Parsnip Porridge and Green Granola In My Kitchen

I picked up these cute little tomato and apple oven mitts a few weeks back from a charity shop.  I don't know if I will ever use them, as they are quite small.

Last month I had a few days off from work as I have loads of annual leave to take by March.  So I have been home alone most of last week, indulging in breakfast still in my PJs, but no vegetarian fry-ups.  Fry up are kept for weekends when I am with my husband.  No for me, its been cereal. 

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

Vanilla Banana and Pecan Loaf

I make Banana Loaf all the time, so when I found myself with some very ripe bananas it was a toss between muffins or bread, for some reason Banana Bread won. 

Whilst making this Banana Bread, I was reminded of a time when I took some into work for colleagues to try and someone at work called me over, I thought she was going to ask me for the recipe, instead she asked What are those dark bits in the cake?
Banana I responded without hesitation, yet a little bemused.    

As I was fumbling in my kitchen cupboards looking for some vanilla essence, I remembered still having some Vanilla paste left over from making a vegan Vanilla Coconut Creme Brulee, its so much more powerful in flavour and scent. You get a good waft of it when you bring  to your mouth for tasting, and the pecan nuts added a fabulous buttery crunch.  

Other banana recipes you will find on my blog
Vegan Tiger Cakes
Banana Blondies
Banana and Coconut Flapjacks
Banofee Toffee Curd
Banana Soda Bread Farls