Vegetarian Foods Archive

Ah loving October so far, the changing colours of the dancing trees, the falling crisp leaves beneath my feet.  I like this weather as long as it stays dry, I  just don't want it to rain and feel like a soggy wet sock.  I am looking forward to wrapping up warm in my snugly jumpers, knitted and crochet scarves and hats, but right now its just blooming beautifully fresh and I am liking it.    Its been a day of house-cleaning, scrubbing, laundering and vacuum cleaning, but then it was time for a late, late brunch.   This  Not 'Corned Beef' and Cabbage is  adapted from    Caribbean Modern by Shivi Ramoutar ,     and made suitable for vegetarians  (and vegans if you omit the fried egg).  In place of the thick flakes of corned beef, I had reconstituted soy mince, I think it worked very well.    When I placed this plate in front of D I have to say, he didn't think much of it.  The cooked strands of cabb...

As well as bookmarking recipes from cookbooks , I mentioned that I have bookmarked some recipes from websites also.    I've had my eye on a couple of Ethiopian recipes from Azeb Woldemichael of   Mazi Mas as featured in The Guardian .  It is thanks to The Guardian that I have discovered Mazi Mas and have become a fan from afar.   Mazi Mas which translates in Greek 'with us' is a roaming eatery that serves global home cuisine to the public.  The chefs are migrant and refugee women who have struggled to find work in the U.K.  Mazi Mas   reminds me a little of The League of Kitchens in  NYC, America. For those of you who read my blog, will know that  I've been cooking up some global cuisine since the start of this blog; and most recently Ethiopian and Eritrean cuisine has been on the menu , thanks to some new people frequenting my workplace and inspiring me.   I was more tempted by the Berbere spices which I have com...

The last time I made Goulash was last year around Halloween.  Today, it was an unexpected meal as I decided to pick up some 'beef' style pieces from a health shop.   It wasn't my favourite mock 'beef' meat as I found it a little powdery,  but it was interesting to try.  I adored the tones of lipstick red from the peppers and Merlot from the kidney beans in the bowl, and a warming orange glow from the carrots.  I think Goulash like most stews benefits being cooked a day before before tucking in as the flavours develop.   We had this 'Beef' Goulash simply with plain rice.   I am off work tomorrow - whoop whoop, so I am planning on making Thursday night my Friday night with some junk TV.  Have a good evening. Vegan Hungarian 'Beef' Goulash with Red Peppers and Kidney Beans Ingredients Serves 6 300grams mock 'beef' style meat substitute 4 tablespoons vegetable oil 2 medium onions, sliced 2  teaspoons Hungarian paprika 1 teaspoo...

In anticipation of St David's Day, I made this Welsh Cawl Hot Pot yesterday afternoon. Most people in the U.K are  familiar with Lancashire Hot Pot made more famous by a barmaid called Betty (now deceased) in a popular British soap drama called Coronation Street.  It was Betty's signature dish at the Rovers Return Inn - a English pub.    Hot Pot is a slow cooked recipe traditionally made with lamb and vegetables, but as this is a vegetarian blog I made mine with some vegan mock 'lamb' meat pieces.  I also decided to give this Hot Pot a Welsh touch with the addition of leeks and good Welsh cheese.   Actually this can easily be a vegan Welsh Cawl Hot Pot, if you omit the cheese, but as I had some Dragon Welsh Caerphilly and Colliers Welsh Cheddar I opted to use them.   Although not authentic in any way, I enjoyed my vegetarian Welsh Hot Pot alternative.  It delivered on flavour, texture and substance.  there was also some gravy j...

We took the car into the garage yesterday which scuppered the rest our plans for the day, but the car had to go in as it has a slow puncture and living in the Welsh valleys, we need a mode of transport to get us to and fro work and every where else in between and beyond.   So when I got back home, I lazed around for a while, then it dawned on me - got to eat - so I went into the kitchen and decided to make an Indo Anglo Welsh version of Shepherds Pie.  What is Welsh about this?   There are leeks in this and a number of other Welsh ingredients from Blas Y Tir  including the potatoes mashed on top.  And the cook herself, is very Welsh too.   The yellow turmeric mash flecked with red chilli flakes and coriander  was really lovely, almost reminisce of a good vegetable samosa.  The filling is made with textured vegetable protein (TVP) that mimics minced 'lamb', it was mildly spiced.   Have a knife and fork ready to tuck in, but a spoon would ...

I have made this recipe before, but I called it  Hara Masala Kofta aka  Green Sauce Meatballs.  I had served it with Spaghetti before, this time the Green Meatballs that happen to be vegan, were served with steamed Basmati rice. The aromatic coriander green sauce clung beautifully to the mock 'meatballs'.  I enjoyed every mouthful. By the way, my blogger friend   The Veg Hog   is hosting  #EatYourGreens Vegetarian and Vegan Blog challenge  this month, so please do join in.     For those of you who have not participated before, please  Follow this link on how to join in .   This Vegan Green Meatball recipe is my contribution to Eat Your Greens this month.  For the Green   Meatballs 175g of vegetarian Sausage mix or an alternative  2 spring onions, minced 2 green chilies minced 1 teaspoon  garam masala Method In a large bowl, stir in Sausage mix minced spring onions, chillies...