Recipes | Vegetarian Food Directory

I have so many bookmarked banana recipes, but when it comes to finding them - Can I find them, of course not, then I find  myself making another Banana Bread. This time with the addition of dessicated Coconut and Coconut Sugar and guess what it happens to be vegan too.  D thought the bread looked dry and suggested that he may want put some jam or sunflower spread on it,  but I had to disagree with him. I thought it was plenty moist and to prove my point even further, I took some into work for some colleagues to try and they sided with me, but he wasn't haven't any of it - we agreed to differ.  I think the coconut sugar gave the banana bread a caramel colouring as it looks like it is made with wholemeal flour.  I assure you it is not, the coconut sugar also imparted a little caramel flavour, or maybe I was just imagining that.  This Banana and Coconut Bread is adapted from a recipe by  the original recipe here.    I made some little tw...

April has crept up on me so quickly.  March was really busy for me for some reason its come and gone.  Gosh time does fly when your busy .  We have  6 gorgeous green recipes  to share for #EatYourGreens.  The first Eat Your Greens recipe comes from Gluten Free Alchemist.  Kate brought to the table an Iron Rich Spinach and Parsley Green Houmous .  This gorgeous  green houmous is super simple if you have all the ingredients to hand and is very very versatile - try it spread on crispy bread or simply dip in. The second recipe comes from VNutrition, Mary Ellen  shares with us her vegan version of a classic Irish dish - Colcannon .   This velvety soup is made with potatoes and kale, perfect for St Patrick's Day or any other time of the year.  And guess what the natural creaminess comes from cashew nuts! Laura from Touch Wood joins us with her hearty and nutritious bowl of  Leek Potato and Spinach Soup . ...

Chocolate Beetroot Brownies were all the rage and quite popular four - five years ago.   In fact hidden vegetables in cakes, vegetables in desserts, vegetables in pudding  and vegetables in sweets because quite trendy.   Chefs, experimental home cooks and food bloggers started throwing in different vegetables and then it was made out to be 'oh my goodness this is so original and a new concept and discovery', when in fact the idea of putting vegetables in cakes, desserts and puddings had been around many, many years.  People have been eating carrot cake, parsnip cake and sweet potato pies for years , but hey we food bloggers  and I do not exclude myself from this like to some times think we created something unique when we throw in a cauliflower, a bit of spinach or even beetroot, when its actually quite an old idea.  One thing you can guarantee someone, somewhere has already done it, not everything appears on websites.  Many of these delicious hidden...

Mostly black things in my kitchen this month.   This was not intentional, but more of a shopping happy accident - for some reason there seemed to be an overwhelming selection of dark edible things in my kitchen  and I have no idea why, especially as Halloween is way off and I don't even have a black supper menu planned either, well not until now.  Let me begin with this jar of Black Butter that I picked up the last time I was in Bristol from the a pop up market.  It is made from apples, cider, clack treacle, licorice and spices. This Black Butter is suitable for both vegetarians and vegans.   Its a jammy product that could compliment both sweet and savoury dishes.  If you like the sound of this, then you may also like to my homemade Sweet Black Sesame Seed Butte r too.  l saw these Charcoal Biscuits and picked them up for two reasons, they were available at a reduced price and secondly, curiosity.  I like trying new things.  Wel...

I harvested some rainbow chard from the garden plot at the weekend.   I decided to make something I consider to be easy fare, a vegetarian and vegan black bean chili with the addition of rainbow chard.   This Black Bean Chili was surprisingly quite nice with the addition of effectively what are just greens, albeit colourful rainbow chard greens.   The black comes from the beans known as turtle beans.  Normally, I prefer chili a day or two later when the flavours have matured.  But this time, we ate it the same day as it was made and a day later and it was good to eat.   I am sharing a bowl of this Black Bean Rainbow Chard Chili with  Cook Once Eat Twice   hosted by Searching For Spice. and finally CookBlogShare hosted by Hijacked by Twins. Other Black Bean Chili recipes you will find on my blog Cook Once Eat Twice   hosted by Searching For Spice. and finally Beetroot Black Bean Chili Cook Once Eat Twice   hosted by Searchi...

Over the weekend, I was going  through my larder, well its not really a larder I pretend it is.  Its just space under the stairs where I store excess things mostly from the kitchen as space in the kitchen comes at a premium, so things like my Kitchenaid Food Processor and Kitchen Aid Artisan Mixer (both Birthday presents from D many years back) live under the stairs.  As I was fumbling about I came across the box that contained loads of homemade jars of preserves, jams and chutneys that I made last year including a Marrow Curd.   I decided to approach the jar of Marrow Curd in the way I would approach Lemon Curd, so this cake is really a Lemon Pistachio cake with the lemon curd substituted with homemade marrow curd. I guess you  can make this Marrow Curd Pistachio Cake with other fancy pants curds like blackberry curd,  strawberry curd ,   clementine curd ,   banana curd   and many others  - experiment, but then make sure you m...

The weather was fantastic over the weekend and like many people with gardens or allotment plots, I was out working in mine.  Between the two of us, we got loads done including a lot of weeding including dandelions . The potatoes have gone in.  I have sowed many seeds.  The seeds I sowed two weeks ago have germinated, tomatoes, courgettes, chard, broad beans and some have not.  I will up-date my Sowing The Seeds page to let you know what I am attempting to grow this year, bu t today, I am sharing my dinner plate of v egan meatballs on a bed of wilted dandelion leaves.  I was inspired by a recipe for Fried Dandelion Greens with Lemon and Garlic Potatoes I saw in Street Vegan by Adam Sobel .  My food presentation is not good, a little corny I think but the finished dish was delicious.  The meatballs were zinging and the spicy herby coating infuse the crispy brown exterior of the veggie meatballs.  The sauteed dandelion greens were not at all bi...