Recipes | Vegetarian Food Directory

How Golden Am I?  Have you noted the last four recipes have been made with gold coloured vegetables and also happen to be accidentally vegan too. Well here is another - my Giant 'Jaffa' Cake.   I was inspired to make this by the groovy chics at  Kind Cakes, Mean Bakes  in Bristol.  They make  awesome biscuit shaped Jaffa Orange and Raspberry Fakes.   I thought I would give Jaffa Cake a go too, but in the form of one big cake that could be sliced and shared.  I decided to enhance and a dapt  my own vegan Chocolate Orange Cake . To demonstrate how large this cake it, hence the deliberate use of the descriptive giant in the title of the blog, look at my hands on the side. This is a whopper of a cake  measuring 36cm, just over 14 inches .  I made in my new PushPan, I have to admit I did struggle pushing the pan out of the tin, but it came out with a bit of patience, good job I am not doing a honest review on it as it was g...

The nasturtium blossom flowers are still blooming in my garden plot. I watch with delight when I find a bumbling bee snuggled up in there, but the flowers they will not last with the weather turning autumnal and the flowers turning to seed pods.    A  few week back I harvested some fresh green nasturtium seeds  for pickling.  I promised some of you that i would share the  jars, here they are - the nasturtium seeds are not quite packed in the jar and bobbing around, but I am not overly fussed as this was something I have been wanting to try out for a long while.  If they are any good, next time I will pack the jars to the brim. Now I have to wait.  I am looking forward to see how they compare the pickled capers we find here in jars.    Pickled Nasturtium Seed Pods Makes 2 x 190ml jars Ingredients 160grams nasturtium pods, washed well and drained 50grams salt 1 pint water Method Soak the nasturtium pods for two days in the...

The nasturtium blossom flowers are still blooming in my garden plot. I watch with delight when I find a bumbling bee snuggled up in there, but the flowers they will not last with the weather turning autumnal and the flowers turning to seed pods.    A  few week back I harvested some fresh green nasturtium seeds  for pickling.  I promised some of you that i would share the  jars, here they are - the nasturtium seeds are not quite packed in the jar and bobbing around, but I am not overly fussed as this was something I have been wanting to try out for a long while.  If they are any good, next time I will pack the jars to the brim. Now I have to wait.  I am looking forward to see how they compare the pickled capers we find here in jars.    Pickled Nasturtium Seed Pods Makes 2 x 190ml jars Ingredients 160grams nasturtium pods, washed well and drained 50grams salt 1 pint water Method Soak the nasturtium pods for two days in the...

Once upon a time, I used to snug my nose  if someone gave me a pot of homemade jam.  I don't know where that snobbery came from, certainly not from my parents.  I think it was partly to do with peer pressure and the rise of supermarkets and consumerism.  I also took for granted the domestic goddess that was my mother snubbing homemade stuff for brand names that became the desirables, b ut then something happened in my mid 20s.  It made me think, I mean s eriously think and re-evaluate what was important to me and since I have always preferred homemade.  This was further enhanced by my own vegetable growing antics at the allotment.  Also I now try my utmost to support indie craft stallholders and snatch the opportunity when I am offered a jar of homemade jar of jam; homemade anything in fact gets me excited - Yes I am easily pleased these days.   Unlike previous years, I've not been the most organised this year with foodie gifts for family and fr...

Once upon a time, I used to snug my nose  if someone gave me a pot of homemade jam.  I don't know where that snobbery came from, certainly not from my parents.  I think it was partly to do with peer pressure and the rise of supermarkets and consumerism.  I also took for granted the domestic goddess that was my mother snubbing homemade stuff for brand names that became the desirables, b ut then something happened in my mid 20s.  It made me think, I mean s eriously think and re-evaluate what was important to me and since I have always preferred homemade.  This was further enhanced by my own vegetable growing antics at the allotment.  Also I now try my utmost to support indie craft stallholders and snatch the opportunity when I am offered a jar of homemade jar of jam; homemade anything in fact gets me excited - Yes I am easily pleased these days.   Unlike previous years, I've not been the most organised this year with foodie gifts for family and fr...

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...

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...

I  was going to make Lemon Velvet Marrow Cream  with my homegrown marrows, but when I looked in my storage cupboards, I still had two jars from last year. I changed my mind and decided on Marrow Jam instead.  Here it is all potted it up.  I have to admit I was not really sure what to call it, so am calling it everything under the Western sun from conserve to jelly to jam.  I would even call it marmalade as that is how it looks to the eyes. As I have only made this Lemon Marrow Conserve recently,  I have not had opportunity to crack open a jar  and taste it fully, but from the leftovers in the pot it reminded me in texture of preserved ginger pieces, a little bite.   I am going to make some Lemonade Scones and in place of red berry jam, I will use this Lemon Marrow Conserve and will give you more insight into what these corn yellow jars mimics the most.  For now, h ere is a link to some other  Unusual Homemade Preserves, Ja...