How to Make Healthy Vegetarian Foods Recipes

As well as bookmarking recipes from cookbooks , I mentioned that I have bookmarked some recipes from websites also.    I've had my eye on a couple of Ethiopian recipes from Azeb Woldemichael of   Mazi Mas as featured in The Guardian .  It is thanks to The Guardian that I have discovered Mazi Mas and have become a fan from afar.   Mazi Mas which translates in Greek 'with us' is a roaming eatery that serves global home cuisine to the public.  The chefs are migrant and refugee women who have struggled to find work in the U.K.  Mazi Mas   reminds me a little of The League of Kitchens in  NYC, America. For those of you who read my blog, will know that  I've been cooking up some global cuisine since the start of this blog; and most recently Ethiopian and Eritrean cuisine has been on the menu , thanks to some new people frequenting my workplace and inspiring me.   I was more tempted by the Berbere spices which I have com...

I had some   Injera - Sourdough flatbread   left over from the weekend's  Ethiopian Supper of Tibs 'Soya Beef' with Berbere and Cherry Tomatoes and Caramelised  White Cabbage, Carrot and Potatoes. I don't like waste, so I wondered what else I could do with them?  I saw a recipe for a savoury Injera porridge but I have to be honest that did not appeal, then I was inspired by Injera Chips from defunct blog The Berbere Diaries .   Only three ingredients, the Injera , Berbere and Vegetable oil - so there was no stopping me from making these. I wasn't that generous with the Berbere and thank goodness as it was still quite spicy on the lips.   These Injera crisps are proper crunchy too like toasted corn snacks, so if you have tooth fillings, then I would advise eating them with caution or don't make them at all - you have been warned. How do I know this...take a guess?!   I am sharing this with Elizabeth's Kitchen Diary More Injera Ple...

Refugee Week is a continuation of  World Refugee Day and marks a collective acknowledgement across the world to raise awareness  of the plight of refugees and asylum seekers across the world.     The theme for Refugee Week for 2016 is  Welcome.    As my blog is a vegetarian food blog  my Simple Act  is to  Cook A Dish from Another Country  and try and raise some awareness that way among some colleagues and some of my readers. Today I will share a vegetarian Somalian dish, that also happens to be vegan.  It is Shahan Faul, Ful Sahan.   This is a bean dish that is also very common in Eritrea, Ethiopian and Sudan.   But before I share the recipe, you may be interested to know that Somali's have been in the U.K for over a century, arriving here as merchant seamen and settling in port cities like Bristol, Liverpool and Cardiff.  However, it was in the 1990s following famine and further conflict in the region in 2...

Refugee Week  is often celebrated between 2- 26 June. It is a unique event as it brings people from all backgrounds together to highlight and celebrate the contributions that asylum seekers and refugees make to the U.K .     The theme for Refugee Week for 2016 is  Welcome.    Throughout this week, my Simple Act  through my blog has been to  Cook A Dish from Another Country  and try and raise some awareness of that particular country through its cuisine. Today I will share some vegetarian and vegan Eritrea plates, but before I share the recipes, I'd like to begin by admitting that I had never heard of Eritrea until the refugee crisis.  Eritrea's neighbour Ethiopia had been imprinted on the memories of many thanks to Bob Geldof's  'Feed the world' campaign; but Eritrea  a small country in the Horn of Africa  was to come to our attention in the mid 1990s when  many vulnerable asylum seekers and refugees from Bosnia, ...

Its a soup kind of day.     I actually made this Berbere Split Pea, Sweetcorn and Yellow Courgette Soup when I had courgettes growing in the garden plot, they have come to an end now (though I have still have some courgette dishes to share).   In recent years I have been exploring and enjoying more and more Ethiopian and Eritrean cuisine. The last recipe I made was during Refugee Week.  I have to admit this Berbere Soup is not authentic,  but it is inspired as I was given a little jar of homemade Berbere spice  blend by one of the volunteers in my workplace.    This soup not only has homegrown courgettes, it also has but yellow split peas and sweetcorn enhanced with a good sprinkling of Berbere spice blend.  If your  interested in seeing more Ethiopian and Eritrean recipes, please see here.  I am sharing this with  Food of the Wold hosted by Simple Living Eating and the spotlight is on Ethiopian cuisine; and...