Vegetarian Foods Archive

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned. I had made a   Green Tomato and Coconut Curry   from  Celia Brooks cookbook  New Urban Farmer: From Plot to Plate   a couple of years ago and was about to recreate it, but then  I picked up another one of my cookbooks, this time Modern Vegetarian from Maria Elia.  I had remade her Tomato and Date Baklava (not photographed) and it was delicious, and whilst flicking through the cookbook, my eyes fell upon her Tomato Coconut Curry, so this version is based on that recipe with a few tweaks by me.  I also decided to add some paneer cheese to it, as it would have been lacking protein.  If you are vegan, you can substitute the paneer easily with tofu.  I served the curry with Basmati rice. D said it was delicious and it was, I loved the flavour of the coconut coming throu...

A little while back, I was lucky to stumble upon a vegetable market with reasonable priced vegetables and 2 proper bunches of herbs for £1.50.  I mixed it up with dill, coriander, parsley and mint. After making the My Legume Love Affair #11 8  hosted by Vidhya's Vegetarian Kitchen .  The challenge was initiated by   Susan  and hosted by Iranian Pearl Barley Soup known as  My Legume Love Affair #11 8  hosted by Vidhya's Vegetarian Kitchen .  The challenge was initiated by   Susan  and hosted by Ash-e Jo  or  Ash-e-Jow  . I was looking forward to making and eating this  Ghorme Sabzi - Iranian Herb Stew with Kidney Beans.  I have been intrigued by it for a long time, but never got round to making it at home until now. I know the green bobbing on the top looks like green olives, but its actually dried limes.  I showcased it My Legume Love Affair #11 8  hosted by Vidhya's Vegetarian Kitche...

The first of many homegrown marrows and because the accepted stereotype of South Asian girls is that 'we' all make a mean curry, I thought I would not disappoint. But the truth is, everyone these days claims to make an awesome 'curry'.  I am honestly not one of those people.  I have made a  vegan Marrow Curry with Chickpeas  in this past, but this one is rich and buttery, that even my mother would approve.  I love fenugreek and when I saw it being sold at the market, I could not resist its distinct fragrant.  I am pleased I picked it up as it enhanced the plainness of the marrow curry.  I am sharing this with  The Veg Hog   who is hosting  #EatYourGreens Vegetarian and Vegan Blog challenge  this month, please do join in there is plenty of time.     For those of you who have not participated before, please  Follow this link on how to join in .     Marrow Curry with Fenugreek Serves 4 - 6...