Friday, 20 October 2017

Butternut Squash, Chickpeas and Leek Stew

It certainly is getting colder, especially in the evenings and definitely time for soups and stews.

Many years ago, actually it was in 2004 when I lived in Scotland, I made Denis Cotters of Cafe Paradiso fame Squash, Butter bean and Leek Stew.  I ended up making this again, only after 
having paged through the cookbook Paradiso Seasons and was reminded of all those recipes I made before I began this blog. 
Over the years I have adapted the Squash, Butter Bean and Leek Stew recipe as I did not always have butter beans or enough squash.  My version is made with Butternut Squash, Carrots, Chickpeas and Leeks.

Sadly this time round I overcooked the vegetables, so this Butternut Squash, Chickpeas and Leek Stew was bordering more on chunky soup than stew, still very very tasty.

Tuesday, 17 October 2017

'Cheesy' Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons

Did you see the red sun yesterday?!

It was truly Amazing - I am not one of those people who throws the word around lightly, it really was amazing.  

Early on in the week I made a Red Tomato Curry, today I share a bowl red soup which by all means should have been green according to the both the photograph in the cookbook, but also the ingredients including broccoli.  Upon a little research on blogophere, I noted that other food bloggers had also made the Cheesy Broccoli Beer Soup and it was also not the vibrant green featured in the cookbook Street Vegan, so I felt relieved that I was not heavy handed with either the soy sauce  or tamari and smoked paprika.    
Anyway, this Cheesy Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons was ridiculously flavourful, but in a very good way.  I especially loved the different levels of flavour from the topping the beer, the cheesiness from the nutritional yeas.  It was also very velvety.  Its definitely a soup that clings to the spoon.
I even loved the Smoky Sunflower Chorizo which I served as croutons, but I could easily eat it as a nibble in place of savoury nuts too. 

Sunday, 15 October 2017

Red Tomato, Fenugreek, Paneer Coconut Curry

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned.

Saturday, 14 October 2017

Roasted Marrow Salad with Black Olives and Lemon Oil

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket.

I made this Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve.
This Roasted Marrow Potato Salad with Black Olives  wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil.

  I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Thursday, 12 October 2017

Tomato Salsa on Toasted Bread

Whether its the start of the tomato season or the end of it, the best way to enjoy homegrown tomatoes is fresh of course, but its not always easy.

This recipe started off as Pan Con Tomate - Catalan Tomato Bread  or is it  Catalan Pa Amb Tomaquet - bread with tomatoes, but it quickly evolved into a Tomato Salsa on Toasted Bread.  
It was good and enjoyed just before the griddled bread could go soft and soggy.  As I have mentioned before I don't do soggy bread.
Many oif the Pan Con Tomate recipes I found did not use a herb, and those that did used either basil or parsley, so i was not sure if this was authentic.  My version has coriander because I always have some to hand.  I have also eaten something similar in Cyprus, but it was doused with good extra virgin olive oil. 

Monday, 9 October 2017

From my Garden To My Kitchen

I genuinely cannot believe that we are already into October, where did September go?!

No really...where did it go?
In My Kitchen, there are some homegrown cooking apples
Some raspberries from the garden plot

Wednesday, 4 October 2017

Peri Peri Roasted Cauliflower and Chickpea Couscous Salad

I made this Peri Peri Roasted Cauliflower Couscous last month after we had come back from Glastonbury.  
The Peri Peri Roasted Couscous is studded with nutty chickpeas and garnished with baby kale that tasted more like rocket than kale.  Its not much of a recipe, I coated the cauliflower in a little olive oil and doused it with Peri Peri spice blend and then put it in the oven to roast. You can make your own Peri Peri Spice Mix or buy it.  The couscous was made according to the packet instructions and then combined together along with a tin of cooked chickpeas.


Tuesday, 3 October 2017

Vegan Cauliflower Parmigiana

I always avoid Aubergine Parmigiana when I see it on the menu at eateries, its common like mushroom risotto and vegetable lasagne - not that I don't like the idea of it, I do, I am often disappointed in the way aubergines are cooked or most of the time not cooked properly.  No wonder so many people have an aversion to aubergines.
But when I saw a Cauliflower Parmigiana version from Kristy Turners But I Could Never Go Vegan, I was interested.  I had already made Roasted Broccoli and Apple Salad  and BBQ Cauliflower Salad from the cookbook and knew it would be good.

Sunday, 1 October 2017

Welcoming October Eat Your Greens

October brings with it changing colours of the trees and ushers in my favourite season Autumn that allows me to pull out my hats, scarves and cardigans and snuggle up in the evenings under a blanket in front of the TV.  

It is also my turn to host the Eat Your Greens challenge, and I am also giving you a theme this month: Halloween which is entirely optional. To participate this month, just share a vegan or vegetarian recipe that is made with green vegetables on your blog with or without a Halloween theme.  Then share, by copying the link to the comment section below.  The deadline is the 29th October 2017 and the Round up will be on the 31st October.
For more details Follow this link on how to participate just please remember to link back to the host page (this page) and co-host The VegHog.   The use of the logo is optional, but is appreciated.

If you are tweeting your recipe, please use #EatYoursGreens #eatyourgreens and include @SeasonalShaheen @TheVegHog and we will retweet all those that we see.   

If you want some Eat Your Greens inspiration, see what food bloggers shared last month, then check out my co-host The Veg Hog for inspiration.