Vegetarian Foods Archive

We tend to enjoy soup at the weekend.  There was once a time when I would make it on a Sunday for us to enjoy during the working week, but the reality was when we come home from a long day at work, we really want to tuck into something more substantial than slurp from a bowl. D has a tendency to pick up tomatoes from the grocers even out of season.  He knows they cannot ever be compared to homegrown, but he likes to have them as an option for his home-made sandwiches or cherry tomatoes for salads.   These tomatoes had not been used for either and to the touch were beginning to soften here and there.  After enjoying the Seven Spice Butter Bean Stew I was inspired to make a soup of them with the addition of butter beans.  As you can imagine, the tomatoes were not the tastiest, so I decided to a little balsamic vinegar for sharp flavour, this was a good move as it made for a good soup. I am sharing this with Farmers Girl  Kitchen and Baking Queen 74 ...

I saw a meat version of meat version of Ragu and Pulled Pork on blogosphere a couple of weeks back and it got me thinking that I could do this with Jackfruit . Plus it was a different way to enjoy both Jackfruit and  polenta .  We only ever ea t polenta as part of my vega n Mexican Tamale Pies , so wanted to try it differently.   Here is  Polenta  in bowls topped with the vegan Jackfruit Pulled 'Pork'.  Drizzle with a little extra virgin olive oil and tuck in immediately.   Perhaps I was a little heavy handed with the tomato paste, but it was extremely sweet and quite rich.   D admitted that he prefers the  BBQ Pulled Jackfruit  recipe I make.  Still this made for a change from spicy meals.   I am sharing this blog post with Mix It Up Monday hosted by Flour Me with Love; and Inspire Me Monday hosted by Create With Joy;  Cook Blog Share hosted by  Sneaky Veg ;  and Gluten Free Fidays hosted by Ve...

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...

I made this Turnip, Kale and White Bean Stew about a couple of months back , when we picked up some seasonal baby turnips from a farmers market. To be truthful, I wasn't terribly inspired and didn't know exactly what to do with the turnips so I took the easy option and adapted a stew recipe that I make on and off where you can adapt the vegetables.   It wasn't the most memorable meal of my life and not one I will rave about on my blog either, but it made for a change; and sometimes those recipes where you can throw the vegetables in the pot and allow it to simmer away slowly, are sometimes the most appealing. I am sharing this recipe with   Baking Queen Slow Cooked Challenge.  Turnip, Kale and White Beans Stew Serves 4 - 6 Ingredients 4 tablespoons olive oil 1 onion, finely sliced 2  red chillies, pierced 2 teaspoons ground cumin 2 teaspoons ground coriander 2 tablespoon tomato paste 1 x 400grams tin of tomatoes, roughly chopped 6 baby turnips, p...