How To Make Vegetarian Food | Recipes

For those of you who follow me on Instagram will have seen me post this Kimchi Jjigae aka Kimchi  Stew which I made last weekend, I have been to busy with Vegan Month of Food and work that I had not got round to sharing it on my blog, so here it it now.   This   Kimchi Jjigae is not authentic by any means, but these days on blogosphere and cookbooks do you see many authentic recipes, everyone has their twist on Shepherds Pie to Bread Pudding, even the fillings of traditional British Christmas mince pies are given a makeover. This is not so much as a twist, more of an adaptation to make it suitable my vegetarian diet and in an effort to make it vegetarian, it is also  accidentally vegan.   The photograph is not the best as it is tinged with poor lighting issues,  The evening s are getting darker and I live in the Welsh valleys between two hills, so the darkness impacts on my photographs even more so come Autumn and Winter.   Anyway, I wanted to f...

This S ri Lankan style Beetroot Curry is one of my husbands favourite dishes, in fact anything with beetroot he loves.  This Beetroot Curry is a mildly spiced, earthy and a little sweet.  The sweetness comes from the golden beetroot.   Here are the beetroots picked up from a farmers market in South Wales.  We have Golden Beetroot, Chioggia described by many Brits as the 'sticker rock' beetroot because of the pink and white striped on the inside and the more recognizable Beetroot that makes our hands stain when we peel and chop it.  It even stains our lovely wooden chopping board. I was very careful stirring the different beetroot together upon cooking as I did not want to lose the colours.  It was a little difficult but with a wide pan, I managed, a little bleeding of the beetroot into the yellow an  chioggia  could not be avoided though, that was naturally going to happen.   The photograph directly above was taken in the garden...

In my kitchen, I have some foraged cooking apples bestowed upon us by our neighbours.  We have good neighbours the only thing that makes me frown now and again is their barking mad Jack Russel.  The little thing is territorial and thinks that our front garden is his territory and the naughty little thing has even found his way into our back garden.    When we bought the place a few years back, the previous owner who had a Sheep dog told us that the neighbours dog did not get on well with his dog, I did not think anything of it, but it concerns me a little now as one day we hope to adopt a dog of our own and this little beastie will make it nervous, but I guess we will cross that bridge when the time comes.   I am thankful for now to have good neighbours touch wood.  I've made a few recipes with the foraged apples, obviously Apple Crumble and Dorset Apple Cake, Apple Scrump but one recipe I really want to make is Green Gourmet Giraffes popular  A...

A few months ago, I got hold of some purple sweet potato.  I made a Pizza with it, but we were so hungry that evening that I never got round to photographing its bold vivid colour.  I did not want to lose out on sharing the striking bright colour of this easy red purple cabbage pesto.   So I asked D to get a photograph for me while I got on with other things in the kitchen.   I had half a red cabbage in the fridge, left over from another another dish  that I had made (also not photographed).  I was inspired to make a Red Cabbage Pesto that I saw a long while back in The Guardian and bookmarked.   Its a relatively simple and easy recipe, only four ingredients: red cabbage, garlic, sunflower seeds and olive oil.   I have to admit the raw garlic was quite pungent to the point it had heat and left that burning sensation in the mouth, not particularly pleasant.  So I sauteed the pesto in a little oil before using it for the required dish,...

Homemade Pizza! This is not ordinary pizza, this is a purple pizza made with red cabbage pesto.   Enjoy! Purple Pizza Serves 2 - 4 Ingredients Pizza base (make your own or shop bought) 2 tablespoon olive oil 1 medium red onions, finely sliced (keep some back for the topping) 4 - 6 tablespoons Red Cabbage Pesto Steamed and sliced broccoli, set aside to cool Optional cheese or vegan alternative, grated  Method In a wide pan, heat the oil and stir int he red onion until tender, then stir in the red cabbage pesto and cook for a few minutes for it to coat to the red onion. Allow to cool. On the rolled out pizza base, spread the purple red cabbage pesto . Layer the broccoli on top Scatter over the optional: Cheese and  the remaining red onions Bake in oven for 15 - 20 minutes or until golden. Slice and serve immediately.

Another easy recipe made with the  red cabbage pesto. This time stirred into some Welsh seasonal new potatoes and curly kale from the farmers market.  Delish! I am sharing this Red Cabbage Purple Potato Salad with   Soups, Salads and Sammies  hosted by  Kahakai Kitchen .     Red Cabbage Purple Potato Salad Makes a large bowl.  Good for a buffet Ingredients 250grams new potatoes (Pembrokeshire Earlies from Blas Y Tir ) cooked, drained and allowed to cool 2 tablespoon olive oil 4 - 6 tablespoons  Red Cabbage Pesto Steamed and roughly chopped curly kale, set aside  to cool Salt and pepper to taste  Method In a wide pan, heat the oil and stir in the red cabbage pesto and cook for a few minutes. Allow to cool. Add in the new potatoes Season to taste Stir well. Eat at room temperature. 

Its been two years since I last made a vegan Creme Brulee , and I was looking for an excuse to use my new cooks kitchen blow torch that was gifted to me two years ago, when I grumbled to my husband that the Brulee topping of the Creme Brulee  I had made were not perfect. Christmas came that year and I found one under the Christmas tree.  I  made these stunning vegan Beetroot Creme Brulee's   with Pomegranate Seeds last weekend.  These Beetroot Coconut Creme Brulees are vegan and were a a bit of an experiment.  I was not sure if the heaviness of the beetroot was solidify, I was pleased with my first attempt as the Beetroot Coconut Creme Brulee turned out pretty  amazing.  I have to admit there are still a couple of tweaks required as its not perfect,  but I am happy to share what I have already with my readers as Valentines Day is coming.   The Beetroot Coconut Creme Brulee really, really was luscious, it was creamy, it...