Tuesday, 31 January 2017

January #EatYourGreens Round Up

Its almost the end of Janaury and you know what this means, #Eat Your Greens Round up.  

We have seven fantastic vegetarian and vegan recipes, all very different and all very delicious. 

The first Eat Your Greens recipe comes from Cheryl who blogs over at Madhouse Family Reviews.  Cheryl brought to the table a luscious Triple Layer Vegetarian Lasagne.  This lasagne has many warming colours, but it gets its splendid green from a mixture of green beans, courgette and peas all pureed to make a sauce. Now get your knife and fork out and tuck in. 
The second recipe comes from Lisa's Kitchen who shares with us a warming and golden bowl of Chana Palak aka Spicy Chickpeas and Spinach.  The silky green here is a bit more evident as it comes from Spinach wrapped wonderfully around the nutty chickpeas.  However, if your feeling a little cold and want a big hug, this bowl will give it to you as it delivers on natural creaminess from the coconut and aromatic warming spices.
Joey from Flicking the V's joins in with her awesome and very original idea for Brussels sprouts sushi rolls.  I love how she has enhanced the bitter sprouts with soy sauce, that's all and they are elevated to something quite delectable and remarkable. This recipe is a must for sprout haters,  I have bookmarked to try it soon. 
Helen from Roast Chicken and A Country Walk shares with us her Moroccan Squash and Pea Stew.  Stews are are so welcome in this part of the world right now where its really wet and cold.  The garden green peas are just popping to the surface in this bowl of comfort. 
Kirsty from Hijacked by Twins shares with us a very interesting pizza recipe. Its a Low Syn broccoli pizza base.  Yes, you read right - broccoli pizza base. I know its crazy, but it also sounds amazing.  It also happens to be gluten free. I love how the broccoli green remains so green even after baking.  I really want to have a go at making it at home. 
The Veg Hog my lovely co-host has me blushing, but you can go to her blog to find out why.  The Veg Hog shared with us Fennel and Cauliflower Thai Curry. She writes that although she has eaten fennel many times, she had never cooked with it until now.  As well as fennel there are broad beans and spinach and for herby hit, some coriander - I can just smell it wafting. 
And finally, my own contribution which was a Creamy Avocado Soup topped with Tortilla Cheese croutons. 

Thank you so much to everyone who contributed to #EatYourGreens, please do take time to visit and comment on every contributors recipe if you can, I know it will be appreciated.  Also I hope you will join in February with your #EatYourGreens vegetarian or vegan recipe.  The #EatYourGreens challenge in February - the Month of Love will be hosted by my blogging co-host The Veg Hog

Follow this link on how to participate and then just leave a comment with a link to your blog post either here OR on The VegHog's #EatYourGreens hosting page which will be live tomorrow.

Sunday, 29 January 2017

Gnocchi in Red Pepper and Blue Cheese Sauce

We have been eating lots of pasta based dishes from lasagne's to cheesy bakes, a bit like this Gnocchi in Red Pepper and Blue Cheese Sauce. 
I made this when I had barely any vegetables in the house and lots of cheese in the fridge from Christmas and New Year binge eating.  this is a relatively easy recipe, especially if you use roasted red peppers from a jar and ready made gnocchi, then lunch or dinner will be on the table in no time.  The sauce is whizzed in a food processor and then its just about cooking the gnocchi and bringing the two components together.

This photograph does not do this Gnocchi in Red Pepper and Blue Cheese Sauce Bake justice, it really was quite delicious; and this comes from someone who is not a huge fan of blue cheese.
D loved this and went back for seconds, in fact he finished off what was left in the pot.  He loved the Red Pepper Blue cheese sauce and I loved how the the pillowy potato dumplings became crisp under the grill.

Friday, 27 January 2017

Italian Fiorelli Pasta with Fennel and Green Peppers

This Pasta with Fennel and Green Peppers is one I made many years back.  The recipe comes from on of my all-time favourite vegetarian chefs Denis Cotter owner of the best vegetarian restaurant Cafe Paradiso in Ireland, as well as its chef and co-founder.  Denis Cotter was one of the first to deliver contemporary style of vegetarian cuisine. There were not many innovative vegetarian or vegan cookbooks in the mid 1990s found in this part of the English speaking world. I really admire him, unlike other vegetarian and vegan chefs (that came after), he has never ever sought the limelight and has always been humble and modest. never looking for the Michelin Stars or Rosette recognition (although why not, Cafe Paradiso and his team truly deserves that accolade for what its worth). He for me redefined non-meat based cuisine by experimenting with original flavours, brilliant culinary improvisations and modern techniques at the time.  You can see Deni Cotters influences in the way many vegetarian chefs that came after (whether they admit it or not), have been inspired by him or have used many of his recipes as a springboard for their own.  I do sometimes think some people have very short memories as they forget original stars and voices of vegetarian and vegan cuisine in favour of those that crave the limelight and pretend that they have created something original, for example vegetables in cakes, people have you never heard of carrot cake!  

His book 'Paradiso Seasons was named as the best vegetarian cookbook in the world at the Gourmand World Cookbook Fair in 2004. Denis Cotter creates restaurant quality food that I truly want to eat. He is a big influence on the way I cook, he is vegetarian icon and a vegetarian hero of mine, especially when I want to create something a bit more avante garde  or honest and down to earth in my own kitchen, but never pretentious. 
I am patiently waiting for another brilliant and original cookbook from him.  ; and to visit Cafe Paradiso in Cork, Ireland remains on my wish list.  Dear Husband I hope you are reading this, if not I know you already know...

After all that high praise for Denis Cotter, i have to admit for quickness, I have cut lots of corners for this recipe.  For a start, he roasts the garlic in oil until it is tender, soft and sweet and can easily be popped out of its skin.  The garlic enhances fresh parsley and olive oil which forms part of the pasta sauce and much more.  

My Pasta with Fennel and Green Peppers is made with Fiorelli from M&S.  Its described as authentic Italian pasta made and air dried in the Italian Alps, using select Italian wheat and a bronze dye for a rough texture that picks up every drop of sauce.  The fiorelli* shaped pasta is supposed to resemble flower buds.  I loved the intense flavour combination in the final dish, lots of layers of flavours, from the garlic, the parsley, the peppers, the fennel and then piquancy from the sun dried tomatoes and black peppers and the pasta acted as a brilliant foil to hold all those flavours. 

This is my second  contribution to Food 'N' Flix this month  hosted at All Roads Lead To The Kitchen.  The movie chosen this month was French Kiss with Kevin Kline and the infectious Meg Ryan.   
I was fortunate to find the movie on youtube and watched it on a day when I was off work.  Less than 10 minutes into the movie I spotted some fresh vegetables in the kitchen on the table including tomatoes, carrots, fennel and a bowl of mushrooms I think.  This is just before the character Kate receives a phone call from her fiancee Charlie breaking up with her as he has fallen in love with someone he has met in Paris. The feathery fennel inspired me to make this pasta salad.  I am also sharing this Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen and finally  Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition

Here is a link to Denis Cotters vegetarian cookbooks, many of which have vegan recipes.
Here are some other Denis Cotter inspired recipes on A2K- A Seasonal Veg Table
Aubergine, Black Eyed Peas Coconut Pot
Aubergine aka Eggplant Tomato Relish Pasta
Pumpkin, Black Beans and Leeks
Turnip Swede Curry
Balsamic Roasted Beetroot Dyed Pasta
Wild Garlic Past and Pesto
Roasted Runner Beans and Couscous
Jerusalem Artichoke Risotto 

In this blog post called Peeking Through Snowy Windows in 2010,  I wrote about 3 of my favourite chefs celebrating vegetables and Denis Cotter was named then and would still be today. 

*Here is a guide from the BBC of pasta shapes of Italy

Italian Fiorelli with Fennel and Green Peppers

Serves 3 - 4
250g Fiorelli Pasta, or other pasta shape.  
Cook according to packet instructions, drain and set aside

1 fennel, sliced
4 cloves garlic, crushed
2 tablespoons olive oil
1 green pepper, sliced
12 black olives
2 tablespoons sun dried tomato, sliced
Fresh parsley, minced
Salt and pepper to taste
In a wide pan, heat the oil and then stir in the fennel and cook for five minutes, then stir in the garlic and pepper and cook for 5 minutes. then stir in the olives and sun dried tomatoes for a minute, then stir in the pasta, parsley and season to taste
Adapted from Denis Cotters The Cafe Paradiso Cookbook

Wednesday, 25 January 2017

St Dwynwen's Day Romantic Vegetarian and Vegan Menu

Many of my readers will know from reading my blog that Wales has its own Welsh Valentines Day known as Dydd Santes Dwynwens .  This is celebrated today - the 25th January.  

St Dwynwen is The Welsh Saint of Love and Lovers. For those of you who want to know more please follow this link that I wrote a few years back about Our very own Patron Saint of Love.

Also you may want to Visit Wales have written a bit more about St Dwynwen's Day and they also have a lovely St Dwynwen's Day card for you to print and give to your loved one/s.

We are so proud in Wales that we have a woman who is the Patron Saint of Love.  Her name Dwynwen translates to 'she who leads a blessed life' and her most well known saying is 'nothing wins hearts like cheerfulness'.  So if you want to show your loved one a little affection and celebrate St Dwynwen's Day with us today, I have collected some of the best vegan and vegetarian Welsh inspired recipes from my blog and have listed them here if you wish to create a Romantic St Dwynwen Vegan or Vegetarian meal in your own home.

Dydd Santes Dwynwen Haput!

Welsh Woman's Vegan Laverbread Caviar serve these with Cashew Cream Cheese and crackers or if you don't fancy crackers then perhaps a little on some Crempog Las .  

Monday, 23 January 2017

Vegan Pickled Mushroom Stroganoff with Watercress

We haven't had mushrooms for a while.  

I had picked up a load to make Mushroom Lasagne as we had so much cheese in the fridge left over from New Year.  I have made Mushroom Lasagne, but I also made a vegan version of Mushroom Stroganoff as I had a little carton of Oatly cream in my fridge too.  
As well as using fresh chestnut mushrooms in the Stroganoff, I also used a jar of pickled baby mushrooms that I picked up from an Eastern European shop in the town where I work.  My friend at work who is Czech recommended them to me and said they are often used in Stroganoff. She also pointed out a number of other things in the chiller cabinet and on the shelves that were suitable for vegetarian and vegans. 

Mushroom Stroganoff is one of my beaus favourite dishes so I always have a reason to make it, but for those of you who know me through reading my blog, will also know that I like to ring the changes with my dishes, so in went the pickled baby mushrooms and in went the Oatly cream.
I also had some watercress in the fridge.  So I decided to garnish my  mottled brown coloured plate of food  with the vibrant peppery green.  The pickled mushrooms made for an interesting change and for it being vegan, well we didn't even notice the difference. 

I am sharing with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as Mushroom Stroganoff is a recipe that we as a couple turn to often as it is one of our quick go to evening suppers; and with Confessions of a Mother Runner and Whisk and Two Wands for Meatless Monday.

Other Mushroom Strogonoff Recipes on A2K  - A Seasonal Veg Table
Chestnut Mushroom and Smoked Tofu Stroganoff
Mushroom Stroganoff with Garlic Chives
Mushroom and Tofu Stroganoff
Lapsang Scented Chestnut and Mushroom Stroganoff

On another note, while I was googling Baby Mushrooms this unusual picture came up, then I decided not to use the term 'baby mushrooms'  for my recipe.
Image source here

Friday, 20 January 2017

Alternative Scottish Fusion Burns Supper

My heart was heavy when I left Scotland for Wales over five years ago, but a little part of me remains there. I have great fondness for Scotland (especially the West of Scotland) and its people who warmly welcomed me when I made it my home all those years ago.  I went to University there, got engaged and married there, I began this blog allotment2kitchen there.

Scotland has so many memories for me, and so many highs and lows. 
Even though I am no longer living in Scotland, I still celebrate the revered bards - Robert Burns birthday my own way and its often with a vegetarian haggis, either shop bought and then its always MacSween or homemade tweaked and based on Edinburgh's vegetarian institution Hendersons.

In my time there, I witnessed the Scottish haggis integrated into many world fusion cuisine recipes from haggis bon bons, haggis burgers, haggis canneloni, haggis dim sum, haggis pasty, haggis pakoras, haggis panini, haggis pastitisio, haggis pies, haggis lasagne, haggis moussaka - haggis pizza, haggis quesadillas, Black Pudding and Haggis Risotto; haggis Scotch eggs, haggis samosas, haggis sausage rolls, haggis spring rolls, haggis wontons, haggis tostados, haggis Tex Mex nachos,  Haggis A La Wellington; haggis wraps, in fact you name it, someone somewhere has made it with haggis.

Want to learn more about the haggis, then follow this Haggis blog post.   You may also be interested to note that there has been some debate about the haggis origins and that it may even be English - whatever its true origin, it will always remain a Scottish icon.  Here is an interesting article by The Guardian on Haggis: An International Ingredient.

Thursday, 19 January 2017

Butternut Squash, Nutmeg, Raisin and Hazelnut Muffins

I had forgotten to pick up some rolled oats during our weekly shop to the supermarket.  It was on my shopping list but I managed to overlook it.  You know why?!  My husband has a tendency to squeeze in 'tiger nuts' on the shopping list - I have a rather knackered worn out tiger hot water bottle and he teases me that Ii should get it some tiger nuts which are real, so I am blaming him for my distraction and missing it on the shopping list.

So instead of making breakfast flapjacks for the working week I ended up making some Butternut Squash, Raisin and Nutmeg muffin.

Wednesday, 18 January 2017

Spiced Butternut Squash and Golden Raisin Chutney

This Mildly Spiced Butternut Squash and Golden Raisin Chutney was scrummy.

I don't really like sweet relishes or chutneys , but this one was very reminisce of the Red Chili Spiced Pumpkin Chutney I made a long while back and I loved it.   
I made this Spiced Butternut Squash and Golden Raisin Chutney over the weekend as I had picked up two squashes at a bargain price, after filling the sterilised jars I had a little left over - they call it cooks treat or cooks perks, but it was plenty for me to share with D.  We had it in the evening with cheddar cheese crackers that we had left over from Christmas and New Year.

Taking of  crackers, someone at a works bring and share food day bought in some homemade Iced Custard Square Slices, what some of you may call Iced Vanilla Custard Slices.  I've been wanting a recipe for this for a long while as its one of my Dads favourite sweet treats.  He has a thing for cold set custard, as his other favourite Sweet treat is Custard Nutmeg in Shortcrust Pastry Tarts.  I had a slither of one of these Ice Custard Square Slices and noted the pastry base was actually made from Jacobs Crackers, not puff pastry.  I was both amazed and bemused.  I do prefer proper pastry, but some people would not notice the difference.  I asked for the recipe from the person who made it and she laughed as she wrote it down for me.  Telling me it was one of the world's easiest and economical recipes.  I hope to make it soon for my father and see what he thinks.  
Anyway, back to this Spiced Butternut Squash and Golden Raisins Chutney, I also adored the colours so much: like golden embers from a log fire not only warming your cheeks but your belly too.  I am sharing this with #CookBlogShare hosted by Easy Peasy Foodie.
Other Chutney Recieps You may like
A Seasonal Veg Tables Spiced Apple Chutney
A Seasonal Veg Tables Fiery Scotch Bonnet Apple Chutney
Green Gourmet Giraffe - Tomato Kitchen Sink Chutney
Little Black Fox 's Carrot and Chilli Chutney
Little Black Fox's Mango Chutney

Tuesday, 17 January 2017

Light Fennel, Red Pepper and Butternut Stew

Did you know that there are actually two types of fennel?  This vegetable has been assigned a gender.  The curvy bulbous is the female and the slender one is the male.  

Fennel is still not used much in British cooking, but it is slowly making an appearance mostly in raw salad dishes because of its crunch and  its flavour reminisce of aniseed, star anise or even licorice flavour.  Unlike the British, the French and Italians are very fond of this feathery frond stemmed vegetable.   So I was pleased to pick some up again  to make a Light Fennel, Red Pepper and Butternut Squash Stew infused with caraway seeds.  
I describe this Fennel, Red Pepper and Butternut Squash Stew as light as the sauce is not thick, its almost like a clear broth, like a consomme. It is also mildly spiced to warm your cheeks. 
This is my contribution to Food 'N' Flix this month  hosted by hosted by Heather at All Roads Lead To The Kitchen.  The movie chosen this month was French Kiss.  I watched it on youtube.  I saw the trailer and obviously the cheese plate on the train was influencing my decision to make a cheese dish, but then about 8 minutes into the movie I spotted some colourful vibrant fresh vegetables in the kitchen on the table including tomatoes, carrots and fennel.  This is just before the character Kate receives a phone call from her fiancee Charlie breaking up with her as he has fallen in love with someone he has met in Paris. 
I do like fennel, but we don't eat it much as we want as it is a bit of a luxury vegetable in our home, so I incorporated it in this light Red Pepper and Butternut Squash Stew.  I don't know what the weather is like where you are, but it is quite nippy in Wales and stews are very welcome, even light ones.  I am also sharing this broth stew with Soups, Salads and Sammies hosted by Kahakai Kitchen as it can be eaten with a spoon like a chunky soup too. 

Monday, 16 January 2017

Vegan Sweet Potato and Kidney Beans Seekh Kebabs

Promise this vegan Sweet Potato and Kidney Beans Seekh Kebabs are is my last sweet potato recipe for the month.

Seekh should not be confused with 'Sikhs'.  Sikhs are the disciples of God who following the teachings and writings of the Ten Sikh Gurus.  Seekhs are skewers, albeit wooden skewers around which the minced meat or mashed vegetables and or beans are moulded around to resemble a sausage like shape and then grilled or given the full smoky charred Barbecue treatment.

These red brick coloured Seekh kebabs were a little on the mushy side like old fashioned veggie sausages, but they were perfectly spiced which made them more enjoyable. 
I am sharing these Sweet Potato and Kidney Bean Seekh Kebabs with  Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition and Confessions of a Mother Runner and Whisk and Two Wands for Meatless Monday.

Enjoy this song by Praiz featuring Chidinma Ekile called 'Sweet Potato'.  Its sweet.
Sweet Potato and Kidney Beans Seekh Kebabs
Makes 8 skewers
4 sweet potatoes, peeled and roughly chopped
1 tablespoon oil

Friday, 13 January 2017

Eritrean Injera Burrito and Berbere Tajine

The Sweet Potato recipes are still coming.  I told you I run with an ingredient.

Actually I made this Berbere Sweet Potato Tagine a little while back.
This is a Ethiopian Eritrean inspired Tagine is filled to the brim with reddish, yellow, green vegetables  and chickpeas then cooked slowly, really slowly.  You can see the sweet potato, the butternut squash, the carrot and nutty chickpeas, but the faded  shredded cabbage is hard to see, but you will detect it when you start eating.
This Berbere Tagine is adapted from my Moroccan Tagine with Spiced Seed Confetti.  I changed some of the vegetables and the spices for Berbere spice blend.  I had made so much of this dish, that we had it over 3 days, twice with rice and once wrapped up in Injera - yes I made a Injera Burrito.

Curry sauce and chips, Saag Aloo in pies and Korean Kimchi Toasties -  fusion food is the rage, so I thought I'd try and be original and make an Eritrean Burrito with injera and the filling from the Berbere Tagine.  It worked fine, the only issue was handling the injera burrito by hand. The sensation of rolled up injera in my hands was interesting.  I think those of you who have had injera will concur as the texture of injera is somewhat unusual.  Unfortunately due to poor lighting in the evening, I never got round to taking a photograph of it, but it shouldn't be difficult for you to imagine what it looks like.  
I was quite pleased with myself and thought I had created something new with my Eritrean Injera Burrito.  I couldn't wait to tell my Eritrean acquaintances at work this, he smiled at me through his perfect white teeth choosing not to comment.  I don't know if this was out of politeness or bemused that someone messing with their cuisine. I wanted to push him for his honest opinion, but never got the chance - but I will see him again.  I do hope he approves, it made for an interesting meal. 

Vegan Eritrean Berbere Tagine
Serves 6-8
5 tablespoons olive oil
1 large white onion
1 small red onion
1-1½ Berbere tablespoon
2 x 400g cans of chopped tomatoes

1 tablespoon of tomato puree4 large sweet potatoes, cut into even sized cubes
½ butternut squash, peeled and cut into even sized cubes
About 4 carrots, thickly sliced
60g dried apricots, cut in half
20g raisins
1 x 400g chickpeas, drained and rinsed
A large bunch of coriander, finely chopped
Salt to taste
Heat the oil in a wide pan. 
Add the onion and cook gently until the onions are softened and translucent. 
Stir in the Berbere, cook for a couple of minutes, before stirring in the tomatoes and tomato puree and cook for 15 minutes. 
Add the butternut squash, sweet potatoes and carrots. 
Continue to cook for 40 - 45 minutes until the vegetables tender. 
Add the apricots, raisins and chickpeas and stir to combine. 
Simmer until sauce is thick, stir in coriander and season to taste.

I am sharing this with MLLA My Legume Love Affair that was started by The Well Seasoned Cook and now run by Lisa's Kitchen.  this month is is hosted by The Big Sweet Tooth Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition; and Farmersgirl Kitchen and Baking Queen Slow Cooked Challenge; Slow cooked Challenge

Le Coin de Mel

Thursday, 12 January 2017

Fresh India Sweet Potato Vindaloo

This Sweet Potato Vindaloo is the second recipe I cooked from the cookbook Fresh India: Quick, easy and Delicious Vegetarian Recipes For Every Day by Meera Sodha which I was gifted at Christmas.   
When I think of Vindaloo, I wrongly and stereotypically think of old classic Bollywood movies with Catholic Indian characters called De Sueza or D'Silva living near a beach or a fishing village in or near Goa, India.  Vindaloo came to India via the Portuguese and was known as carne de vinho d'alhos (meat marinated in wine and garlic). I don't ever recall any of the movie characters ever making or eating a variation of vindaloo, but I sort of romanticised it in my mind growing up and tried to make sense of the popularity of the burning hot Vindaloo in the UK.  I still don't understand it, but what I do know is that I miss those old fashion Bollywood movies.  I find Bollywood movies to be just a long pop video and am very selective of those I watch.  those I watch are often recommended by family and close friends.  

Vindaloo is traditionally made with pork.  I like spiced food but not ridiculously hot either, so the appeal to make a vegetarian or vegan version of it never occurred to me.  There re a few Sweet Potato Vindaloo recipes around, as well as a popular variation of Two Potato Vindaloo by Ottolenghi, but I am trusting Meera Sodha's Sweet Potato Vindaloo version as the flavours may be more authentic.  

Wednesday, 11 January 2017

Meera Sodha's Cauliflower Korma

For a person of South Asian heritage who is not that bad in the kitchen, I still have quite a few South Asian Indian cookbooks on my shelf as cuisine from the Indian sub continent is wide, vast and diverse, just like its people.  

Most of the Indian cookbooks I have come from Madhur Jaffrey, Reza Mahammad, but I also have some by Dala Tarla and lesser known cooks in this part of the UK Viji Varadarajan.  I also have all the cookbooks by the beautiful Vicki Bhogul who has just made a comeback with the republication of Cooking Like Mummiji.  A couple of years back I was super excited by the publication of Prashad cookbook. However I only have a handful of Gujrati Indian Vegetarian Cookbooks.  The one I flick through quite often is Hansa's Indian Vegetarian Cookbook (2001) by Hansa Daghi who combines her Gujarit home cooking with touches of her East African upbringing.  

However, its my newest cookbook that I want to put in the spotlight.  My husband got me Fresh India: Quick, easy and Delicious Vegetarian Recipes For Every Day by Meera Sodha for Christmas.   This Cauliflower Korma with Blackened Raisins (Gobhi Korma) was the first recipe that I bookmarked from the cookbook.  
I have to say Meera Sodha's Cauliflower Korma as you may know it, its very different. There is no coconut or coconut milk in the recipe , but there are nuts not what we often see cashew nuts but ground almonds that act as both thickener and give it that rich creaminess.   It made for a change and I like change.

Tuesday, 10 January 2017

Cauliflower Cheese Gratin with Black Olives

I know it don't look much, but this Cauliflower Cheese Gratin with Black Olives made for an interesting change.  
The onions were soft and caramelised, the cauliflower was blistered gold here and there as if it were sprayed lustre gold and then studded with black pearls of sliced black olives.  It was surprisingly quite good and this is a compliment from someone who still snugs her nose at cauliflower dishes.   I must say though, this is not a creamy gratin.  The cream clings onto the cauliflower florets or  sinks into the gaps.
I served the gratin with some crusty crisp bread, but you could happily have it with sauteed new potatoes if you wish. 

Sunday, 8 January 2017

Dandelion 'Honey', Marigold Mango Flapjacks

A little while back I mentioned that a work colleague gave me not one not two but three jars of her homemade golden Dandelion Honey  which also happened to be accidentally vegan.  

I have been loving the stuff and using it in place of bee honey and golden syrup. I've had it stirred simply in some herbal fruit teas as a  sweetener, used some to mustard glaze some vegetables and here in these Mango, Marigold and Dandelion Flapjacks that I made a while back
These Mango, Marigold and Dandelion Honey Flapjacks were made for breakfast.  I am terrible for eating breakfast in the morning, especially on a working day, so these suit me fine with a cup of coffee when I turn on the works computer to check e mails and such.  

I have used dried mango pieces in these flapjacks, but you can use any other dried fruit, but to keep it in the yellow fruit theme - golden raisins, apricots, peaches.
I have also made a fresh cranberry version, but did not get round to getting a picture of it, which is a shame as I loved how the fresh cranberries had burst and splattered into the oats.

Friday, 6 January 2017

Dandelion Honey Mustard Glazed Turnips and Other Vegetables

This is another dish I made early last month when I picked up some local seasonal vegetables from a farmers market, one of which was turnips.  I did not just want to chop and boil the turnip chunks and serve it as a side dish. I wanted to do more with it.  It was then I remembered I had bookmarked a recipe from Sarah Beattie's Neither Fish Nor Fowl, I looked up the recipe and was inspired by it, but instead of honey which is used in the original recipe,  I decided to make the mustard glaze with Dandelion 'honey'.  

Some of you may remember that a generous work colleague had given me some jars of her homemade Dandelion Honey which accidentally happened to be suitable for vegans. 
The dandelion honey was not the only change I made.  I wanted to make more of a meal of the turnip, so I stirred in some sliced new potatoes and cooked shredded cabbage.  It was delicious. The sweetness of the dandelion honey mustard glaze mellowed that strong distinct turnip taste.  
I have made lots of recipes from Sarah Beattie and written about her on my blog before - please see here.  I love her recipes and its hard for me to choose one, so I choose one that is quite season right now - the parsnip and here is a link to her vegan Tamarind Parsnip Curry that I made and she was kind to grant me permission to share the recipe on my blog with you all, but I recommend the . 

I am sharing this with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.

Thursday, 5 January 2017

Apple Crump Scrump Slice

Last year when I was given a bag full of foraged apples by the neighbours, I made lots of tasty sweet things.  
Devon Apple Cake which was absolutely delicious.  D loved it more than me, for him it was a proper cake made with eggs and butter. 
Then there was Apple Snow Crumble which we had with cream and then custard, then came Johanna's Apple Slices.  

I've had Johanna's Apple Slice bookmarked ever since I saw it. Not only did it sound sumptuous, the recipe was even simpler.  But there was something about it that reminded me of a recipe called Apple Crump that I used to make all the time when I lived in Glasgow with the windfall apples from my small back garden.  I never blogged about it because it was not the prettiest to photograph, but it was one of the most easiest and most delicious apple dessert recipes I had ever had, of course I regret now not blogging  and sharing it, something so delicious worthy of recognition should not have been kept hush hush.  
The original recipe for Apple Crump recipe was showcased by a contestant called Janet Jones on Britain's Best Dish.  Even though the recipe was super simple, I had safely tucked away the scribbles of the Apple Crump recipe in the breadmaker instructions booklet, but in between moving to Wales from Scotland, it has been lost.  I was really gutted.  I could not find the recipe on the internet either.  I found this very strange as after appearing on Britain's Best Dish, the Apple Scrump recipe was very popular with lots of foodies raving about it. The only reference on the Internet that I could find to the Apple Crump recipe was on a cooking forum.  I have written the recipe below full credit to Janet Jones for those of you like me who loved it.  
Although Johanna's Apple Slice reminded me of the Apple Crump, its very different in more ways than one, but lets not compare and agree they are both delicious in their own ways. 

The Apple Slice was everything I had imagined, it was delicious, even D thought so.  We enjoyed it so much that we have had it twice last year and I know we will have it again come the apple season in the UK. 

Johanna through her blog Green Gourmet Giraffe: A Vegetarian in Melbourne continues to inspire me.  I don't want to gush, but she is truly exceptional. I think I may have cooked more recipes from her food blog than any other and have no doubt that I will continue to do so. Johanna will be celebrating 10 years in blogosphere and her blog has remained humble, down to earth and honest and I love it. Please do pay her a visit if you are not familiar with her at Green Gourmet Giraffe.