Vegetarian Foods Archive

I am going to tell you something about myself whether you want to know it or not.  I don't like new potatoes that much.  I find them a bit dull, unless dressed up in a potato salad or cooked this this, pan-fried or roasted in the oven.   I made this Spanish style dish of Patatas Bravas last week after coming back from  Hay on Wye For those of you who read my blog regular, what I didn't tell you in that blog post was we had a light lunch at a little tapas place - I am not food blogger who reviews, but it was fine - we had string beans in tomato sauce, halloumi, traditional and beetroot hummus, good bread and olive oil for dipping and a side of olives.  D said you should do this kind of tapas style food more often, its easy peasy.   That evening when I got home, I flicked through my heavy copy of  1080 Recipes  republished in 2007 , a cookbook that was hailed as the bible of traditional Spanish cooking since it was first published over 3...

I hope you don't mind me sharing a recent observation when I was waiting to get the bus back home from work. I start with a statement.  I think chivalry is dead or taking its very last dying breaths.  I had faith it was still alive in the older gentlemen but not now.  I waited to get my bus home and noted fellow blogger Sareta's Kitchen make and was inspired to give it my own South Asian twist - Indian, Pakistan and Bangladesh all rolled into one.  Here it is my Curried Anglo Italian Ratatouille with fenugreek and chickpeas.  Of course, I had to present it prettily, it takes a little time but its worth the effort when you want to make an impression. You could serve this with plain Basmati rice if you want, but some good crusty bread is what we had.   So how was it?  I really liked it.  If ratatouille was served to me like this I would enjoy it more. Yes we British people Love Fusion Food.  Yes - we do, really - when people think of t...

I saw a meat version of meat version of Ragu and Pulled Pork on blogosphere a couple of weeks back and it got me thinking that I could do this with Jackfruit . Plus it was a different way to enjoy both Jackfruit and  polenta .  We only ever ea t polenta as part of my vega n Mexican Tamale Pies , so wanted to try it differently.   Here is  Polenta  in bowls topped with the vegan Jackfruit Pulled 'Pork'.  Drizzle with a little extra virgin olive oil and tuck in immediately.   Perhaps I was a little heavy handed with the tomato paste, but it was extremely sweet and quite rich.   D admitted that he prefers the  BBQ Pulled Jackfruit  recipe I make.  Still this made for a change from spicy meals.   I am sharing this blog post with Mix It Up Monday hosted by Flour Me with Love; and Inspire Me Monday hosted by Create With Joy;  Cook Blog Share hosted by  Sneaky Veg ;  and Gluten Free Fidays hosted by Ve...

This Greek Vegetable Bake is known as Briam.  Briam   is one of those dishes my Greek flat-mates at University used make and eat after a long day at lectures and tutorials.    In fact, it was not my Greek flat mates that introduced this  Briam  or Moussaka , but another Greek girl staying two floors down that frequented the lads, she realised I was vegetarian and one day brought some over for me to try.  It was delicious and she told me how to make it and I thought, well that is easy.   It is also one of the reasons  I veered towards making it last week during the working week, straight after work.    Briam is Greek, but there is also a Turkish version called Turlu. or Tourlou Tourlou.    Briam and Turlus are both often described as a Baked Ratatouille .  The other reason for making this Briam - Greek Vegetable Bake is that I have an abundance of courgettes and I also had some green peppers. ...

We harvested some small potatoes from the garden plot a couple of weeks ago.  We were excited to try them, but were really disappointed in them.  Trouble is we are not sure what they were called.  They look a little like new potatoes, but when cooked the skin falls off and they appear dry and floury on the inside.  But as a couple not to waste, I was looking for ways to disguise both the flavour and texture. I was inspired by a recipe called Spanish Potatoes that I saw whilst flicking through one of my cookbooks. I purchased  Vegetarian Cooking for Everyone by Deborah Madison   when I went to see my best friend in the US.  We wen to Berkeley for the day.  I went into the famous independent Cody's  bookshop and came out with this book as it was one my friend recommended.  I have cooked from it, but not as much as I would like to have.   Sadly Cody Bookshop closed its doors in 2006 .  Romesco sauce is made with red pepper,...