Recipes | Vegetarian Food Directory

I picked up a Swede  -Turnip (Neep) last week thinking ahead of St Andrews Day.  I wanted to honour my friends and my time in Scotland. I also wanted to get my hands on some vegetarian haggis , as I didn't have the inclination this time round to make some vegan haggis from scratch , but as our visit to the city this weekend was cut short by the weather - we had neither home-made or shop bought haggis.  So with St Andrews Day here, I have to admit I wasn't overly energetic or  experimental as I had done so in the past , so resorted to making a vegan Neep Curry.  And although nothing like his recipe, I was actually inspired by Denis Cotter to make a Turnip Swede Curry from his book  Wild Garlic, Gooseberries and Me . Denis Cotters recipe is made with leeks, double cream and yogurt.  Happy St Andrews Day to Scottish friends in Scotland and those who have migrated to other parts of the world! Turnip Swede, Kale and Chickpeas Curry Serves 4 - 6 ...

This was supper yesterday evening.  I had the day off from work and had ideas of going into the the big city of Cardiff or further afield Bristol and treat myself to some luxury items: shoes, a dress, a raincoat ... but no  - I decided to stay at home and do some cooking. This Red Curry made can almost be described as a dry curry.  One that can be eaten with naan bread or chappati aka roti, but if you want it to be more liquid, you can stir in a can of Coconut milk, then I would suggest eating it with some Basmati rice as its a little more sloppy, but rich and tasty none-the-less, The addition of coconut milk will also make it more of a Pink Dish - in which case I may have called it  Pink Curry  with a nod towards  LGBT History Month  which is presently being acknowledged and celebrated in the UK, but no this is definitely a shade of mahogony wine red, not pink!  I've made an spectacular   Sri Lankan Beetroot Curry   in the past ...

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...

This  is a very inauthentic take on a Sri Lankan Jackfruit Curry known as Polos Ambula.   I say inauthentic for two reasons.  One I have adapted it to my vegetarian palette.  There is only one ingredient that makes it unsuitable and that is umbalakada  (maldive fish powder) so it was easy to omit that and replace with vegan fish sauce alternative, tamari or even a dash of seaweed powder and therefore also accidentally vegan.  Two, I was unable to get my hold of some of the ingredients required to make this recipe as close to the original such as  goraka (a sour - acidic  fruity spice) and  rampe (pandan ).  The others such as karapincha (curry leaves), fresh and the dried variety, sera (lemongrass) and thunapaha (curry powder) can be found in most towns and cities in the UK. I also have to admit, I had to look these up the translation for most of these ingredients as I was unfamiliar with them and landed on very interesting bl...

This  is a very inauthentic take on a Sri Lankan Jackfruit Curry known as Polos Ambula.   I say inauthentic for two reasons.  One I have adapted it to my vegetarian palette.  There is only one ingredient that makes it unsuitable and that is umbalakada  (maldive fish powder) so it was easy to omit that and replace with vegan fish sauce alternative, tamari or even a dash of seaweed powder and therefore also accidentally vegan.  Two, I was unable to get my hold of some of the ingredients required to make this recipe as close to the original such as  goraka (a sour - acidic  fruity spice) and  rampe (pandan ).  The others such as karapincha (curry leaves), fresh and the dried variety, sera (lemongrass) and thunapaha (curry powder) can be found in most towns and cities in the UK. I also have to admit, I had to look these up the translation for most of these ingredients as I was unfamiliar with them and landed on very interesting bl...

I made a  Plum and Chickpea Curry last year but did not get round to sharing it at the time, so with it being the Plum season in the UK I thought I would make it again and share my vegetarian vegan version of 'Lamb' and Plum Curry.   This 'Lamb' and Plum Curry is a real recipe adapted from Camellia Panjabi 50 Great Curries of India.    I used vegan soy pieces* that I picked up from a Polish shop, they were not that great, but for the vegetarians the Quorn fillets will also work.  If you don't want to use the mock meat substitute, then just double up on the chickpeas.   If you can't quite get you head round it, think of the plums as zingy purple tomatoes - the plums in a way replace the tomatoes in this dish; and for those of you who have had either Red or Green Tomato curry, then this will not sound that strange. It was actually quite nice, sharp and sweet. Here are    13 Vegetarian and/ or Vegan Meat Free Fruit Curry Recipes . Plu...

The first of many homegrown marrows and because the accepted stereotype of South Asian girls is that 'we' all make a mean curry, I thought I would not disappoint. But the truth is, everyone these days claims to make an awesome 'curry'.  I am honestly not one of those people.  I have made a  vegan Marrow Curry with Chickpeas  in this past, but this one is rich and buttery, that even my mother would approve.  I love fenugreek and when I saw it being sold at the market, I could not resist its distinct fragrant.  I am pleased I picked it up as it enhanced the plainness of the marrow curry.  I am sharing this with  The Veg Hog   who is hosting  #EatYourGreens Vegetarian and Vegan Blog challenge  this month, please do join in there is plenty of time.     For those of you who have not participated before, please  Follow this link on how to join in .     Marrow Curry with Fenugreek Serves 4 - 6...

I am going to a gig tonight and am looking forward to it.  It hosted at a Miners Institute in the Welsh valleys.  D is taking his camera, so who knows I may be able to share more later in the week, but before I go off gallivanting, I thought I would share this orange and black bowl of food. Yes, another one, that is perfect for those cooking up a feast for the Halloween weekend.   The b lack comes from black chickpeas and orange from carrots or course, for the beady eyed amongst you there are some 'brain like' pieces in the bowl too, this is cauliflower that has turned orange from the turmeric. The recipe is adapted from my vegan Marrow Curry with Chickpeas , but this one is studded with black chickpeas and in place of the marrow, carrots and cauliflower.  Please don't worry too much if you can't find black chickpeas where you are, just substitute it with the traditional variety. Black Chickpeas with Carrots (and Cauliflower)   Serves 4 - 6 Ingre...