Vegetarian Foods Archive

A few weeks back when we were all planning on our Christmas menu, a colleague at work who loves her sweet baking shared a link with me for a very easy, yet very impressive recipe that would Wow guests.  It was simple enough, spread between two sheets of ready rolled puff pastry is a sweet (chocolate and hazelnut, fruit jams) or savoury (pesto, cheese) spread, then the pastry is shaped into a tree - an edible tree that is, where the tree branches are twisted for breaking off and enjoying.  I can only describe this a bit like a Danish pastry without the sugar icing.   I loved the look of the recipe, the fun aspects as well as the ease of making it, so picked up some puff pastry with intentions of making it for unexpected visitors, but sadly we didn't have many guests over the festive period...  Then New Year came and I was given the opportunity to make it.  Even though mine did not turn out as elegant as that featured in the link below and looked more like a ...

It's a a pizza kind of day.   Except this is not a pizza, its more of a tart.   I made this a few weeks back with what is a luxury fruit in our home: fresh Turkish Black Bursa Figs.   I was a little unsure when D picked these Black Bursa Figs, as we had plums falling in our garden, but he said he wanted something different fruit to eat for a change from the usual apples, bananas and oranges.  I then thought fair enough we don't eat fresh figs much, only if we go overseas to places like Turkey or Cyprus.   The figs are squat like in shape and much darker in colour, deep purple and nearly black in places. They made for a nice change, but we had way too many and they were super ripe and fragile to the touch.   I decided to make a pizza like tart.  I spread a little green basil pesto on the base, topped it with slices of figs then dotted it with some mozzarella balls (you can use a vegan alternative if you want).  Then it went into the ...

I do miss growing my own Black Kale .  It was only when I started growing my own that I learned Black Kale had so many interesting names.  Dinosaur Kale, Palm Tree Kale, Palm Tree Cabbage, Black Cabbage, Cavolo Nero , Tuscan Kale translated Toscana di Nero. I was hoping to sow some more seeds this weekend, but the weather forecast halted our gardening plans once again. I have the sniffles and did not particularly want to be out in the garden being hit left right and centre by the gusty winds that was furiously rattling the greenhouse threatening to damage it further and the drip dripping of rain falling in every direction. So instead, I stayed indoors and pottered about in the kitchen,something I have to admit I have not done much of this week.   I made some Pot Pies with Black Kale that I picked up from the supermarket.  Its actually quite nice to find Black Kale in supermarkets now, a few years back, kale crisps and kale smoothies made it a food trend. ...

I made this Marrow, Manchego Cheese, White Beans and Sage Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Pithivier with some of the marrow that was left over from the Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Marrow Conserve recipe (featured in the photograph) next to the jars . I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from  Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Griddled Summer Vegetable Tart with  Manchego  Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch.  Well surprising  th...

One of the most popular recipes on my blog is the vegan Chorizo sausage s made with vital wheat gluten.  Since vital wheat gluten is a lot more accessible now and stocked by many health food stores across the UK, I have been making it every year , but this is not to say that we indulge in faux meat all the time, we actually don't, as I still find the texture of faux meat unusual.  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 The recipes makes six vegan chorizo sausage s and we often consume them all before the week is over incorporated into different meals. Here is the first, vegetarian Chorizo Hand Pies as it has feta cheese in it.  My vegan readers can of course substitute the salty feta cheese with an alternative .  I have served it here with some green salad and grated beetroot. Her...

These Mushroom Wellington Roast Spirals  were inspired from my time in Glasgow and when we went to The 13th Note was my favourite vegetarian/vegan  eatery i n Glasgow, plus it being a popular music venue too.   At the time there were not that many vegetarian or vegan eateries in Glasgow,  there was  The 13th Note, Mono and Stereo which was well  hidden in an alley way, unless of course you knew where to look and of course we did.    And there was  The 78 Cafe Bar near  Kelvingrove Art Museum.  but it was relatively new.  There was also  Grassroots that was close to the University of Glasgow but the the vegetarian - vegan cafe closed down in 2009 , though I have recently learned that it has re-opened once again .  It was one of my haunts in my University days. However, it is only in the last 5 years, that  a number of meat-free eateries have appeared Glasgow, so much so that i n 2013, PETA vo...

Yes indeed regular blog readers, I am going through a red phase at the moment.  Thankfully this is limited to my homemade eats and treats. I made a version of this Tomato Tarte Tatin last year with both red and golden yellow tomatoes, but never got round to sharing it on my blog.  So I was determined to show it off this year by making it again, with homegrown cherry tomatoes However, I was a little heavy handed this time with the couscous - a little trick I read about to mop up the tomato juices.  It does look rather mushy, but it did save the pastry from going soggy and also made for a more filling dishes.  The tomatoes were naturally super sweet and acidic at the same time.  We are really enjoying eating homegrown tomatoes and making the most of them whilst they last.  Today, I even had a tomato sandwich for my work lunch.   Cherry Tomato Couscous  Tarte Tatin Serves 4 - 6 as a light starter with salad Ingredients Ready rolled p...