Vegetarian Foods Archive

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 ...

Sausages - vegan, vegetarian or meat-based are not the easiest to photograph, unless of course you drown them in thick muddy gravy, but I couldn't be bothered to do that - so here are my Chestnut Bangers - exposed and naked! What's good about them though, my timing in making them - perfect for the Festive Season and for your vegetarian and/or vegan guests and even those who have a gluten intolerance.   I was inspired to make these Chestnut Bangers whilst flicking through Denis Cotters  For the Love of Food  and I was reminded of  Lucy's vegetarian breakfast sausages made with vacuum packed pre-cooked chestnuts,   tofu and cheddar cheese.   I also have a vegan recipe by  Rose Elliot from her Vegetarian Christmas  Cookbook.   Both recipes are straight-forward to make, I know this as I have made them both in the past, but I had an idea how to make a much more easier recipe relying on a couple of ingredients knocking around in my kitchen cup...

If you have any carrots and parsnip left over from the festive week then I have a recipe for you, just don't make a soup with it.  I actually made this Root Vegetable Terrine on Christmas Eve for Christmas Day.   This was my only contribution to our Vegetarian Christmas Dinner plate as D took charge in the kitchen.  Over the years, cooking up Christmas dinner has become his responsibility, I am not sure when or why this happened, but I am quietly pleased as it gives me a deserved break and it always feels like a treat when he cooks for me, just does.    D is not keen on overly keen nut roasts and didn't care either way if it made an appearance on our plate, so as a compromise, I decided to Tea Time Treats ; and   Elizabeths's Kitchen for No Waste Food Challenge ; and finally Belleau Kitchen for  make a Parsnip Terrine recipe  that I have made in the past.  I introduced a few different elements to it in an attempt to make it more festi...