How to Make Healthy Vegetarian Foods Recipes

I am not a lazy person when it comes to making pastry from scratch . I make pies all the time, but I wanted to make a different style of pastry this time, both easier and perhaps lighter. I've been enjoying making sweet Galettes with homegrown fruit , so a savoury one was just waiting to be eagerly made. Its my first time baking with spelt flour, and I thought it would be a lot more sturdy to hold the filling,, but the recipe I followed from a blog that I hadn't previously used a recipe from, sadly the pastry just collapsed and crumbled.  Despite the spelt pastry falling apart, the pastry was crisp and biscuity in texture and this balanced well with the sweetness coming from the roasted sweet potatoes. As I had really enjoyed  VPud 'Black Pudding' last time , I was very keen to get my hands on some more to make this particular galette as I have been imagining this combo would work well together. And it did, the vegan Black Pudding surprising spice  kick offsets...

Autumnal reds and coppers - so pretty. I made these sweet potato, pepper and kale in a paprika galette last month for Vegan Month.   The galette is filled with a little bit of Cavolo nero aka  black Tuscan kale from my garden.    These were the only stems from my garden that had not been transformed into shredded green 'lace' by the ferocious white cabbage butterflies.  I decided to add some smoked paprika to the galette pastry so that it gave it that faint copper like colouring.  I have done this in the past with turmeric and even spirulina powder, so it also imparts a little flavour too.  The individual galettes are quite substantial like a tartlet, but were served with a side of green salad, though a salad of Quinoa or mixed beans would have been most welcome too.  I am sharing this with Karen and Bonfire Night/Halloween edition of Tea Time Treats a nd also Jennifer at Vegan Midweek Munchies and Vegan Yofo . Here is a close...

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...

The weather has been so changeable today.  Bursts of rain followed by bursts of sunshine and its been like this on and off all day.  On the way back home to the bus stop, I even got caught under the cold sharp hailstones that hurt my cheeks feeling like sharp glass that would cut.  My ears are aching too from the gusty wind.   As you can imagine, I am glad to be finally home.  This Chilli Pickled Sweet Potato Stew was a bit like the weather today.  Bursts of sweetness and then bursts of spice, but it was welcomed.   I have been making  light stew like  dishes and have been drowning in sweet potatoes at home that have been part of my meal most of last month.  So here is another, but this one is infused with a generous dose of Chilli Pickle:  Mr Naga Hot Chilli Pickle to be more precise .  D will eat anything I give him, okra, aubergine and even ... but he draws the line when I present him with a little dish of Achaar aka I...

Is it a coincidence that I should stumble upon the lovely Sarah Beattie  photograph with Hodmedod's Black Badger Peas for Masaledar recipe , on her  twitter account of course not - Great minds think alike. So why was it a coincidence?!  Well that very same day I had made a Smoky Black Badgers Peas Chilli.  Black Badger Peas are also known as Carlin Peas or Maple Peas.  These brown peas remind me of Indian Black Chickpeas aka Kala Cholay though the flavour is very different.  They are not soft like butter beans or well cooked butter beans, but more robust and nutty.  I absolutely loved them. I can see exactly why Sarah Beattie used it in Masaladal recipe featured in this month Vegetarian Living Magazine which of course I had to go out and buy.  I don't buy many magazines anymore for various reasons, but I did so because I love  most of her cookbooks - all vegetarian. My recipe is essentially a vegetarian chilli but with some authen...

The theme for  Refugee Week    for 2016 is  Welcome.    Refugee Week is  a collective acknowledgement across the world to raise awareness  of the plight of refugees and asylum seekers across the world.    As my blog is a vegetarian food blog  my Simple Act  was to  Cook A Dish from Another Country  and try and raise some awareness that way among some of my readers. Kibbeh is a popular dish from the Middle East, especially in Aleppo in Syria.  It is made from bulgar wheat, meat, onions, spices and then deep fried.   It often comes in torpedo shape croquettes which I have yet to master and many variations.  In Aleppo, Syria there are many varieties including those made with vegetables.  Some of you may remember me mentioning a Middle Eastern cookbook I foun d at my local library a little while back called  Classic Vegetarian Cooking from the Middle East and North Africa (2000) by Habee...

Brighton Eats blog post here .    Back home in Wales, we have seen a rise in  the number of fantastic independent vegetarian eateries, especailly in the last five years.  The majority of these are crammed in the city of Cardiff, the capital of Wales including its first 100% vegan cafe.  You will also find some vegetarian and vegan eateries in other parts of Wales, such as   Hunky Dory's in Newport   (now closed, but left a legacy by influencing non-vegetarian eateries to put slightly more interesting vegan and vegetarian options on their menu).   What all these places have in common is that they all serve down to earth, honest food - the kind of food I make at home.  However, there is not yet a 100% vegetarian or vegan restaurant with the Accolade of vegetarian fine dining  - haute cuisne - a gap that no doubt will be filled in the next few years, especially as there are a handful of excellent vegan and vegetarian supper clubs...

Some of you may remember last month I made a Beetroot Rose Rice Pudding , my husband loudly asserted  You can make that again !  Well I have been looking for a reason to make  a variation of it again and it came with the   Wendy at A Day In The Life on a Farm . The movie chosen this month is  The Martian .   I had not watched it, so we picked it up when we were in Bath, Somerset for the day.  I watched it that evening.   The Martian is about an astronaut  Mark Watney (played by Matt Damon) a Botanist who is accidentally presumed to be dead and is left by his crew on Mars.  When he wakes up, he realises he is all alone and has to survive.  He embarks on a journey, a journey of survival where he attempts to grow potato crops on a land where nothing grows, biding time for his colleagues to come and rescue him.   Here is a trailer to the movie if you have not watched it.   The most obvious food reference was of cour...

Like the   vegan and vegetarian meatballs , I am having a thing about fudge at the moment. In recent days, I have made beetroot fudge, chocolate fudge and now these vegan tiger orange coloured Sweet Potato Fudge Bites with Cacao Nibs.   This recipe comes from Kari's blog Bite Sized Thoughts .  I have a number of recipes bookmarked from Kari, one of which is this  Sweet Potato Fudge  bookmarked since I saw it and one she showcased when she was doing a bit of fundraising. I had good intentions of following her recipe for this Sweet Potato Fudge to the gram, but as the weight of my baked sweet potatoes were a little more, I decided to increase some of the ingredients a little. I also replaced the lacuma powder with maca powder as that is what I had in my cupboards.  I picked up the maca powder when it was on offer along with some cacao nibs a year or so ago and have been looking for ways to use both.  So even with my little tinkering, ful...