Wednesday, 16 May 2018

Versatile Dippy Green Pate and Pesto Presto Pasta

This Dippy Green pate was made in the same week as the Blood Orange Tart when time in the kitchen was becoming more annoying than enjoyable.

This originally started off as a walnut and spinach pate that were meant to be turned elegantly into quenelles, but it didn't work out so well. The mixture was just too wet, so in a bid to rescue them, I adapted or rather enhanced the recipe. 
I turned some of it into Spinach Cream Cheese.  Here it is spread onto some rye crackers and then finished off with some alfalfa sprouts.
 Here is the Spinach Pate au naturale.
I am sharing this with The Veg Hog  is hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month, so please do join in there is plenty of time.   For those of you who have not participated before, please Follow this link on how to join in  

Monday, 14 May 2018

No Ordinary Blood Orange Tart

Early on in the month, I made a Blood Orange Tart when blood oranges were still in season.  I have been wanting to make this for a while, and when I saw blood oranges at a supermarket, it was decided that this was my weekend mission. 

I started with great excitement, measuring out the ingredients, bringing out bowls, whisks and measuring spoons.  I made everything from scratch, the shortcrust pastry.  The orange custard creme brulee-like filling and then sliced the blood orange as thinly as I could with such concentration that you think I had telepathic skills.  

Saturday, 12 May 2018

Allotment Garden Plot 2018

I cannot remember the last time I wrote about the allotment garden plot, but the last two weekends, we have been working hard in it, taking advantage of the long Bank Holiday and the sunshine.

So much has changed in the garden since we got it - click here if you want to see how it was when we first got it.
The ground has been thoroughly cleared of weeds, except for the grass tangled amongst these chives.   The bees will love the chive flower heads when they bloom.  We have already seen a few bees in the garden dipping and diving into the apple blossom and broad bean flowers, which are the only vegetable plant that has gone into the ground so far. 
D moved the been climbing frame trellis to a new part of the allotment garden plot in readiness to receive some climbing green, purple and yellow beans soon.  In the space in front of it, he will also make me a some climbing wigwams or tee pees to accommodate more climbing beans. 
 Looking through the apple tree branches, you can see some raspberry canes. 

Friday, 11 May 2018

Eating Out at Samphire Brasserie 100% Vegan in Plymouth

I have tucking into vegan junk food fairly a bit recently, but mostly when we go to Bristol.  And I don't mean burgers as I make a good vegan and vegan burger myself,  its the other stuff - greasy, deep-fried. 

I am a little excited to learn that Cardiff will soon be getting its first vegan junk called Greazy Vegan.  In 2015, Cardiff  got its first vegan eatery Anna Loka and its good.  I know if I lived in Cardiff, I would be a frequent diner. 
However, this blog post is when I went to Plymouth, England with some close young girl friends, well truth is their parents wanted them chaperoned - yes, people still do that and they felt they could trust me, don't know why?!.  I agreed as long as I was able to choose where we went to have breakfast - lunch = Brunch; and it was my treat.

When I told them we were going to a vegan eatery called Samphire Brasserie to eat, two of them turned their noses and proceeded to tell me that had ordered a pizza not knowing it was smothered with vegan 'cheese' at Zizzi and disliked it immensely.  
I said you don't have to have pizza here.  You like my veggie burgers and you like burgers in general, don't you?!  this of course was a rhetorical question.  Then order a burger! without the vegan 'cheese'. 

Tuesday, 8 May 2018

Blood Oranges and Chili Chocolate Jam In My Kitchen

In my kitchen this month 
I have some blood oranges.  I have made an Blood Orange Tart.
I will write more about it later in the week, but what I will tell you it was unlike any Orange tart I have ever eaten.
In My Kitchen is a wooden measuring ruler with vegetable names.  I picked it up on a whim from a charity shop for a £1.  I don't quite understand the numbers relating to the vegetables and the holes as there is no way I would get a runner bean seed through them or even a pea, so if anyone can shed light on the purpose of this - it would be appreciated. Regardless, I still like it.
In my kitchen, I have No Nonsense Chili and Chocolate Jam.  This was a present to myself when I was in Cardiff Bay from a book shop of all places a few weeks back.  Its a local product in that it is made in Cardiff.  Its not  Chili and Chocolate Jam in the traditional sense, its more of a chutney or relish to be enjoyed with savoury meals like veggie burgers, halloumi cheese and roasted vegetables.  I will be trying it very soon.

Monday, 7 May 2018

Baked Tandoori Cauliflower Wings

Yesterday and much of today we have spent in our allotment garden plot.

I am not going to complain about the weather.  It's been hot, very hot but I was thankful for it as we have got loads of done between the two of us.  The ground is ready for planting.  We have some seedlings in the greenhouse, but not many - as I mentioned before, our greenhouse was badly damaged and although fixed now, we have not been able to grow much from seed and D wants to get tomatoes in before we go away on holiday.  So next weekend, the plan is to go to a garden centre or nursery and pick up some vegetable plants and put them straight into the ground.

Food today is easy fare. Jacket potato, paprika nut cheese, salad and home-made coleslaw, but I share with you something I made a few days back - Baked Tandoori Cauliflower Wings.  
These Baked Tandoori Cauliflower Wings were served them with a mint yogurt sauce.  

There are lots of good Tandoori Spice Blend Paste brands about, but you can also make it at home and I recommend using Tiffin Box recipe fro homemade Tandoori Masala  Spice Blend.  The Baked Tandoori Cauliflower Wings recipe is loosely based on these Hot and Spicy Cauliflower Florets, but the recipe needs further more tweaking, hence the reason I have not shared it yet. 

Other Tandoori Spice Blend recipes on the blog
Tandoori Butterflied Aubergines
Saabut Gobhi aka Whole Roasted Tandoori Cauliflower 

Sunday, 6 May 2018

St Paul's Bristol Graffiti Art

Regular blog readers will know that D and myself will nip over the Welsh border into England and visit some places we like.  So its no surprise that we ended up in Bristol again.  

We rarely ever go into the city centre as we like visiting and supporting independent places, so this time we decided to take a wander in a part of the city that we have wanted to see for a long while  - St Paul's.  
St Paul's in Bristol has history.  Here's a link to UK Port Cities: District of St Paul's and an article in The Guardian (2016)  about St Paul's  from 2016 to give you some insight.  St Paul's was one of Bristol's first ever suburbs.
Many people know of St Paul's Carnival - a rival to Notting Hill Carnival, but sadly in 2014 it had been halted due to funding
Last year I read my fist serious non fiction book in years The Good Immigrant.  I re-read it again early this year and it was a link shared by the writer Nikesh Shukla, to an on-line documentary called Neighbourhoods For Sale that finally reminded me that St Paul's was a part of Bristol I had yet to see.  

Friday, 4 May 2018

Paprika Nut 'Cheese' Served on Red Crackers

It's Friday evening and the start to our weekend. Yay, even better its a long weekend with the public Bank Holiday in the UK on Monday.

Later on this evening, we will be sipping white wine and snacking on some crackers with some homemade red Nut Cheese.
Nut cheeses are all the rage right now with vegans.  

I first came across Nut cheeses in 1990s when I stumbled across publication by a little known vegetarian writer called Dave Dutton - I think the cookbook was The Green Revolution Cookbook, but I cannot remember for sure as he has a few publications.  His vegan nut cheese recipe also contained soya flour which is not used often as it once was. However, the recipe I made was not based on his recipe, as I could not locate the book on my shelves. 
The red in this vegan Nut cheese comes from smoked paprika.  To give you an idea of how this red nut cheese sliced. I have served it on some red crackers.  It was really good with umani undertones from the miso paste. I have also stirred in into a pasta salad for lunch.

Tuesday, 1 May 2018

Eat Your Greens April Round Up

Welcome to May! And April's Round up of #EatYourGreens
We have  7 vegan and vegetarian Eat Your Green recipes to share this month. 
The first Eat Your Greens recipe comes from Lisa's Kitchen.  Lisa shares with us a bowl of Herbed Potato and Green Beans Salad with Olives.  Lisa writes that potatoes are are so versatile that she could imagine cooking a different dish with it every day.  I absolutely agree, not only that, this dish is perfect for all kind of gatherings such as pot lucks and picnics and suitable for all dietary needs. 
Sadhna who blogs over at Herbs, Spices and Traditions intrigues us with a rather indulgent bowl of Creamy Spinach Curry.  Sadhna writes this is one of her favourite recipes and one she makes quite regularly.  It was introduced to her many years ago when she was on holidays overseas and the chef after learning that most of her family were vegetarian. 
Johanna who blogs over at Green Gourmet Giraffe shares with Sweet and Sour Tofu with Green Beans.  Johanna reminisces of her childhood as she fondly recalls her experiences of eating Chinese food.  She admits its not authentic in anyway, but one she enjoyed nonetheless. 
Laura from Touch Wood shared a rather good looking slice of Courgette Cheese Eggy Pie.  I love how papery thin the courgettes are sliced and then served up with more greens - peppery rocket.  This is the kind of food I want to eat at the weekend when the weather is dreary outside.
Emily who blogs over at Cooking For Kishore shared with us her delicious and hearty Chickpea and Green Veggie Curry.  At first glance, I honestly thought these were shrimps, but of course can see the chickpea nuggets popping out.  The greens in this red curry are spinach and florets of broccoli.  This is a dish to warm you up, when outside its still quite nippy. 
My co-host The Veg Hog shares with some stunningly presented Green Nuggets made with courgettes, green peppers and kohlrabi.  The VegHog writes these are pretty quick to put together when you don't have much time, also her recipe makes a good batch - so you can nibble on them all week with different accompaniments. 
And finally, my own contribution which was an Iranian Herb Stew.  The base is made with leeks and then enhanced further with herbs such dill coriander and parsley. 

Thank you so much to everyone who contributed to #EatYourGreens this month, please do take time to visit the other contributors.  

The Veg Hog will be hosting #EatYourGreens challenge this month.  Please Follow this link on how to join in