Recipes | Vegetarian Food Directory

I know aubergine aka eggplant 'facon bacon ' is so popular at the moment, and I have been making it at home for a while, like this in the oven or in the dehydrator. However this time round, I decided to give the under-rated vegetable - the marrow - the same smoky treatment.  Ma rrow is also known as Summer Squash in some parts of the world and this was the result.   Smoky, golden metallic coloured crisps.   D was not overly fussed by them.  I liked them.  My vegan friend at work, loved them, my omnivore colleagues snugged their noses at it - make them yourself and decide for yourself what you think of them.   These Marrow Crisps are best eaten on the day as they become pliable a day or two later.  But I know in reality there is no way you would be able to eaten it on the day, so to continue enjoying them and appreciating its chewiness you can still treat and eat it like a vegan Marrow Jerky or Marrow Biltong.   I am describing the...

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...

I made this Marrow, Manchego Cheese, White Beans and Sage Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Pithivier with some of the marrow that was left over from the Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Marrow Conserve recipe (featured in the photograph) next to the jars . I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from  Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Griddled Summer Vegetable Tart with  Manchego  Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch.  Well surprising  th...

I made this Courgette Marrow Aubergine Spicy Ground Chorizo Pizza a few weeks back.  It is a little  reminisce of  Lahmacan . dubbed in the English speaking world as the Turkish Pizza, but of course this one is vegetarian as it is made with soya mince in place of minced meat. I really, really loved it.   The base is not traditional tomato, but spicy ground chorizo made with soy mince and all the flavours associated.  It was a little old fashion way of making vegan chorizo , but it was delicious and I will make it again .  The courgettes in this recipe were bordering on becoming marrows, hence the reason that I have named the recipe so.   The spicy ground soy mince chorizo base recipe comes from Mo Wyse and Shannon Martinez of  Smith and Daughters in Australia.  I was recommended the cookbook Smith and Daughters That Happens to Be Vegan by the Green Gourmet Giraffe. As a vegetarian I do like the cookbook, but I am a ...

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket. I made this   Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve . This R oasted Marrow Potato Salad with Black Olives   wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil. I am sharing this with   Kahakai Kitchen ; and  with  Eat Your Greens.    Roasted Marrow Potato Salad with Black Olives 500grams new potatoes, cooked and sliced in half - set aside 1 medium marrow, cut in half longways, scoop out the seeds, then sliced into 1/2 cm. 2 tablespoons ...

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've been cooking quite a lot of Middle Eastern recipes recently.  It started with the    Iranian Pearl Barley Soup known as  Ash-e Jo  or  Ash-e-Jow   early this year when we had freakish snow and with the unusual hot weather continuing, now I have Etsis Turlu .     According to the cookbook author this  Etsis Turlu  comes from Turkey. With the rain over the weekend, it was the perfect excuse to make a stew more suited for autumnal days and colder evenings, but i have lots of summer vegetables including courgettes, marrows and green beans coming from the garden that I wanted  to make the most of it, even if it is the height of summer. This stew will last us good three days of the working week and we intend to eat it with couscous, bulgar wheat, rice or crusty bread.   I am sharing this  Etsis Turlu Stew  with   Kahakai Kitchen .  Adapted from Vegetarian Dishes from the Middle E...

Marrows are plentiful in my home this month, so much so that I have given some away, mostly to family who have been more accepting of them than neighbours who have said 'Thank you, but no thank you'. We also have some windfall cooking apples (not pictured).  Its the first year, our apple tree is giving us any at all, but the plum tree this year is not plentiful.   I don't want to grumble, we still have plums - but I don't think I will be giving many of them away this year.  Also a number of them, when I have cut them open to use in cake have been black.  So come this weekend, I will be making more  Cinnamon Plum Jam. I had planned  to show off some of my homegrown tomatoes, but I am afraid we ate them pretty quick over the weekend in three different dishes. I hope to share some next week, or the week after, but in the meantime here is a view from my conservatory window.  Isn't it splendid?!.   We picked up this battered galvan...

Everybody seems to be going crazy for black chickpeas which surprises me.  Black chickpeas are a staple in many South Asian homes.  Black chickpeas are known as kala channa  or  kala cholay.     I've never featured black chickpeas on my blog for two reasons.  My family, either my mother or sister in laws make it for me when I go over and its not that often, so its hearty humble vegetarian food for my belly and secondly,  I find its time consuming to soak the black chickpeas overnight and then cook it slowly - when its mostly me eating them, as D is not that keen on them.  It is worth cooking from scratch  though as the flavour is completely different to the traditional chickpea.  Black chickpeas are more nutty.  So it was interesting to try some black chickpeas that come ready cooked in a tin. I've a few original black chickpea recipe ideas up my head, but this time I wanted to keep it simple and true to my heritage and...