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...

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 beans 1 handful fresh dill, chopped 4-5 tbsp toor dhal 4-5 tbsp mung beans (whole) 4 tbsp sprouted mung beans 4 tbsp minced red bell pepper 4 - 5 cups of water Salt to taste Tempering 1 tsp oil 1 tsp black mustard seeds 2 red chillies, minced 1/2 tsp asafetida 2 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. He...

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...

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 oil 2 rashers of smoky bacon (optional) 1 large onion and/or leek, finely chopped 3-4 garlic cloves, finely chopped 500g 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 leaves 1 mug of double or luxury pouring cream ½ mug of vegetable or chicken stock, or water A handful of oats 1 mug of breadcrumbs A handful of nuts (chestnuts, if you can), chopped A nugget of butter A 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 o...

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...

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 pieces 5 tablespoons of pressed apple juice Half a vanilla ...