Vegetarian Foods Archive

Welcome to August's round up of  The Vegetable Palette  and  Fruit Palette :  natures colours - natures goodness' '.  The theme for September was  Purple and Blues.   (Please scroll to the bottom of the page for the new theme if you would like to take part this month). I begin with a Savoury contribution to the Vegetable Palette which comes from The VegHog. The VegHog brings to the table a savoury  Vegan Creme Caramel with Blueberry Chia Compote . Is it a blancmange, is it a Creme Brulee - nope its vegan Creme Caramel. Check it our Mama! Next we have Ros from The More than Occasional Baker with these stunning Root Vegetable Pie with Skin on Mash.   The purples in this red onion, purple carrots and purple garlic, yes PURPLE GARLIC, want to know more check out this splendid autumnal Pie. Next up is my Vegan Creme Caramel with Blueberry Chia Compote . Is it a blancmange, is it a Creme Brulee - nope its vegan Creme Caramel. Check...

Welcome to October's round up of  The Vegetable Palette  and  Fruit Palette :  natures colours - natures goodness' '.  The theme for October was  Halloween Colours  and we had three fantastic contributions .   (Please scroll to the bottom of the page for the new theme if you would like to take part this month). I begin with a Tangled Thai Salad with Lime Peanut Dressing  made with yellow beetroot and carrots from Janet at The Taste Space. Next we have a Chickpea and Butternut Squash Schnitzel from the Veg Hog. The purple carrots looks fabulous too.  And finally we have a golden bowl of  Tangled Thai Salad with Lime Peanut Dressing  made with yellow beetroot and carrots from Janet at The Taste Space. Next we have a Halloween ideas for future inspiration. If you would like to participate in the Vegetable Palette or even the Fruit Palette, then please follow Tangled Thai Salad with Lime Peanut Dressing  made ...

Welcome to October's round up of  The Vegetable Palette  and  Fruit Palette :  natures colours - natures goodness' '.  The theme for November was  White Vegetables   and we had three fantastic contributions .   (Please scroll to the bottom of the page for the new theme if you would like to take part this month). I begin with a stunning salad that will fool you at first glance.  Is it fried eggs in a salad - No, not at all, this is a Coconut Sweet Potato Pie - this pie is made with white fleshed sweet potato and coconut milk!  I would so love a slice of this right now, its been a long day. and this would make the evening a happier one.  The recipe comes from a new cookbook called   True to Your Roots: Vegan Recipes to Comfort and Nourish You by Carla Kelly.  I want my own copy please! If you would like to participate in the Vegetable Palette, then please follow Turnip and Lentil Salad .  It comes fr...

Welcome to Decembers round up of Eat Your Greens and   The Vegetable Palette :  natures colours - natures goodness' '.  Please note that this will be the last   Vegetable Palette .   I would like to Thank those of you who have participated and support the blog challenge over the past two years.  Please don't be sad though, you can still participate as  The Eat Your Greens challenge continues .  The theme for December was  Wonderful Greens . I begin with Falafel Burger with Guacamole.  Avocado - natures natural green butter.  Next we have  The Veg Hog  who shares with us her  Twice Cooked Broccoli Pasta .  The broccoli is first boiled and then pan fried for crispness enhanced further with chilli and garlic .  The VegHog uses Spelt tagliatelle here, but I guess you can use any pasta in your kitchen cupboards.   For The Vegetable Palette, the Falafel Burger with Guacamole.  Avo...

I created these Parsnip White Chocolate Blondies last week during the working week, when I came home mentally exhausted and wanted some creative outlet.  I went to the kitchen and did some baking. The idea for putting parsnips in  White Chocolate Blondies came to me a little while back, when I made Parsnip , Berry and Hazelnut Crumble , Parsnip Porridge, Sweet Parsnip Pie with Edible Flowers and Parsnip Creme Brulee , but I never had time to put it into practice.   D was impatient and wanted to eat them warm, I had to smack him with the back of a wooden spoon on the hands to say be patient to let them cool down before removing from the baking tin. Truth is, wee were both impatient.  Then came the moment we had a piece each.  I marvelled at how white it was, often cakes on baking turn that rusty gold. Then I popped it into my mouth. These homemade  Parsnip White Chocolate Blondies  were not as sickly sweet as the White Chocolate Blondies I made in t...