How to Make Healthy Vegetarian Foods Recipes

Welcome to the Round Up for  'Eat Your Greens' .     This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   I begin with something light,   Janet from the Taste Space shared with us   Pickle and Green Bean Potato Salad .  Janet says the original recipe called for asparagus but she used green beans and it worked fantastically. This salad would be perfect for a buffet or even a lunch box.  The lovely Johanna from Green Gourmet Giraffe shares with us Spaghetti with Silverbeet and Cauliflower Grematola, which is packed with loads of Chard. I couldn't resist her quirky way of presenting her homemade vegan Parmesan, go on over and check it out, as well as the recipe. And she asserts,the vegan Parmesan makes such a difference to this pasta dish. The Veg Hog shares with us a warm bowl of  Pickle and Green Bean Potato Salad .  Janet says...

Welcome to October's Round Up for  'Eat Your Greens' .     This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   The Veg Hog brings to the table some rather tasty and crunchy Broccoli Nuggets .  Its both naughty and nice.   Dom from Belleau Kitchen shares a mild and nutty Slow Cooked  Cauliflower, Carrot and Green Bean Korma .  If your feeling poorly, this is the curry to make as it will lift you up.  Janet from the Taste Space shares a Follow this link on how to participate .  I hope you will also be able to join in the # Vegetable Palette challenge too, the theme is White.  Also welcoming #FruitPalette recipes. 

Welcome to November's Round Up for  'Eat Your Greens' .     This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   Janet from Beet Carpaccio Salad with Arugula and Miso Dressing .  I am loving the abundance of the peppery arugula aka rocket on this plate, its so refreshing. Sadhna from Herbs, Spices and Tradition  shares an unusual combination of  Green Pepper with Chestnut s.  So try this instead of your traditional roasted Chestnuts recipe this festive season.  Johanna from Beet Carpaccio Salad with Arugula and Miso Dressing .  I am loving the abundance of the peppery arugula aka rocket on this plate, its so refreshing. Sadhna from Herbs, Spices and Tradition  shares an unusual combination of  Stuffing with Kale and Tofu Bacon . and  And finally, but not least Beet Carpaccio Salad with Arugula and Miso Dressing ....

Welcome to January's edition of Eat Your Greens.  This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   The first recipe comes from the charming Dom from  Flower Sprout and Brie Mini Filo Pies.   Some of you may remember last month myself and The VegHog both made flower sprout recipes for Eat Your Greens , so its lovely to see it here encased in filo pastry, a recipe which reminds Dom of his Greek Island magical holidays.  Dom describes this as a mega easy spanakopita style treats and I can totally see why? in place of the spinach flower sprouts and in place of the feta cheese - stinky brie! Next we have  Swiss Chard Roulades which encase nutty Pearl Spelt Risotto.  I just love the colourful stripes in the rainbow chard.  Sadhna from Herbs, Spices and Traditions shares with us some awesome vegetarian  Spinach Balls in tomato Curry ...

Its been a little while since I have made stew with fluffy herby dumplings.  And the atrocious weather on Sunday kept me indoors and in the kitchen, cooking up some advanced meals for the working week ahead, this Butternut Squash, Kale and Sweetcorn Stew was one of them.  I think stews, casserole and ragout type dishes are best made a day or two in advance for the flavours to embrace the chosen vegetables.  So when I got in from work, all I had to do was put the stew on the hob to start warming through and as it does, begin making the dumplings  which only takes moments to whip up - really - dropping the uneven shaped balls on top. Put the lid back on and allowing the vegetable suet to do its magic, fluff up and almost double in size in the steamy bubbling heat.    I have written about suet before, click here if you want to learn more. The dumplings could be kept plain or just with herbs, but I wanted a little cheesyness without the greasy weight and t...

I am delighted to announce that I will be hosting the 93 edition of  My Legume Love Affair  for March 2015 .   This is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes.  This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind.  Foods made from legumes such as chickpea flour and tofu are permitted.  Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.   My Legume Love Affair  was started by  The Well Seasoned Cook .  Lisa of  Lisa's Kitchen  is now the administrator of MLLA, as well as the occasional hostess. For the rules please link to this announcement page and read  Lisa's MLLA information page  as well.   Please link your entry below.   I will post the MLLA Round up in the first week of April 2016. I would also like to take this opportunit...

Welcome to March Round  edition of Eat Your Greens.  This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   I hope you will join in this months #EatYourGreens challenge hosted by The Veg Hog ,  The VegHog's #EatYourGreens hosting page, but before that here is the Round Up from March 2016.  The first recipe comes from Lisa's Kitchen.  Lisa shares with us Roasted Carrot and Azuki Bean Salad.  The carrots in this salad visually almost mimic 'chorizo'.  The salad is further enhanced with buttery avocado and baby spinach.  Next we have is a plate of scrumptious  Cilantro aka Coriander for those of us living in Europe with Penne Pasta . This would make a lovely working lunch. White Risotto with Cavolo Nero .  Its lemony and bitter from the kale.  Did you know that Cavolo Nero has many names - Tuscan Kale, black Kale and Dinosa...

Oh my goodness is it July already?!  Once again #EatYourGreens cooking and baking challenge is welcoming your vegetarian and vegan recipes this time for the month of July. Please share with us your recipe made with a green vegetable and they will be featured in the round up at the end of the month.   For further details on how to participate, see here , but otherwise its  really easy, just add a link to your recipe to the comments section below to take part.   Right now , please click here to see the recipes shared with The VegHog my co-host in June 2016.   Happy July and don't forget to #EatYourGreens and more importantly share them with us.

This is just a variation of my popular Miso Bowl with Green Vegetables .   I decided to make more of a meal of it, simply by stirring in some buckwheat noodles.   It reminds me a little of of Bibimbap, a bowl that you mess up. This one though, I will let you slurp. Buckwheat Soba Noodles in Miso with Green Vegetables Serves 4 Ingredients 5g sea vegetables, rehydrated in water 600ml water 2 tablespoons miso paste 1 tablespoon Tamari or soy sauce 160grams asparagus spears (or sea asparagus - samphire), sliced in three 120grams edamame beans, soy beans, broad beans and peas Optional: chopped spring onions and for garnish coriander Soba noodles, cooked according to packet instructions, set aside Method In a pan, boil the water.  When it begins to boil, stir in the miso paste that has been diluted to a thick paste. Stir in the soy sauce, and asparagus and simmer for a couple of minutes. Stir in the beans and simmer for two minutes along with the sea ...

Welcome to July's Round up of Eat Your Greens.  We have 6 super vegetarian and vegan recipes, all very different and all perfect for summer eating out in the garden.    The first recipe comes from Beth who blogs over at BLT in MT with Mexican Salad with Chilli Lime Dressing .  The green here comes from the buttery avocado, green chilli and zesty coriander.  I love Mexican food and this really calls to me. Lisa from Lisa's Kitchen shared Grilled Bok Choy and Spicy Vinaigrette served with Macaraoni Yum - yes, its vegan too.  Beth has used homegrown bok choy in stir fries, but also smoothies, but she writes grilling it is perhaps her favourite way of eating it.  I will have to try this way of cooking bok choy as I never have. The second recipe comes from Helen who blogs over at Roast Chicken and A Country Walk. Helen shared with us a Mexican Salad with Chilli Lime Dressing .  The green here comes from the buttery avocado, green chilli an...