How to Make Healthy Vegetarian Foods Recipes

This is a vegan take on 'Beef' Carpaccio.  The beef is replaced with floppy slithers of roasted balsamic beetroot. I know this plate looks sparse, but this is a starter - a light teaser before you are served your main meal. As well as the sharp tangy velvet slices of beetroot, on the plate you will also find fronds of green pickings from the greenhouse.  Gosh, I do wonder why I don't make more of an effort to grow salad greens, they are just so much more tastier and punchier than those you pick up from the supermarket. And capers, roughly chopped for piquancy.  Enjoy.  I am sharing this with  Healthy Vegan Fridays  hosted by the beautiful  Rock My Vegan  Socks and  V Nutrition   Roasted Balsamic Beetroot Carpaccio with Capers and Rocket Serves 4 Ingredients 400grams Plain or Balsamic roasted beetroot, thinly sliced with a mandolin Lots of Salad greens, good mixture 4 tablespoons rapeseed or good extra virgin olive ...

I wanted pancakes as a change from our normal weekend Veggie fry up for breakfast, but it was just a thought, nothing concrete.  Then I saw  Johanna who blogs over at Green Gourmet Giraffe had made some sweet Nutella pancakes a couple of weeks back and it was decided.   Pancakes it was, but not sweet -  I ended up making savoury fluffy pancakes enhanced with ground turmeric and lily pad shaped nasturtium leaves.  Whoever said 'Nasturtium flowers have bite', were spot on.   I did not sow any nasturtium , they self seeded from last year.  I don't mind I like them and it brings in the bumbling bees, though I have not seen many of them.   But I don't let them self-seed for altruistic reasons, I actually like growing and eating them, especially the more colourful variety, though I seem to have no fiery red ones this year.  I also like the mustard like peppery tang of the edible flower and often just use the to garnish salads.  For those of ...