It been an extremely busy week at work, so my blog post this evening will be short. My evening dinner today is Pizza, don't diss me - its homemade pizza! Check out my Instagram for the photograph, I promise you it will be very different from other pizzas you've seen.
Right now though, I am sharing a fusion snack of Aloo Tikki Bagel. I am constantly amazed at how much i eat is accidentally vegan. Aloo Tikki is a South Asian snack made from spicy oniony mashed potatoes (aloo) that is shaped into cutlets or burger shapes, then coated in a spicy blend of chickpea batter and deep fried. It important to eat it whilst it is still hot as that is when it is at its most deliciousness.
You can eat the Aloo Tikki as you wish, we and I mean my siblings would often stuff it in roti aka chappati slathered in tomato sauce, it had to be a red sauce to temper the spices, then rolled up like burrito and munched on. These days I tend to either stuff it in a burger bread bun or a bagel; and my siblings children in a tortilla wrap.
Like my Samosa Soup recipe: a combination of Dal and Samosa, Aloo Tikki is another firm favourite comfort food and not one I indulge in that often as it requires deep frying, but when I do, I ravish it within minutes.
This blog post is part of Vegan Month of Food. The theme is memories and traditions. I am also sharing this with Soups, Salads and Sammies and this is kind of a sandwich hosted by Kahakai Kitchen;
These little cute pumpkins may be perfect to adorn any kitchen table or mantle piece, but come to slice them and they are quite resistant little things. These mini pumpkins known as munchkin pumpkins were very hard to slice, but I persevered and then scooped out the seeds for the garden birds.
The hollowed out mini pumpkins serve as fantastic bowls that you can take straight to the table, no washing up to do either, something that my husband appreciates as he does most of the dishes in our home.
You can stuff mini pumpkins with all manner of things, such as the vegan Spanish style chorizo, chickpeas and kale that I made. It was very nice too. One of my favourite long term food blogger extraordinaire and Queen and inspirational kick starter behind UKs Underground Supper Club scene Ms Marmite Lover aka Kerstin Rodgers has some wonderful suggestion on How to use squash and pumpkins.
Vegan Mofo prompt is Autumn Fall Traditions. I tend to make the most of small pumpkins in season, this blog post is also inspired by Thanksgiving.
These Fishless Japanese Sea Vegetable and Nori Cakes would make a fantastic light starter
I think these Fishless Sea Vegetable Cakes look marvellous without the panko coating that its a shame it has to be cover the colourful seaweed shades of greens. This is my submission to #EatYourGreens food challenge
. Please do join in with you Green Vegan Mofo blog post, the rules are here.
Before I give you the recipe, I want a little bit of a rant. Yesterday was not the day we had planned. All our good plans went pear shaped. We were on our way to Bristol to celebrate and have a little fun with my nephews, but the icy weather played havoc with our car that we had to turn back home and go to the garage. It cost us £300.00. Happy Birthday. There was no point in grumbling but I was very mift and wished we had never left the house in the first place. All the signs with the weather were warning us to stay indoors. When we got back home we just tried to make the best of what was left of the day at home and outside it poured ice buckets.
Anyway, I digress. I had so much fun getting back into Food 'N' Flix, so I am joining again. The movie chosen this month is Burnt. As a foodies, I have to admit I had not seen it or heard of it and to be honest, I am not a fan of either Bradley Cooper or Sienna Miller, but I wanted to play along with Food N Flix, so I purchased the film. I watched it one weekend.
Although there are loads of food references, it did not terribly inspire me - perhaps because I am a Vegetarian and many of the food references were to meat and seafood, but whilst I was racking my head for ideas the scene when the two lead characters are in Billinsgate Markets, London's most famous fish market inspired me to make some 'Fish' Cakes.
Of course I was not going to make anything with fish or seafood, but I did have sea vegetables and these Fishless Fishfree Sea Vegetable Cakes were created .
