December Eat Your Greens & Wonderful Greens - The Vegetable Palette Final Round Up

Welcome to Decembers round up of Eat Your Greens and  The Vegetable Palette: natures colours - natures goodness''. 

Please note that this will be the last  Vegetable Palette.  I would like to Thank those of you who have participated and support the blog challenge over the past two years.  Please don't be sad though, you can still participate as The Eat Your Greens challenge continues. 

The theme for December was Wonderful Greens.

I begin with The Law Students Cookbook who presents us with  a Falafel Burger with Guacamole.  Avocado - natures natural green butter. 

Next we have The Veg Hog who shares with us her Twice Cooked Broccoli Pasta.  The broccoli is first boiled and then pan fried for crispness enhanced further with chilli and garlic.  The VegHog uses Spelt tagliatelle here, but I guess you can use any pasta in your kitchen cupboards.  

For The Vegetable Palette, the VegHog shares with us a Flower Sprout Pie. So what is a Flower Sprout? Its a cross between Brussels Sprouts and Kale. I wouldn't mind a slice of this right now.

The VegHog was not the only one cooking with Flower Sprouts as they found there way into my kitchen too.  Here they are stirred into my bowl of Kale and Hazelnut Pesto Pasta. 

And if you thought, No - NO MORE SPROUTS, well I have some more as Chardonnay and Samphire presents us with some Sprouts with Chestnut Butter.  Yes I said Chestnut Butter - how awesome and so seasonal is that.  And guess what, its vegan too. You should also check out her Chestnut, Celeriac and Mushroom Tart - its earthy. 

And finally and never least, Dom from Belleau Kitchen brings to the table a pot of Broccoli, Green Bean, Sweetcorn and Cabbage Soup.  Dom describes it as a vegetarian version of the Jewish Penicillin Chicken Soup.  If it has helped his cold, who am I to argue - except please pass me over a bowl because the rain is getting to me and I have the sniffles coming on.  

Green and Black Chilli or Verdi Chilli

Food from the Indian Sub-Continent is what I grew up with and I love its diversity, but when I left home for University all those years ago, I discovered a whole world of global vegetarian cuisine from Italian, Spanish, Japanese, Moroccan, Malaysian, Thai, Greek, Turkish, Irish, Scottish and Mexican.  Vegan Mofo prompt today is to share your favourite cuisine.  Its hard to choose one cuisine that i favour over others, but I can hands down say what dish I really really like - Vegetarian Chilli. Although the Mexican cuisine I had in Scotland and Wales has never ever authentic, more Tex - Mex style, I developed a taste for Mexican flavours and vegetarian Chilli in its many incarnations became my favourite go to meal. 

Perhaps the first vegetarian Chilli I ever had was made with soya mince.  Later when I started making my own vegan Chilli from scratch, it was always made borlotti, pinto or kidney beans, then I discovered black turtle beans and this dish became my favourite for many reasons.  Its spices, its adaptability, the way it made me feel, the many memories associated with it that relate to my boyfriend now husband and much more.  I know Vegetarian Chilli stems from Tex Mex cuisine, and without getting into the politics of food I just want to simply say that I love the flavours and its become part of my repertoire. I don't make vegan chilli for friends now, as I like to give them a more sophisticated and thought out menu, but I do make it every so often for us, but also for my nephews and nieces if and when they choose to come over and hang out with me. 

Anyway, I made a big batch of this Green and Black Chilli to last us a few days for the working week.  It has marrow, some french beans, runner beans from the garden and to finish it off some fragrant coriander - my favourite herb.  

This vegan chilli is made with black turtle beans, spices such as cumin, coriander and oregano. The only part that changes now and again are the vegetables - depending on the season.  Sometimes it a mixture of bell peppers, beetroot, some times it pumpkin or butternut squash and some times, like now its with green vegetables.  If i had courgette and some broccoli, perhaps that would have gone into it too.  And sometimes its just a mix of various vegetables.

I will admit that is Green Chill is perhaps not the pretty like the Beetroot Chocolate Chilli adorned with beetroot hearts, but just as tasty.  D suggested we first have it with plain Basmati rice, rather than Enchiladas, and if there were any left, then perhaps jacket potatoes.  I even made a Welsh Chilli with white beans, leeks and red peppers.  So you can see, I love this vegan Chilli.  I am sharing this blog post with Eat Your Greens. 

Eat Your Greens #15

Welcome to the Round Up for 'Eat Your Greens' #14.    

This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

Eat Your Greens #14

Welcome to the Round Up for 'Eat Your Greens' #14.    

This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

First up we have  Corina from Searching for Spice with Chimichurri Peas.  What a fantastic way to jazz up some fresh or frozen peas.  Want the recipe go check it out.

Janet from the Taste Space shared with us Fresh Tofu and Strawberry Sal;ad with Mosto Cotto. The greens here are cucumber and salad greens.  Intrigued by the fresh tofu and Mosto Cotto, then go by her blog to find out more. 

Eat Your Greens #13

Welcome to the Round Up for 'Eat Your Greens' #13.    

This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

First up we have  Janet from the Taste Space with Sweet and Salty Tahini Asparagus and Quinoa Salad. 

Next we have Elizabeth from Elizabeth's Kitchen Diary with Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic.  

Manpreet from Healthy Eats for All with Quinoa Corn Bhel Savoury Snack.  The greens here are cucumber and coriander. 

The Veg Hog shares a colourful plate of Pasta with Pea Shoots, Baby Leaf Pesto and Sundried Tomatoes. 

Jen from Chardonnay & Samphire shares with us a lovely plate of Gnocchi with Summer Vegetables and Lemon Cashew Sauce.  The greens here are baby courgettes, broad beans and asparagus.  

Choclette formerly of Chocolate Log Blog  and now Tin and Thyme brings to the table Fat Hen and Chick Weed Pesto.  Please go by and check each contribution, I know my fellow bloggers would appreciate it.  Also I am welcoming #EatYourGreen recipes for July.  Follow this link on how to participate.  I hope you will also be able to join in the Vegetable Palette challenge too, the theme is Glorious Reds.  

And finally, my own contribution to Eat Your Greens - a Sea Vegetable Quiche made with Laverbread, Samphire and Seaweed Flakes.  

Eat Your Greens Round Up #12

Welcome to the Round Up for 'Eat Your Greens' #12.    

This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

First up we have  Janet from the Taste Space with Avo-Kraut Toast. I've treated the fresh avocado as natures green butter a number of times, spread on crusty bread or a toasted bagel, but Janet introduces us here to where it is further topped up with sauerkraut and even refried beans.  

The Veg Hog shares with us Soya Fillets on a vegetable bed.  the awesome greens in this Oriental style dish are purple sprouting broccoli and pak choi. 

Next we have the lovely Elizabeth from Elizabeth's Kitchen who shares with us a pan of Spicy Chinese Greens being cooked over a Nordic Fire.  Wow, that looks dramatic, and I have no doubt the finished dish was delicious that included chickpeas too.  

We end on a sweet note with some Kale Cheesecake Surprise Chocolate Mint Cupcakes which come to us from Johanna who blogs over at Green Gourmet Giraffe.  Yes I said Kale!  Don't knock it, until you tried it.

Thank you so much to Johanna, Janet, Veg Hog and Elizabeth who shared their green recipes. If you would like to share your #Eat Your Greens recipes for June, then please follow this link for details on how to participate, the more the merrier.

Eat Your Greens Round Up #11

Here is the Round Up for 'Eat Your Greens' #11.    

This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

First up we have Johanna from Green Gourmet Giraffe with a Green Smoothie.  The greens in her smoothie are kiwi fruit, cucumber, spinach and lime juice.  Johanna writes that this green smoothie was 'Healthy, velvety and not to heavy'.  

Next we have Janet from the Taste Spaces.  Janet shares with us an unusual, but flavour packed and bright South Western Avocado Scramble Salad.  It looks super duper healthy and filling. The greens in this  Scramble include Avocado, lime and optional leafy greens.  

The Veg Hog brings to the table some warm Watercress Rolls.   I love the look of these golden rolls and really wish I had one in my hand to break open, especially today with the weather going all nippy.  These would be so perfect with a bowl of home-made soup. 

Next we have my entry of Green Gumbo made with an ingredient that many people dislike -  okra aka lady fingers, but there are also a number of other greens in this bowl, such as chard, spinach, kale and broccoli.  

Emily from Cooking for Kishore with Shaved Asparagus Salad with Honey and Feta.  Shaving the asparagus is new to me and I can how it can work well in light salads.  Emily writes ' it is a great light starter or side dish, with fresh shoots mixed with a dressing of sweet and tangy lemon, honey and feta'.

We have another asparagus recipe, these Asparagus and Red Pepper Muffins. come from Caroline who blogs over at Caroline Makes.  Caroline writes  shares with us an asparagus based dish too.  She some savoury   Caroline writes 'these asparagus and red pepper muffins are low calorie and fat free, they aren't muffins in the usual sense as there is no cake - instead the filling is made with eggs'. So perfect for al fresco eating!

Thank you so much to Johanna, Janet, Veg Hog, Emily  and Caroline who shared their green eats.  If you would like to share your #Eat Your Greens recipes for May, then please follow this link for details on how to participate.

Eat Your Greens Round up #10

It that time again, the Round Up for 'Eat Your Greens' #10.    

This is a monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

We kick of with an entry by Teresa who blogs at Mastering The Art of French Cooking: The Vegan Version.  Teresa shares with us some vegan Spinach Pancakes served with some scrambled tofu 'eggs'.

Next we have  a number of dishes that have favoured the same green vegetable - the awesome kale.  First we have The Veg Hog with Irish Colcannan to celebrate St Patrick's day last month. As well as kale, these Colcannan cakes contain leeks too..

Eat Your Greens Round Up 9

Welcome to 'Eat Your Greens' Round Up  #9.    

This is a relatively new monthly vegetarian and vegan cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

The first entry comes from Jen from Chardonnay & Samphire with Rocket and Avocado Millet Risotto. She presents us with a light risotto, in place of the traditional rice we have millet.  I love how pretty this risotto looks, accentuated further by the leafy rocket and buttery avocado. 

Next we have The Veg Hog with Green Pepper Stir and Sprout  Fry. This stir fry is made with buckwheat noodles and enhanced with green vegetables like mangetout, green peppers and bean sprouts.  This would be lovely to tuck into for lunch or a light evening meal. 

Then we have the lovely Linsy from Home Cook Food with Baked Crunchy Lady Fingers also known as okra.  This recipe was recommended to her by her parents.  She declares it to be delicious. I like the sound of this as I am a savoury snacker and these have both crunch and bite.  

Janet at The Taste Space shares with us Yellow Split Chickpeas with Spinach Curry with split chickpeas also known as channa dal that had been on her kitchen shelf.  She was super pleased with the flavours of the curry, this curry also includes the herb dill.

Caroline at Caroline Makes shares with us Broccoli and Sweet Potato Vegetarian Burger. As well as the vegetables it has halloumi cheese.  Its been a little while since I've had a veggie burger so who knows, this may just appear on my table this weekend as I have both sweet potatoes and broccoli.    

And finally my own contribution of Green Valley Elvis Smoothie made with curly kale from the garden, banana from the fruit bowl and peanut butter from the kitchen cupboards.

Thank you so, so much to everyone who shared their green eats.  If you would like to share your #Eat Your Greens recipes for March, then please follow this link for details on how to participate.

Spring Greens Gratin with Vegan Soul

I made this Potato Gratin with Spring Greens at the weekend.  The recipe made a good portion and served us during the working week as well.  The recipe comes from Vegan Soul Kitchen.  I had not planned on making this winter gratin, looking more favourably at some of the other belly warming recipes, but when I found myself with some spring greens that I described in a  previous post as winter greens, I wondered what to with it.  I haven't been fancying seasonal cabbage or broccoli, so spring greens have been arriving in our grocery shop the past few weeks and I have to say I have not mind eating it, though I have to admit I have had to be more creative with it, than just steaming it and then smothering in garlicky warm oil. 

So stumbling on this recipe whilst flicking through the Vegan Soul Kitchen one evening was good.  Its not a dish that you just knock up, it has processes and it takes a little love and time, so I recommend making this at the weekend, when you may have more time to potter in the kitchen.    

I really liked the spice coating on the potatoes which was made up with chilli flakes, chilli powder, oregano, thyme, sea salt and some olive oil.  Baked until just tender.  

Here the potatoes are layered, then topped with garlicky Spring greens, then the layers are repeated, before the panko breadcrumbs are sprinkled over, some non dairy milk is poured over  first and then allowed to bake until crisp and golden.  

I have a hard copy of Vegan Soul Kitchen cookbook and followed the recipe word for word , so won't republish it here, but if you do-not have a copy of your own or cannot find it at your local library, you can find the original recipe for  Roasted Potato and Mixed Greens Gratin From Vegan Soul Kitchen by Bryant Terry here.  Scroll down on this peek  preview into the contents of his cookbook and you will find the recipe on p122 . The only changes I made were very minor and served more as substitutes rather than an adaptation, I used soy milk in place of rice milk and I used spring greens in place of the collard greens and mustard greens. However, if the lovely Mr Terry does stumble upon my blog and grant me permission to post the recipe on my blog, then I am more than happy to do so - until then...if you are interested in this cuisine, then try and get your mitts on the cookbook.  I have his new book Afro-Vegan on my wish list. 

Eat Your Green Round Up #8

Welcome to 'Eat Your Greens' Round Up  #8.    

This is a monthly vegetarian cooking challenge for food bloggers to make something with a green vegetable (or fruit) each month.  

The first entry comes from Linzi at Lancashire Food and its a very, very green Potato, Spinach, Pea and Basil Soup.  Linzi described it as 'Shreks Swamp', but I have to tell you I would be more than happy to dive into this green swamp of good green vegetables albeit from the freezer and herbs.   Go on tuck in, you know you want too.

Next we have The Veg Hog with Freekeh Salad with Roasted Courgettes and Halloumi.  The smoky freekeh is enhanced with roasted baby courgettes and mixed green salad leafy greens and fresh coriander. Topped off beautifully with golden halloumi cubes.

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Janet at The Taste Space shares with us a Yellow Moong Dal and Spinach Curry.  This golden bowl with hues of orange is flecked with green from the spinach and coriander.  As a South Asian chic this is pure comfort food for me.  Tuck into this curry with either a naan bread or rice.  

And finally from Johanna of Green Gourmet Giraffe we have Beetroot and Lentil Salad and before you go, woaw wait where is the green here?  Well take a closer look and you will find baby spinach, spring onions and capers!  This makes for a lovely winter salad with its thick yogurt dressing.

Thank you so, so much to everyone who shares their green eats.  If you would like to share your #Eat Your Greens recipes for February, then please follow this link for details on how to participate.