How To Make Vegetarian Food | Recipes

In my kitchen this February, I have lots of citrus fruit: oranges, limes and lemons.  I have had a sore throat for a long while and am on antibiotics.  The doctors can't figure out what is wrong and I am on a waiting list to see a specialist.  I have tried lots of over the counter medicine, but had to resort going to the doctors eventually.  I am trying to drink a lot more water, but you know water can be a bit boring, so I have tried to perk it up with some fresh ginger and lemon. In My kitchen is an organiser gifted to me over Christmas by a work colleague.  I quite like it. I have to admit though that I don't have any wall space and this is hanging inside one of the kitchen cupboards which is a bit of a shame as I have forgotten about it. Over the weekend we went to the Cardiff Viva Vegan Festival - check out this link if you want to see more.  I came home with a few things, most of which had been consumed on the day. The only two things ...

Friday evening at last. I share with you a bowl of  Cinnamon Spice Butternut Squash and Chickpea Curry.  I made it  over the weekend,.  It served us well early this week for two easy warm up meals when we came in late from work.   This Cinnamon Spice Butternut Squash and Chickpea curry  recipe is actually from Prashad: Indian Vegetarian Cooking by Kaushy Patel .  All I did different was in place of some of the chickpeas I added some butternut squash to the pot.  Prashad is one of my favourite Indian Vegetarian Cuisine cookbooks and I still have to get my own copy of their last cookbook Prashad At Home .  The copy I have been shamefully hogging has been from the library. This is a mild curry, even D commented on that, but it made for a change from spicy ones that I make often.  I do think this Cinnamon Spice butternut Squash Chickpea Curry benefits from sitting and being enjoyed a day later, rather than on the day as the spic...

The inspiration for this Creamy Beet Rice Pudding with Pomegranate Seeds  has two sources.   The recipe idea itself  came about after a conversation with my work colleague.  She came back from town with what was supposed to be her lunch.   She says out loud to me ' I wanted a change from beetroot salad and I wanted something warm, so I have rice pudding from.. .'.  I started thinking -  Beetroot and rice pudding.   Then under her breath she grumbled and ' you still  owe me a beetroot cake'. Well still no beetroot cake for her, but did make the Creamy Beet Rice Pudding that I was imagining and rating in my head.  I was inspired further to add the Pomegranate Seeds as I had also just watched Pan's Labyrinth in readiness for Food'n'Flix. I have my own DVD of Pan's Labyrinth from Guillermo Del Toro along The Orphanage, The Devils Backbone and Cronos.  Its a dark fantasy Gothic supernatural fairytale set against the backdrop of ...

Well we had a little snow over the weekend, but it had all melted away by the afternoon.   We also had plans to go to Bristol, but with the Rugby between Wales and England, and the nippy weather, we thought we'd postpone it for another time as we didn't fancy getting stuck in traffic going over the Severn Bridge to and fro.   So I did a bit of cooking in the kitchen and made some favourite recipes in readiness for the upcoming working week.  One of which was this Black Bean Chili with Red Peppers and of course with Valentines Day round the corner, I thought I would adorn these with some hearts. This Black Beans Chili with Red Pepper Hearts will be good for at least three meals.  Two of which will as Enchiladas served with salad, soured cream and guacamole - yes the full works; and the other simply with plain white Basmati rice.  I had not intended to make this Black Bean Chili, but D requested it.  I was happy to oblige as long as he was happy with ...

I created these Parsnip White Chocolate Blondies last week during the working week, when I came home mentally exhausted and wanted some creative outlet.  I went to the kitchen and did some baking. The idea for putting parsnips in  White Chocolate Blondies came to me a little while back, when I made Parsnip , Berry and Hazelnut Crumble , Parsnip Porridge, Sweet Parsnip Pie with Edible Flowers and Parsnip Creme Brulee , but I never had time to put it into practice.   D was impatient and wanted to eat them warm, I had to smack him with the back of a wooden spoon on the hands to say be patient to let them cool down before removing from the baking tin. Truth is, wee were both impatient.  Then came the moment we had a piece each.  I marvelled at how white it was, often cakes on baking turn that rusty gold. Then I popped it into my mouth. These homemade  Parsnip White Chocolate Blondies  were not as sickly sweet as the White Chocolate Blondies I made in t...

This Meat Free Fruit Curry blog post came about after conversing with my vegetarian blogger friend Johanna who blogs over at Green Gourmet Giraffe.  Johanna had recenlty made a variation of Peach and Chickpea Curry  a few years back.   It was  in making that Peach and Chickpeas Curry inspired by Peach and Chickpea Curry  a few years back.   It was  in making that Peach fruit curry that both inspired and gave me the confidence last year to make a vegan Peach and Chickpea Curry  a few years back.   It was  in making that Plum Chickpea Curry with the plums that were literally falling from the garden tree .  This blog engagement with Green Gourmet Giraffe got me thinking and swiftly decide to share 13 Vegetarian and/ or Vegan Meat Free Fruit Curry Recipes and try and inspire some of you to try some of these unusual combinations, after all if we can have vegetables in desserts, puddings and cake - then I guess, why not a savour...

This Simple Roasted Beetroot and Carrot Salad was made last weekend when neither of us wanted to leave the warmth of our home. I made do with what we already had indoors: some carrots, beetroot new potatoes and red onion. As the beetroot and carrots roasted together, the beetroot infused some of its colour into the carrots almost making it look like almost like rainbow carrots.  the red onions became soft and silky and the small potatoes, golden and crisp. I finished  this Simple Roasted Beetroot and Carrot Salad off with a little drizzle of balsamic vinegar and with a gentle crumbling of soft snow feta crumbs, inspired by the snow flakes falling from the sky outside that day. I describe this as a Simple Roasted Beetroot Carrot Salad as it is hardly a recipe and mostly done by eye-balling ingredients and and to taste.  Feel free to serve it alongside some greens, in our case it was peppery rocket.  I am sharing this Carrot and Beetroot Salad to  Sou...