Vegetarian Foods Archive

Anyone who has used spirulina will know why I describe it as velvet.  The powdered form is textually very velvety.  Anyway,  I only made these velvet green Spirulina  Flapjacks as I was wishing to use up my very large packet of Spirulina  and the one thing I was adamant I would not make was another darn groovy green Smoothie.  Blogosphere  and cookbooks gearing towards healthy eating are laden with Spirulina  Smoothie recipes, so I gave that a deliberate miss and went for something completely different. I have plans on making a Green Goddess Granola, but that is on the back burner for other far more creative greeny bites.   Unlike other spirulina recipes that are super duper healthy: no butter, no sugar - this flapjack is made with both butter and sugar.  I have shared a link below of a healthier, vegan and raw version below, if you want to check it out.  Surprisingly, I actually liked these, but I don't often make the same fl...

Another cake to enjoy with a cuppa tea if you so wish. I won't fib, this is really a Lemon Poppy Seed Drizzle blinged up.  The Lemon is replaced with seasonal Blood Oranges and the Poppy seeds replaced with the trendy chia seeds.   After all chia seeds are the new poppy seed! I am not going to give you a recipe either, just adapt a recipe you already have for a Lemon Poppy seed cake with the ingredients mentioned above.  Saying that though I did not adapt the vegan Lemon Poppy Seed cake recipe on my blog , but adapted a different one - still vegan.   The blood orange icing glaze was a pink from the freshly squeezed Blood Orange, its just a shame that is not picked up in the photograph.   I've made this cake in a loaf tin here, but it could easily have been an 8 inch round cake tin.   Whilst the cake is cooling, I tend to poke a few holes with the skewer to allow the icing sugar glaze to seep though, a bit like Lemon Drizzle cake, but this ...

The nasturtium blossom flowers are still blooming in my garden plot. I watch with delight when I find a bumbling bee snuggled up in there, but the flowers they will not last with the weather turning autumnal and the flowers turning to seed pods.    A  few week back I harvested some fresh green nasturtium seeds  for pickling.  I promised some of you that i would share the  jars, here they are - the nasturtium seeds are not quite packed in the jar and bobbing around, but I am not overly fussed as this was something I have been wanting to try out for a long while.  If they are any good, next time I will pack the jars to the brim. Now I have to wait.  I am looking forward to see how they compare the pickled capers we find here in jars.    Pickled Nasturtium Seed Pods Makes 2 x 190ml jars Ingredients 160grams nasturtium pods, washed well and drained 50grams salt 1 pint water Method Soak the nasturtium pods for two days in the...

The bookmarked recipes on my blog continue.  This Roasted Broccoli and Apple Salad is my second bookmarked recipe from Kristy Turners  But I could Never Go Vegan, the first was  Veganopoulous review of But My Family Would Never Eat Vegan click here I am sharing this Roasted Broccoli and Apple Salad  with   Soups, Salads and Sammies  hosted by  .    I was tempted to make this Roasted Broccoli and Apple Salad for two other reasons. First, its nearly summer and we need more salads in our diet; and secondly, my blogger friend Johanna who blogs over at Green Gourmet Giraffe had made this very salad a few months back and it got me interested in trying it, especially as apples are replacing bananas in my fruit bowl at home and in the lunch box.   So over the weekend, I made an effort to make it.  It was lovely with lots of varying textures and bursts of flavours.  We both really enjoyed the freshness of this salad. ...

Did you see the red sun yesterday?! It was truly Amazing - I am not one of those people who throws the word around lightly, it really was amazing.   Early on in the week I made a Red Tomato Curry, today I share a bowl red soup which by all means should have been green according to the both the photograph in the cookbook, but also the ingredients including broccoli.  Upon a little research on blogophere,  I noted that other food bloggers had also made the  Cheesy Broccoli Beer Soup  and it was also not the vibrant green featured in the cookbook Street Vegan, so I felt relieved that I was not heavy handed with either the soy sauce  or tamari and smoked paprika.     Anyway, this  Cheesy Broccoli Beer Soup with S moky Sunflower Chorizo Croutons  was ridiculously flavourful, but in a very good way.  I especially loved the different levels of flavour from the topping the beer, the cheesiness from the nutritional ye...