Become Pro Vegetarian Chef

I made this recipe a couple of weeks ago when I was looking for inspiration to use up the last of my courgettes.   Apparently, the descriptive 'Calabacitas' is often used in Mexican restaurants to describe a vegetarian filling that usually contains squash, corn and spices.   The recipe suggested serving this as a Taco filling, but I am not into taco's that much - Burrito being my first choice, always, but this time round I fancied a bit of crunch and decided to make some Tortilla baskets. The calabacitas was utterly gorgeous, not just the colour: gold, green and cream, but also to eat, the sweetness from the sweetcorn, the buttery butter beans, the zing from the lime.  For me though, it was both the coriander and jalapenos that elevated the courgettes to a thing of sheer culinary delight.  I served my portion of Calabacitas in a tortilla basket.  The crunch was amazing.  D insisted on having his burrito style with soured cream, grated cheese an...

I don't do road trips, not that I don't want to but I get travel sickness.   The closest to a road trip would be journeys to and fro Scotland to Wales; or to the other side of London, England when visiting family.  A journey that sometimes took over 8 hours depending on traffic  We always take with us bottled water, nibbles like crisps or a trail mix, but also a  flask of black coffee, vegetable wraps or pasta salad and for sweet, because there is always room for something sweet: flapjacks .    But for the prompt today I thought I would share a cake, you may find it hard to say no to this cake, its Violet and Chocolate Cake in the shape of a heart.   And remember cakes are made for sharing.  Enjoy. 

Vegan Mofo comes to an end and the last prompt is Fusion Food.  Where do I start, there are so many, but here are few fusion eats to get you thinking. -Irn Bru, Curry and Chips -Roti/Chappati Wraps -Thai Curry with Chips -'Chicken' Tikka Hoagie Roll -Dhokla Sandwich  Bombay Sandwich For those of us who live in the United Kingdom, even a cup of tea is fusion , think about it.  Anyway, I had grand plans to conclude my participation in this years Vegan Mofo with a hardcore fusion recipe; or showcasing a handful of fusion recipes featured on my blog from the past.  Then I remembered this heart-shaped  Zucchini-Courgette and Chocolate Cake with Matcha Icing that I made a couple of weeks back.  So this vegetarian would like to say Thank you to every one who came by through Vegan Mofo and left a comment, each has been appreciated.  I have bookmarked many recipes and hope to make them in the not too distant future, but I've also met some blog...

Welcome to August's round up of  The Vegetable Palette  and  Fruit Palette :  natures colours - natures goodness' '.  The theme for September was  Purple and Blues.   (Please scroll to the bottom of the page for the new theme if you would like to take part this month). I begin with a Savoury contribution to the Vegetable Palette which comes from The VegHog. The VegHog brings to the table a savoury  Vegan Creme Caramel with Blueberry Chia Compote . Is it a blancmange, is it a Creme Brulee - nope its vegan Creme Caramel. Check it our Mama! Next we have Ros from The More than Occasional Baker with these stunning Root Vegetable Pie with Skin on Mash.   The purples in this red onion, purple carrots and purple garlic, yes PURPLE GARLIC, want to know more check out this splendid autumnal Pie. Next up is my Vegan Creme Caramel with Blueberry Chia Compote . Is it a blancmange, is it a Creme Brulee - nope its vegan Creme Caramel. Check...

Welcome to the Round Up for  'Eat Your Greens' .     This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   I begin with something light,   Janet from the Taste Space shared with us   Pickle and Green Bean Potato Salad .  Janet says the original recipe called for asparagus but she used green beans and it worked fantastically. This salad would be perfect for a buffet or even a lunch box.  The lovely Johanna from Green Gourmet Giraffe shares with us Spaghetti with Silverbeet and Cauliflower Grematola, which is packed with loads of Chard. I couldn't resist her quirky way of presenting her homemade vegan Parmesan, go on over and check it out, as well as the recipe. And she asserts,the vegan Parmesan makes such a difference to this pasta dish. The Veg Hog shares with us a warm bowl of  Pickle and Green Bean Potato Salad .  Janet says...

Last month I shared s ome vegan eats in my kitchen , I return back to my vegetarian kitchen and share higgledy piggledy assortment of things in my kitchen. First I share with you natures gift from my garden -  last of the colourful tomatoes  from the greenhouse;  and flavourful they are too. Next. I went to a Eastern European shop in my lunch hour and came out having purchased a bag full of edible groceries such as this dried Aubergine.  I am not sure what I will be doing with it, but I look forward to trying it out.   I also picked this triangular shaped pastry.  Now this I did know what to with, I have plans to make Mexican Taquitos.    Brown Fine Bulgar Wheat for a Middle Eastern meal.  Whilst going through some boxes,  I found these Cool Chile Co tins: Chile Chipotle Powder and Epazote (unopened), they are past the best before date.  I have actually used both in the last couple of days for a gorgeous Sweetcor...

Okra Star or Okra Sun, whatever fancy name I want to give it, this is really a light snack called Oven Baked Cornmeal Okra.   I actually have an ulterior motive for sharing this post today and presenting it like the sunshine ray of sorts, I am off on my first long (more than a long weekend) holiday in years - I am going to South of France, the journey begins tomorrow, so I will be taking a proper rest from blogging for a week or so. Back to the Cornmeal Baked Okra.  Think crispy 'fish' fingers, crispy 'chicken' wings and you get the idea.  This is awesome and I say that as someone who has become a convert of the okra, lady fingers aka Bindi .  I absolutely hated it when I was growing up, but in the last 10 years or so, I have come to appreciate okra  much much more.   The viscous texture associated with okra disappears completely on baking.  What is more delightful about this finger food is that the okra is enhanced with  spices and crunch fr...