Vegetarian Foods Archive

This was supper yesterday evening.  I had the day off from work and had ideas of going into the the big city of Cardiff or further afield Bristol and treat myself to some luxury items: shoes, a dress, a raincoat ... but no  - I decided to stay at home and do some cooking. This Red Curry made can almost be described as a dry curry.  One that can be eaten with naan bread or chappati aka roti, but if you want it to be more liquid, you can stir in a can of Coconut milk, then I would suggest eating it with some Basmati rice as its a little more sloppy, but rich and tasty none-the-less, The addition of coconut milk will also make it more of a Pink Dish - in which case I may have called it  Pink Curry  with a nod towards  LGBT History Month  which is presently being acknowledged and celebrated in the UK, but no this is definitely a shade of mahogony wine red, not pink!  I've made an spectacular   Sri Lankan Beetroot Curry   in the past ...

A few months ago, I got hold of some purple sweet potato.  I made a Pizza with it, but we were so hungry that evening that I never got round to photographing its bold vivid colour.  I did not want to lose out on sharing the striking bright colour of this easy red purple cabbage pesto.   So I asked D to get a photograph for me while I got on with other things in the kitchen.   I had half a red cabbage in the fridge, left over from another another dish  that I had made (also not photographed).  I was inspired to make a Red Cabbage Pesto that I saw a long while back in The Guardian and bookmarked.   Its a relatively simple and easy recipe, only four ingredients: red cabbage, garlic, sunflower seeds and olive oil.   I have to admit the raw garlic was quite pungent to the point it had heat and left that burning sensation in the mouth, not particularly pleasant.  So I sauteed the pesto in a little oil before using it for the required dish,...

Homemade Pizza! This is not ordinary pizza, this is a purple pizza made with red cabbage pesto.   Enjoy! Purple Pizza Serves 2 - 4 Ingredients Pizza base (make your own or shop bought) 2 tablespoon olive oil 1 medium red onions, finely sliced (keep some back for the topping) 4 - 6 tablespoons Red Cabbage Pesto Steamed and sliced broccoli, set aside to cool Optional cheese or vegan alternative, grated  Method In a wide pan, heat the oil and stir int he red onion until tender, then stir in the red cabbage pesto and cook for a few minutes for it to coat to the red onion. Allow to cool. On the rolled out pizza base, spread the purple red cabbage pesto . Layer the broccoli on top Scatter over the optional: Cheese and  the remaining red onions Bake in oven for 15 - 20 minutes or until golden. Slice and serve immediately.