Vegetarian Foods Archive

The theme for  Refugee Week    for 2016 is  Welcome.    Refugee Week is  a collective acknowledgement across the world to raise awareness  of the plight of refugees and asylum seekers across the world.    As my blog is a vegetarian food blog  my Simple Act  was to  Cook A Dish from Another Country  and try and raise some awareness that way among some of my readers. Kibbeh is a popular dish from the Middle East, especially in Aleppo in Syria.  It is made from bulgar wheat, meat, onions, spices and then deep fried.   It often comes in torpedo shape croquettes which I have yet to master and many variations.  In Aleppo, Syria there are many varieties including those made with vegetables.  Some of you may remember me mentioning a Middle Eastern cookbook I foun d at my local library a little while back called  Classic Vegetarian Cooking from the Middle East and North Africa (2000) by Habee...

I know stuffed peppers are considered old fashion vegetarian food, but I do like them, especially when flavoured well.   But I had not planned on making Stuffed Peppers. ... Why?! Well if you look closer, you can see that the peppers are getting a little wrinkly.  Sometimes I would throw peppers beginning to lose their shine and crispness in a vegan Chilli Pot, but this time I stuffed them with Bulgar wheat.  It made for a change. For the recipe follow this Stuffed Pepper recipe and just replace the rice with Bulgar wheat.  I am sharing this with Credit Crunch Munch hosted by Utterly Scrummy Food For Families and Fuss Free Flavour s for the simply reason that this is a frugal recipe and pepper can be stuffed with all kinds of vegetables and grains. Go on get creative. 

I have not spent much time in the kitchen recently, as I want to rest at the weekends and be proper lazy.   So I share this  Pomegranate Molasses Bulgar, Chickpeas, Red Chard and Vegan 'Lamb' aka Seitan that I made from scratch a few weeks ago, when I had energy and inclination to both potter and experiment in the kitchen.  The pomegranate molasses gave that sweet twang. chickpea always give nuttiness, but so did the Bulgar.   Its nice warm, but its also good at room temperature as a salad, but do keep the mock lamb sitting on top, so not to go too soggy from the red chard, which by the way from the garden plot. The seitan mock lamb was surprisingly succulent and so much superior than those from the supermarket.  In fact I wish I had made this seitan mock meat for my vegan Plum and Lamb Curry . I am sharing this  Pomegranate Molasses Bulgar, Chickpeas, Red Chard and Vegan Seitan 'Lamb' Sa lad  with   Kahakai Kitchen ; and My Legu...