Vegetarian Foods Archive

Autumnal reds and coppers - so pretty. I made these sweet potato, pepper and kale in a paprika galette last month for Vegan Month.   The galette is filled with a little bit of Cavolo nero aka  black Tuscan kale from my garden.    These were the only stems from my garden that had not been transformed into shredded green 'lace' by the ferocious white cabbage butterflies.  I decided to add some smoked paprika to the galette pastry so that it gave it that faint copper like colouring.  I have done this in the past with turmeric and even spirulina powder, so it also imparts a little flavour too.  The individual galettes are quite substantial like a tartlet, but were served with a side of green salad, though a salad of Quinoa or mixed beans would have been most welcome too.  I am sharing this with Karen and Bonfire Night/Halloween edition of Tea Time Treats a nd also Jennifer at Vegan Midweek Munchies and Vegan Yofo . Here is a close...

I do miss growing my own Black Kale .  It was only when I started growing my own that I learned Black Kale had so many interesting names.  Dinosaur Kale, Palm Tree Kale, Palm Tree Cabbage, Black Cabbage, Cavolo Nero , Tuscan Kale translated Toscana di Nero. I was hoping to sow some more seeds this weekend, but the weather forecast halted our gardening plans once again. I have the sniffles and did not particularly want to be out in the garden being hit left right and centre by the gusty winds that was furiously rattling the greenhouse threatening to damage it further and the drip dripping of rain falling in every direction. So instead, I stayed indoors and pottered about in the kitchen,something I have to admit I have not done much of this week.   I made some Pot Pies with Black Kale that I picked up from the supermarket.  Its actually quite nice to find Black Kale in supermarkets now, a few years back, kale crisps and kale smoothies made it a food trend. ...

Its been a busy month for me with work mostly.   I have to admit I haven't had much energy or enthusiasm for cooking when I got home.  In fact, t wice last  week we have had Chilli and Potato Pierogi, not homemade but from a  packet.  I have mad e pierogi in the past and would love to have a go at making them again. Today though, I got home and had a little energy to cook.  I made a relatively quick Smoky Black Kale and Mushroom Stew.  Many of the ingredients in this were left over from the Black Kale and Chickpeas Pot Pie I made over the weekend.  I think this  Smoky Black Kale and Mushroom Stew i s one of those dishes best enjoyed a day or two later, as it was just okay.  Smoky Black Kale and Mushroom Stew Serves 2 - 3 Ingredients 2 tablespoons olive oil 200grams mushrooms, sliced 2 clove garlic, crushed Sprig of fresh thyme 1/4  teaspoon chipotle flakes 1 x 400grams tinned tomatoes, crushed 100grams black k...

What is amazing about this recipe is that it uses zero pasta sheets, the courgettes are sliced thinly with a mandolin into thin sheets to replace the traditional pasta sheets. It was really good.  I have never really been a fan of ricotta.  I had a pie once and the ricotta just tasted congealed to me and dry, but this was really nice and quite light to eat, compared to pasta based lasagne's that can sometimes be stodgy, but also a great way to use up those courgettes.  This is one of those recipes you make when you have time on your hands and perhaps over the weekend when its raining and it certainly was. I followed the original recipe which comes from Donna Hay with very few tweaks.  Round courgette for the tradition courgettes, Tuscan Black kale for spinach and kale  and cheddar cheese for the topping in place of mozzarella.  Just make sure you drain excess liquid from the vegetables otherwise it will exude a lot of liquid whilst cooking and you d...