Recipes | Vegetarian Food Directory

This vegan Halloween Orange Lentil Pasta with Red Devil Pumpkin Sauce was made a few days ago, when surprisingly I had some energy in me when I got home from work to cook. I had baked the fresh pumpkin in the oven the evening before, so all I had to do was scoop out the slushy orangy pulp for the Red Devil Pumpkin Sauce; and cook a packet of Profusion Red lentil Fussili pasta that's been in my kitchen cupboards for a few months.  Every time I laid eyes on it, I knew it was destined for a Halloween Pasta Bake. I served the Orange Lentil Pasta smothered in Red Devil Pumpkin Sauce and served it with homemade vegan Chorizo sausages  which are laid out here coming out of the ceramic pumpkins mouth like puke, but that is optional.   Even though presented it looks quite impressive for a Halloween dinner table, I have to admit, I was not overly keen on it.  Perhaps it was the powdery nature of the pasta that also lost its vibrant orange colour upon cooking; ...

This vegan Halloween Orange Lentil Pasta with Red Devil Pumpkin Sauce was made a few days ago, when surprisingly I had some energy in me when I got home from work to cook. I had baked the fresh pumpkin in the oven the evening before, so all I had to do was scoop out the slushy orangy pulp for the Red Devil Pumpkin Sauce; and cook a packet of Profusion Red lentil Fussili pasta that's been in my kitchen cupboards for a few months.  Every time I laid eyes on it, I knew it was destined for a Halloween Pasta Bake. I served the Orange Lentil Pasta smothered in Red Devil Pumpkin Sauce and served it with homemade vegan Chorizo sausages  which are laid out here coming out of the ceramic pumpkins mouth like puke, but that is optional.   Even though presented it looks quite impressive for a Halloween dinner table, I have to admit, I was not overly keen on it.  Perhaps it was the powdery nature of the pasta that also lost its vibrant orange colour upon cooking; ...

Oh can it be true? Yes indeed!  Two of my favourite dishes on one big bowl: South Asian style spicy Dal and deep fried triangles of delicious Samosa. Today it is World Vegan Day and the start of Vegan Mofo.    I have no set theme for the month of November, so I will probably follow some of the  Vegan Mofo themes  and prompts. The theme today is what is your favourite food?  I am of South Asian heritage and very fond of my Dals and deep fried snacks including the pakora aka onion bhaji .  I consider both these dishes to be comfort food in my eyes, so you can imagine my delight when I stumbled across the recipe a few years back.  Inspired by a Burmese  Samusa Thouk  they had at   San Francisco's Burma Superstar   in 2007, the food blogger NCJay went back home and re-created a version.  And g uess what Samusa Thouk is still featured today at the Burma Superstar restaurant.    Burma Superstar  assert that...

Oh can it be true? Yes indeed!  Two of my favourite dishes on one big bowl: South Asian style spicy Dal and deep fried triangles of delicious Samosa. Today it is World Vegan Day and the start of Vegan Mofo.    I have no set theme for the month of November, so I will probably follow some of the  Vegan Mofo themes  and prompts. The theme today is what is your favourite food?  I am of South Asian heritage and very fond of my Dals and deep fried snacks including the pakora aka onion bhaji .  I consider both these dishes to be comfort food in my eyes, so you can imagine my delight when I stumbled across the recipe a few years back.  Inspired by a Burmese  Samusa Thouk  they had at   San Francisco's Burma Superstar   in 2007, the food blogger NCJay went back home and re-created a version.  And g uess what Samusa Thouk is still featured today at the Burma Superstar restaurant.    Burma Superstar  assert that...

Its November and my turn to host the  Eat Your Green s challenge.   For those of you who have not participated in Eat Your Greens before and visiting my blog for the first time, perhaps through Vegan Mofo this  is a monthly vegetarian and vegan cooking challenge for food bloggers .  Follow this link on how to participate  and then either e mail me or  The VegHog  my lovely co-host with your blog post or simply 'cut and paste' your blog link in the comment section below.  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 shared in October, then check out my co-host  The Veg Hog for inspiration .

Its November and my turn to host the  Eat Your Green s challenge.   For those of you who have not participated in Eat Your Greens before and visiting my blog for the first time, perhaps through Vegan Mofo this  is a monthly vegetarian and vegan cooking challenge for food bloggers .  Follow this link on how to participate  and then either e mail me or  The VegHog  my lovely co-host with your blog post or simply 'cut and paste' your blog link in the comment section below.  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 shared in October, then check out my co-host  The Veg Hog for inspiration .

I know this looks like smoked wood chippings, but I assure you this is coconut 'bacon', albeit a little dark from being in the oven a minute too long; or perhaps I was a little heavy handed with the tamari. Vegan Mof o prompt today is Treat Yourself.   In the last year or so Avocado and Coconut 'Bacon' Bread Butty has become my go to treat.  Do some of you ever have crisp butty, a bread rolled filled with crisps or chips? Yes, No - Is it just me?! Yikes.  Well now you know of my guilty pleasure too. So what is a bread butty?  A butty is a British term for a stuffed sandwich usually comprising of one slice of bread stuffed with either egg, bacon or sausage and then doused in sauce.  It can also be a bread roll.  The only difference between a English Bread Butty and a Welsh bread Butty  is the pronunciation, of course we in Wales say butty buttie  byti with a Welsh accent.   In Wales, the word butty byti also takes on a different...

I know this looks like smoked wood chippings, but I assure you this is coconut 'bacon', albeit a little dark from being in the oven a minute too long; or perhaps I was a little heavy handed with the tamari. Vegan Mof o prompt today is Treat Yourself.   In the last year or so Avocado and Coconut 'Bacon' Bread Butty has become my go to treat.  Do some of you ever have crisp butty, a bread rolled filled with crisps or chips? Yes, No - Is it just me?! Yikes.  Well now you know of my guilty pleasure too. So what is a bread butty?  A butty is a British term for a stuffed sandwich usually comprising of one slice of bread stuffed with either egg, bacon or sausage and then doused in sauce.  It can also be a bread roll.  The only difference between a English Bread Butty and a Welsh bread Butty  is the pronunciation, of course we in Wales say butty buttie  byti with a Welsh accent.   In Wales, the word butty byti also takes on a different...

When I first started cooking proper for friends; like invite them over at home at home for a three course meal and wine, I would always Impress them with an South Asian style meal partly because it was expected of me because I am of South Asian heritage and partly that is what I was comfortable in making.  However, in the last few years  South Asian food has become very popular and now every one makes it at home, its no longer deemed to be a meal to impress as in most British homes there is a 'Curry Night' or everyone armed with or without Madhur Jaffrey's cookbook has a good curry recipe that they could knock up in their own kitchen in no time at all. There are a few exceptions to this though, I think Indian cuisine can still impress if you have someone like Reza Mohammad, Vivek Singh, Tony Singh and Cyrus Todiwala, Atul Kocchar to name a few cooking for you and they truly can elevate South Asian cooking to something truly impressive. So these days, I try to impress frie...

When I first started cooking proper for friends; like invite them over at home at home for a three course meal and wine, I would always Impress them with an South Asian style meal partly because it was expected of me because I am of South Asian heritage and partly that is what I was comfortable in making.  However, in the last few years  South Asian food has become very popular and now every one makes it at home, its no longer deemed to be a meal to impress as in most British homes there is a 'Curry Night' or everyone armed with or without Madhur Jaffrey's cookbook has a good curry recipe that they could knock up in their own kitchen in no time at all. There are a few exceptions to this though, I think Indian cuisine can still impress if you have someone like Reza Mohammad, Vivek Singh, Tony Singh and Cyrus Todiwala, Atul Kocchar to name a few cooking for you and they truly can elevate South Asian cooking to something truly impressive. So these days, I try to impress frie...