Become Pro Vegetarian Chef

Yesterday we went to Hay-on-Wye, world famous for its books and bookshops.  Quote from Dr Who Here are a handful of photographs from yesterday, except for the one below, which I took that a year ago when it was raining and perhaps the reason I did not write much about it on my blog as photographs were lacking, not this time though.   Murder and Mayhem Reading Zone Only Small Business's need You     I am sharing this particular photograph with  My Sunday Photo  hosted by One Dad 3 Girls. This is a fabulous idea for recycling Shelves of cookbooks!!!! Castle Street in Hay-on-Wye This book cover made me smile, reminded me of a University friend and yes he had red hair and his name was Steven and yes, he had a beard too.  I hope he is well, wherever he is these days. I used to own a Penguin Books mug with Nineteen Eighty-Four by George Orwell, but that was smashed by accident by D a little while back....

One of the reasons I wanted to make this recipe for Venezuelan Black Beans was the fact that the recipe used Panela.       Eden Project  a couple of months back.  I'm planning a few other recipes with the panela, but if any of you have any other suggestions, please do share.   I adapted the recipe for the Venezuelan Black Beans from Viva Vegan.  I even made the sofrito with onions and green peppers.  I am not going to type up the recipe here, even with my tinkering and will just say, go on treat yourself to the cookbook Viva Vegan! by Terry Hope Romero; or borrow it from a friend; or your local library.   For those of you who have Viva Vegan and have made this recipe, what did you think of it?! I would like to know.  It was  a bit of a shock for me to eat, as this Venezuelan style Black Beans was not spicy at all, or even herby - its has sweet undertones from the Panela.  I served it with Turmeric Rice.   ...

This is a vegan take on 'Beef' Carpaccio.  The beef is replaced with floppy slithers of roasted balsamic beetroot. I know this plate looks sparse, but this is a starter - a light teaser before you are served your main meal. As well as the sharp tangy velvet slices of beetroot, on the plate you will also find fronds of green pickings from the greenhouse.  Gosh, I do wonder why I don't make more of an effort to grow salad greens, they are just so much more tastier and punchier than those you pick up from the supermarket. And capers, roughly chopped for piquancy.  Enjoy.  I am sharing this with  Healthy Vegan Fridays  hosted by the beautiful  Rock My Vegan  Socks and  V Nutrition   Roasted Balsamic Beetroot Carpaccio with Capers and Rocket Serves 4 Ingredients 400grams Plain or Balsamic roasted beetroot, thinly sliced with a mandolin Lots of Salad greens, good mixture 4 tablespoons rapeseed or good extra virgin olive ...

The National Eisteddfod officially starts today, so I thought I'd share a blog post about 5 Things that I personally love about Wales.   Actually there are lots of things that I love about Wales but...today I will start with 5.   First and foremost, I love our Welsh flag, the Red Welsh Dragon standing proud on green lush land.   It is a flag that does not intimidate but boasts pride, strength and stance.    We love our Red Dragon so much we stamp him on everything to remind you where you are just in case you forget your in Wales; and if your not - its to remind you of Wales. I have Welsh flag bunting in my garden, in the kitchen on my  apron, pint glasses and mugs I drink out of  and even a cookie cutter. Second the fantastic and magical Castles, whether it's raining or shining, Welsh castles light up naturally against the beautiful glorious Green lush backdrop of spectacular scenery found all over Wales.   In the past I ...

Welcome to July's Round up of Eat Your Greens.  We have 6 super vegetarian and vegan recipes, all very different and all perfect for summer eating out in the garden.    The first recipe comes from Beth who blogs over at BLT in MT with Mexican Salad with Chilli Lime Dressing .  The green here comes from the buttery avocado, green chilli and zesty coriander.  I love Mexican food and this really calls to me. Lisa from Lisa's Kitchen shared Grilled Bok Choy and Spicy Vinaigrette served with Macaraoni Yum - yes, its vegan too.  Beth has used homegrown bok choy in stir fries, but also smoothies, but she writes grilling it is perhaps her favourite way of eating it.  I will have to try this way of cooking bok choy as I never have. The second recipe comes from Helen who blogs over at Roast Chicken and A Country Walk. Helen shared with us a Mexican Salad with Chilli Lime Dressing .  The green here comes from the buttery avocado, green chilli an...