Friday, 2 October 2015

vegan Cornmeal Baked Okra

Okra Star or Okra Sun, whatever fancy name I want to give it, this is really a light snack called Oven Baked Cornmeal Okra.  

I actually have an ulterior motive for sharing this post today and presenting it like the sunshine ray of sorts, I am off on my first long (more than a long weekend) holiday in years - I am going to South of France, the journey begins tomorrow, so I will be taking a proper rest from blogging for a week or so.
Back to the Cornmeal Baked Okra.  Think crispy 'fish' fingers, crispy 'chicken' wings and you get the idea.  This is awesome and I say that as someone who has become a convert of the okra, lady fingers aka Bindi.  I absolutely hated it when I was growing up, but in the last 10 years or so, I have come to appreciate okra  much much more.  The viscous texture associated with okra disappears completely on baking.  What is more delightful about this finger food is that the okra is enhanced with  spices and crunch from the baked cornmeal. 
I've been selfishly hogging  Caribbean Modern by Shivi Ramoutar, a cookbook from the library. I have praised my library many times as I get to look at cookbooks that I would not ordinarily flick through or even buy, but I have been salivating and gawping at the recipes in this book for well over a month.  I have bookmarked a number of recipes, including this one for Cornmeal Baked Okra, but as I was doing  Vegan Mofo last month I wanted to stay committed to a vegan diet and adapted it.  The only change really being substituting the buttermilk with home-made vegan buttermilk and using a home-made Cajun spice. 
Vegan Cornmeal Baked Okra.

Also as I was looking on blogosphere for a link up to the original recipe, I noted lots of other versions dubbed as Okra Po'Boys, Okra Popcorn and Crunchy Baked Okra.  This version however is Inspired and adapted from  Caribbean Modern by Shivi Ramoutar,   If you like the sound of this recipe, then you will also like Crispy Okra Fries. Okay, I am going to sign off and get into holiday mode, see you when I get back.

Thursday, 1 October 2015

Higgledy Piggledy In My Kitchen

Last month I shared some vegan eats in my kitchen, I return back to my vegetarian kitchen and share higgledy piggledy assortment of things in my kitchen.
First I share with you natures gift from my garden - last of the colourful tomatoes from the greenhouse; and flavourful they are too.

Next. I went to a Eastern European shop in my lunch hour and came out having purchased a bag full of edible groceries such as this dried Aubergine.  I am not sure what I will be doing with it, but I look forward to trying it out.  
I also picked this triangular shaped pastry.  Now this I did know what to with, I have plans to make Mexican Taquitos.  
 Brown Fine Bulgar Wheat for a Middle Eastern meal. 
Whilst going through some boxes,  I found these Cool Chile Co tins: Chile Chipotle Powder and Epazote (unopened), they are past the best before date.  I have actually used both in the last couple of days for a gorgeous Sweetcorn soup and it tasted fine to me.
I picked up this ceramic vintage plate and bowl with holes, a colander of sorts from a charity shop. Its like a strawberry strainer, but designed for other fruit and vegetables, I guess. 
From a different charity shop, I found this handmade bowl with dainty pink flowers. I paid only 20p for it, I was shocked.  It does have a tiny nick in the corner, but you barely see it.
A month or so back, we went to Gloucester and we came across a Romania shop.  Of course I wanted to poke my head inside and have a look. D spotted these vegetarian pate tins, we both looked at the small print and it seemed to indicate that it was suitable for vegetarians.  I spotted the Salami de Biscotti . It reminded me of Chocolate Salami that I saw appearing across blogosphere last year around Christmas time, except this one was made with dried fruits and nuts. 
One of my closest colleagues at work, brought me back a present from The Czech Republic, a box of Marlenka Cocoa Honey Nuggets. She told me that these Markenka sweets are a famous Armenian honey cake.  She knows I am vegetarian and said she looked closely at the ingredients and was confident that it was suitable for vegetarians.  I have to trust her.  When I first had one, I wasn't overly keen on it and the box went away.  I tried another only today and realised, actually they are not too bad.  They remind me a bit of Japanese mochi rice cakes. 
And finally, a  little sneaky pressie for my kitchen, wooden measuring spoons with woodland animal prints.  For those of you interested I also shared a picture of my kitchen follow this link.  I am linking this post with  Celia from Fig and Lime Cordial  who every month  hosts In My Kitchen.  Oh before I forget, I am off to the South of France tomorrow, so my next IMK will undoubtedly have a touch of Provence about it.  

September Eat Your Greens Round Up

Welcome to the Round Up for 'Eat Your Greens'.    
This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  
I begin with something light, Janet from the Taste Space shared with us Pickle and Green Bean Potato Salad.  Janet says the original recipe called for asparagus but she used green beans and it worked fantastically. This salad would be perfect for a buffet or even a lunch box. 
The lovely Johanna from Green Gourmet Giraffe shares with us Spaghetti with Silverbeet and Cauliflower Grematola, which is packed with loads of Chard.
I couldn't resist her quirky way of presenting her homemade vegan Parmesan, go on over and check it out, as well as the recipe. And she asserts,the vegan Parmesan makes such a difference to this pasta dish.
The Veg Hog shares with us a warm bowl of Pea and Carrot Pilaf.  The Veg Hog has kept it fresh and seasonal and not used frozen peas, but fresh peas garden peas, I wonder if she podded them herself
Next we have Dominic (fondly known to many of us as Dom) from Belleau Kitchen who brings to us Slow Cooked Portobello Mushroom Stew with Herb Dumplings.  If this casserole dish doesn't get you excited for Autumn, then I don't know what will.  Its not obvious at first what the greens there in this Casserole dish, but there are a couple such as leeks and courgettes and lots of herbs in the dumpling. 

Its a short and inviting savoury Round up, but please, Please go by and check each contribution and leave a comment, I know my fellow bloggers would appreciate it.  Also I am welcoming #EatYourGreen recipes for October.  Follow this link on how to participate.  I hope you will also be able to join in the #Vegetable Palette challenge too, the theme is Orange.  Also welcoming #FruitPalette recipes. 

Vegetable and Fruit Palette: Purple and Blues

Welcome to August's round up of The Vegetable Palette and Fruit Palettenatures colours - natures goodness''. 
The theme for September was Purple and Blues.  (Please scroll to the bottom of the page for the new theme if you would like to take part this month).
I begin with a Savoury contribution to the Vegetable Palette which comes from The VegHog. The VegHog brings to the table a savoury Root Vegetable Pie with Skin on Mash.  The purples in this red onion, purple carrots and purple garlic, yes PURPLE GARLIC, want to know more check out this splendid autumnal Pie.
Next up is my Two Tone Balsamic Beetroot Galette.  Yes, my beetroot stained fingers did stain the galette pastry too.
Now we begin with the Fruit Palette, first up we have Janet from the Taste Space with Vegan Creme Caramel with Blueberry Chia Compote. Is it a blancmange, is it a Creme Brulee - nope its vegan Creme Caramel. Check it our Mama!
Next we have Ros from The More than Occasional Baker with these stunning Chocolate Blackberry Cupcakes.  Oh how I envy these romantic swirly rose icing. 
Ness from Jibber Jabber UK makes us want to crave for her homemade foraged seasonal fruits Blackberry, Elderberry and Damson Jelly.  But even though the fruit were for free, making this jam was a labour of love.  Here she has simply spread on toast, but I can see it also on croissants and also as a sponge cake filling. 
Choclette from Tin and Thyme presents us with a gorgeous deep Blackberry Galette. Just look at the marvellous deep velvet colour. There is something a little unexpected about this galette which you will only discover on eating it, the unmistakable hint of chocolate - yes there is chocolate blackberry jam in this glorious galette. How cool is that?!
Caroline Makes shares with us a very BLUE Blueberry Cheescake Brownie. If you want to make this and why wouldn't you?!, Caroline has step by step instructions on her blog.  Please go by and leave a comment I know she will appreciate it.   
And finally, Jen from Chadonnay & Samphire shares with us a Blackberry and Apple Banana Bread. This bread would be perfect for breakfast.  I love her the blackberry just bleeds its flavour and colour into the bread. 

If you would like to participate in the Vegetable Palette or even the Fruit Palette, then please follow this link on how to participate.  The theme for October is Orange.

Wednesday, 30 September 2015

Zucchini-Courgette, Matcha and Chocolate Cake

Vegan Mofo comes to an end and the last prompt is Fusion Food.  Where do I start, there are so many, but here are few fusion eats to get you thinking.

-Irn Bru, Curry and Chips
-Roti/Chappati Wraps
-Thai Curry with Chips
-'Chicken' Tikka Hoagie Roll
-Dhokla Sandwich 
Bombay Sandwich

For those of us who live in the United Kingdom, even a cup of tea is fusion, think about it. 

Anyway, I had grand plans to conclude my participation in this years Vegan Mofo with a hardcore fusion recipe; or showcasing a handful of fusion recipes featured on my blog from the past. 
Then I remembered this heart-shaped Zucchini-Courgette and Chocolate Cake with Matcha Icing that I made a couple of weeks back. 
So this vegetarian would like to say Thank you to every one who came by through Vegan Mofo and left a comment, each has been appreciated.  I have bookmarked many recipes and hope to make them in the not too distant future, but I've also met some bloggers whose blogs I will continue to follow now that I have discovered them.  Thank you and thank you to Vegan Mofo