How to Make Healthy Vegetarian Foods Recipes

The weather forecasters got it right this weekend in the UK. Saturday was blazing hot and Sunday was pouring with rain. On Saturday, we took a day trip to Glastonbury and Sunday, was  a wash-out for the garden.  If I still had an allotment plot, I know I would have gone to it and worked there and harvested, but as its in the back of my garden, my attitude is somewhat different that which is a shame really and needs to change going forward.  But I did not waste the day, doing household chores and cooking grub in readiness for the working week which includes our lunch, so I was not totally lazy.   As it was raining yesterday, these photographs are from earlier in the week, but I am still going to share them for Harvest Monday. Gorgeous raspberries are starting to make a welcome appearance. I don't have as many raspberry canes as last year I cleared a section in the back garden for a bench and rhubarb plants, so will try to pick and enjoy those ripening that is of course if t

Alas its September the month that slowly brings in the seasonal changes in both weather, fruit and vegetables and colours.  I picked up this ceramic Hen Trivet from a Cats Protection charity event for £2.50.   A few weeks back we went to a Sunday Boot Market in Bristol.  A elderly womanknown as Grandma to the young girl who was sharing the stall with her was selling these truly vintage 1960s Carnaby Elizabethan tea set comprising of tea cups and saucers.  She shared she had purchased it from new and was selling it originally for £25.00, but was willing to let it go for £20.00.   I have always coveted them, the fact that they are all different and the flower pattern is so pretty. I just could not pass them by.  I gave D the batted eye lashes. He succumbed to my charm and said go on then. .. ..I adore them. Some homegrown tomatoes We went to Glastonbury at the weekend.  Then on the way back stopped at a Wells Reclamation in Somerset.  Its an amazing place with so much

I have been in the garden plot picking the last of the plums for plum jam and purple climbing French beans .  Ah they have been lovely to grow,  but upon cooking they turn a dull green. I made this French Bean, Carrot and Potato filling in order to make some Taco's.  I used Wahaca Yellow Corn Tortilla, and finished it off with a generous dollop o soured cream.  Folded it over  and the smothered it further with some Tomatilla Salsa.   This Purple Green French Bean, Carrot and Potato Tacos were very  good to eat.     I am  sharing this recipe with   Kahakai Kitchen .  I hope she will accept this Mexican style sandwich.   Purple Green French Beans, Carrot and Potato Tacos To serve 10 Corn Tortillas Soured cream or slices of avocado, or even guacamole Tomato Salsa or Tomatillo Salsa Ingredients for the filling 200grams french beans, topped and tailed and sliced into 1/2 pieces 1 large potato, diced 2 tablespoons Olive oil 1 teaspoon cumin seeds 1/2 teaspoon pap

We harvested some small potatoes from the garden plot a couple of weeks ago.  We were excited to try them, but were really disappointed in them.  Trouble is we are not sure what they were called.  They look a little like new potatoes, but when cooked the skin falls off and they appear dry and floury on the inside.  But as a couple not to waste, I was looking for ways to disguise both the flavour and texture. I was inspired by a recipe called Spanish Potatoes that I saw whilst flicking through one of my cookbooks. I purchased  Vegetarian Cooking for Everyone by Deborah Madison   when I went to see my best friend in the US.  We wen to Berkeley for the day.  I went into the famous independent Cody's  bookshop and came out with this book as it was one my friend recommended.  I have cooked from it, but not as much as I would like to have.   Sadly Cody Bookshop closed its doors in 2006 .  Romesco sauce is made with red pepper, nuts and bread.  It originates from the Catalonia area

I promised regular blog readers last week that I would share a photograph of the tall Russian Giant Sunflower in my garden, I have fibbed.  I will, just it was hard to take a photograph with the gusty winds bashing the sunflowers from side to side and then came the pouring rain.  I will try again for you all next week and perhaps by then there will be more sunflowers growing from the offshoots on its side.    I do have some shiny shiny fruits and vegetables to share wiht you though.   Some tasty strawberries and a bowl full of tomatoes Red Apples from the neigbours in exchange for some plums.  He described these as Cider Apples.  Last year I used them in cake, may do so again this year.   The Courgettes are dwindling, being replaced by marrows and Sunburst Patty Pan Squash which have been very welcome.  I have grown them in pots this year and they have mostly been coming along nicely, but the slugs have got to many. More plums, this may be my last photograph of plum

The courgettes are dwindling, but that does not mean that I don't have many courgette recipes to share, I do still have some like this cheap and cheerful courgette, corn and mint filling.  Cheap because the ingredients are affordable and abundant this time of the year, and cheerful simply because of the carnival colours.   If you don't want to use fresh sweetcorn scraped from the cob,  you can use tinned or frozen.  Oh the mint is from my garden too.  This filling was used two ways, stuffed into a tortilla wrap and secondly, in a pasty, but I can also see it good stirred through some grains for salad and even pasta dish. Courgette, Corn and Mint 2 tablespoons olive oil 1 onion, finely sliced 2 cloves garlic, crushed 2 red chillies, minced 70ggg courgettes, cut into small cubes 2 tablespoons fresh mint, minced Juice 1/2 lemon Salt and pepper to taste Crumbled feta to serve Method In a wide pan, heat the onion then saute the onion until soft, stir int he gar

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 texture of these Marrow Facon Cri