Vegetarian Foods Archive

I was inspired by Ruby Tandoh's  recipe in The Guardian  to make a savoury Crumble .   Its b een a while since I've made a savoury crumble.  The last I blogged about one was when I made this  Black Eyed Bean and Vegetable Crumble .  Ruby's herby topped crumble had butternut squash and spinach, mine has cauliflower and kale.   Once I've scattered the remaining crumble on top, its ready to go into the hot oven. I like how the spicy tomato juices have dyed the cauliflower florets almost a copper gold. Sorry no pictures of it coming out of the oven bubbling furiously on the sides oozing its unctuous volcanic tomato juices, but you get the gist.  I have to say, my savoury crumble reminded me more of a  Leek and Butter Bean Cassoulet  that I made years ago than a crumble, still it was good and I especially liked how silky the kale had become.    You may be interested to note that  I have also made a Sweet Cauliflow...

What's the weather like where you are?  Or should I not ask?! It's not so nice here at all, we went into Cardiff this morning and driving there and back - well it felt like we were in a submarine with the rain coming down in buckets.  I am not feeling 100%, plus its been a good, but busy week at work, so I was actually glad to get back home when we did, as I was not in the mood for Christmas shopping and the hustle and bustle.  I was glad that I didn't need to do any cooking either when we got in either. I made this Savoury Crumble a couple of days back, yes I know two Savoury Crumble s in one month.  This one is very autumnal in appearance, though its quite wintry outside.  Gold and yellow from the butternut squash and sweetcorn, moss green from the kale and studded with clay brown aduki beans.  It was quite pretty to gaze at, but then I went and covered it with a blanket of wholemeal flour and cheddar cheese crumble topping.  Once baked, a ...