How to Make Healthy Vegetarian Foods Recipes

I've read about 'Rundowns' in a number of my vegetarian cookbooks, to name a few:  Delicious Jamaica ;   Caribbean & African Cookery , and  The Rasta Cookbook ,  but never got round to making any of the recipes in these cookbooks at home.   But when I saw it on the menu at a restaurant in the big, bustling and diverse city of Bristol, England, I just had to have it.   We went there a couple of years back with friends from Brittany.  I had the Rastafari Rundown with butter beans, corn cob, greens carrot, sweet potato, herbs, coconut milk served with Rice'n'peas and fried dumplings.  It came in an oval shaped enamel pot.   It was my first time and it was really good.  However, the second time we went there, it was not so good - the rice was not good at all and sadly the dumplings were stale, we never went back again.  Anyway, a 'rundown' is a method of reducing coconut milk slowly to achieve a thick creamy sauce, it is usua...

There are no fiery or smoky chillies in this African Aubergine Coconut Cassoulet , but it is immensely flavourful.   The recipe for African Cassoulet is originally made with  Boerewors  which are South African sausages, I liked the sound of the flavour's in the rich ochre coloured sauce, so decided to make a vegetarian version which also happens to be suitable for vegans.  In place of the  Boerewors  I sliced some aubergines length ways in a manner to mimic the look of the  Boerewors .    I really wanted this Cassoulet to have flavours reminisce of Boerewors , so I did a little research and learned that spices such as allspice, black pepper, coriander, cloves and nutmeg are used for spicing up the  Boerewors  , so I have incorporated these spices into the Cassoulet. I also read something about there being grape vinegar, so decided to throw in some grape-like cherry tomatoes (from the greenhouse of course) towards the end fo...

I have never had a desire to make a  Korma  at home  until I ate one a few months back and was reminded of its loveliness.  It was quite yummy a little reminisce of Thai Green Curry, which I really love.  It was made with pumpkin and green beans and made a pleasant change from rich spicy tomato based curries.   So in order to remedy having never made a korma in my home, I was finally ready to give it a go and i t was quite delicious  and despite its long list of ingredients I think this is one of the worlds most easiest recipes.   .  Although, I think I may have added way too much coconut milk as it was drowning all the vegetables, still it tasted lovely.  I think my mother in law would like it too as it was not overly spicy.   This Vegetable Korma Soup is perfect for those evening when you want to curl up in the corner of your soft and watch a movie.  I don't watch many Bollywood movies these days as I did in my childhoo...

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 ...

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned. I had made a   Green Tomato and Coconut Curry   from  Celia Brooks cookbook  New Urban Farmer: From Plot to Plate   a couple of years ago and was about to recreate it, but then  I picked up another one of my cookbooks, this time Modern Vegetarian from Maria Elia.  I had remade her Tomato and Date Baklava (not photographed) and it was delicious, and whilst flicking through the cookbook, my eyes fell upon her Tomato Coconut Curry, so this version is based on that recipe with a few tweaks by me.  I also decided to add some paneer cheese to it, as it would have been lacking protein.  If you are vegan, you can substitute the paneer easily with tofu.  I served the curry with Basmati rice. D said it was delicious and it was, I loved the flavour of the coconut coming throu...