How to Make Healthy Vegetarian Foods Recipes

I picked up a Swede  -Turnip (Neep) last week thinking ahead of St Andrews Day.  I wanted to honour my friends and my time in Scotland. I also wanted to get my hands on some vegetarian haggis , as I didn't have the inclination this time round to make some vegan haggis from scratch , but as our visit to the city this weekend was cut short by the weather - we had neither home-made or shop bought haggis.  So with St Andrews Day here, I have to admit I wasn't overly energetic or  experimental as I had done so in the past , so resorted to making a vegan Neep Curry.  And although nothing like his recipe, I was actually inspired by Denis Cotter to make a Turnip Swede Curry from his book  Wild Garlic, Gooseberries and Me . Denis Cotters recipe is made with leeks, double cream and yogurt.  Happy St Andrews Day to Scottish friends in Scotland and those who have migrated to other parts of the world! Turnip Swede, Kale and Chickpeas Curry Serves 4 - 6 ...

This handsome dark Rutabaga Cinnamon Nutmeg Cake has been a long time coming.  I bookmarked it way back in 2010.  For those of us living in the UK, Rutabaga is known as Swede and it is quite an underrated vegetable and also one that causes much debate Miso Caramel Sauce  which transformed it from a cake to a pudding mimicking the British Sticky Toffee Pudding found on the menu of most traditional pubs. The idea to serve it with miso caramel sauce came from one of my favourite experimental chefs in the UK Stevie Parle who made a  Is it a Swede or a Turnip...   I baked this Swede aka Rutabaga Cake on Good Friday.  The Miso Caramel Sauce  which transformed it from a cake to a pudding mimicking the British Sticky Toffee Pudding found on the menu of most traditional pubs. The idea to serve it with miso caramel sauce came from one of my favourite experimental chefs in the UK Stevie Parle who made a Miso Sticky Tofee Pudding a couple of years back for C...

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...

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...