Become Pro Vegetarian Chef

The weather in Wales is so strange at the moment.  For the past two days its been heavily foggy, only to clear and then smack us in the face with a mini heatwave.  It does make a change from the rain though, so I better not complain.   I made this Golden Mushroom Loaf a couple of weeks back at the weekend when D brought home a lot of mushrooms.  It is golden partly from being baked, but also from the addition of smoked paprika.   I garnished the mushroom loaf with homemade smoky coconut flakes aka 'coconut 'bacon'.   We enjoyed this Mushroom Loaf as a Nut Roast with one meal, the others with a side of salad. It was tasty.  It was firm and crunchy on the outside, and soft on the inside, but not a claggy soft. It made a nice change from the occasional mock 'meat' sausages we pick up for  during the working week for easy meals.   If you do make this allow to cool in tin before attempting to remove.  This savoury loaf c an be r...

The weather in Wales is so strange at the moment.  For the past two days its been heavily foggy, only to clear and then smack us in the face with a mini heatwave.  It does make a change from the rain though, so I better not complain.   I made this Golden Mushroom Loaf a couple of weeks back at the weekend when D brought home a lot of mushrooms.  It is golden partly from being baked, but also from the addition of smoked paprika.   I garnished the mushroom loaf with homemade smoky coconut flakes aka 'coconut 'bacon'.   We enjoyed this Mushroom Loaf as a Nut Roast with one meal, the others with a side of salad. It was tasty.  It was firm and crunchy on the outside, and soft on the inside, but not a claggy soft. It made a nice change from the occasional mock 'meat' sausages we pick up for  during the working week for easy meals.   If you do make this allow to cool in tin before attempting to remove.  This savoury loaf c an be r...

Oh can it be true? Yes indeed!  Two of my favourite dishes on one big bowl: South Asian style spicy Dal and deep fried triangles of delicious Samosa. Today it is World Vegan Day and the start of Vegan Mofo.    I have no set theme for the month of November, so I will probably follow some of the  Vegan Mofo themes  and prompts. The theme today is what is your favourite food?  I am of South Asian heritage and very fond of my Dals and deep fried snacks including the pakora aka onion bhaji .  I consider both these dishes to be comfort food in my eyes, so you can imagine my delight when I stumbled across the recipe a few years back.  Inspired by a Burmese  Samusa Thouk  they had at   San Francisco's Burma Superstar   in 2007, the food blogger NCJay went back home and re-created a version.  And g uess what Samusa Thouk is still featured today at the Burma Superstar restaurant.    Burma Superstar  assert that...