How to Make Healthy Vegetarian Foods Recipes

I picked up a Swede  -Turnip (Neep) last week thinking ahead of St Andrews Day.  I wanted to honour my friends and my time in Scotland. I also wanted to get my hands on some vegetarian haggis , as I didn't have the inclination this time round to make some vegan haggis from scratch , but as our visit to the city this weekend was cut short by the weather - we had neither home-made or shop bought haggis.  So with St Andrews Day here, I have to admit I wasn't overly energetic or  experimental as I had done so in the past , so resorted to making a vegan Neep Curry.  And although nothing like his recipe, I was actually inspired by Denis Cotter to make a Turnip Swede Curry from his book  Wild Garlic, Gooseberries and Me . Denis Cotters recipe is made with leeks, double cream and yogurt.  Happy St Andrews Day to Scottish friends in Scotland and those who have migrated to other parts of the world! Turnip Swede, Kale and Chickpeas Curry Serves 4 - 6 ...

When I say Indian, its more Indian style as I wish to embrace the diversity of all the countries in the Indian Sub-Continent - Bangladesh, Bhutan, Nepal, Pakistan, Sri Lanka and even the Maldives as they all embrace this way of cooking.  This is also in part to show respect to the many 'Indian' restaurateurs and take-aways  across Europe and the United Kingdom where the owners and workers are often of   Bangladeshi and Pakistani heritage.  I make Curried Red Lentil Dal all the time, its part of my South Asian heritage, however I made this particular version of  Pigeon Pea Soup from Prashad's cookbook a couple of weeks back.    It does just look like a simple bowl of Red Dal, but its rather deceptive in appearance because once you take slurp of this soup you are hit first by the heady perfumed herbyness and then Boom - you taste the amazing spices - its really quite something special for some thing could easily be described as a peasant dish.   ...

This was supper yesterday evening.  I had the day off from work and had ideas of going into the the big city of Cardiff or further afield Bristol and treat myself to some luxury items: shoes, a dress, a raincoat ... but no  - I decided to stay at home and do some cooking. This Red Curry made can almost be described as a dry curry.  One that can be eaten with naan bread or chappati aka roti, but if you want it to be more liquid, you can stir in a can of Coconut milk, then I would suggest eating it with some Basmati rice as its a little more sloppy, but rich and tasty none-the-less, The addition of coconut milk will also make it more of a Pink Dish - in which case I may have called it  Pink Curry  with a nod towards  LGBT History Month  which is presently being acknowledged and celebrated in the UK, but no this is definitely a shade of mahogony wine red, not pink!  I've made an spectacular   Sri Lankan Beetroot Curry   in the past ...

Some of you will have noticed that in the past week or so, I have been gravitating towards Welsh recipes and Welsh things.  This is for the simple reason that next week many of us in Wales will be celebrating St David's Day , even the daffodils are coming out to celebrate, though to be honest they have been out posing by the side of the roads a month earlier. As we enjoyed the  Curried Root Vegetable Stew  a couple of weeks back, I thought I would make it again, but enhance it further with the addition of spices and leeks and make it somewhat Fusion Welsh - yes we do like our leeks here in Wales, well I do.   Even though the daffodils are confused and finding the British weather warm, some of us are still finding it, so stew-like meals have been on the menu quite a bit.     Cwtch means hug in Welsh and it a word you will hear and see a lot in Wales. And these light cloud like dumplings definitely give you a big warm welcome hug, who doesn't lov...

I made this Sarson Ka Saag, Potato, Paneer and Pea Pie filling during British Pie Week (7th - 13th March 2016)  and then lost Internet connection for five days so could not share the recipe with you then.   I don't want to be pedantic, but many people make a mistake of thinking Spinach is Saag.  It is not and sadly many people of South Asian heritage continue to perpetuate this.  Why I am not sure, perhaps because they don't know their greens!  So let me tell you,  Saag is mustard greens and Palak is Spinach.  See Aloo Saag Pies .  We have similar ingredients, but our approach to making the filling is different.  She uses tamarind.  I don't but if you want you could dollop a tablespoon or two of sweet mango chutney, but its not essential.  I used tinned Sarson Ka Saag.  there is no way I will ever attempt making saag from scratch at home.   THIS blog link if you wish to learn more.  Saag is a dish I used to re...

I know its spring and I should be sharing elegantly presented light green dishes with all manner of micro green garnish, instead I share an autumnal looking one.    This Curried Butter Bean dish hit the spot that evening when I came in from work feeling like a little fed up with stuff going on around me at work, but I don't want to talk about 'office politics' and favouritism.  No I want to talk about this naturally 'buttery' bean bowl that melts in the mouth with a hint of tomatoey spice and the kale is almost seaweed like.  This recipe can be more soup like if you add more stock or water to it, but I enjoyed the thickness of it wrapped up in a tortilla bundle like a big warm hug. I had some mushrooms left over from the Smoked Paprika Mushroom Loaf and threw them in, but its not necessary other than it gives this dish additional texture.    I am joining in for the first time with Butter Bean Curry recipe . 

I hope you don't mind me sharing a recent observation when I was waiting to get the bus back home from work. I start with a statement.  I think chivalry is dead or taking its very last dying breaths.  I had faith it was still alive in the older gentlemen but not now.  I waited to get my bus home and noted fellow blogger Sareta's Kitchen make and was inspired to give it my own South Asian twist - Indian, Pakistan and Bangladesh all rolled into one.  Here it is my Curried Anglo Italian Ratatouille with fenugreek and chickpeas.  Of course, I had to present it prettily, it takes a little time but its worth the effort when you want to make an impression. You could serve this with plain Basmati rice if you want, but some good crusty bread is what we had.   So how was it?  I really liked it.  If ratatouille was served to me like this I would enjoy it more. Yes we British people Love Fusion Food.  Yes - we do, really - when people think of t...

We took the car into the garage yesterday which scuppered the rest our plans for the day, but the car had to go in as it has a slow puncture and living in the Welsh valleys, we need a mode of transport to get us to and fro work and every where else in between and beyond.   So when I got back home, I lazed around for a while, then it dawned on me - got to eat - so I went into the kitchen and decided to make an Indo Anglo Welsh version of Shepherds Pie.  What is Welsh about this?   There are leeks in this and a number of other Welsh ingredients from Blas Y Tir  including the potatoes mashed on top.  And the cook herself, is very Welsh too.   The yellow turmeric mash flecked with red chilli flakes and coriander  was really lovely, almost reminisce of a good vegetable samosa.  The filling is made with textured vegetable protein (TVP) that mimics minced 'lamb', it was mildly spiced.   Have a knife and fork ready to tuck in, but a spoon would ...