How To Make Vegetarian Food | Recipes

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...

A generous portion of   Creamy Chestnut Mushroom Blue Cheese L asagne . Lasagne is not the easiest to photograph, its a flat dish for a start. So the best way to sell it to you is with its flavours, but that is a little hard when one of the main ingredients is mushrooms and I am not big on mushrooms, but here goes....  This Creamy Chestnut Mushroom is smothered in Blue Cheese and fresh dill herb.   I actually made this  Creamy Chestnut Mushroom Blue Cheese L asagne early on in the year, when we had load of cheese left over from the Christmas and New Year - this Creamy Chestnut Mushroom Lasagne was made around the same time as the vegan Pickled Mushroom Strogonoff with Watercress .  Though it can be, this lasagne is not vegan, its made with blue cheese, milk and butter and a garnishing of fresh dill. I have to confess I don't often make Lasagnes at home that often.  It its one of those dinners that is Ds makes, like weekend breakfast or brun...

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 made a Welsh Laverbread Bara Lawr and Leeks Risotto over the weekend with the fresh laverbread that I picked up from the market in the city of Cardiff.  By the time it came to eating, making and plating it up, it had got a little too dark for a photograph, so you will have to forgive me and imagine how the Welsh Laverbread Leeks Risotto looked.   Creamy white risotto with flecks of dark green from both sweet leeks and laverbread. It tasted lovely actually.  I liked how the laverbread clung onto the rice like a green edible rice paper.  I will definitely be making it again and hopefully the next time I will get a photograph for you. Please also check out my Welsh Rarebit Risotto Welsh Laverbread and Leeks Risotto Serves 2 Ingredients 2 tablespoons olive oil 2 medium leeks (green and white parts), sliced an cleaned 200grams risotto rice 2 pints vegetable stock 2 - 4 tablespoons fresh laverbread Optional: 60grams - 100grams cheddar cheese or Veg...

Another really easy lush green  Bara Lawr – Welsh Laverbread recipe. This time I decided to stir some bara lawr into a traditional hummus base.  I have also used  Bara Lawr – Welsh Laverbread Hummus as a sandwich spread.   Bara Lawr - Welsh Laverbread Hummus Your will need Ingredients 4-6 tablespoons fresh laverbread 1 x 400grams tinned chickpeas, drained and rinsed 2 cloves of garlic Juice of a lemon Olive oil 1 teaspoon Tahini Salt and pepper to taste Method In a food processor blend all the ingredients to taste adding more of less oil if necessary. Previously shared Hummus Recipes on my blog Carrot Hummus  - July 2014 Beetroot Hummus  - February 2013 Wild Garlic Hummus  April 2011  Traditional Hummus  January 2010 

Wow, I really cannot believe its March and still the possibility of snow in this part of the world.   Well I am not looking forward to more cold weather, but I am looking forward to your submissions as its my turn to host the  Eat Your Green s challenge this month.   To participate this month, just post a vegan or vegetarian recipe that is made with green vegetables on your blog.  Then copy the link to the comment section below.   The deadline is the 30th March 2017. For more details  Follow this link on how to participate  just please remember to link back to the host page (this page) and co-host  The VegHog.    The use of the logo is optional, but appreciated. If you are tweeting your recipe, please use #EatYoursGreens #eatyourgreens and include @SeasonalShaheen @TheVegHog and we will retweet all those that we see.    If you want some Eat Your Greens inspiration, see what food bloggers from around the world sha...

Wales is still not popular for its vegetarian cuisine, its often seen as the land of Welsh lamb, cockles and mussels,  faggots  - a Welsh meatball made from offal and meat off-cuts.   But what many people do not know is St David, the Patron Saint of Wales was a vegetarian.  I speculate, but its possible that St David may actually have even been a vegan as he only ate bread, vegetables, herbs and only drank water.   The green green lush land of Wales has also given us leeks and laverbread. Laverbread or 'bara lawr' as it is known in these part of the Welsh valleys.  Laverbread is not actually a bread, its a seaweed, that is cooked down to a jet green paste famously described by the acclaimed Welsh actor Richard Burton as ' Welshman's caviar '.  Laverbread is often enjoyed with shellfish, buttered toast or as Laverbread Cakes .   The best laverbread comes from  Selwyn's  who are based on the beautiful shores of the Gower Peninsula....