How to Make Healthy Vegetarian Foods Recipes

A few good years ago when I began this blog, a fellow blogger commented that they loved that I made the most of an ingredient often using it for both sweet and savoury recipes.  I am guilty of it this time too.  After making this Sweet Parsnip Pie I made a Parsnip and Oat Porridge, I  usually eat porridge with freshly grated apple stirred into the mix but decided on trying it with parsnips and it was remarkable and naturally sweet, though I did throw in a handful of golden raisins.  I also made a Parsnip Crumble with some frozen berries and wait for it - Vanilla and Parsnip Creme Brulee .   I've not always liked parsnips.  I have often found this root vegetable too sweet for my taste so one-day - a long time ago - I had decided it would be reserved mostly for sweet cakes and bakes, the way carrots are used in carrot cake (or if your South Asian like me,  gajjar ka halwa  aka Carrot  halwa) , though I must admit parsnips still makes an appe...

A couple of weeks back I made a  Parsnip Pie with Edible flowers , I have also been tucking into a bowl o f  Parsnip Porridge for those days when I have been home alone for breakfast. This time I am sharing with you home-made Parsnip, Apple, Blueberry and Hazelnut Crumble. On one of the evenings we had this with custard, on the other it was simply with cream. What I love about this Root vegetable crumble recipe is its versatility.  You can easily swap some of the ingredients to reflect the seasons or your taste. In place of the carrots you can have Swede, beetroot or carrots. The golden caster could be demerara sugar, coconut sugar, honey, maple syrup Nuts - walnuts, pecan, almonds  Additional spices, nutmeg, ginger, mixed spices,  And of course you can veganize it too. Just experiment.  I am sharing this with Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food For All and; Food Year Link Up hosted by Charlotte's Kitchen for Br...

I created these Parsnip White Chocolate Blondies last week during the working week, when I came home mentally exhausted and wanted some creative outlet.  I went to the kitchen and did some baking. The idea for putting parsnips in  White Chocolate Blondies came to me a little while back, when I made Parsnip , Berry and Hazelnut Crumble , Parsnip Porridge, Sweet Parsnip Pie with Edible Flowers and Parsnip Creme Brulee , but I never had time to put it into practice.   D was impatient and wanted to eat them warm, I had to smack him with the back of a wooden spoon on the hands to say be patient to let them cool down before removing from the baking tin. Truth is, wee were both impatient.  Then came the moment we had a piece each.  I marvelled at how white it was, often cakes on baking turn that rusty gold. Then I popped it into my mouth. These homemade  Parsnip White Chocolate Blondies  were not as sickly sweet as the White Chocolate Blondies I made in t...