Vegetarian Foods Archive

I made this recipe a couple of weeks ago when I was looking for inspiration to use up the last of my courgettes.   Apparently, the descriptive 'Calabacitas' is often used in Mexican restaurants to describe a vegetarian filling that usually contains squash, corn and spices.   The recipe suggested serving this as a Taco filling, but I am not into taco's that much - Burrito being my first choice, always, but this time round I fancied a bit of crunch and decided to make some Tortilla baskets. The calabacitas was utterly gorgeous, not just the colour: gold, green and cream, but also to eat, the sweetness from the sweetcorn, the buttery butter beans, the zing from the lime.  For me though, it was both the coriander and jalapenos that elevated the courgettes to a thing of sheer culinary delight.  I served my portion of Calabacitas in a tortilla basket.  The crunch was amazing.  D insisted on having his burrito style with soured cream, grated cheese an...

I made these easy vegan pulled Jackfruit 'pork' Quesadillas after work one evening when we had hardly any fresh vegetables in the house.  I had some tortilla wraps left over that we ended up using for some of the Somalian Fava Bean dish , I had thought about making some  vegetarian cheesy Quesadilla's, a back up lazy hunger pang filler, but then I remembered my stash of tinned Jackfruit. At the same time  I remembered  a fellow blogger mentioning on one of my previous Jackfruit posts had I tried it in taco's or Mexican food .   I had not, so it got me thinking.  Quesadillas are not hard to make, its really the filling that is the part that needs the most focus and once that is done, well your ready to make Jumping Jackfruit in a flash!    For this particular Quesadilla filling I decided to adapt a v egan chorizo, potato and thyme quesadilla recipe  and the BBQ pulled Jackfruit and this is what we ended up eating with a side of leafy g...

Since picking up a copy of vegan Chorizo  sausages recipe.   Her newer cookbooks Salad Samurai and Protein Ninja are on the wish list too, but I still find myself dipping into Viva Vegan now and again, and did so recently with her Veneuzuelan Black Beans .   However, the last time I made the vegan chorizo sausages was when I was on my vegetarian adventure and I made what had become a popular dish on the menu Chorizo, potato Quesadilla's, but haven't made any since as I struggled to find vital wheat gluten in Wales.  But now I am able to find some as most independent places that stock vegetarian and vegan ingredients sell vital wheat gluten.  My trouble now is getting hold of annatto seeds, also known as achiote seeds for making  Achiote oil.   Achiote oil is not hard to make, the hardest part is acquiring achiote seeds. When I lived in Glasgow I was able to pick this up at Lupe Pintos in the West End, but now I live in the Welsh valleys, I love it ...

I have been in the garden plot picking the last of the plums for plum jam and purple climbing French beans .  Ah they have been lovely to grow,  but upon cooking they turn a dull green. I made this French Bean, Carrot and Potato filling in order to make some Taco's.  I used Wahaca Yellow Corn Tortilla, and finished it off with a generous dollop o soured cream.  Folded it over  and the smothered it further with some Tomatilla Salsa.   This Purple Green French Bean, Carrot and Potato Tacos were very  good to eat.     I am  sharing this recipe with   Kahakai Kitchen .  I hope she will accept this Mexican style sandwich.   Purple Green French Beans, Carrot and Potato Tacos To serve 10 Corn Tortillas Soured cream or slices of avocado, or even guacamole Tomato Salsa or Tomatillo Salsa Ingredients for the filling 200grams french beans, topped and tailed and sliced into 1/2 pieces 1 large potato, diced 2 tab...

In My Kitchen...  I have some red Chard and leeks (not shown) harvested from the allotment garden plot over the Easter weekend.  In My Kitchen, some ethically sourced Brown Rice from smallholders in Malawi.  It was being sold in my workplace by a charity to raise awareness of Fairtrade fortnight . We were in Bristol on a Sunday and had a good walk around.  Walking from the city centre to a VX Bristol Junk Food.   This time I came out empty-handed.  Over the Easter weekend, we went into Abergavenny.   We went into a second hand and upcycled furniture shop.  We came out with this wine rack. It didn't quite fit where we had planned, so its temporarily placed on top of the kitchen cupboards laden with....no...not wine...but... Flavoured syrup - the new ones in the kitchen are Chocolate Mint and Lavender.  I got the Salted Caramel over Christmas for D.  Yes, we do drink a lot of coffee, but I also figured these are good ...