The idea behind 'The Vegetable Palette: natures colours - natures goodness'' is to make something with either a fruit, vegetable or combination of both each month. You can make absolutely anything that you wish - sweet or savoury - from a soup, a salad dish, a smoothie, a juice, a stew, a hot pot, a curry, a pie, a pasta dish, cookies or even a cake - absolutely anything, so long as the recipe is vegetarian and includes a vegetable/and or fruit with the chosen colour.
The theme for September was Purple and Blues.
There were only two savoury dishes. First up we have a soup that comes from Johanna of Green Gourmet Giraffe. Johanna's soup is made fromPurple Carrots, Cauliflower and Chickpeas.
The soup was dubbed as Sludge Soup. Want to know why, well you will have to go on over and find out why yourself .
The second savoury dish in the form of a salad comes from Janet from The Taste Space. Janet was quick of the mark with her entry for Blueberry Tamari Greens Bowl. I have never had blueberries in a salad, so can only imagine these popping in my mouth like a dressing of sorts, complimenting the savoury Tamari Greens and Tofu.
Next up we have something to jazz up toast, scone or even a croissant. Galina Varese from Chez Maximka delights us with jars of Plum Sloe and Vanilla Jam. I have never ever had this combination and would so so love to try it, but it may be a while before i made my own, so I will just admire these pretty jars.
Now onto the sweet bites and slices. Kate from Gluten Free Alchemist shares Foraged Blackberry and Apple Oatie Crumble Slice. Doesn't it look delicious, I am so jealous, as I didn't get round to picking blackberries this year.
Lucia from Torta Di Rose shares Pear and Plum Crumble. I look at this and think is it a crumble or a cake - ah its the best of both. I love how the fruit is oozing and the crumble topping, well crumbly!
We have another seasonal crumble, this time from Laura from I'd Rather Much Bake Than.. Laura. shares Chunky Blackberry Hazelnut Crumble. The crumble topping is not just oats and hazelnuts, there is also almonds and pecans there too. Crunch.
My good blogger friend Choclette from Chocolate Log Blog shares Blackberry and White Chocolate Melts. I have never had this combination before, so am well intrigued.
Back onto the delicious bakes with a Banana Bread studded with berries, including blueberries. This Banana and Berry Loaf comes from Ros from The More Than Occasional Baker
Kevin Chambers-Paston from The Crafy Larder shares Blueberry and Almond Clafoutis. I totally love how the blueberry juices are smothering the Sweet Yorkshire Pudding come Thick Pancake. This is one of those desserts, that just has to be eaten warm. Yum.
And finally, Vohn McGuinness comes to us with Autumn Pavlova. The purple berry fruit here are fat juicy brambles aka blackberries . Ooh I so love those blackberry coulis hearts. Clever.
Thank you so so much to every one who has participated this month in the #VegetablePalette. Please do go by and check out the entries. Also I really hope you will participate this month too. October 2014 #VegetablePalette Challenge is Halloween Colours...think orange pumpkins, devil and blood red beetroot or berry fruit, witches black hat, blue and purple bruises! For details on how to participate follow this link.
Welcome to Eat Your Greens Round Up #4. This is a monthly vegetarian cooking challenge for food bloggers.
The 'Eat Your Greens' challenge was launched a few months ago. The idea behind 'Eat Your Greens' is really simple, to make something with a green vegetable each month, but last month it was combined with Pasta Please.
So here are this months fabulous pasta green eats ...
The first recipe signals the end of summer but welcomes the Autumnal season with a Cheesy Courgette Bake.
This recipe from Laura at I'd Rather Much Bake Than ... who writes 'This recipe is the perfect cross over from fresh summer produce to snuggly autumn cravings'. I must say, I so agree. I still have some golden courgettes, so this could be the recipe for me.
Someone else over-run with courgettes is Elizabeth from Elizabeth's Kitchen Diary as she share with us her Courgette Spaghetti Alfredo from Elizabeth's Kitchen Diary. Funnily enough her kids have renamed it 'Spaghetti a la yucky stuff', but don't go by their opinion, you know what kids are like - fussy.
Next up we have Cheddar Cheese Pasta with Cabbage, Cauliflower and Fried Capers, this recipe comes from The Lawyers Cookbook. I know cauliflower and cabbage are not to every ones taste and even more unusual when combined with pasta, but I've had this combo before (though not together), so can vouch for its being a thumbs up dish. I am also really intrigued by the fried capers, so that is something I will be trying some time soon.
Linsy Patel from Home Cooked Food shares home-made Wholewheat Spinach Ravioli with Grilled Vegetable stuffing. I am so envious at her handcrafted spinach pasta, it takes time and love to make these lovely green parcels. The Spinach Ravioli is then smothered in tomato sauce. Delicious.
One of my long term early blogger friends, Rachel Cotterill shares Creamy Asparagus Pasta. Asparaguss is my husbands favourite vegetable; and coriander is my favourite herb - so this recipe is bookmarked for the future.
Johanna of Green Gourmet Giraffe shares an awesome Spaghetti Pie. Yes, Spaghetti in a Pie, in the pie you will also find spinach and courgettes - yes, courgettes - seem to be everywhere at the moment.
Laura from How to Cook Good Food shares Roasted Mediterranean Vegetable and Feta Lasagne - her list of ingredients which includes courgettes may seem long, but I do think - home made lasagne is the best and I could happily tuck into this one weekend. The bechamel topping is also green made with spinach and salty feta - nice.
Katie from Feeding Boys and a Firefighter also share a lasagne packed with lots of vegetables.
This lasagne is made with soy mince, an ingredient that makes an appearance in my kitchen come Autumn and winter.
My entry was Vegan Meatballs in a Coriander Sauce.
And finally from Jacqueline from Tinned Tomatoes we have Two Minute Green Spaghetti. The sauce is made with lots of green vegetables: peas and spinach, herbs such as coriander and parsley and there is even avocado there too for creaminess.
Thank you so much to every one who has participated in this months Eat Your Greens blogging challenge this month. Please, please do go on over and check out each entry one by one and leave a comment.
Also Please also feel free to share your recipes for October now. Follow this link for the details. For the new Pasta Please challenge which is being hosted by Rachel Cotterill follow this link for the theme and details how to participate.
A short post today to welcome the start of October.
I made one of our staple quick stand by meals - vegetarian (actually its vegan) Thai Green Curry. The colours on this plate, look like some of the trees around us, lots of shades of fading green, but here and there turning orange and brown - yes, its Autumn.
Most of the vegetables came from a farmers market, namely the beautiful Romanesco cauliflower, choi sum and carrots. I make my own Thai green curry paste, which I then transfer to ice-cube trays and stash in the freezer. Its good to have for days like this when I just want something quick on the table, well relatively quick.
For the recipe, follow this link - I just changed some of the vegetables. Nice change.
