Vegetarian Foods Archive

I made a Welsh Laverbread Bara Lawr and Leeks Risotto over the weekend with the fresh laverbread that I picked up from the market in the city of Cardiff.  By the time it came to eating, making and plating it up, it had got a little too dark for a photograph, so you will have to forgive me and imagine how the Welsh Laverbread Leeks Risotto looked.   Creamy white risotto with flecks of dark green from both sweet leeks and laverbread. It tasted lovely actually.  I liked how the laverbread clung onto the rice like a green edible rice paper.  I will definitely be making it again and hopefully the next time I will get a photograph for you. Please also check out my Welsh Rarebit Risotto Welsh Laverbread and Leeks Risotto Serves 2 Ingredients 2 tablespoons olive oil 2 medium leeks (green and white parts), sliced an cleaned 200grams risotto rice 2 pints vegetable stock 2 - 4 tablespoons fresh laverbread Optional: 60grams - 100grams cheddar cheese or Veg...

I know what your thinking Olives for dinner , but this Turmeric Risotto has more than just olives, it also has preserved lemons . The late Karen Hubert Allison , cookbook Author of The Vegetarian Compass was so right when she wrote All roads to Preserved Lemons lead to Paula Wolfert classic cookbook Couscous and Other Good Foods From Morocco (1973) and who am I to disagree. I sometimes make my own Preserved Lemons, but there is nothing wrong with picking up a jar of ready made, there are quite a few good brands about.   I was inspired to make this Turmeric Risotto with Preserved Lemons and Green Olives a little while back when I had limited fresh vegetables in my home, much of what went into this was store cupboard ingredients or those often found in my fridge.  I had picked up a packet or organic tempeh the last time I went into the city.   The tempeh served almost like crispy croutons and made for an interesting contrast against the soft rice grains. ...