Recipes | Vegetarian Food Directory

I know everything is in the presentation and this plate of salad would have been elevated a little more with a little more tinkering in the name of food styling; and perhaps served on a bed of greens such as rocket or watercress would have done it, but had cauliflower - the veg du jour been presented by a celebrity chef, cookery writer or so called queen of the grain and greens I am sure it would have encouraged swoons and wow's, But as it comes from a little known vegetarian food blogger it will be perceived more as the smashed brains of a zombie presented by someone watching way too many episodes of The Walking Dead ; and perhaps best served around Halloween; and to an extent I would have to agree on first glance, but I assure you its all about the veg.  No humans, animals or zombies were hurt in the making of this Salad.  And it was bloody marvellous too.  Image source AMC The white cauliflower dyed beautifully and naturally by the beetroot and balsamic v...

Work has been ridiculously busy that when I get home, I just want to crash out on the soft and when the alarm goes off in the early hours of the morning, I really just want to stick my head under the pillow and ignore it, so I am thankful it is the weekend. Coming in tired from work has also seen me spend little time in the kitchen, hence the lack of home-made food blog post recently.  I did however manage to make a big bowl of pasta salad with the golden courgettes and cherry tomatoes that I picked on Monday from the garden plot.   Here is a small bowl full with the smallest courgettes ever....how cute.  I must say I am sad to see the courgettes go, even though they are not the most flavoursome of vegetables, I do love growing them.  I made this Pasta Salad with the later summer vegetables from the garden.  It was made in advance for our working lunch, enough for two working days. This is not much of a recipe and much was done to the eye and to tas...

Work has been ridiculously busy that when I get home, I just want to crash out on the soft and when the alarm goes off in the early hours of the morning, I really just want to stick my head under the pillow and ignore it, so I am thankful it is the weekend. Coming in tired from work has also seen me spend little time in the kitchen, hence the lack of home-made food blog post recently.  I did however manage to make a big bowl of pasta salad with the golden courgettes and cherry tomatoes that I picked on Monday from the garden plot.   Here is a small bowl full with the smallest courgettes ever....how cute.  I must say I am sad to see the courgettes go, even though they are not the most flavoursome of vegetables, I do love growing them.  I made this Pasta Salad with the later summer vegetables from the garden.  It was made in advance for our working lunch, enough for two working days. This is not much of a recipe and much was done to the eye and to tas...

This Beetroot Barley Goats Cheese Salad is an autumnal salad because of the hearty barley and the colours that remind me of the drying leaves on the trees.   Its perfect for taking into lunch as it won't leak liked those tossed in heavy salad dressing The goats cheese is optional, but I think it works as it makes a nice contrast to the earthy beetroot.  Of course you could use a dairy free alternative like Gary which is actually made from coconuts and is very popular in the UK right now.  I have to admit I have not tried Gary yet as every time I go to seek it out it is sold out.  This Beetroot Barley Goats Cheese Salad is not much of a recipe as I eye-balled most of the ingredients: cooked barley, cooked beetroot including its juices, a little balsamic vinegar an extra virgin oil for dressing, salt and pepper and then topped with rocket and goats cheese.  Quite simple really. I am sharing the Autumn Leaves photograph with  Kahakai Kitchen . ...

I had plans to make a Rainbow Carrot Tart with these Rainbow Carrots for evening supper, but that idea was quickly dropped when I realised we had no bread to make sandwiches for lunch and I did not fancy pasta again, so this Barley and Lentil Salad was cobbled together with what other ingredients I had in the kitchen cupboards. I found it to be really, really nice.  There was a comforting chew from the barley, bite from the rainbow carrots that also made me feel rather cheery every time I tucked in to take a spoonful from my lunch box.  The Puy lentils just added that soft salty poppets of flavour and a final flurry of spring onions aka scallions.  I want more salads like this for winter.   Vegan Mof o theme this week is Rainbow Food and the prompt  today is Multicolour Food.   Other Rainbow Coloured Vegan Recipes  Rainbow Chard Bundles Harissa Rainbow Carrots with Maftoul Rainbow Bell Pepper Spaghetti Rainbow Vegetables with Soba Noodles ...

I had plans to make a Rainbow Carrot Tart with these Rainbow Carrots for evening supper, but that idea was quickly dropped when I realised we had no bread to make sandwiches for lunch and I did not fancy pasta again, so this Barley and Lentil Salad was cobbled together with what other ingredients I had in the kitchen cupboards. I found it to be really, really nice.  There was a comforting chew from the barley, bite from the rainbow carrots that also made me feel rather cheery every time I tucked in to take a spoonful from my lunch box.  The Puy lentils just added that soft salty poppets of flavour and a final flurry of spring onions aka scallions.  I want more salads like this for winter.   Vegan Mof o theme this week is Rainbow Food and the prompt  today is Multicolour Food.   Other Rainbow Coloured Vegan Recipes  Rainbow Chard Bundles Harissa Rainbow Carrots with Maftoul Rainbow Bell Pepper Spaghetti Rainbow Vegetables with Soba Noodles ...

I have to throw my hands up and admit that I have somewhat lost my blogging groove.  At the same time I have also found myself uninspired in the kitchen, I am not begrudging this at all, in fact I am a little thankful for it as it has allowed me to both cook those bookmarked recipes as well as peruse cookbooks from my burgeoning bookshelf,  to which I have to confess I have added some more cookbooks.  For those of you who read my blog, will know that I went to the  But My Family Would Never Eat Vegan . I had considered last year to put them both on my Christmas wish list, but then for some reason decided  not to as I had other vegan and vegetarian cookbooks that I wanted more, but then when I saw both of them at the Vegfest.   I was finally swayed  to get the cookbook as my blogger friend Johanna who cooks much like I do at home, was making recipes on her blog and commenting, even fellow blogger Faye Veganopoulous was recommending it.  Both Fa...

I made this Oriental Mustard Greens Potato Salad a couple of weeks ago when  I harvested some Mustard Greens from the greenhouse. The Oriental Mustard Salad green leaves were hot and spicy.  I do enjoy growing my own salad greens as I rarely find anything as tasty from the supermarkets, the closest to good salad leaves have been from farmers markets. This Potato Salad with Asparagus also made for a simple and delicious meal.   If you don't want to use new potatoes, then perhaps make something similar with gnocchi. I am sharing the  Sweet Potato Rosemary Scones  with  Utterly Scrummy  for  One Potato, Two Potato  challenge .

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...

I mentioned in a previous blog post that  I don't quite get the fuss around popped beans,  and now having made some at home, I am still bemused.   Also I was a little unsure how to use them having now made them, as they are not like traditional popcorn made with corn, but   waste not want not - I decided to scatter them over some Savoury Courgette Muffins and this R oasted Zucchini and Cherry Tomato Salad.   The Popped Black Beans were elevated further by the generous dusting of  some  Outback Spirit Tasmanian Pepper Salt   that Johanna sent to me last month.  I love it, so flavourful and zesty.  I can happily dip my finger in the bag and suck, but I am a grown up woman and won't do that, well that is what I am telling you.     I am looking forward to using the  Outback Spirit Tasmanian Pepper Salt  much more, even scattered over some traditional popcorn.    Thank you so much Johanna. We enjoy...

There is nothing fancy about this Orzo Pasta Salad, though I must admit it is quite colourful. It was made last week for the working week, again making the most of my Zucchini aka courgettes growing in my garden, this time the stripy kind called  Courgette Squash Striato di Napoli.   I say its not fancy as its made with odd bits of vegetable either in the fridge or the vegetable basket like red and yellow peppers, cherry tomatoes and wilting rocket.  The dressing is simple made with equal part good olive oil and white wine vinegar and seasoned to taste.  I usually throw in some chopped cucumber, but that is where the Zucchini comes into play, it replaces the cucumber for crunch. I am sharing this simple  Roasted Zucchini and Popped Black Bean  Salad  with   Soups, Salads and Sammies  hosted by  Kahakai Kitchen .  

I have had a lazy weekend.  I have had a lie in which for me is often around 7.30am, then I was up.  I spent a few hours in the back garden, weeding and harvesting and D mowed the front garden. Then I spent a couple of hours in the kitchen - baking but part of it wondering what to do with the purple beans and runner beans harvested from the garden plot.  I  think I may have mentioned before that I do struggle to know what to do with runner beans.   Runner beans are often served as a side, and this Runner Bean Salad can also side but can hold its own too; and if you want to make it more substantial stir in some cous cous. This Runner Bean Salad is made with thinly sliced red onion, black olives and and seasoned olive oil and white wine vinegar dressing, oh yes and runner beans, that have been cooked until they are al dente.  I am sharing this simple  Runner Bean Salad  with   Kahakai Kitchen .  

We have homegrown beetroot and  D is very excited. I have made an Estonian Beetroot and Potato Salad, and this simple Beetroot Orzo Pasta and Green Bean Salas for work. I have mentioned in previous blog posts, that week after week I make the same salads, so its nice to vary with the changing seasons.   I am sharing this Orzo Pasta Salad with   Kahakai Kitchen .   Other Beetroot Salads Beetroot Bulgar Salad Beetroot and Pearl Couscous Salad Beetroot and Cumin Pasta Salad Beetroot Horseradish and Green Bean Salad Salad Balsamic Beetroot Dyed Pasta Salad Roasted Beetroot and Carrot Feta Salad