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 p...

A lovely tomato recipe that can be served on lightly toasted bread or as a side dish for quiche; perfect for picnics. Recipe courtesy of Able and Cole organic foods. Prep time: 5 minutes. Cooking time: 30-40 minutes. Serves as many as you like. Ingredients A few handfuls of tomatoes A glug of olive oil A drizzle of honey A few springs of of rosemary or thyme A good sprinkle of sea salt 1/2 tsp fresh grated ginger 50g toasted, roughly chopped nuts Instructions: Preheat oven to 180 0C. Put tomatoes, oil, honey and herbs in a tray. sprinkle with salt. Roast for 30-40 mins, till the tomatoes look soft.

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 coarsely 250 g (1/2 lb) tomatoes, halved 1 clove garlic, chopped roughly 1 small onion, peeled and finely chopped 1 tablespoon olive or sunflower oil 250 ml (8 fl oz) stock salt and freshly ground black pepper 60 g (2 oz) feta cheese Preparation 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 ...

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 butter 1 large onion, chopped 3 stalks celery, minced 2 medium carrots, diced 1 teaspoon sea salt, tamari or liquid amino’s, or to taste 8-10 cloves garlic, minced 1½ litres water, or chicken or vegetable stock About 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 taste Freshly 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...

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 mince A few splashes of olive oil Sea salt and black pepper 2 onions and/or leeks, finely diced 4 large garlic cloves, chopped 2 large carrots, finely diced 2 sticks of celery, finely diced (optional, but good) A large glass of red wine 2 tbsp tomato purée 2 tins of tomatoes A 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...

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 stoned 2cm cube of ginger, peeled and grated 200g soft, dark brown sugar 2 small cinnamon sticks, or 1 large stick broken in half 2 star anise Juice 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 g...

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) potatoes 2 medium leeks 250 ml single cream 2 medium eggs One large handful of grated cheese and/or breadcrumbs Salt 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. Ve...