Vegetarian Foods Archive

Flapjacks are back on the menu for our on the go work breakfast bar or energy injecting power snack. I made these particular ones with Black Sesame Seed Butter , they were so good that I made them twice!   As you can see t he artistic streak came out. I splodged the black sesame seed paste here and there, but could have easily spread it out over the top neatly had I had the patience and inclination. I mentioned previous, when I made the Black Sesame Seed Butter , D wasn't that keen on them, but when I stirred it into some flapjacks he absolutely loved it.   Black Sesame Seed and Cranberry Flapjacks Makes 8 - 12 Ingredients 125g butter 100grams golden caster sugar 2 tablespoons golden syrup 2 (or 4) tablespoons black sesame seed butter/paste    260grams rolled oats (Optional) 60grams dried cranberries Optional: plus 2 tablespoons for topping Method In a pot, melt the butter, sugar and golden syrup, then remove from the heat and stir in 2 (or 4)...

A couple of weeks back I made a  Parsnip Pie with Edible flowers , I have also been tucking into a bowl o f  Parsnip Porridge for those days when I have been home alone for breakfast. This time I am sharing with you home-made Parsnip, Apple, Blueberry and Hazelnut Crumble. On one of the evenings we had this with custard, on the other it was simply with cream. What I love about this Root vegetable crumble recipe is its versatility.  You can easily swap some of the ingredients to reflect the seasons or your taste. In place of the carrots you can have Swede, beetroot or carrots. The golden caster could be demerara sugar, coconut sugar, honey, maple syrup Nuts - walnuts, pecan, almonds  Additional spices, nutmeg, ginger, mixed spices,  And of course you can veganize it too. Just experiment.  I am sharing this with Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food For All and; Food Year Link Up hosted by Charlotte's Kitchen for Br...

If your a regular reader of my Welsh Vegetarian food blog, you will have seen laverbread featured many times, but for those of you who are not familiar with this Welsh delicacy, in a nutshell Laverbread or bara lawr   as it is known in some parts of Wales is simply cooked seaweed that has been pureed.  It has a pate like consistency, so perfect for spreading on toast.  Welsh Laverbread not to everyone's taste, but I recommend you trying it at least once if your ever in Wales, but saying that its not easy to get hold of, even for those of us who live in the Welsh valleys of Wales. Many independent high street shops like traditional green grocers and fishmongers no longer exist.  These were places where you can you could pick up fresh sea vegetables like samphire and laverbread are closing down in towns or have closed down due to economic downturn as people snub the High Street and flock to shopping malls stuck in some industrial estate, The places to get fresh lave...

I am slowly going through some of my bookmarked recipes and starting to tick them off. Today, I share with you this Raw Vegan Carrot Cake with Cashew Cream .  This Raw Vegan Carrot Cake comes from Lorraine Pascale. I have to be honest, I don't really do celebrity chefs, so when I first saw Lorraine Pascale  on British TV.  the first thought that came to me was, here we go again another model turned celebrity chef, but her approach was really different from all those domestic goddess wannabees. Lorraine Pascale gained popularity without the gimmicks.  She really did win me over on her first cookery show and her down to earth honest approach, I have also come to have a much deeper respect for her as a person too.   Anyway, this Raw Vegan Carrot Cake was the first that I had bookmarked from her  Eating Well Made Easy from Lorraine Pascale.  T he only change I have made to the recipe was the use of hazelnut, the original recipe uses walnuts and I ...

Ah I am feeling a little mentally tired today to blog, so share a very simple Zucchini, Apricot and Pumpkin Seed Flapjacks I made over the weekend for the working week. Zucchini, Apricot and Pumpkin Seeds Flapjacks Makes 8 Ingredients 125g butter or vegan alternative 100grams golden caster sugar 2 tablespoons golden syrup 260grams rolled oats (gluten free) 1 medium courgette, only green outer part grated *keep the rest for a soup or compost! 80grams dried pieces of apricots and mango, chopped  50grams pumpkin seeds Method In a pot, melt the butter, sugar and golden syrup. Then stir in the rolled oats, grated courgette, apricots and pumpkin seeds until well combined. Tip into a baking tin lined with non-stick parchment or silicon paper. Smooth the oat mixture into the tin, pressing down with the back of a wooden spoon. Bake in the oven 180oc/Gas Mark 4 for 12 - 15 minutes.   Score whilst still warm. Allow to cool, before removing from the tin and slicing. 

Regular blog readers may recognise this  Cacao Nibs, Dark Chocolate and Cocoa Muesli  has featured on my blog before, but I decided to make and showcase it again, as its one cereal I am happy tucking into.   Its really a muesli base enhanced with organic  cacao nibs, cocoa powder and grated raw dark chocolate. I have to admit cacao nibs are not to everyones taste, its very distinct in flavour - a tad bitter, but before dismissing it all together, give it a try, you just never know.  I acquired a taste for cacao nibs since making some raw chocolate  four years ago and its been making an appearance in my kitchen slowly but surely. Actually the last recipe I made with it was  Sweet Potato Fudge from  Bite Sized Thoughts.    I am sharing this with the last ever The Chocolate Chili Round Up The Chocolate Mango Round Up Chili Chocolate Salsa White Chocolate Banoffee Roulade Red Dragon Chili Brownies Parsnip and White Cho...