How to Make Healthy Vegetarian Foods Recipes

I was inspired by Ruby Tandoh's  recipe in The Guardian  to make a savoury Crumble .   Its b een a while since I've made a savoury crumble.  The last I blogged about one was when I made this  Black Eyed Bean and Vegetable Crumble .  Ruby's herby topped crumble had butternut squash and spinach, mine has cauliflower and kale.   Once I've scattered the remaining crumble on top, its ready to go into the hot oven. I like how the spicy tomato juices have dyed the cauliflower florets almost a copper gold. Sorry no pictures of it coming out of the oven bubbling furiously on the sides oozing its unctuous volcanic tomato juices, but you get the gist.  I have to say, my savoury crumble reminded me more of a  Leek and Butter Bean Cassoulet  that I made years ago than a crumble, still it was good and I especially liked how silky the kale had become.    You may be interested to note that  I have also made a Sweet Cauliflow...

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 made this Rhubarb and  Strawberry Crumble with the addition of chia seeds in the oat topping a few weeks back. Since then the strawberries in the garden have come to a halt, I have to admit they have not been as productive this year as they have previous years.  Perhaps they are getting old and I need to renew the ground with new strawberry plants.  Also I have noted the wild strawberries from the neighbours garden are creeping into ours, oppressing the growth of the traditional strawberries with vigorous leafage growth.  The rhubarb plant however is doing fabulously, emerging from the earth in true style .  I have loads more rhubarb sticks to pick, but this is the first rhubarb recipe of the year. The rolled oats were a lot more larger than the ones I normally use which made this crumble a little more chewier, but still very nice to eat covered in a blanket of double cream.  You can have custard if you want, but its been a little warm for that ...

The last of the plums have fallen from the trees and they have been attracting the Red Admiral and Peacock butterflies who have been feasting on them. It has been a honour to watch them on mass, though I wish D had the energy to take some pictures as they posed without care.  I have had my share of plums this year and am pleased to have been able to shared some with family and neighbours, after making the Plum Chickpea Curry, I made a Plum Crumble Cinnamon Cake which was a good change from my  awesome  Cinnamon Plum Cake .   It was really good, especially the next day.  We served it with cream. The original recipe is made with apricots, but of course I had homegrown plums . Plum, Crumble Cinnamon Cake Serves 8 Ingredients 140grams self raising flour 1/2 teaspoon ground cinnamon 50grams caster sugar 1 egg, lightly beaten 3 tablespoons milk 85g butter, melted 5 - 6 plums, halved and pitted Topping 40grams plain flour 1 teaspoon ground ci...