry Tomato and Schichimi Tograshi Orzo Pasta  Salad with   Kahakai Kitchen .   Miso Cherry Tomato with Roasted Garlic and Shichimi Tograshi Orzo   Ingre...

After visiting the cathedral city of  Herefordshire  last month, we drove on to Shrewsbury where w e had planned an overnight stay so that we could go to the  Shrewsbury flea market   the following morning that hosted between 100 - 150 traders selling, a mixture of antiques, collectables, vintage, architectural salvage, reclamation and quirky things.  Unfortunately when we got into Shrewsbury it was raining heavy with rain and a number of places were closing or already closed.  We wandered in and out of those places, that were still open and of course wandered the streets looking for somewhere to eat that evening, as well as playing tourist in the little time we had.  A statue of Charles Darwin, Shrewsbury most famous son born in 1809. This statue is situated outside of the library.  Shropshire writer Mary Webb. On the banks of the river Severn you will find the Quantum Leap.  An abstract sculpture known by locals as 'The Ski...

I've made tempura before , many times - but the one and only time it has featured on my blog was in my first proper year of blogging 2009.    I like to try recipes from cookbooks on my shelf, but there are some books I return to more than others.   I had originally planned to make peixinhos da horta which I saw Sarah Beattie tweet and found in her cookbook  vegan Japanese restaurant in Shrewsbury recently, D made me change my mind as he wanted us to make the most of the vegetables we had in the house, as well as those coming from the garden and suggested tempura instead,  so I plucked for her tempura recipe instead.  Sarah's tempura is made with asparagus, mine are made with  Assorted vegetables. From the garden we have: green beans and courgettes, the yellow and green variety; and from the vegetable basket: cauliflower, red onion and some mild green chilies known as Padron .   Delicious. Since I was gifted  Meat ...