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.