How to Make Healthy Vegetarian Foods Recipes

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...

Yes, I share with you another stew of sorts.  Though I have to admit this is a much lighter stew compared to those features a couple of weeks back. I guess its a sign that Spring is here.   Contrary though, the ingredients are not spring like at all, mostly autumnal.  Squashes, sweet potatoes and red and yellow peppers have been featuring quite a bit on my plate recently, I think its the colours that shout and make me feel all warm and humble.   Or maybe its accidental, as I want a change from the drudge brown-beige and greens.   I normally squeeze some fresh lemon juice when eating dishes made with black eyed peas.  Its something my mother taught me as it enhances the dish and I love it.  This time I decided to add slithers of  home-made preserved lemons  to the dish instead to infuse the nutty black eyed beans. The black eyed peas certainly did take on the zing from the preserved lemons that had almost deteriorated in the pot. ...

Wondering what to do with those monster marrows other than stuffing them with brown rice, quinoa and other grains.  Here's something that will last in your kitchen larder (if your fortunate to have one); or if your heart desires share with family, friends and Besties.   It will compliment toasts,  crumpets and even croissants.   If you have not heard of it, let me introduce you to a different type of curd made without eggs Marrow Cream.  This is is no ordinary Marrow Cream, this recipe was bestowed to me (and other fellow bloggers but I won't say that too loudly) by one of my long term friend  Nic from Nip It In The Bud  who I met through blogging.  We started blogging around the same time and I have watched her and her husband grow from a loving couple into a blossoming family, first there was little Euan and now there is Luca.   A few years ago, when I was a lot more proactive in the allotment garden, I would make a lot of homemade jam...

The next few weeks my blog will at least twice a week feature a recipe made with courgettes aka the summer zucchini.   The reason, its in season - but mostly I have so much of it coming from the garden.  I've made a few courgette recipes, so will share them later, but today its Turmeric Lemon and Courgette Orzo.  Its not much of a recipe, as I eye-balled everything.  I began with 250grams orzo pasta and 1/2 teaspoon ground turmeric to the rolling boiling water.   The ochre yellow turmeric dyes the rice shaped orzo pasta whilst cooking.   The yellow courgettes are quartered and then sauteed in olive oil and minced garlic, I decided to continue with the yellow theme.  And added in some diced yellow pepper and sweetcorn from a tin and seasoned with salt and pepper to taste.    The final touch was drizzling over some good oil, I used  Welsh Blodynn Aur Rapeseed Oil,  but a good extra virgin olive oil would be fine too. ...

I know what your thinking Olives for dinner , but this Turmeric Risotto has more than just olives, it also has preserved lemons . The late Karen Hubert Allison , cookbook Author of The Vegetarian Compass was so right when she wrote All roads to Preserved Lemons lead to Paula Wolfert classic cookbook Couscous and Other Good Foods From Morocco (1973) and who am I to disagree. I sometimes make my own Preserved Lemons, but there is nothing wrong with picking up a jar of ready made, there are quite a few good brands about.   I was inspired to make this Turmeric Risotto with Preserved Lemons and Green Olives a little while back when I had limited fresh vegetables in my home, much of what went into this was store cupboard ingredients or those often found in my fridge.  I had picked up a packet or organic tempeh the last time I went into the city.   The tempeh served almost like crispy croutons and made for an interesting contrast against the soft rice grains. ...

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...

This  Lemon and Turmeric Pearl Spelt was inspired a Lemon rice I had at Natural Healthy Foods Cafe in Birmingham .  The original recipe from Rose Prince is made with barley, however m y variation made with spelt  was served as part of a light meal served with steamed broccoli.   We had some left over the following day, that I decided to serve it with a fried egg.  It did not quite work with the egg, but it filled a little hole - best serve it with some sauteed greens.  Lemon and Turmeric Pearl Spelt Ingredients Serves 4 200grams pearl spelt, rinsed 2 tablespoon olive oil 1 onion, finely minced 1 teaspoon black mustard seeds 1 black cardamon pod 1 teaspoon ground turmeric Zest and Juice of 1 lemon Salt to taste Method In a pan, heat oil, then saute the onion until very tender, stir in the mustard seeds until they begin to pop, then stir in the remaining ingredients except for the lemon.  Pour over enough water  to come j...

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 was gifted  Meat Free Any Day for Christmas in 2014 and it is perhaps one of my most thumbed and well used cookbooks as it features food that you really want to eat and can easily make at home .   Over the festive season I decided to make the Cream of Parsnip Soup with Lemon. I served it with homemade sourdough bread.  Sarah Beattie's original recipe for this soup is made with cream, but I felt the soup once blitzed was naturally thick and creamy, so I decided to omit the addition of cream. I think this is the kind of soup you ant to be tucking into when you are feeling a bit under the weather or a little poorly.  It was a very warming soup with uplifting undertones of ginger and lemon.  If you want to make this soup, then please do c heck out  Sarah Beatties Facebook Page , where you will find the recipe as well a number of other wonderful vegetarian and vegan recipes. I h ave written about Sarah Beattie and her cookbooks before, so if you are...