Vegetarian Foods Archive

This Chickpea, Potato and Mango Chutney Filo 'Samosa' Pie is ultimately a vegetarian samosa Not traditional triangular shape, but more of a round pie wrapped up in a paper thin filo pastry and then baked in the oven, not deep fried.  It has comforting mashy potatoes, nutty chickpeas and green peas.  There is also some fenugreek in this to give it a curry hint and a couple of fresh green chillies (with seeds of course - I like it spicy) and finally some mango for a little sweetness. Y ou could make your own mango chutney, but honestly there are loads of good brands out there that you don't have to.   These  Chickpea, Potato and Mango Chutney Filo Pastry Pie   were  very filling, but like any good samosa it needs minty or coriander chutney or a raita of sorts to accompany it.  I made a simple home-made minty tomato salad with it, which worked really well.   The prompt for today was make/eat something inspired by a book or movie.  ...

I have never had a desire to make a  Korma  at home  until I ate one a few months back and was reminded of its loveliness.  It was quite yummy a little reminisce of Thai Green Curry, which I really love.  It was made with pumpkin and green beans and made a pleasant change from rich spicy tomato based curries.   So in order to remedy having never made a korma in my home, I was finally ready to give it a go and i t was quite delicious  and despite its long list of ingredients I think this is one of the worlds most easiest recipes.   .  Although, I think I may have added way too much coconut milk as it was drowning all the vegetables, still it tasted lovely.  I think my mother in law would like it too as it was not overly spicy.   This Vegetable Korma Soup is perfect for those evening when you want to curl up in the corner of your soft and watch a movie.  I don't watch many Bollywood movies these days as I did in my childhoo...

This Winter Beetroot Potato Horseradish Gratin is perhaps something best served around Halloween when loud bold colours seem more acceptable on the dinner plate, though I must add orange is the real colour of Halloween, not Gothic blood wine colours.   This a dish that was made from scratch, from peeling and cooking the beetroot (which were from my own garden plot) to making the sauce, the only shortcut I used was horseradish sauce from a jar.  I have seen fresh horseradish root in the city of Cardiff, but its very expensive and I would only want a tablespoon or two, not the whole root - so its from a jar, no shame in that.   You could make this grating completely with beetroot, but I thought it might be too overpowering and alternated it with sliced potatoes.  This recipe is vegetarian, but it can easily be made vegan. I served the Beetroot Potato Horseradish Gratin enjoyed it with Cauldron Lincolnshire sausages which I prefer to the other supermar...

This Beetroot Barley Goats Cheese Salad is an autumnal salad because of the hearty barley and the colours that remind me of the drying leaves on the trees.   Its perfect for taking into lunch as it won't leak liked those tossed in heavy salad dressing The goats cheese is optional, but I think it works as it makes a nice contrast to the earthy beetroot.  Of course you could use a dairy free alternative like Gary which is actually made from coconuts and is very popular in the UK right now.  I have to admit I have not tried Gary yet as every time I go to seek it out it is sold out.  This Beetroot Barley Goats Cheese Salad is not much of a recipe as I eye-balled most of the ingredients: cooked barley, cooked beetroot including its juices, a little balsamic vinegar an extra virgin oil for dressing, salt and pepper and then topped with rocket and goats cheese.  Quite simple really. I am sharing the Autumn Leaves photograph with  Kahakai Kitchen . ...

These  Fishless Japanese Sea Vegetable and Nori Cakes would make a fantastic light starter  I think these Fishless Sea Vegetable Cakes look marvellous without the panko coating that its a shame it has to be cover the colourful seaweed shades of greens.    This is my submission to # EatYourGreens  food challenge .  Please do join in with you Green Vegan Mofo blog  post,  the rules are here. Before I give you the recipe, I want a little bit of a rant.  Yesterday was not the day we had planned.  All our good plans went pear shaped.  We were on our way to Bristol to celebrate and have a little fun with my nephews, but the icy weather played havoc with our car that we had to turn back home and go to the garage.  It cost us £300.00.  Happy Birthday. There was no point in grumbling but I was very mift and wished we had never left the house in the first place.  All the signs with the weather were warning us to stay in...

The inspiration for this Creamy Beet Rice Pudding with Pomegranate Seeds  has two sources.   The recipe idea itself  came about after a conversation with my work colleague.  She came back from town with what was supposed to be her lunch.   She says out loud to me ' I wanted a change from beetroot salad and I wanted something warm, so I have rice pudding from.. .'.  I started thinking -  Beetroot and rice pudding.   Then under her breath she grumbled and ' you still  owe me a beetroot cake'. Well still no beetroot cake for her, but did make the Creamy Beet Rice Pudding that I was imagining and rating in my head.  I was inspired further to add the Pomegranate Seeds as I had also just watched Pan's Labyrinth in readiness for Food'n'Flix. I have my own DVD of Pan's Labyrinth from Guillermo Del Toro along The Orphanage, The Devils Backbone and Cronos.  Its a dark fantasy Gothic supernatural fairytale set against the backdrop of ...

It certainly is getting colder, especially in the evenings and definitely time for soups and stews. Many years ago, actually it was in 2004 when I lived in Scotland, I made Denis Cotters of Cafe Paradiso fame Squash, Butter bean and Leek Stew.   I ended up making this again, only after  having paged through the cookbook Paradiso Seasons and was reminded of all those recipes I made before I began this blog.  Over the years I have adapted the  Squash, Butter Bean and Leek Stew  recipe as I did not always have butter beans or enough squash.  My version is made with Butternut Squash, Carrots, Chickpeas and Leeks. Sadly this time round I overcooked the vegetables, so this Butternut Squash, Chickpeas and Leek Stew was  bordering more on chunky soup than stew, still very very tasty. The cooking process is also very different in that Denis Cotter makes stock with the butternut squash which is blended to which the slightly softened lee...

These Mushroom Wellington Roast Spirals  were inspired from my time in Glasgow and when we went to The 13th Note was my favourite vegetarian/vegan  eatery i n Glasgow, plus it being a popular music venue too.   At the time there were not that many vegetarian or vegan eateries in Glasgow,  there was  The 13th Note, Mono and Stereo which was well  hidden in an alley way, unless of course you knew where to look and of course we did.    And there was  The 78 Cafe Bar near  Kelvingrove Art Museum.  but it was relatively new.  There was also  Grassroots that was close to the University of Glasgow but the the vegetarian - vegan cafe closed down in 2009 , though I have recently learned that it has re-opened once again .  It was one of my haunts in my University days. However, it is only in the last 5 years, that  a number of meat-free eateries have appeared Glasgow, so much so that i n 2013, PETA vo...