Rainbow Carrots, Puy Lentil and Barley Salad

I had plans to make a Rainbow Carrot Tart with these Rainbow Carrots for evening supper, but that idea was quickly dropped when I realised we had no bread to make sandwiches for lunch and I did not fancy pasta again, so this Barley and Lentil Salad was cobbled together with what other ingredients I had in the kitchen cupboards.

I found it to be really, really nice.  There was a comforting chew from the barley, bite from the rainbow carrots that also made me feel rather cheery every time I tucked in to take a spoonful from my lunch box.  The Puy lentils just added that soft salty poppets of flavour and a final flurry of spring onions aka scallions.  I want more salads like this for winter.  

Vegan Mofo theme this week is Rainbow Food and the prompt today is Multicolour Food.  

Other Rainbow Coloured Vegan Recipes 
Rainbow Chard Bundles
Harissa Rainbow Carrots with Maftoul
Rainbow Bell Pepper Spaghetti
Rainbow Vegetables with Soba Noodles

To see more graffiti art click here. 

I am sharing this Rainbow Carrots, Puy Lentil and Barley Salad with Lisa's Vegetarian Kitchen. for No Croutons Required and Soups, Salads and Sammies hosted by Kahakai Kitchen;  

Miso Bowl with Sea Vegetables, Asparagus, Edamame and Soya Beans

I put my hands up and confess this is just Miso soup dressed up with lots of stunning greens.

The first time I ever had miso soup was at the same place I had veggie sushi in Glasgow on Byres Road.  It was Glasgow's first authentic Japanese Sushi restaurant, sadly it only lasted a year.  When it first opened D and me would go there for a treat or take friends there when they came up to visit either of us. There were not many places we ate out at and at the time there were not that many vegetarian and vegan places to eat out in the evening either.  The beauty of this Sushi place whose name escapes me, it was the mid 1990s then of course, it offered up vegetarian options that accidentally happened to be vegan too, not that I am vegan.

We would always begin with a very light Miso soup.  It always had soft tofu, wakame and spring onions in it.

Well I have had a few of those miso sachets here you just add water and drink but fancied making some at home from scratch with my jar of miso paste, then I got carried away and started throwing in greens from the fridge and freezer as I realised we had more of an appetite.

I've been wanting to use this bowl with a fish head on the inside and tail on the outside for a long time.  Its quite deep and I had not reason to use it before,  I was even contemplating just filling it up with some pot pourri just to make the most of it.  But making this big bowl of miso with greens gave me the opportunity to bring it out of the cupboards.  Then when I went to wash it, I knocked a bit of the tail, how blinking typical.  D glued it back for me, but I am disappointed in myself as I am not the one with the butter fingers in our home.  

Vegan Japanese Katsu Curry Sauce

Cup of Tea anybody?!

Fusion food never fails to surprise me.  When I lived in Glasgow I was charmed by the Scots, in particular the Glaswegian Scots love for 'Irn Bru, Curry Sauce and Chips', but at the same time I was baffled at their liking for 'Cheese on Chips' almost a Scottish take on the Canadian-French melty cheesy gravy Poutine.  

Well here is another fusion dish from around the world - Japanese Curry known as Katsu. 

According to the Japan Centre, Katsu curry sauce was introduced to Japan by the British over 100 years ago.  Katsu is a  a thick curry sauce served with crispy panko crumbed chicken or pork cutlets known as Tonkatsu.   Katsu is the traditional Japanese breaded cutlet - whereas my version is more of a Japanese curry sauce.  Its very much like an Indian curry, but thickened towards the end with a roux, similar to the way I do Paprika Mushroom sauce for my pies.  I noted many of the Japanese recipes used blocks or cubes of curry sauce roux.  

Butternut, Kale and Sweetcorn Stew with Nooch Dumplings

Its been a little while since I have made stew with fluffy herby dumplings.  And the atrocious weather on Sunday kept me indoors and in the kitchen, cooking up some advanced meals for the working week ahead, this Butternut Squash, Kale and Sweetcorn Stew was one of them.  I think stews, casserole and ragout type dishes are best made a day or two in advance for the flavours to embrace the chosen vegetables. 

So when I got in from work, all I had to do was put the stew on the hob to start warming through and as it does, begin making the dumplings  which only takes moments to whip up - really - dropping the uneven shaped balls on top. Put the lid back on and allowing the vegetable suet to do its magic, fluff up and almost double in size in the steamy bubbling heat.   I have written about suet before, click here if you want to learn more.

The dumplings could be kept plain or just with herbs, but I wanted a little cheesyness without the greasy weight and that came in the form of nutritional yeast fondly known as nooch by many vegans, but those of you who are not vegan are most welcome to put a tablespoon or two grating of cheddar cheese. 

The stew was so rich and almost meaty in flavour from the yeast extract.  The vegetables not only added colour and texture, but also a sweetness and a certain earthy flavour.   

I am sharing this with The VegHog who is hosting #EatYourGreens this month. 

Just a handful of Vegetarian Suet recipes on my blog
Mushroom Pudding
Slow Cooked Tamarind Vegetable Pot with Cumin Dumplings
Spinach and Mushroom Roly Poly
Welsh Laverbread Suet Pudding

Vegan Tuesdays

Yesterday I wrote about Meat Free Mondays, well today may I introduce you to Vegan Tuesdays. Please don't switch off, you might just find it interesting.

I was introduced to the idea of Vegan Tuesdays from Michele of Veggie Num Nums, a vegetarian food blogger.
If I look closely at my weekly menu, I am sure I have a vegan dish in there somewhere, if not, I am sure I can easily veganize it. Unlike Michele, I am not yet disciplined enough to focus every week on one day in the week for a vegan diet, but I would like to try. If you are a vegetarian or meat eater, I would encourage you to have a go. But I am not encouraging the vegans amongst you, I know that every day is vegan day for you all.

I am dedicating this recipe to Michele who has been poorly recently. Fortunately she is now on the path to recovery. Michele, your blog readers are thinking of you.
This herb-scented cherry tomato risotto is a good after work supper dish. I will give you two reasons why. First, it is such as easy dish, and secondly, unlike normal risotto dishes that require your full attention and time slowly stirring the rice in the stock, with this one you simply make it in the oven. This risotto is best made in a large roasting tin or baking dish. This risotto is good on its own, but in the past, I have served it with samphire, which just gives it a contrasting flavour to the sweetness of the tomatoes.

Oven-baked cherry tomato risottoServes 4
Ingredients250g cherry tomatoes
1 small red onion, thinly chopped
2 tablespoons of olive oil

4 - 6 garlic cloves, with skin
300g risotto rice such as Arborio or Carnaroli800ml vegetable stock
2 sprigs of rosemary or substitute with thyme
Salt and pepper to taste
Method
Preheat oven to gas mark 6. Place the cherry tomatoes and garlic in a large baking dish, scatter over the red onion. Drizzle with olive oil and roast for 10 minutes. Add the rice, stock, herb and seasoning and return to the oven for 30 - 35 minutes until the rice is tender and the liquid has almost been absorbed. Serve at the table immediately. You can also eat the garlic, though do take the papery skin off. PS Whatever you do not be tempted to stir the rice at any point.