Vegetarian Foods Archive

Yes, I know the colours appearing on my blog are a bit in your face , but honestly its not been intentional on my part it just happens that the dishes I have been making want to show off.  Such as the  Black Sesame Seed Butter and my various Beetroot Curries , and now Atomic Yellow new potatoes described this way by my husband.   I would describe these shockingly yellow potatoes as Dauphinoise style potatoes coated in a rich cream turmeric sauce.   Although not necessary, I think it needed a bit more substance, so I stirred in some veggie meatballs and I was pleasantly pleased with the way the whole dish turned out.  All that was required was some greens on the side to tone down that yellow glow warming your face. I hope to make the Turmeric Cream again and in place of the new potatoes, it will be pasta.  I am sharing this with Tinned Tomatoes for Meat Free Mondays. Turmeric Cream New Potatoes and 'Meatballs' Serves 4 - 6 with accompanimen...

I do love the superman red vibrating from this dish naturally.   Red from the tomatoes (and yes, tomatoes are a fruit) and red from the peppers.  I actually made this dish around the same time as the Portuguese Potatoes, but got distracted by the pointy red peppers  and fabulous fat tomatoes caressing each other in my bowl, that i had to throw them in the pot together - not to have done so would have just been plain wrong.   These days I always seem to have some Ramiro pepper and Black Bean Chilli  last month,  I had originally planned to make these Portuguese Potatoes, but got distracted by the pointy red peppers  and fabulous fat tomatoes caressing each other in my bowl, that i had to throw them in the pot together - not to have done so would have just been plain wrong.   These days I always seem to have some vegan VPud Black Pudding in my fridge too.  Every time I go into the city of Cardiff I pick some up.  I decided just...

I am going to tell you something about myself whether you want to know it or not.  I don't like new potatoes that much.  I find them a bit dull, unless dressed up in a potato salad or cooked this this, pan-fried or roasted in the oven.   I made this Spanish style dish of Patatas Bravas last week after coming back from  Hay on Wye For those of you who read my blog regular, what I didn't tell you in that blog post was we had a light lunch at a little tapas place - I am not food blogger who reviews, but it was fine - we had string beans in tomato sauce, halloumi, traditional and beetroot hummus, good bread and olive oil for dipping and a side of olives.  D said you should do this kind of tapas style food more often, its easy peasy.   That evening when I got home, I flicked through my heavy copy of  1080 Recipes  republished in 2007 , a cookbook that was hailed as the bible of traditional Spanish cooking since it was first published over 3...

This  Warn Aloo Gobi Salad aka Roasted Potato Cauliflower Salad was really yummy. What elevated this salad was the seeds, especially the Kolonji , onion seeds known these days as nigella seeds.   We ate this Roasted Warm Aloo Gobi Salad with a little drizzle of tangy tamarind sauce or even mango sauce if you prefer sweetness.  The seeds added both spice and crunch.  There was also crunch from the curly kale that crisped up in the oven, but if you still want additional texture maybe some poppadom crisps or pitta chips.  I was thinking about tinkering with this further by throwing in some chickpeas, but decided against it as I was concerned they would have dried out too much, but popping beans are quite trendy at the moment - so I was kicking myself after, so maybe next time.   Vegan Mof o prompt  today is Fusion Food.    This Warm Aloo Gobi Salad is essentially a Aloo Gobi Curry or even Bombay Potato - w hat makes this fusion is that ...

The weather was fantastic over the weekend and like many people with gardens or allotment plots, I was out working in mine.  Between the two of us, we got loads done including a lot of weeding including dandelions . The potatoes have gone in.  I have sowed many seeds.  The seeds I sowed two weeks ago have germinated, tomatoes, courgettes, chard, broad beans and some have not.  I will up-date my Sowing The Seeds page to let you know what I am attempting to grow this year, bu t today, I am sharing my dinner plate of v egan meatballs on a bed of wilted dandelion leaves.  I was inspired by a recipe for Fried Dandelion Greens with Lemon and Garlic Potatoes I saw in Street Vegan by Adam Sobel .  My food presentation is not good, a little corny I think but the finished dish was delicious.  The meatballs were zinging and the spicy herby coating infuse the crispy brown exterior of the veggie meatballs.  The sauteed dandelion greens were not at all bi...

I made this Oriental Mustard Greens Potato Salad a couple of weeks ago when  I harvested some Mustard Greens from the greenhouse. The Oriental Mustard Salad green leaves were hot and spicy.  I do enjoy growing my own salad greens as I rarely find anything as tasty from the supermarkets, the closest to good salad leaves have been from farmers markets. This Potato Salad with Asparagus also made for a simple and delicious meal.   If you don't want to use new potatoes, then perhaps make something similar with gnocchi. I am sharing the  Sweet Potato Rosemary Scones  with  Utterly Scrummy  for  One Potato, Two Potato  challenge .

This is a simple oven baked potato salad making the most of home-grown zucchini.  Zucchini aka Courgettes in the UK as you all know are pretty bland and that is the reason I doused these with some zingy lemony oil.   This Oven Baked Lemon Zucchini and New Potato Salad was served as part of a light buffet style meal.  I am sharing this simple  Oven Baked Lemon Zucchini and New Potato  Salad  with   Kahakai Kitchen .   Lemon Zucchini and New Potato Salad Serves 4 Ingredients 4 tablespoons olive oil Juice of 2 large lemons Handful o f fresh mint, minced Salt and pepper to taste 500grams new potatoes, (optional parboiled and )sliced in half 4 courgettes, sliced into bite size chunks 1 large red onion, cut into 6 wedges 4 cloves of garlic, still in papery skin Method In a bowl, whisk together the olive oil, lemon juice, mint and season to taste. Then stir in the chopped vegetables. Transfer to a large baking dish and roast i...

We harvested some small potatoes from the garden plot a couple of weeks ago.  We were excited to try them, but were really disappointed in them.  Trouble is we are not sure what they were called.  They look a little like new potatoes, but when cooked the skin falls off and they appear dry and floury on the inside.  But as a couple not to waste, I was looking for ways to disguise both the flavour and texture. I was inspired by a recipe called Spanish Potatoes that I saw whilst flicking through one of my cookbooks. I purchased  Vegetarian Cooking for Everyone by Deborah Madison   when I went to see my best friend in the US.  We wen to Berkeley for the day.  I went into the famous independent Cody's  bookshop and came out with this book as it was one my friend recommended.  I have cooked from it, but not as much as I would like to have.   Sadly Cody Bookshop closed its doors in 2006 .  Romesco sauce is made with red pepper,...

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket. I made this   Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve . This R oasted Marrow Potato Salad with Black Olives   wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil. I am sharing this with   Kahakai Kitchen ; and  with  Eat Your Greens.    Roasted Marrow Potato Salad with Black Olives 500grams new potatoes, cooked and sliced in half - set aside 1 medium marrow, cut in half longways, scoop out the seeds, then sliced into 1/2 cm. 2 tablespoons ...

I am quite pleased with myself today.  I feel like between the two of us, we have accomplished something. We got up and spent all morning in the garden allotment plot while the summer sun was out for Springtime.  D tied back the unruly climbing and trailing rose stems.  He also transferred some of the herbs into bigger plots. I cleared a plot today and whilst I was weeding, I found myself  actually enjoying the weeding, removing the woven weeds from the soil was quite therapeutic.  My body will ache in a couple of days, but that's its way of saying - exercise more.  I will share progress later in the week as we intend to spend some more time in the garden allotment plot either later today or tomorrow (providing the heavy rain stays away). I was also quite pleased  to have some left over salad in the fridge (a bit like this one) as I did not want to make something having spent hours in the garden toiling.   This particular Coriander Po...