Recipes | Vegetarian Food Directory

I made this Green and Yellow Summer Vegetable Minestrone a couple of weeks back with homegrown golden yellow courgette and runner beans, though I have to admit the sweetcorn and peas both at the height of the season have come from the freezer.  I know shame on me, call myself a seasonal cook.  Anyway, this Minestrone was fresh and tasty. The courgettes had crunch, the runner beans imparted that faint beany flavour, the peas and sweetcorn were sweet and the broth light and fragrant from both fresh basil and min. But there is a but.... I was not convinced by the addition of rice, so maybe next time I would replace the rice by stirring in some baby pasta, but that is no criticism to the dish itself, it tasted alright and if presented wit it again, I would happily eat it especially on a breezy day like today.   I am sharing this post with Deb at Souper (Soup, Salad and Sammies) Sundays   and  Lisa's Kitchen.  and Jac at  Tinned Tomatoes. ...

I made this recipe a couple of weeks ago when I was looking for inspiration to use up the last of my courgettes.   Apparently, the descriptive 'Calabacitas' is often used in Mexican restaurants to describe a vegetarian filling that usually contains squash, corn and spices.   The recipe suggested serving this as a Taco filling, but I am not into taco's that much - Burrito being my first choice, always, but this time round I fancied a bit of crunch and decided to make some Tortilla baskets. The calabacitas was utterly gorgeous, not just the colour: gold, green and cream, but also to eat, the sweetness from the sweetcorn, the buttery butter beans, the zing from the lime.  For me though, it was both the coriander and jalapenos that elevated the courgettes to a thing of sheer culinary delight.  I served my portion of Calabacitas in a tortilla basket.  The crunch was amazing.  D insisted on having his burrito style with soured cream, grated cheese an...

Vegan Mofo comes to an end and the last prompt is Fusion Food.  Where do I start, there are so many, but here are few fusion eats to get you thinking. -Irn Bru, Curry and Chips -Roti/Chappati Wraps -Thai Curry with Chips -'Chicken' Tikka Hoagie Roll -Dhokla Sandwich  Bombay Sandwich For those of us who live in the United Kingdom, even a cup of tea is fusion , think about it.  Anyway, I had grand plans to conclude my participation in this years Vegan Mofo with a hardcore fusion recipe; or showcasing a handful of fusion recipes featured on my blog from the past.  Then I remembered this heart-shaped  Zucchini-Courgette and Chocolate Cake with Matcha Icing that I made a couple of weeks back.  So this vegetarian would like to say Thank you to every one who came by through Vegan Mofo and left a comment, each has been appreciated.  I have bookmarked many recipes and hope to make them in the not too distant future, but I've also met some blog...

Its a soup kind of day.     I actually made this Berbere Split Pea, Sweetcorn and Yellow Courgette Soup when I had courgettes growing in the garden plot, they have come to an end now (though I have still have some courgette dishes to share).   In recent years I have been exploring and enjoying more and more Ethiopian and Eritrean cuisine. The last recipe I made was during Refugee Week.  I have to admit this Berbere Soup is not authentic,  but it is inspired as I was given a little jar of homemade Berbere spice  blend by one of the volunteers in my workplace.    This soup not only has homegrown courgettes, it also has but yellow split peas and sweetcorn enhanced with a good sprinkling of Berbere spice blend.  If your  interested in seeing more Ethiopian and Eritrean recipes, please see here.  I am sharing this with  Food of the Wold hosted by Simple Living Eating and the spotlight is on Ethiopian cuisine; and...

Its a soup kind of day.     I actually made this Berbere Split Pea, Sweetcorn and Yellow Courgette Soup when I had courgettes growing in the garden plot, they have come to an end now (though I have still have some courgette dishes to share).   In recent years I have been exploring and enjoying more and more Ethiopian and Eritrean cuisine. The last recipe I made was during Refugee Week.  I have to admit this Berbere Soup is not authentic,  but it is inspired as I was given a little jar of homemade Berbere spice  blend by one of the volunteers in my workplace.    This soup not only has homegrown courgettes, it also has but yellow split peas and sweetcorn enhanced with a good sprinkling of Berbere spice blend.  If your  interested in seeing more Ethiopian and Eritrean recipes, please see here.  I am sharing this with  Food of the Wold hosted by Simple Living Eating and the spotlight is on Ethiopian cuisine; and...

I made this Courgette, Runner Bean and Cherry Tomato Curry  last month with the last harvest from my garden of courgettes, runner beans and cherry tomatoes.  My blog already boasts lots of original vegetarian and vegan Welsh recipes and fusion dishes too, so I am interpreting 'close to home' which is  Vegan Mof o prompt today as things that I have grown from seed.    Now how close to home is that?! From garden plot to plate.   Runner beans, courgettes from the garden plot and cherry tomatoes from the greenhouse. I have to admit some of the runner beans were a bit on the stringy side, but mostly succulent and tender with bite.  The real star of the dish were the cherry tomatoes, that I stirred into the curry in the last 10 minutes for them just to soften and burst. It was a relatively dry curry and could work well stuffed either in a roti, chappati or even a tortilla wrap.   Now all I have in the garden are herbs, some cherry tomatoe...

I made this Courgette, Runner Bean and Cherry Tomato Curry  last month with the last harvest from my garden of courgettes, runner beans and cherry tomatoes.  My blog already boasts lots of original vegetarian and vegan Welsh recipes and fusion dishes too, so I am interpreting 'close to home' which is  Vegan Mof o prompt today as things that I have grown from seed.    Now how close to home is that?! From garden plot to plate.   Runner beans, courgettes from the garden plot and cherry tomatoes from the greenhouse. I have to admit some of the runner beans were a bit on the stringy side, but mostly succulent and tender with bite.  The real star of the dish were the cherry tomatoes, that I stirred into the curry in the last 10 minutes for them just to soften and burst. It was a relatively dry curry and could work well stuffed either in a roti, chappati or even a tortilla wrap.   Now all I have in the garden are herbs, some cherry tomatoe...

I am giving my readers advance warning, that the next few blog posts for the next few weeks will be packed with courgette aka zucchini recipes. So if you have an aversion to this mild, yet versatile vegetable then don't visit - but let me tell you there will be sweet and savoury zucchini recipes, some new, some interesting and some traditional. Here is the first of many... Zucchini, Broad Beans, Peas and Mint Soup - all the fresh green ingredients have been grown in my garden plot and were picked at the weekend.   I know its warm, so why on earth would I make soup? I just fancied something light and its been a while since I made a zucchini soup. I have to admit, I did not enjoy it as much on the day it was made, preferring it a day or two later when the flavours improved, still it made for a lovely summer soup, one to eat with a spoon from a bowl or from an mug if you want to sit in the garden and slurp, watching the bees sneaking in and out of nasturtium flowers. ...

One of my nephews has been calling me my little courgette because of my moss green rain coat, its term of endearment and affection, but its also a cheeky little request to make him  a Courgette Cake , I promised to when courgettes were in season and indeed they are now.  Courgette brownies are not new and nor are courgette cakes, they have been around a while - in fact throwing vegetables in sweet recipes including cakes, biscuits and rice pudding is not a new idea at all, even if some people think and convince themselves and those around them that they were the first to introduce the social media generation to this idea. Sadly I think its the same people who fall for fake news, which also is not new.  The world is indeed shrinking and everything according to them can be answered by google.  One of my lecturers at Glasgow University, now a Professor Greg Philo  teachings impacted and completely changed the way I viewed the mass media a.  I still have ...

What is amazing about this recipe is that it uses zero pasta sheets, the courgettes are sliced thinly with a mandolin into thin sheets to replace the traditional pasta sheets. It was really good.  I have never really been a fan of ricotta.  I had a pie once and the ricotta just tasted congealed to me and dry, but this was really nice and quite light to eat, compared to pasta based lasagne's that can sometimes be stodgy, but also a great way to use up those courgettes.  This is one of those recipes you make when you have time on your hands and perhaps over the weekend when its raining and it certainly was. I followed the original recipe which comes from Donna Hay with very few tweaks.  Round courgette for the tradition courgettes, Tuscan Black kale for spinach and kale  and cheddar cheese for the topping in place of mozzarella.  Just make sure you drain excess liquid from the vegetables otherwise it will exude a lot of liquid whilst cooking and you d...

The joy of food blogging is you will find some like minded people who share recipes that truly inspire you that you really want to recreate at home.  It is one of the reasons I continue to blog. This Australian Zucchini Slice recipe comes from Johanna who blogs over at Green Gourmet Giraffe .  Apparently it is one of the most popular recipes in Australia and may have been brought to Australia in the 1950s by an Italian migrant. Whatever its background, Zucchini Slice also happens to be one of Johanna's childhood favourites and its a recipe that I have had bookmarked since 2012 to make.   Johanna actually has two  Australian Zucchini Slice recipe, a vegetarian version made with facon bacon  and a  vegan version made with chickpea flour and tofu bacon . I did not have any facon bacon either home made or shop bought, though I could have made some over the weekend, but was impatient and the courgette harvest pile from the garden was mounting higher and h...

D moved my bread  loaf tins somewhere and could not remember where he moved them.  I have looked in all the obvious places. I told him many times, if he is unsure where to put kitchenalia to let me know and I will put them away.  He has done this to me a few times and it makes me frown when I go to look for whatever it is, even some of the ingredients for shopping are put away in wrong places.  Grrr He looked everywhere he would put them and he could not find them either. so over the weekend, we went shopping in Cardiff and I picked up a decent loaf tin as I wanted to make Zucchini Bread.   Ah if this is all the grief he gives me, then I am in a happy relationship.  I know I am blessed and very very lucky. The Zucchini Bread was very nice by the way.  D of course had his with a bit of butter, I don't think it needs it, but it definitely does need a  cuppa  of some sort with it to wash it down. Apricots are optional, but they are in s...

This is a simple oven baked potato salad making the most of home-grown zucchini.  Zucchini aka Courgettes in the UK as you all know are pretty bland and that is the reason I doused these with some zingy lemony oil.   This Oven Baked Lemon Zucchini and New Potato Salad was served as part of a light buffet style meal.  I am sharing this simple  Oven Baked Lemon Zucchini and New Potato  Salad  with   Kahakai Kitchen .   Lemon Zucchini and New Potato Salad Serves 4 Ingredients 4 tablespoons olive oil Juice of 2 large lemons Handful o f fresh mint, minced Salt and pepper to taste 500grams new potatoes, (optional parboiled and )sliced in half 4 courgettes, sliced into bite size chunks 1 large red onion, cut into 6 wedges 4 cloves of garlic, still in papery skin Method In a bowl, whisk together the olive oil, lemon juice, mint and season to taste. Then stir in the chopped vegetables. Transfer to a large baking dish and roast i...