Vegetarian Foods Archive

This  Big bowl of green pasta was very nice.  The hazelnut and kale pesto clung onto the pasta like a bean pod protecting and clinging onto the peas and beans inside.   We had a big bowl of this  Kale and Hazelnut Pesto  Pasta twice, once in the evening and second - the following day for lunch.    For those of you who are unfamiliar with Purple Flower Sprouts as I was a couple of weeks back , they are a hybrid of Brussels Sprouts and Kale.     Forgive me for a short post, but I feel a little sniffly today, so I am signing off a little early so I can get an early night - I didn't sleep so well last night.  Again hardly a recipe, but here goes. Green Bowl of Pasta Serves 2 Ingredients and Method Cook enough pasta for 2 people.   Heat 2 - 3 tablespoons olive oil, add 2 cloves of garlic crushed and saute until soft and infused the oil. stir 100grams purple flower sprouts or Brussels sprout, halved.  cook for few...

When I say Indian, its more Indian style as I wish to embrace the diversity of all the countries in the Indian Sub-Continent - Bangladesh, Bhutan, Nepal, Pakistan, Sri Lanka and even the Maldives as they all embrace this way of cooking.  This is also in part to show respect to the many 'Indian' restaurateurs and take-aways  across Europe and the United Kingdom where the owners and workers are often of   Bangladeshi and Pakistani heritage.  I make Curried Red Lentil Dal all the time, its part of my South Asian heritage, however I made this particular version of  Pigeon Pea Soup from Prashad's cookbook a couple of weeks back.    It does just look like a simple bowl of Red Dal, but its rather deceptive in appearance because once you take slurp of this soup you are hit first by the heady perfumed herbyness and then Boom - you taste the amazing spices - its really quite something special for some thing could easily be described as a peasant dish.   ...

I love the voluptuous shape of the butternut squash.  I often describe it as the curvy  red head of the vegetable world.  I also love the wrinkles and crinkles of the curly kale, so it excites me when I can bring these two together as they would make a perfect combination like strawberries and cream.   The last recipe with this combination was my Butternut, Kale and Sweetcorn Stew , This evening its a far more simpler recipe of Kale and Butternut Squash Spaghetti dish, but there is no compromise on flavour, this dish warms you all over and that's even before you tucked in. This is essentially Spaghetti Pasta  Aglio, Olio e Peperonicino  or chilli flakes dressed up further with butternut squash ribbons and shredded kale.     It was a  relatively simple quick delicious meal and just what we both wanted after a long slow day at work.    Now I am off to laze.   Enjoy the rest of your day, I am really tired.  Goodnig...

This Avocado Coriander Chilli Spaghetti was a throw it in the pan meal.  I make these kinda of meals quite a lot when I get in home from work; and these 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 these kind of meals is that I don't often measure the ingredients and judge it by eye, so it never tastes the same the next time round,  but always hits the hungry spot.  This Spaghetti Pasta dish is very much like the Butternut Squash dish I made a month or so back, its  essentially Spaghetti Pasta  Aglio, Olio e Peperonicino  or chilli flakes tarted up with soft buttery avocado and zesty herbs, mostly coriander.  And to finish it off, some freshly squeezed lemon juice to give it some zing.  The avocado is natures green natural butter and melted, sliding down my throat effortlessly ...it was truly sublime, gently calming the heat f...

This marigold yellow pasta with marmalade coloured roasted peppers and butternut squash was lunch for work - twice, last week.   As I was tucking in, it got some of my colleagues all intrigued and curious 'Gosh, that pasta is glowing'. The pasta is simply infused with turmeric powder.  I've also tried this method with beetroot See HERE .   Although I have used ready made penne pasta here, you could easily make vegan Turmeric pasta from scratch too, just add a teaspoon or half to the flour when your mixing and kneading.  Anyway, the turmeric pasta on its own was a bit bland, so I decided to make make a vinaigrette dressing for it with some Blood Oranges that were mingling with the lemons in a bowl. The Blood Orange Chilli Oil was spicy and quite tasty elevated by the addition of my bottle of Welsh Blodyn Aur Rapeseed Chilli Oil.    Of course, you can make your own Chilli Oil at home and I probably would had I grown my own chillies, but sometimes whe...

This is just a variation of my popular Miso Bowl with Green Vegetables .   I decided to make more of a meal of it, simply by stirring in some buckwheat noodles.   It reminds me a little of of Bibimbap, a bowl that you mess up. This one though, I will let you slurp. Buckwheat Soba Noodles in Miso with Green Vegetables Serves 4 Ingredients 5g sea vegetables, rehydrated in water 600ml water 2 tablespoons miso paste 1 tablespoon Tamari or soy sauce 160grams asparagus spears (or sea asparagus - samphire), sliced in three 120grams edamame beans, soy beans, broad beans and peas Optional: chopped spring onions and for garnish coriander Soba noodles, cooked according to packet instructions, set aside Method In a pan, boil the water.  When it begins to boil, stir in the miso paste that has been diluted to a thick paste. Stir in the soy sauce, and asparagus and simmer for a couple of minutes. Stir in the beans and simmer for two minutes along with the sea ...

I hope your having a good weekend.  We went to Hay on Wye for the day today and got back an hour or so ago, so I won't stay blogging much tonight as I want to make the most of the warm bright evening.   Instead I leave you with this  this cold pasta salad that I made last month.  I made  it around the same time as the v egan summer sushi .  I had some vegetables left over from the vegan Sushi and chopped it up, along with some tomatoes and fresh mint from the garden and  made this very simple cold Pasta Salad.  I know its nothing special, but it made for a good and filling lunch for work and it was a good way to use up left over vegetables.  I am sharing this with a Kitchen Clearout hosted by Madhouse Family Reviews.

The next few weeks my blog will at least twice a week feature a recipe made with courgettes aka the summer zucchini.   The reason, its in season - but mostly I have so much of it coming from the garden.  I've made a few courgette recipes, so will share them later, but today its Turmeric Lemon and Courgette Orzo.  Its not much of a recipe, as I eye-balled everything.  I began with 250grams orzo pasta and 1/2 teaspoon ground turmeric to the rolling boiling water.   The ochre yellow turmeric dyes the rice shaped orzo pasta whilst cooking.   The yellow courgettes are quartered and then sauteed in olive oil and minced garlic, I decided to continue with the yellow theme.  And added in some diced yellow pepper and sweetcorn from a tin and seasoned with salt and pepper to taste.    The final touch was drizzling over some good oil, I used  Welsh Blodynn Aur Rapeseed Oil,  but a good extra virgin olive oil would be fine too. ...

Work has been ridiculously busy that when I get home, I just want to crash out on the soft and when the alarm goes off in the early hours of the morning, I really just want to stick my head under the pillow and ignore it, so I am thankful it is the weekend. Coming in tired from work has also seen me spend little time in the kitchen, hence the lack of home-made food blog post recently.  I did however manage to make a big bowl of pasta salad with the golden courgettes and cherry tomatoes that I picked on Monday from the garden plot.   Here is a small bowl full with the smallest courgettes ever....how cute.  I must say I am sad to see the courgettes go, even though they are not the most flavoursome of vegetables, I do love growing them.  I made this Pasta Salad with the later summer vegetables from the garden.  It was made in advance for our working lunch, enough for two working days. This is not much of a recipe and much was done to the eye and to tas...

This vegan Halloween Orange Lentil Pasta with Red Devil Pumpkin Sauce was made a few days ago, when surprisingly I had some energy in me when I got home from work to cook. I had baked the fresh pumpkin in the oven the evening before, so all I had to do was scoop out the slushy orangy pulp for the Red Devil Pumpkin Sauce; and cook a packet of Profusion Red lentil Fussili pasta that's been in my kitchen cupboards for a few months.  Every time I laid eyes on it, I knew it was destined for a Halloween Pasta Bake. I served the Orange Lentil Pasta smothered in Red Devil Pumpkin Sauce and served it with homemade vegan Chorizo sausages  which are laid out here coming out of the ceramic pumpkins mouth like puke, but that is optional.   Even though presented it looks quite impressive for a Halloween dinner table, I have to admit, I was not overly keen on it.  Perhaps it was the powdery nature of the pasta that also lost its vibrant orange colour upon cooking; ...

I made this Drunken Spicy Red Wine Spaghetti on Friday evening, so we could drink the rest the remaining bottle that evening.  The red wine in question this time came from Marks & Spencers Shiraz Six Hats which is suitable for vegans and vegetarians, its also Fair Trade.  We only drink once a week, either on a Friday or Saturday so it has be a good one.  Its also our acknowledgement that the weekend has started and thank goodness for it after a long week in work.  Vegan Mof o theme this week is Rainbow Food and the prompt  today is Monochrome: One Colour Food and wallah here is a bowl of Drunken Spicy Red Wine Spaghetti . So how would you describe this colour? Blush, cardinal, amaranth or just simply red wine. My husband D, absolutely loved this Drunken Spicy Red Wine Spaghetti and said it made for a delicious change from our vegetarian version of The Red Lady   Putttanesca and The Angry  Arrabiata  that we so often have.  I did ...

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...

Not the most exciting bowl of Arrabbiata pasta, but its simplicity is deceptive.  This Arrabbiata Pasta has half a ghost chilli aka naga jolokia .   The first time I had Arrabiata was at an authentic Italian restaurant in Scotland.  Arrabiata means 'angry' in Italian.  I chose it because I like my spices.  It was seething hot, even I found it spicy and my tolerance of chilli is high, but I also loved the sensation of the flavour combination in my mouth.   I remember the waiters watching me.  I thought it was perhaps we were the only people there that day as it was quite empty in the restaurant for a lunch hour, but afterwards wondered if they knew the Arrabiata was ridiculously hot and watched me, either to see if I'd complain or not finish it. Of course, I did neither.  The bowl was returned to them empty.   I make Arrabbiata all the time (like vegan Puttanesca and  Aglio, Olio e Peperonicino ) as its one of my go to qui...