How to Make Healthy Vegetarian Foods Recipes

I do love the vibrant green spiral coiled vegetable known as  Romanesco Cauliflower .  I  look forward to having it at least once a year, but when I do the question that often arises is 'What to do with it?' - without damaging its beautiful pointy cone shaped heads always baffles me in the culinary sense. First I decided to simply blanch the the florets, ready to be tossed into a salad of some sort, but once I had drained the florets and set them aside to cool and dry off,  I found myself changing my mind.  Instead I went ahead and made another galette, throwing in some black sesame seeds, not just into the galette pastry, but also the topping to contrast with the white studs of feta cheese cubes. What you cannot see, is beneath the Romanesco cauliflower and feta cheese there is also some caramelised onions, without it this galette would have been quite dry.  I am sharing this with Eat Your Greens challenge and   The Pastry Callenge ...

I  harvested some beetroot from my garden a few weeks back and made a few recipes with it such as Beetroot Gratin , Beetroot Horseradish Pasta Salad, Beetroot, Beetroot Chutney,  Soy 'Lamb' Curry , and  Beetroot Chocolate Cake .    And this gorgeous Beetroot Heart Shaped Quiche with Feta and chives. I made this Love Beetoot Heart Quiche totally from scratch.  F rom peeling and cooking the beetroot to cutting them into dainty hearts, to making the  shortcrust pasty which is dyed with beetroot powder, but you would not know it as once it was baked, it lost that magnificent colour.   Even though the beetroot hearts drowned in the eggy creamy mixture, it was a lovely quiche.  I just wish I had taken a photograph of it sliced to show you the mosaic effect on the inside, but I didn't. Oh another reason I made the beetroot heart shaped, it also our  wedding anniversary  today, we don't really do anything celebratory - but...

This Beetroot Barley Goats Cheese Salad is an autumnal salad because of the hearty barley and the colours that remind me of the drying leaves on the trees.   Its perfect for taking into lunch as it won't leak liked those tossed in heavy salad dressing The goats cheese is optional, but I think it works as it makes a nice contrast to the earthy beetroot.  Of course you could use a dairy free alternative like Gary which is actually made from coconuts and is very popular in the UK right now.  I have to admit I have not tried Gary yet as every time I go to seek it out it is sold out.  This Beetroot Barley Goats Cheese Salad is not much of a recipe as I eye-balled most of the ingredients: cooked barley, cooked beetroot including its juices, a little balsamic vinegar an extra virgin oil for dressing, salt and pepper and then topped with rocket and goats cheese.  Quite simple really. I am sharing the Autumn Leaves photograph with  Kahakai Kitchen . ...

A photograph taken in poor lighting on a dark evening. This is a generous serving of homemade vegetarian Greek Cypriot Shepherds Pie with Feta Cheese.   I have mentioned my  Greek flat mates at University  and my  holidays in Cyprus , this is me just harping back to those days and yearning for the warm climate, especially on a day like today when it has been raining all day.  In fact it has been raining non stop for the past 5 days.   I am not the best potato masher and D was not around to help, so I my did my best with my weakling muscles.  There were still lumps in the potato topping, but thankfully I don't mind lumps and nor does D.  The mint in the mashed potato topping was just right, the black olives offered piquancy . This Greek Cypriot Shepherds Pie made for a change from the traditional Vegetarian Shepherds Pie that I so often make at home.  I am sharing this with CookBlogShare hosted by Hijacked by Twins . ; and Greek Gourm...

I did have plans on making some Community Food Coop (2011 ) and  Green Grass scones  that I had bookmarked, but with the Community Food Coop (2011 ) and  courgettes coming from my garden fast and furiously, I decided to use some of them for these Savoury Courgette, Popped Black Bean Muffins. I had made the  popped black beans  over the weekend as I was curious to see what the fuss was about this trendy food gimmick of popping beans such as black beans, chickpeas and kidney beans.  Once made, I was not quite sure how to use them as not like your usual popped corn kernels that are pretty like snowflakes.  These popped black beans looked a little messy and not particularly photogenic.   Also these Popped Black Beans were not really crunchy liked popped corn, but soft inside and a little crisp on the outside.  I didn't dislike them, but I don't think it is something that I would make at home for us again.  I'd only make it again to sha...

One of the most popular recipes on my blog is the vegan Chorizo sausage s made with vital wheat gluten.  Since vital wheat gluten is a lot more accessible now and stocked by many health food stores across the UK, I have been making it every year , but this is not to say that we indulge in faux meat all the time, we actually don't, as I still find the texture of faux meat unusual.  However, saying all that I do like to experiment and those of you who know me now through blogging, will know that I do enjoy experimenting in the kitchen with new ingredients, but always with fruit and vegetables The recipes makes six vegan chorizo sausage s and we often consume them all before the week is over incorporated into different meals. Here is the first, vegetarian Chorizo Hand Pies as it has feta cheese in it.  My vegan readers can of course substitute the salty feta cheese with an alternative .  I have served it here with some green salad and grated beetroot. Her...

The weather is so changeable at the moment, its gone all warm again. I came home a little earlier than usual and wanted to eat something quite light, hence this Black Chickpeas Salad with Coriander. Of course, this was not going to be enough as a meal for two, so alongside the Black Chickpeas Salad with Coriander, I made a Tomato Tarte Tatin.   It made for a nice change.  The feta here is optional, I used it as that is what I had in the fridge, but you could substitute it with halloumi cheese or if your going for a vegan or dairy free option, perhaps smoked tofu.  I think you need a soft texture with the nutty black chickpeas and the fragrant herb brings it all together. What I like about this salad too, it that it is quite seasonal in colours - going all autumnal, but also a perfect salad to knock up for a Halloween feast if you are planning a vegan or vegetarian Black Food Menu .   Please don't worry too much if you can't find black chickpeas where you a...