How to Make Healthy Vegetarian Foods Recipes

l have a confession to make.  I don't like mashed potatoes.  It is baby food designed for grown ups. I avoid making it, but if I have to t he only way I can eat it is if it is disguised in panko crusted  croquettes or dolloped over a good Vegetarian Shepherdess Pie,   but my dearest loves mashed potatoes, so it is for him I make them now and again.   Here the mashed potatoes are enhanced with herby dill and a good smack of horseradish powder or sauce. Once you've made it though, there is the question of presentation.    The mash was ridiculously smooth, so smooth that it almost melted in the mouth like snow - except of course it was warm.   Dill Horseradish Mashed Potatoes Serves 4 - 6 as an accompaniment Ingredients 500ml water 750grams potatoes, peeled and chopped into small bite size pieces 1 tablespoon horseradish powder or sauce 2 tablespoons dill, roughly chopped 30grams butter or vegan margarine 100ml - 150ml milk or ve...

I made this Indo-Anglo Curried Vegetable Stew on Sunday for the working week ahead, the recipe serves 6, but D is a greedy man and can eat for 2, so it ended up being a meal for 2 days (including this evening), rather than 3.   Stews have been on our evening menu quite a bit lately.  Some of you may remember that I made one early on in the month with Butternut Squash and Kale .  Another reason its been on the menu is that we have both been enjoying the lightness of the dumplings.   This time thought I wanted to give the stew an Anglo-Indian twist with chillies, curry powder and coriander! Of course you can make your own curry powder, but there are plenty of brands about and if there is one that you like, use it.  I have to be honest, I don't make my own curry powder at all.  My mother or sister in laws give me some when they make it, which in fact is not that often as they don't really use curry powder in their cooking, so  I rely on those packets...

This Avocado Coriander Chilli Spaghetti was a throw it in the pan meal.  I make these kinda of meals quite a lot when I get in home from work; and these are the ones that are often not photographed either due to poor lighting or hunger pangs more of a priority than blogging.   Another thing to say about these kind of meals is that I don't often measure the ingredients and judge it by eye, so it never tastes the same the next time round,  but always hits the hungry spot.  This Spaghetti Pasta dish is very much like the Butternut Squash dish I made a month or so back, its  essentially Spaghetti Pasta  Aglio, Olio e Peperonicino  or chilli flakes tarted up with soft buttery avocado and zesty herbs, mostly coriander.  And to finish it off, some freshly squeezed lemon juice to give it some zing.  The avocado is natures green natural butter and melted, sliding down my throat effortlessly ...it was truly sublime, gently calming the heat f...

I hope your having a good weekend.  We went to Hay on Wye for the day today and got back an hour or so ago, so I won't stay blogging much tonight as I want to make the most of the warm bright evening.   Instead I leave you with this  this cold pasta salad that I made last month.  I made  it around the same time as the v egan summer sushi .  I had some vegetables left over from the vegan Sushi and chopped it up, along with some tomatoes and fresh mint from the garden and  made this very simple cold Pasta Salad.  I know its nothing special, but it made for a good and filling lunch for work and it was a good way to use up left over vegetables.  I am sharing this with a Kitchen Clearout hosted by Madhouse Family Reviews.

A generous portion of   Creamy Chestnut Mushroom Blue Cheese L asagne . Lasagne is not the easiest to photograph, its a flat dish for a start. So the best way to sell it to you is with its flavours, but that is a little hard when one of the main ingredients is mushrooms and I am not big on mushrooms, but here goes....  This Creamy Chestnut Mushroom is smothered in Blue Cheese and fresh dill herb.   I actually made this  Creamy Chestnut Mushroom Blue Cheese L asagne early on in the year, when we had load of cheese left over from the Christmas and New Year - this Creamy Chestnut Mushroom Lasagne was made around the same time as the vegan Pickled Mushroom Strogonoff with Watercress .  Though it can be, this lasagne is not vegan, its made with blue cheese, milk and butter and a garnishing of fresh dill. I have to confess I don't often make Lasagnes at home that often.  It its one of those dinners that is Ds makes, like weekend breakfast or brun...

My first ever experience of a fruit in a salsa was at a deli, the name of the place escapes me - it may not even be there anymore as this was 10 years ago.   Anyway, it was a salsa made with mangoes.  I have bee n making fruit salsas on and off since.  Last year it was Strawberry Salsa and a few year before that it was Papaya Salsa and way before that  Kiwi Salsa .      Today on this bright sunny day, I share you with Pineapple Jalapeno Salsa.   Handsome Whippet and Pineapple Jalapeno Salsa Most salsas are made with fresh tomatoes, but this Pineapple Jalapeno one is not but enhanced further with red onions and my absolute favourite herb, fresh coriander.  This salsa was really lovely and complimented the Green Chile, but of course you can dip your tortilla chips in this chunky refreshing salsa.  On another note, a little while back a fellow blogger asked me about the  images  in the  background  of so...

This prettily dressed up Hazelnut Swede Lemon Drenched Cake  has come and gone in our home and while it lasted, it made every one who had a slice or a taste, first crinkle their noses and then purse their lips and nod their heads in approval. It was intriguing.  For my overseas readers, you may know Swede as Rutabaga.  It is a vegetable that I avoid eating in savoury meals, I find it sweet like parsnips and don't often enjoy it, but hide it in a cake then it takes on a different flavour all together.  I know it won't convince everybody, but all I can say is try it before you pass judgement. I  have made a few dishes with both swede and turnips  of late.  Previous to this blog post you may have seen my   Turnip, Kale and White Bean Stew , Swede Mash on top of a Veggie 'Meatball' dish and of course that   dark   Rutabaga Cinnamon Nutmeg Cake  with Miso Caramel Sauce  reminisce of Sticky Toffee Pudding.    I hav...

You may not be able to see the flecks of green, but I assure you there is some finely minced rosemary in these Savoury  Sweet Potato Scones .   Take a bite and you will not just taste it, but get a gentle waft of it.   I made these Savoury Sweet Potato Scones over the weekend to accompany a Stew and they worked very well, as these scones are a little on the dry side, but I guess that can be the nature of scones yearning for a spread of some sort to uplift it further.    Another reason for making these scones was that I had some plant based milk in the fridge that needed using up.   And in case your wondering, why heart shaped?! Well, I could not find my round scone cutter, so had to use the closest size which was in the shape of a heart. I need more hearts in my life.  You can easily double the quantity, but i deliberately kept it to 6 for the two of us as scones are best enjoyed on the day, really. I am sharing the  Sweet Po...

I have made sweet tarts and cakes with fresh herbs like thyme, rosemary and bay leaves many times; and cakes with ripe bananas many, many times, but not the two combined together.  So my curiosity was peaked when I found a recipe for Banana Thyme Cake in Ruby Tandoh's new cookbook Flavour.  I have borrowed the cookbook from the library.  I spotted her Crumb: The Baking Book there too, but decided that I would pick that up some other time.  We always have overripe bananas in the house.   I have to say the bananas coming into the UK recently have been rather disappointingly bordering on still green and unripe.  We tend to have bananas for our working desktop breakfast or lunch, but recently the bananas brought home have been overlooked until of course they are too ripe and only good for making a sweet bake. This Banana Thyme Cake was lovely by the way, but the zingy Lemon and Thyme Glaze was the best part and I am not an cake icing person. ...

I made this Marrow, Manchego Cheese, White Beans and Sage Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Pithivier with some of the marrow that was left over from the Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Marrow Conserve recipe (featured in the photograph) next to the jars . I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from  Bake of the Week  hosted by  Casa Costello.  and Tuma's Tongue Treats who is hosting Griddled Summer Vegetable Tart with  Manchego  Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch.  Well surprising  th...

I would not describe myself as an early riser in the morning.  I do like my snug bed, but when it comes to work - I like many working people, have to get up and go.  I am often at work 7am in the morning, if not earlier. This morning the car journey into work was a little more interesting.  We got to see Venus and Jupiter together in the pre-dawn sky.  I had not tweaked what it was and said out loud to D, 't hose stars look like they are going to collide '.  He then mentioned that he had heard on the radio whilst showering something about some astronomical phenomenon happening today at dawn. Well didn't we, well me mostly get lucky to a bit like the red sun a couple of weeks ago .   The skies recently have been quite spectacular. I made this Preserved Lemon Coriander Salsa at the weekend with what we had in the fridge as I could not be bothered to venture far.  Its made mostly from fresh ingredients other than the preserved lemons which cam...

Remember the   Preserved Lemon Coriander Salsa that I shared early on this week, well, some of it was stirred through cooked Orzo Pasta to take into work for lunch. I have to say, it was okay, but it did not work quite as well as the piquancy of the Preserved Lemons did not cling onto the  Orzo Pasta so well.  I won't grumble though, it filled a little hole in my belly.  The best part for me was the fragrant coriander, but then I do like coriander very much.   I am sharing this  Preserved Lemon Coriander Orzo Pasta Salad with   Kahakai Kitchen .  

I have made this recipe before, but I called it  Hara Masala Kofta aka  Green Sauce Meatballs.  I had served it with Spaghetti before, this time the Green Meatballs that happen to be vegan, were served with steamed Basmati rice. The aromatic coriander green sauce clung beautifully to the mock 'meatballs'.  I enjoyed every mouthful. By the way, my blogger friend   The Veg Hog   is hosting  #EatYourGreens Vegetarian and Vegan Blog challenge  this month, so please do join in.     For those of you who have not participated before, please  Follow this link on how to join in .   This Vegan Green Meatball recipe is my contribution to Eat Your Greens this month.  For the Green   Meatballs 175g of vegetarian Sausage mix or an alternative  2 spring onions, minced 2 green chilies minced 1 teaspoon  garam masala Method In a large bowl, stir in Sausage mix minced spring onions, chillies...