How to Make Healthy Vegetarian Foods Recipes

As well as bookmarking recipes from cookbooks , I mentioned that I have bookmarked some recipes from websites also.    I've had my eye on a couple of Ethiopian recipes from Azeb Woldemichael of   Mazi Mas as featured in The Guardian .  It is thanks to The Guardian that I have discovered Mazi Mas and have become a fan from afar.   Mazi Mas which translates in Greek 'with us' is a roaming eatery that serves global home cuisine to the public.  The chefs are migrant and refugee women who have struggled to find work in the U.K.  Mazi Mas   reminds me a little of The League of Kitchens in  NYC, America. For those of you who read my blog, will know that  I've been cooking up some global cuisine since the start of this blog; and most recently Ethiopian and Eritrean cuisine has been on the menu , thanks to some new people frequenting my workplace and inspiring me.   I was more tempted by the Berbere spices which I have com...

You will find many variations of vegetarian and v egan Shepherds Pie here, but I've never featured a Cottage Pie on my blog, not sure why as I have made them many times - perhaps its because it doesn't really look that pretty to photograph. So what is the difference between a Shepherds Pie and a Cottage Pie.  Traditionally a Shepherd Pie made with minced lamb and Cottage Pie with chunks of beef, but for vegetarians and vegans this is often substituted with minced mushrooms or a mock meat substitute.  Here is my version of a vegetarian Cottage Pie made with the addition of Welsh leeks which give it a little sweetness and topped with seaweed - Welsh Laverbread mash.  I was prompted to make a Welsh version of Cottage pie when I saw a Scottish twist on a Cottage Pie.  I am sure you will find a Irish version and with respect, we all know there is no shortage of English variations of the humble Cottage Pie. For those of you who read my blog will know that...

I was inspired to make these after I saw a fellow blogger make a vegetarian version of Shepherds Pie Jacket Potatoes with perhaps the most perfect piped mashed potato swirl topping I've ever seen.  She admitted the idea wasn't original and it was because there were a lack of vegetarian versions of Jacket Potatoes stuffed with  vegetarian Shepherdesss Pie filling, so she created her own.  I decided to do something similar, this time with Sweet Potatoes.  I was pretentiously going to call these Super Loaded Sweet Potato Jackets - Rasta Jackets because of the Credit Crunch Munch  hosted this month by  Travels for Taste  and often co-hosted by  Fuss Free Flavours  and  Fab Food For All .   By the way, if you like the sound of these, then you must also check out Rastafari colours : Red (from the pepper) is for blood, green (from the coriander) is for the earth and gold (from the sweet potato and sweetcorn) is for the sun, but I was...

I do feel my calling is to work in a big community kitchen with people from diverse, cultural and ethnic backgrounds.  I even dream one day if I win the lottery big time to start a community canteen where people from all backgrounds can come together, share and eat food and mostly talk with each other to break down preconceived ideas and challenge misinformation disseminated often by cheap paper tabloids.  I would not want it to be one of those places, where people come along, a bit like so-called 'Diversity days' 'eat the food from different countries, dance to the music, have their hands painted in henna', then go back to their homes continuing to still carry those prejudices.  I've seen that way to many times and always avoid it as tokenism.  Anyway, today (and the rest of this week) is not about me.  This week I give my blog space freely over to Refugee Week  in the hope that it will raise some awareness of refugees and asylum seekers across the world f...

I've mentioned before that I am looking for ways to enjoy my homegrown yellow and green courgettes aka zucchini.    I stumbled upon a meat version of this recipe and of course decided to adapt it for my vegetarian diet, by replacing it with meatfree soy mince protein which makes the recipe accidentally vegan, which seems to be the case with most of my recipes unless of course you decide to scatter over some cheese, though a vegan alternative would work well here too.  I served the stuffed Fantail Courgettes with some couscous, but you can also serve it with rice or just eat it as it is, but I feel it is more of an accompaniment than a while meal.  I think its quite an attractive dish too, one that would be appreciated at dinner parties or when you have family or friends over, but D and me, we are posh folk (just kidding) and only the best for us.  I am sharing this courgette recipe with The Veggie Indian ;  and    Healthy Veg...

Another long working week and I am so glad its Friday. Let the weekend begin.   I made this vegan Beetroot and Soy Lambless Curry last week with one of the beetroots that was bestowed upon me by a friend of a friend who has an allotment.  I made Beetroot Chutney with one of it and the other, I made this Pakistani Beetroot Curry. I've had beetroot in a curry before,  Sri Lankan Beetroot Curry and Red Onion, Red Cabbage and Beetroot Curry In some South Asians home cooking beetroot with lamb known as Chukhandar Gosht  is quite popular, I have to admit it was not smoothing I grew up eating, but when I saw the recipe a few years back on blogosphere, I bookmarked to make a vegetarian version of it with faux meat.  Well here it is, the 'lamb' is replaced with vegamigo  Soy Schnetzel  which I used for my Ethiopian Tibs recipe.  I have found  Soy Schnetzel  so much nicer than supermarket brand faux soy pieces. The curry is a t...

The weather was fantastic over the weekend and like many people with gardens or allotment plots, I was out working in mine.  Between the two of us, we got loads done including a lot of weeding including dandelions . The potatoes have gone in.  I have sowed many seeds.  The seeds I sowed two weeks ago have germinated, tomatoes, courgettes, chard, broad beans and some have not.  I will up-date my Sowing The Seeds page to let you know what I am attempting to grow this year, bu t today, I am sharing my dinner plate of v egan meatballs on a bed of wilted dandelion leaves.  I was inspired by a recipe for Fried Dandelion Greens with Lemon and Garlic Potatoes I saw in Street Vegan by Adam Sobel .  My food presentation is not good, a little corny I think but the finished dish was delicious.  The meatballs were zinging and the spicy herby coating infuse the crispy brown exterior of the veggie meatballs.  The sauteed dandelion greens were not at all bi...

I am having a thing about veggie meatballs at the moment, its features in my diet three times this month. Not that I am grumbling, the weather in this part of the world has turned a little cold, that we have had to scrape ice of the car most mornings.  And coming home to comfort food that sticks to your ribs has been welcoming. The vegan meatballs in this dish are steeped in a thick mushroom sauce served with mashed golden swede enhanced further with fresh thyme from the garden plot. This recipe was actually inspired from Nigel Slater's recipe for  Braised Pork Meatballs with Rib Ragu Sauce i that was featured in   The Guardian   early on in the month.  I  adapted it to make it suitable for vegetarians and vegans alike.   Look I even copied his style of presentation, yes I am a fan of Nigel Slater - who isn't?! But the vegan meatballs are made in a completely different sauce.  D enjoyed this meal very much.  He liked the thick dee...