Vegetarian Foods Archive

Eat Your Greens on World Vegetarian Day. Although a little spicy, this plate of food made for an interesting eat.  This Tamarind Edamame, soy and Green Beans dish is more of a stir fry than a curry.  There is crunch from the green beans also known as pole beans, and different flavours of green  from the garden peas, edamame and soy beans. I know stuffed  I like tamarind a lot.  Its one of those ingredients that I reach for when I have a sore throat - its not like honey, but more marmite, but the flavour of tamarind are more sweet and sour, than yeasty. D is not that keen on it, but will accept it as long as it does not dominate the whole meal, and this certainly does not.  Its subtle.  The tamarind lends a mild citrus twang with a hint of sweetness.  I think this dish was suitably moist as its not overly saucy, but if you want more sauce, then please feel free to stir in some coconut milk - how much is up to you. Other Tamarind Rec...

This Beetroot, Horseradish Pasta Salad was made in a hurry a few weeks back over the weekend. I took inspiration from what was in my fridge: cooked beetroot and green beans and kitchen cupboards: horseradish powder and dried pasta a nd lunch was on the table in less than 30 minutes. The amount of horseradish you put in is subjective, put in as much or as little as you want.  I made the horseradish myself with some horseradish powder that I picked from Glastonbury earlier on in the month.  But if you use ready made, albeit a vegan brand make sure you get good horseradish - nothing disappoints than a tame horseradish in your mouth when your expecting a boom! We had some Beetroot Horseradish Pasta Salad left over, so I took some into work and shared it with a colleague who comes from Slovakia where they do like their beetroot.  By the way this is the same work colleague who gave me some beetroots from her allotment plot a little while back and I made a vegan Beetro...

Fast Pasta dishes are my go to meals when I get home late from work; and these kind of meals are the ones that are often not photographed either due to poor lighting or hunger pangs more of a priority than blogging.   Another thing to say about fast pasta kind of meals is that I don't often measure the ingredients and eyeball them, so it never tastes the same the next time round,  but always hits the hungry spot.  A few days ago, I made this  Spaghetti Pasta  Aglio, Olio e Peperonicino  with Green Beans from the garden plot.  Well they were actually purple beans until they hit the water and turned a dull green.  This Spaghetti Pasta  Aglio, Olio e Peperonicino  also made a change from the courgettes. Whats you go to fast pasta meal in the week? 

We have homegrown beetroot and  D is very excited. I have made an Estonian Beetroot and Potato Salad, and this simple Beetroot Orzo Pasta and Green Bean Salas for work. I have mentioned in previous blog posts, that week after week I make the same salads, so its nice to vary with the changing seasons.   I am sharing this Orzo Pasta Salad with   Kahakai Kitchen .   Other Beetroot Salads Beetroot Bulgar Salad Beetroot and Pearl Couscous Salad Beetroot and Cumin Pasta Salad Beetroot Horseradish and Green Bean Salad Salad Balsamic Beetroot Dyed Pasta Salad Roasted Beetroot and Carrot Feta Salad

I have mentioned before that one of the most popular recipes on my blog is the  vegan  Chorizo  sausage s made with vital wheat gluten thanks to Terry Hope Romero.   Since vital wheat gluten is a lot more accessible now and stocked by many health food stores across the UK,including most cities in Wales.   I have been making it every year, but this is not to say that we indulge in faux meat all the time or that our meals have to be 'seitan faux 'meat' and two veg', its is actually not as I still find the texture of faux meat, especially seitan 'meat' unusual.   For a veggie Sunday Roast, I would still always favour a nutroast in place of a 'Seitan' Roast with Stuffing.  However, saying all that I do like to experiment and those of you who know me now through blogging, will know that I do enjoy experimenting in the kitchen with new ingredients, but always with fruit and vegetables.  After all, I am sure if you do your research, my ...