Vegetarian Foods Archive

I quite like Chilli Heatwave Dorito crisps, and can often be found munching on them either a Friday Night or Saturday nights, so I was really thankful to Krys who I have been friends with for a long while for sharing a recipe link to make homemade Doritos.  Krys said was going to make a vegan variation of this recipe; and I responded back that I would make a vegetarian version as the recipe used Parmesan cheese as a flavouring.  Parmesan cheese is not suitable for vegetarians as it is made with animal rennet.  I found a good alternative: Old Winchester which is made in the UK and makes for a good vegetarian alternative to Parmesan. So when I started to pull together the ingredients to make this recipe including chillii and paprika, I was reminded of a packet of Peruvian Jalapeno green chilli powder that I have had for a long time unopened.  I decided to use that instead of the chilli and paprika.  I was rather impatient coating the green chilli concoct...

This Avocado Coriander Chilli Spaghetti was a throw it in the pan meal.  I make these kinda of meals quite a lot when I get in home from work; and these are the ones that are often not photographed either due to poor lighting or hunger pangs more of a priority than blogging.   Another thing to say about these kind of meals is that I don't often measure the ingredients and judge it by eye, so it never tastes the same the next time round,  but always hits the hungry spot.  This Spaghetti Pasta dish is very much like the Butternut Squash dish I made a month or so back, its  essentially Spaghetti Pasta  Aglio, Olio e Peperonicino  or chilli flakes tarted up with soft buttery avocado and zesty herbs, mostly coriander.  And to finish it off, some freshly squeezed lemon juice to give it some zing.  The avocado is natures green natural butter and melted, sliding down my throat effortlessly ...it was truly sublime, gently calming the heat f...

I made this Guacamole Spaghetti Pasta not that long ago, when we came in from work wanting something relatively quick and easy to eat.  I have made pasta with avocado in the past and enjoyed it such a Jalapenos, Coriander and Avocado Pasta Salad  and  Avocado Coriander Chilli Spaghetti , so thought why not try this combination. Even though we cleaned the plate mostly out of hunger, I have to confess that I found eating the  Guacamole Spaghetti pasta a bit weird.  I think I will in future reserve guacamole for my tortilla chips rather than for coating pasta. The recipe for this Guacamole Pasta sauce also is not the way I make guacamole.  This was a lot more sloppy because of the tomato juices flowing from the quantity of fresh tomatoes. Something I had not thought about before is my preference for avocado.   Oh my goodness can someone have a preference for avocado type .?  I hear you shout.    Yes I do and so does the Zimba...

Usually towards the end of the working week, namely Thursday and Friday - the meals I had prepped in advance (at the weekend) to heat up after work is gone, so on these days between D and myself - we will tend to cobble something together with what we have in the fridge or store cupboards. I often opt to make a relatively quick pasta dish.  Its either Arrabbiata, vegan Puttanesca or Aglio, Olio e Peperonicino ), b ut last week I decided to make a bookmarked spaghetti recipe that looked very hearty.  Once you start making the sauce for the Cincinnati Spaghetti, you quickly note that lentils are an old fashioned way of mimicking meat for vegans and vegetarians, nothing wrong with that, its quite a humble dish in fact - elevated by some millennials favourite ingredient - avocado. The recipe for this vegan Cincinnati Spaghetti comes from a very hefty cookbook The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz.  I thought it was a made up dish b...