Happy 1st of December, let the countdown to Christmas begin!
But first let me share with you November's contributions for #Eat Your Greens.
We have 10 Fantastic vegetarian and vegan recipes, all very different and all inspiring.
Firstly we have a Cabbage, Apple and Cashew Nut Salad with a Peanut Dressing from Helen who blogs over at Roast Chicken and A Country Walk. This is a Asian style Salad that is perfect for nippy days. Helen writes the sweetness of the apples balances the bitterness from the cabbage and the peanuts and cashew nuts temper the warmth and sourness from the lime and chilli.
Then we have Lisa from Lisa's Kitchen brought to the November table a Sweet Potato, Chickpeas and Spinach Curry. This is a deeply creamy curry blanketing sweet earthy vegetables which also include garden peas and spinach, enhanced further with buttery plump chickpeas.
Next Choclette who blogs over at Tin and Thyme has had a fantastic 2016 has brought Kefir Kale Pancakes. Love the lush vibrant colour, I'd love to make these for Christmas. The Kefir Kale Pancakes are enhanced further with turmeric and black pepper.
Janet at The Taste Space shared a wonderful bowl of Autumn Chickpea and Lentil Soup. Janet made this soup with the last of her backyard produce - tomatoes, kale and herbs bulked up further with lentils and chickpeas. This is a hearty warming soup and definitely perfect for the wintry weather that is upon some of us.
Another bowl of warming soup comes from Ema who blogs over at De Tout Coeur Limousin shares Kale Chickpea and Orz Soup with Garlic, Ginger and Chilli. I love how the orzo is glowing on the surface in places like pine nuts embraced by frilly sheets of kale. Her soup has warming spices and aromatic fennel seeds and zesty lemon. Go on tuck in and warm up.
Jagruti's Cooking Odyssey presents us with Green Peas and Mint Rice - Pilav. Jagruti recommends this classically flavoured aromatic rice with Daal, Curry of just have it with a good raita. Sometimes simplicity is best. Its truly lovely and I can only imagine the scent.
Sadhna from Herbs, Spices and Traditions shares a beautifully presented Cocktail Kebabs made with spinach and beetroot. The colours are natural from the vegetables. Now don't you want this on your festive buffet table or as an appetizer. I know I do. Sadhna's recipe was published recently in the Vancouver based Durpan Magazine. Well done Sadhna!
Now we have a feast for the eyes. Johanna behind Green Gourmet Giraffe delights us with her Rainbow Salad with Orange and Sesame Dressing. I am lost for words really, but I will say that this is perhaps the most colourful rainbow salad that I have ever seen. I also love how the salad is studded with black sesame seeds it seems to bring out the colours more.
My fantastic co-host The Veg Hog shares with us Papparadelle with Runner Beans and Roasted Vine Tomatoes. This warm pasta supper was made after work during a long working day. The runner beans make for a change. The sweet roasted vine tomatoes pierced the earthiness of the chunky runner beans. I like quick suppers like this and this pasta dish would be a welcome change from a standard tinned tomato pasta.
And finally, my own contribution to Eat Your Greens was Fishless Sea Vegetable Cakes. These Sea Vegetable cakes are made from Japanese seaweed and made for a nice light lunch.
I know December is a busy time for many of us, but I do hope you will still find time to join in with your #EatYourGreens vegetarian or vegan recipe. The #EatYourGreens challenge in December will be hosted by my blogger friend The Veg Hog. Follow this link on how to participate and then just leave a comment with a link to your blog on The VegHog's #EatYourGreens hosting page.