Vegetarian Foods Archive

Refugee Week is a continuation of  World Refugee Day and marks a collective acknowledgement across the world to raise awareness  of the plight of refugees and asylum seekers across the world.     The theme for Refugee Week for 2016 is  Welcome.    As my blog is a vegetarian food blog  my Simple Act  is to  Cook A Dish from Another Country  and try and raise some awareness that way among some colleagues and some of my readers. Today I will share a vegetarian Somalian dish, that also happens to be vegan.  It is Shahan Faul, Ful Sahan.   This is a bean dish that is also very common in Eritrea, Ethiopian and Sudan.   But before I share the recipe, you may be interested to know that Somali's have been in the U.K for over a century, arriving here as merchant seamen and settling in port cities like Bristol, Liverpool and Cardiff.  However, it was in the 1990s following famine and further conflict in the region in 2...

We had plans to go into Bristol this weeken d, but D felt we had been there too recently and didn't fancy it.   Then our plans to go exploring elsewhere were still scuppered as the rain came spitting down, so it was to be a day indoors for yet another week.  No gardening either, so its down to a bit of housework and some cooking for the week ahead. I wanted a change from the rice accompaniment that we normally have to this Fava Bean Carrot Chilli, so I decided to make some Turmeric New Potatoes.   Some of you may remember the last time I made Turmeric Potatoes they were Atomic Yellow and belonged to a fictitious world far and beyond... These ones are far more acceptable to the discerning eye.  The turmeric not only imparts colour, it does impart flavour too and worked well with the Whole Fava Bean and Carrot Chilli.  These  Turmeric New Potatoes  are so simple to make. I cooked 500grams new potatoes with 2  teaspoons ground turmeric ...

The Welsh leeks season is coming to an end and I thought I'd make the most of it in this big bowl of Green Chile.   This was not your typical chili as the spice flavours were toned down by the sweetness from all the greens including the leeks.  Also the  green from the leeks were a bit muted, but were uplifted by the addition of soya and edamame beans and peas (from the freezer) and a final garnish of fresh chives from the garden plot.  I thought the bowl of Green Chile was going to be mellow from the sweet leeks, so I decided to make a Pineapple and Jalapeno Salsa to go with it.  This uplifted the dish with another dimension of spice and warmth. I will share the recipe for the Pineapple Jalapeno Salsa in the next couple of days.  I am sharing this Bowl of Green Chili with The VegHog  - You still have a day to share your  #EatYourGreens  recipe with the  VegHog .  I am also sharing this recipe with     hosted by Fi...