How to Make Healthy Vegetarian Foods Recipes

This Chickpea, Potato and Mango Chutney Filo 'Samosa' Pie is ultimately a vegetarian samosa Not traditional triangular shape, but more of a round pie wrapped up in a paper thin filo pastry and then baked in the oven, not deep fried.  It has comforting mashy potatoes, nutty chickpeas and green peas.  There is also some fenugreek in this to give it a curry hint and a couple of fresh green chillies (with seeds of course - I like it spicy) and finally some mango for a little sweetness. Y ou could make your own mango chutney, but honestly there are loads of good brands out there that you don't have to.   These  Chickpea, Potato and Mango Chutney Filo Pastry Pie   were  very filling, but like any good samosa it needs minty or coriander chutney or a raita of sorts to accompany it.  I made a simple home-made minty tomato salad with it, which worked really well.   The prompt for today was make/eat something inspired by a book or movie.  ...

How Golden Am I?  Have you noted the last four recipes have been made with gold coloured vegetables and also happen to be accidentally vegan too. Well here is another - my Giant 'Jaffa' Cake.   I was inspired to make this by the groovy chics at  Kind Cakes, Mean Bakes  in Bristol.  They make  awesome biscuit shaped Jaffa Orange and Raspberry Fakes.   I thought I would give Jaffa Cake a go too, but in the form of one big cake that could be sliced and shared.  I decided to enhance and a dapt  my own vegan Chocolate Orange Cake . To demonstrate how large this cake it, hence the deliberate use of the descriptive giant in the title of the blog, look at my hands on the side. This is a whopper of a cake  measuring 36cm, just over 14 inches .  I made in my new PushPan, I have to admit I did struggle pushing the pan out of the tin, but it came out with a bit of patience, good job I am not doing a honest review on it as it was g...

The nasturtium blossom flowers are still blooming in my garden plot. I watch with delight when I find a bumbling bee snuggled up in there, but the flowers they will not last with the weather turning autumnal and the flowers turning to seed pods.    A  few week back I harvested some fresh green nasturtium seeds  for pickling.  I promised some of you that i would share the  jars, here they are - the nasturtium seeds are not quite packed in the jar and bobbing around, but I am not overly fussed as this was something I have been wanting to try out for a long while.  If they are any good, next time I will pack the jars to the brim. Now I have to wait.  I am looking forward to see how they compare the pickled capers we find here in jars.    Pickled Nasturtium Seed Pods Makes 2 x 190ml jars Ingredients 160grams nasturtium pods, washed well and drained 50grams salt 1 pint water Method Soak the nasturtium pods for two days in the...

Once upon a time, I used to snug my nose  if someone gave me a pot of homemade jam.  I don't know where that snobbery came from, certainly not from my parents.  I think it was partly to do with peer pressure and the rise of supermarkets and consumerism.  I also took for granted the domestic goddess that was my mother snubbing homemade stuff for brand names that became the desirables, b ut then something happened in my mid 20s.  It made me think, I mean s eriously think and re-evaluate what was important to me and since I have always preferred homemade.  This was further enhanced by my own vegetable growing antics at the allotment.  Also I now try my utmost to support indie craft stallholders and snatch the opportunity when I am offered a jar of homemade jar of jam; homemade anything in fact gets me excited - Yes I am easily pleased these days.   Unlike previous years, I've not been the most organised this year with foodie gifts for family and fr...

This S ri Lankan style Beetroot Curry is one of my husbands favourite dishes, in fact anything with beetroot he loves.  This Beetroot Curry is a mildly spiced, earthy and a little sweet.  The sweetness comes from the golden beetroot.   Here are the beetroots picked up from a farmers market in South Wales.  We have Golden Beetroot, Chioggia described by many Brits as the 'sticker rock' beetroot because of the pink and white striped on the inside and the more recognizable Beetroot that makes our hands stain when we peel and chop it.  It even stains our lovely wooden chopping board. I was very careful stirring the different beetroot together upon cooking as I did not want to lose the colours.  It was a little difficult but with a wide pan, I managed, a little bleeding of the beetroot into the yellow an  chioggia  could not be avoided though, that was naturally going to happen.   The photograph directly above was taken in the garden...

This Mildly Spiced Butternut Squash and Golden Raisin Chutney was scrummy. I don't really like sweet relishes or chutneys , but this one was very reminisce of  the  Red Chili Spiced Pumpkin Chutney  I made a long while back and I loved it.     I made this Spiced Butternut Squash and Golden Raisin Chutney over the weekend as I had picked up two squashes at a bargain price, after filling the sterilised jars I had a little left over - they call it cooks treat or cooks perks, but it was plenty for me to share with D.  We had it in the evening with cheddar cheese crackers that we had left over from Christmas and New Year. Taking of  crackers, someone at a works bring and share food day bought in some homemade Iced Custard Square Slices, what some of you may call Iced Vanilla Custard Slices .  I've been wanting a recipe for this for a long while as its one of my Dads favourite sweet treats.  He has a thing for cold set custard, as his other ...

I  was going to make Lemon Velvet Marrow Cream  with my homegrown marrows, but when I looked in my storage cupboards, I still had two jars from last year. I changed my mind and decided on Marrow Jam instead.  Here it is all potted it up.  I have to admit I was not really sure what to call it, so am calling it everything under the Western sun from conserve to jelly to jam.  I would even call it marmalade as that is how it looks to the eyes. As I have only made this Lemon Marrow Conserve recently,  I have not had opportunity to crack open a jar  and taste it fully, but from the leftovers in the pot it reminded me in texture of preserved ginger pieces, a little bite.   I am going to make some Lemonade Scones and in place of red berry jam, I will use this Lemon Marrow Conserve and will give you more insight into what these corn yellow jars mimics the most.  For now, h ere is a link to some other  Unusual Homemade Preserves, Ja...

The rain from the skies came pouring down this weekend, and most people looked up at the sky as if they had forgotten what rain looked like?!  It was kind of funny, well I thought it was.   Anyway, here is a link to some of my  homemade  jams, chutneys and preserves. The reason I am sharing the link is to highlight how surprised  I am at myself in that I have never blogged a Zucchini - Courgette Chutney recipe, considering its the one vegetable I grow every year.   I have also bookmarked these from Pam Cobin Spicy Courgette Chutney and Courgette Jam . I would have made these too, but I am running out of jars. By the way, d o you have a courgette chutney recipe to share? Courgette and Apricot Chutney Makes around 10 x 190ml jars Ingredients 4 medium onions, peeled and sliced 600grams courgettes, chopped into cubes 400grams dried apricots, chopped small into the size of a sultana:  OR other dried fruit like sultanas or raisins 2...

Every year I make the same  Cinnamon Plum Cake .  This year I wanted to try some different recipes including an Upside Down Plum and Raspberry Cake .    Well this is supposed to be a Plum Studded Cake, except the plums got engulfed by the cake batter and disappeared beneath the golden cake.   You can imagine my disappointment as it does not make a good photograph, but it was nice to eat, so instead I have dubbed it Drowned Plum Cake.  Well as well as making this drowned plum cake, I have also made Three variations of my popular Cinnamon Plum Jam , these include Plum Jam with Liquorice, Plum Jam with Star Anise, and Plum Jam with Vanilla. These will be gifted to unsuspecting new work colleagues come Birthdays or Christmas. I am sharing this recipe with Cook Once Eat Twice hosted by Searching for Spice.  Three Easy Plum Jams, with Liquorice, Star Anise and Vanilla  Makes 8 x 190ml jars Ingredients   1 kg plums, core...