Vegetarian Foods Archive

Its been a long while since I participated in Harvest Monday which is hosted these days by Dave over Our Happy Acres . So here is my very small harvest. A good bunch of Rainbow Chard  and Perpetual Spinach. From A2K blog archives I have    also harvested some white sprouting broccoli that have been simply steamed as an accompaniment for meals. I still have a load in the garden to harvest, but should hurry as many are beginning to flower now.  At the weekend, I managed to get a little work done in the garden.  I weeded the plot that had the stinky sprouts.  But there is so much to do and I am out of sync and so unfit that my body ached the following few days.  I was hoping for extra hands at the weekend to help but sadly they did not materialise.  So the work has been postponed for the coming weekend.  I don't know how many seeds I will sow, but already know that I will be picking up some plants from local garden nurse...

I harvested some rainbow chard from the garden plot at the weekend.   I decided to make something I consider to be easy fare, a vegetarian and vegan black bean chili with the addition of rainbow chard.   This Black Bean Chili was surprisingly quite nice with the addition of effectively what are just greens, albeit colourful rainbow chard greens.   The black comes from the beans known as turtle beans.  Normally, I prefer chili a day or two later when the flavours have matured.  But this time, we ate it the same day as it was made and a day later and it was good to eat.   I am sharing a bowl of this Black Bean Rainbow Chard Chili with  Cook Once Eat Twice   hosted by Searching For Spice. and finally CookBlogShare hosted by Hijacked by Twins. Other Black Bean Chili recipes you will find on my blog Cook Once Eat Twice   hosted by Searching For Spice. and finally Beetroot Black Bean Chili Cook Once Eat Twice   hosted by Searchi...

I have not spent much time in the kitchen recently, as I want to rest at the weekends and be proper lazy.   So I share this  Pomegranate Molasses Bulgar, Chickpeas, Red Chard and Vegan 'Lamb' aka Seitan that I made from scratch a few weeks ago, when I had energy and inclination to both potter and experiment in the kitchen.  The pomegranate molasses gave that sweet twang. chickpea always give nuttiness, but so did the Bulgar.   Its nice warm, but its also good at room temperature as a salad, but do keep the mock lamb sitting on top, so not to go too soggy from the red chard, which by the way from the garden plot. The seitan mock lamb was surprisingly succulent and so much superior than those from the supermarket.  In fact I wish I had made this seitan mock meat for my vegan Plum and Lamb Curry . I am sharing this  Pomegranate Molasses Bulgar, Chickpeas, Red Chard and Vegan Seitan 'Lamb' Sa lad  with   Kahakai Kitchen ; and My Legu...