How To Make Vegetarian Food | Recipes

Whether its the start of the tomato season or the end of it, the b est way to enjoy homegrown tomatoes is fresh of course, but its not always easy. This recipe started off as Pan Con Tomate  - Catalan Tomato Bread  or is it   Catalan  Pa Amb Tomaquet  - bread with tomatoes,  but it quickly evolved into a Tomato Salsa on Toasted Bread.   It was good and enjoyed just before the griddled bread could go soft and soggy.  As I have mentioned before I don't do soggy bread. Many oif the Pan Con Tomate recipes I found did not use a herb, and those that did used either basil or parsley, so i was not sure if this was authentic.   My version has coriander because I always have some to hand.   I have also eaten something similar in Cyprus, but it was doused with good extra virgin olive oil.  I f you don't have one of those char grill pans, just toast your bread in a toaster or under a grill. Tomato and Coriand...

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket. I made this   Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve . This R oasted Marrow Potato Salad with Black Olives   wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil. I am sharing this with   Kahakai Kitchen ; and  with  Eat Your Greens.    Roasted Marrow Potato Salad with Black Olives 500grams new potatoes, cooked and sliced in half - set aside 1 medium marrow, cut in half longways, scoop out the seeds, then sliced into 1/2 cm. 2 tablespoons ...

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned. I had made a   Green Tomato and Coconut Curry   from  Celia Brooks cookbook  New Urban Farmer: From Plot to Plate   a couple of years ago and was about to recreate it, but then  I picked up another one of my cookbooks, this time Modern Vegetarian from Maria Elia.  I had remade her Tomato and Date Baklava (not photographed) and it was delicious, and whilst flicking through the cookbook, my eyes fell upon her Tomato Coconut Curry, so this version is based on that recipe with a few tweaks by me.  I also decided to add some paneer cheese to it, as it would have been lacking protein.  If you are vegan, you can substitute the paneer easily with tofu.  I served the curry with Basmati rice. D said it was delicious and it was, I loved the flavour of the coconut coming throu...

Did you see the red sun yesterday?! It was truly Amazing - I am not one of those people who throws the word around lightly, it really was amazing.   Early on in the week I made a Red Tomato Curry, today I share a bowl red soup which by all means should have been green according to the both the photograph in the cookbook, but also the ingredients including broccoli.  Upon a little research on blogophere,  I noted that other food bloggers had also made the  Cheesy Broccoli Beer Soup  and it was also not the vibrant green featured in the cookbook Street Vegan, so I felt relieved that I was not heavy handed with either the soy sauce  or tamari and smoked paprika.     Anyway, this  Cheesy Broccoli Beer Soup with S moky Sunflower Chorizo Croutons  was ridiculously flavourful, but in a very good way.  I especially loved the different levels of flavour from the topping the beer, the cheesiness from the nutritional ye...

It certainly is getting colder, especially in the evenings and definitely time for soups and stews. Many years ago, actually it was in 2004 when I lived in Scotland, I made Denis Cotters of Cafe Paradiso fame Squash, Butter bean and Leek Stew.   I ended up making this again, only after  having paged through the cookbook Paradiso Seasons and was reminded of all those recipes I made before I began this blog.  Over the years I have adapted the  Squash, Butter Bean and Leek Stew  recipe as I did not always have butter beans or enough squash.  My version is made with Butternut Squash, Carrots, Chickpeas and Leeks. Sadly this time round I overcooked the vegetables, so this Butternut Squash, Chickpeas and Leek Stew was  bordering more on chunky soup than stew, still very very tasty. The cooking process is also very different in that Denis Cotter makes stock with the butternut squash which is blended to which the slightly softened lee...

This  Lemon and Turmeric Pearl Spelt was inspired a Lemon rice I had at Natural Healthy Foods Cafe in Birmingham .  The original recipe from Rose Prince is made with barley, however m y variation made with spelt  was served as part of a light meal served with steamed broccoli.   We had some left over the following day, that I decided to serve it with a fried egg.  It did not quite work with the egg, but it filled a little hole - best serve it with some sauteed greens.  Lemon and Turmeric Pearl Spelt Ingredients Serves 4 200grams pearl spelt, rinsed 2 tablespoon olive oil 1 onion, finely minced 1 teaspoon black mustard seeds 1 black cardamon pod 1 teaspoon ground turmeric Zest and Juice of 1 lemon Salt to taste Method In a pan, heat oil, then saute the onion until very tender, stir in the mustard seeds until they begin to pop, then stir in the remaining ingredients except for the lemon.  Pour over enough water  to come j...

This  Black Beans and  Carrot 'Pumpkin' Soup  is my second homemade soup this month, which definitely is a sign that the big winter coats, comfy hats and scarves need to come out from back of the wardrobes.   I would not mind the cold so much, its the wet drizzly weather that brings me down, especially when getting the bus to and fro work, and not all bus stops have bus shelters. I had seen somewhere on blogosphere that someone had cut the carrots into pumpkin shapes, so I decided to have a go especially with Halloween just round the corner. It is essentially a Black Bean soup with carrots.  You can blend the black beans or keep it chunky, its up to you.   I am sharing this with   Kahakai Kitchen .   Other Pumpkin shaped things on my blog Autumnal Scones Uchiki Kuri Squash Broccoli Pie Golden Apple Squash Pancakes Black Beans and Carrot 'Pumpkin' Soup   Serves 6 - 8 Ingredients 250grams Black Beans, soaked o...