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Showing posts with the label vegetarian recipes

Chickpea vindaloo

Here is another great recipe form Adam and Theresa over at The yogi Kitchen, which is soon to be called "Keen on food". 
Adam and Theresa are currently practising yoga in Mysore India so follow their food journey at the above link. This particular item was posted during their stay in Tarifa, Spain, where they taught yoga and hosted international yoga teachers.
Chickpeas are the ubiquitous bean of a vegetarian diet, but here in Andalucía, we are still amazed at the freshness, plumpness and largeness of the ones here.  Vindaloo is a Goan dish, originating when the Portugese brought chillis to the area and introduced cooking with wine, traditionally it is served with pork, but here we have used chickpeas and vinegar instead of the meat and wine, to an effect that I have to say is one of my new favourite dishes. 
It has been a bit of a chilly week here in Tarifa, with temperatures dipping to 10 C, and I was craving the combination of chickpeas with potatoes, in a spicy dish, to…

Vegetarian recipes: Four Bean Indian Salad

This delicious salad is from Yogi Kitchen, a foodie's delight of a blog site. Head over to their website for lots of wonderful dishes.


Four Bean Indian Salad

Adapted from Mysore Style Cooking by V. Sandhya
Serves 2

Ingredients

250 g (8oz) green beans1 handful fresh dill, chopped4-5 tbsp toor dhal4-5 tbsp mung beans (whole)4 tbsp sprouted mung beans4 tbsp minced red bell pepper4 - 5 cups of waterSalt to taste

Tempering

1 tsp oil1 tsp black mustard seeds2 red chillies, minced1/2 tsp asafetida2 tbsp coconut, (grated fresh is ideal if you have it, we used dried)
Instructions

Chop green beans into small pieces. Chop the dill finely.In a heavy bottomed pot place the toor dhal and mung beans and cook for 15 to 20 minutes, until soft not mushy.Add the chopped fresh green beans and dill. Cook well until they become just soft.Add salt to taste, then drain the water and set both broth aside and place the vegetables in a large bowl.Heat the oil in a heavy bottomed saute pan, add the mustard se…

Healthy beetroot and feta soup

This is a lovely healthy detoxifying soup and tastes delicious with or without the cheese option. The colour of this soup is amazing and if you add feta becomes slightly pinker. My kind of soup... simple!

Ingredients: 250 g (1/2 lb) beetroot, grated coarsely250 g (1/2 lb) tomatoes, halved1 clove garlic, chopped roughly1 small onion, peeled and finely chopped1 tablespoon olive or sunflower oil250 ml (8 fl oz) stocksalt and freshly ground black pepper60 g (2 oz) feta cheesePreparation Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy and pass through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato pur…

Recipe: Healing Beans, Greens and Garlic Soup

This soup is full of protective antioxidants, fibre and phytonutrients – plant compounds that protect your body from head to toe and may help balance hormones. Garlic supports the immune system, the gut and the heart – but cooking can destroy some of the healthful properties, which is why it is added late in this recipe. If you’re not a huge fan of garlic, cut it down by half or more.

Ingredients (serves 4-6 people):
2 tablespoons olive oil or butter1 large onion, chopped3 stalks celery, minced2 medium carrots, diced1 teaspoon sea salt, tamari or liquid amino’s, or to taste8-10 cloves garlic, minced1½ litres water, or chicken or vegetable stockAbout 300g cooked white beans (from 2 tins, rinsed, or from about 200g dry)About 700g green leaves, chopped (spinach, kale, or chard)Freshly ground pepper and nutmeg to tasteFreshly grated Parmesan cheese
Instructions:
Heat the oil in a large soup pot over low heat. Add the onion, celery, carrots, and salt.Cook for 10 minutes; then add the water or …

Recipe: Goodness gracious... What a great gratin!

My family really enjoyed this gratin. You can make this a purely vegetarian by not adding the bacon and or using a cream substitute.

Prep time: 15-20 mins
Cooking time: 50 mins

Ingredients (serves 4 people as a main dish or 6-8 people as a side dish):
A splash of olive oil2 rashers of smoky bacon (optional)1 large onion and/or leek, finely chopped3-4 garlic cloves, finely chopped500g root vegetables (swede, celeriac, Jerusalem artichokes, parsnips, even potatoes), finely sliced* Sea salt and freshly ground pepper A pinch of ground cloves or a handful of thyme leaves1 mug of double or luxury pouring cream½ mug of vegetable or chicken stock, or waterA handful of oats1 mug of breadcrumbsA handful of nuts (chestnuts, if you can), chopped A nugget of butterA handful of grated cheese (optional)
*Swede, celeriac and other big root vegetables need to be peeled and cut into more manageable pieces before slicing.


Instructions:
Preheat the oven to 190°C/Gas 5.Place a large frying pan over medium-high …

A hearty Bolognese

A saucy Bolognese is great for veggies. It contains staples such as onions, carrots, celery and leeks; and you could even toss some finely diced parsnip or swede into the mix (but not too much). Another thing that works wonders in a Bolognese sauce is mushrooms. You can make a veggie/vegan version by just using mushrooms, or you can compromise by just taking out the meat.
Preparation time: 15 minutes. Total cooking time: 45 minutes-1 hour
Ingredients (serves 4-6 people)
500g minced beef or 500g mushrooms, finely chopped like minceA few splashes of olive oilSea salt and black pepper2 onions and/or leeks, finely diced4 large garlic cloves, chopped2 large carrots, finely diced2 sticks of celery, finely diced (optional, but good)A large glass of red wine2 tbsp tomato purée2 tins of tomatoesA few bay leaves (if you like)A few sprigs of rosemary and/or thyme, leaves finely chopped
Instructions:
Place a large frying pan or pot over medium heat. Add a glug of oil and brown the meat and/or mushr…

Roast spiced plums with soya cream

Here is a recipe for a dessert that is delicious, healthy and ideal for vegetarians and vegans. Roast spiced plums with soya cream... Makes my mouth water just thinking about it!


Ingredients (serves 4 people):
10 plums, halved and stoned2cm cube of ginger, peeled and grated200g soft, dark brown sugar2 small cinnamon sticks, or 1 large stick broken in half2 star aniseJuice of 1 lime
Instructions:
Preheat the oven to 190C/gas mark 5. Put the plums in a bowl with the ginger, sugar and lime juice. Mix together to coat the plums, then place cut-side up in an ovenproof dish where the plums can lie in a single layer. Arrange cinnamon and star anise in dish, around the plums. Pour 75ml cold water around the fruit and bake for 30-40 minutes (cooking time depends on how ripe the fruit is. The harder the plums, the longer you will need to cook them for).Toward the end of cooking, spoon syrup mix over the plums to baste them. Remove from oven, allow to stand for 10 minutes.Spoon into wine glasses and…

Recipe: Leek and potato bake

Here is a recipe for a delicious leek and potato bake. The dish is nutritious and warming, ideal for the forthcoming winter months, and is easily adaptable for vegan needs.

Ingredients: 225 g (1/2 lb) potatoes2 medium leeks250 ml single cream2 medium eggsOne large handful of grated cheese and/or breadcrumbsSalt and pepper to taste
Instructions:
Peel and slice the potatoes.Clean the leeks (by slicing then lengthways and fan them out under running water) and slice them. Layer the potatoes and leeks in a greased baking dish, sprinkling a little salt and pepper over each layer.In a separate bowl, mix the cream and eggs together.Pour the mixture over the potatoes and leeks. Sprinkle some cheese and/or breadcrumbs on top.Bake for 45-60 minutes, or until the potatoes are soft and the top is browned. Tip for vegans:This recipe is adaptable for vegans. Simply take out the eggs and replace the cream with soya cream. Add some onions and mushrooms to the dish to intensify the flavour. Very tasty!
Rec…

Miele Vanilla Poached Pears

I was invited to watch a cookery demonstration at the Miele showroom in London by the lovely TV chef, Silvana Franco. Silvana was using the steam oven and prepared a number of dishes that were suitable for children (and weaning babies).
The beauty of the steam oven is that more of the food’s nutrients are retained during cooking. In addition to this – and rather surprisingly – is the fact that there seems to be no transference of tastes in the foods cooked together in the steamer. This means that you can cook your main meal and dessert at the same time, thus reducing time spent in the kitchen; something that is always a winner for me!
One of the dishes that Silvana prepared was vanilla poached pears; a dish that is incredibly easy to prepare and delicious served warm or chilled. Below, I have included a recipe.
Vanilla poached pears
Ingredients (serves 4 young children): 2 ripe pears, cored and cut into quarters or smaller pieces5 tablespoons of pressed apple juiceHalf a vanilla pod, spl…