Tuesday, 2 September 2014

Some Original Vegan Welsh Recipes

I a little mift with blogger, I wrote an entire post with a new recipe that I created from scratch and it has got lost in blogosphere, not sure what happened, but I am really mift.  So instead of the post that I was originally going to share, I have decided to share some Welsh vegetarian recipes that happen to be vegan  and perfect to share during Vegan Mofo.  These are recipes that I have created over the years with Welsh ingredients including Laverbread - a seaweed.

I did mention yesterday that I would throw in some recipes inspired by my Welsh roots too, so why not now.  Click on the link that will take you to the recipe and to the original post. 

By the way, did you know in Wales, we have our very own Valentines Day?  Yes we do - St Dwynwen's Day

You will also find Welsh Chilli Con Carne made with red peppers, white beans and leeks - the colours of the Welsh Flag in a bowl and a Welsh Dragon Pie
To end, I have a number of other Welsh recipes that I have made vegetarian, but have yet to be veganized (or that I have made them, but have not yet featured on my blog as of yet) such as the world famous Welsh Cakes Glamorgan Sausage; The Glamorgan Dog based on The Hot Dog, Welsh Vegetarian Haggis in a Lasagne, Welsh Pakoras aka the Onion Bhaji and even Welsh Rarebit Risotto. So watch this space this month as some of these will be making an appearance in vegan form. 

Monday, 1 September 2014

Vegan Sweet Corn, Courgette and Red Pepper Cake

After enjoying participating last in Vegan MoFo. I have decided to do it all over again.   
For those of you who are not familiar with Vegan MoFo, it is short for 'Vegan Month of Food'.  Hundreds of vegan and vegan-friendly bloggers (like mine) sign up to commit to posting at least 20 posts in the month relating to vegan food.
Many of you will know that I am not a vegan, but a vegetarian, however a lot of what I do cook from scratch happens to be vegan friendly.  Therefore, September 2014 this blog will be free of all animal products such as cheese, dairy, eggs and  honey. 

I do not  have a theme for Vegan MoFo, but if there was going to be a theme it would be seasonal vegetables, of course and I might even throw in some recipes inspired by my Welsh roots too.

So let it begin  with this family and crowd friendly vegan Sweet Corn, courgette and Red Pepper Savoury Cake.  
I made this savoury chickpea cake at the weekend, it was sliced and served with vibrant leafy greens. 

Sunday, 31 August 2014

Round Up #3 Eat Your Greens and Pasta Please September Challenge

Welcome to Eat Your Greens Round Up  #3.    This is a monthly vegetarian cooking challenge for food bloggers.  The  'Eat Your Greens'  challenge was launched a couple of months ago. The idea behind 'Eat Your Greens' is really simple, to make something with a green vegetable each month.  
So here are this months fabulous green eats ...  
Jasmine Trinity from Self Sufficient Cafe sends us this awesome green vegan Broad Bean 'Cheese'.  As soon as I saw it I bookmarked it to make, and guess what I actually made it. All I can say is go on over and check it out!
Helen from Fuss Free Flavours shares a gloriously Green Healthy Vegan Goddess Dressing made from mint, chives and dill.  It can be whizzed up in a blender within minutes and is perfect not just for green salads, but also over rice or tossed through some pasta.
Helene from  Croque Maman:  A French Mum's Cooking Secrets shares a Salade de Concombre translated as Cucumber Salad - the faint green colour is just so dreamy.  This Cucumber salad is fresh, creamy, crunchy and indulgent.  This sort of salad is really perfect to make and take on picnics, or BBQ.  I think it would be fantastic between two slices of bread too or even slathered on a crusty piece!  Eat this one like a lady! 
Manpreet from Eat Well, Feel Good shares Black Bean Zesty Chaat Salad.  I love Indian style chaat salads, but this one has me swooning.  Lots of greens here: celery, cucumber, cabbage, green pepper, as well as salad leaves such as Baby Kale, Chard, Romaine Lettuce and Spinach.  Perfect for these warm evenings. 
Janet from The Taste Space shared a Creamy Curried Green Lentil Salad.   The French green lentils are cooked then  tossed with capers and currants and then coated a curried  creamy dressing made with tahini and other store cupboard ingredients.   
Camilla from Culinary Adventures with Camilla shares Salad with home-made buttermilk dressing. The salad is made with a mixture of leafy greens including  carrot top greens.  This certainly makes for interesting eating.
The lovely Linzi from Lancashire Food shares French Beans, Tomato and Cumin Salad made with homegrown veggies, both the golden french beans and tomatoes are from her garden.  The green salad is lightly aromatic from fresh coriander and cumin.   
Johanna from the fabulous vegetarian Green Gourmet Giraffe blog shared her Strawberry, Haloumi and Green Salad. This green salad with ruby red strawberries can be put together within minutes, providing you have all the ingredients to hand.   The greens come from the baby spinach and cucumber.  
Laura from How To Cook Good Food shared Okonomiyaki, a savoury Japanese Pancake. Okonomiyaki translated as 'anything you like, cooked'.  Laura used packet Okonomiyaki pancake flour mix and then added  some green vegetables to it, these were cabbage, courgettes and spring onions.  
Elizabeth from Elizabeth's Kitchen Diary shares a wholesome and comforting Grilled Veggie Lasagne with Wild Garlic Pesto.  There are plenty of green vegetables in this lasagne: spinach, courgette and celery, but enhanced even further with wild garlic pesto, albeit from a jar, still sounds delicious and one to make come  Autumn. 
Laura from I'd Rather Bake Than.... shares a super duper Double Chocolate Courgette Cake, full of chocolate flavour and pockets of molten chocolate chunks. and moisture comes from courgettes.   Laura is making the most of her homegrown produce or bargains from the supermarkets.  She confesses that now (like me) she is a convert of courgettes in baked goods. She describes this as one of those easy quick to mix and get in the oven cakes - now that is what I like.
We have another cake made with courgettes, this Spiced Courgette Loaf comes from Vohn's Vittles.  It is healthy and loaded with nuts and seeds and spices like nutmeg, allspice and cinnamon. Eat this any time of day, you will feel virtuous.   I also love how the green flecks from the grated courgettes just come through, so pretty. 
And finally, Choclette from Chocolate Log Blog shares delightful morsels Chocolate Chip Avocado Cookies. Look close and you can just about see the green mashed cream from the avocado.  Choclette describes them as particularly moreish, crisp on the inside and soft and chewy on the inside.  She does admit that they do taste of avocado, so it may not be to every ones taste, but I often say, don't dismiss them until you have tried them, then decided for sure.    

Thank you so much to every one who has participated in this months Eat Your Greens blogging challenge this month.  Please, please do go on over and check out each entry one by one and leave a comment.

Now onto September - September's Eat Your Greens has a theme.  
I have the pleasure of hosting Pasta Please and I have agreed with the lovely Jacqueline from Tinned Tomatoes to combine both Eat Your Greens and Pasta Please.  Please Follow this link for the details.   
And link up your recipe here.  

Friday, 29 August 2014

Vegetable Palette: Oranges and Mellow Yellows Round Up #2

The idea behind 'The Vegetable Palette: natures colours - natures goodness'' is to make something with either a fruit, vegetable or combination of both each month.  You can make absolutely anything that you wish - sweet or savoury -  from a soup, a salad dish, a smoothie, a juice, a stew, a hot pot, a curry, a pie, a pasta dish, cookies or even a cake  - absolutely anything, so long as the recipe is vegetarian and includes a vegetable/and or fruit with the chosen colour.  

The theme for August was Oranges and Mellow Yellows.   
To start us off, Sarah James who blogs over at Tales from the Kitchen Shed shares her recipe for  Slow Cooker Peach JamIt is stunning and beaming with delicious edible, spreadable gold.  I love the sound of this recipe, and its ease to make at home - no need to stand over a bubbling pot. 
We have another Peach Jam recipe, which is very different from the one above.  This summery, fruity and sweet Peach Jam comes from Laura at I'd Much Rather Bake than...  Laura writes 'An ideal way to make summer stretch into the months ahead'.  I know I would prefer  Peach Jam to Marmalade any time of the year.  
Now onto the salads.  We have a gorgeous plate of Summer Salad with Fresh Baby Bocconcini Balls by Juliane at Style Nectar.  This Summer Salad is made with ripe nectarines, colourful cherry tomatoes, golden corn and coriander and chives.  And to top it off, made with home-made vegan 'mozzarella' .  Now that is impressive and inventive. 
Elizabeth from Elizabeth's Kitchen Diary has shared Avocado and Strawberry Salad with Balsamic Reduction. Elizabeth has convinced me that Avocado has a mellow yellow flesh.  The Balsamic Reduction is made with flax oil blend.  I love that, as a vegetarian I include flax oil in my diet, but to use it as part of a dressing, even better. 
My lovely blogger friend Choclette from Chocolate Log Blog shares a Spiced Roasted Summer Vegetable Salad with Millet, Peas and Lentils.  The orange comes from the carrots.  An Arabic Spice Blend: Hawaij - a blend of black pepper, caraway seeds, cardamon, saffron and turmeric.  I am also very intrigued by her Chocolate Balsamic Vinegar too.
Now we move onto tasty morsels.  Gayathri from Spices Galore shares some utterly gorgeous looking Sweet Potato and Fenugreek Cutlets.  These crisp, golden cutlets are versatile and would be fantastic as a Veggie Burger too.
These shallow fried golden Stuffed Courgette Flowers come from Galina at Chez Maximka.  I dream of the day, I have so many courgette flowers in my garden, as this recipe is one that I have wanted to try for a very long time - one day. Now all I can do is only imagine eating one of these bronzed crisp flowers filled with herby soft cheese. Crisp, light and fresh.  
Kate at Gluten Free Alchemist shares a very fetching Savoury Summer Upside Down Cake made with yellow courgettes, yellow and orange peppers and sweetcorn.  I love how it is also studded with black olives, giving the cake a little additional piquancy.  This is a fantastic alternative to pizza and far more healthier.  I really want a slice, but now the only way I can is to make it - so its bookmarked to make in the very near future. 
Emily from Cooking for Kishore shares Stuffed Squash Blossoms as part of an antipasto platter.  These golden blossoms are stuffed with feta, ricotta cheese and lots of fresh herbs.  What I love about these most, is that they are baked, not deep fried (I don't own a deep fat fryer , so it appeals more so).  Yum licking my lips at the thought of the crisp and crunchiness here.  
Krys aka the Gangsta Gardener from Dine In, Not Out shares her  vegan Butternut Squash and Soyrizo Risotto.  What is really interesting and different about this recipe is that it is made in a crock pot known in the U.K as a slow cooker.  Krys also shares her vegan Sweet Potato Muffin Recipe. Go on and check them out. 
The lovely Jasmine from Self Sufficient Cafe shares a vegan Healthy Mac 'N' Cheese.  This recipe is made with Patty Pan Squashes, but what is really clever about this recipe is that it is not made with 'vegan cheese' substitutes.  Jasmine has actually used the Patty Pan Squash as the Mac'n'Cheese base.  Please go on over and check out her blog for the full recipe.  Very innovative and a clever way to disguise vegetables too.  
Janet from the Taste Space presents us with these Raw Italian Stuffed Peppers with 'Sausage' Pate, as well as Raw Italian Pate Collard Wraps.  The colours come from the yellow pepper and golden beetroot and carrot spiralized.  The 'sausage pate' is vegetarian made with mushrooms, nuts and spices. 
Now onto to some sweet bakes.  We have a Peach Frangipane Galette from Italian blogger Tortadirose.  This galette  pastry base is both rustic and elegant, I can only imagine how good it tastes: sweetness from the juicey peaches and nuttiness from the almonds. Comfort. 
This soft Spiced Pumpkin Cream Cheese Swiss Roll from Ros More Than Occasional Baker.  Ros describes the sponge as fragrant with the ground cinnamon and pumpkin puree.  Its filled with a sweet cream cheese which compliments the sponge perfectly.  This is one recipe to bookmark come Autumn which his literally around the corner for some of us.  
Caroline from Caroline Makes from shares a dreamy Physalis Cake.  I've had plump yellow physalis, a sweet and sour fruit many times but never in a sponge cake, so I am very excited about this recipe as it makes the physalis the star!.   Its a wonderful change from fresh or as a garnish dipped in a little chocolate.  
To round off, we have a refreshing, cooling Cantaloupe Melon Frozen Yogurt from Corina at Searching for Spice.  Even though this is a cold dessert, the colour just warms me up and whats more its only made with three ingredients - honey, yogurt and melon.  I can't wait to try this at home. 
And finally, from Vohn's Vittles  Brazilian Passion Fruit Batilda - a quintessential cocktail from Brazil.  I am hoping that we still have some sunny weekends left in the U.K, so make the most of this sweet, sour and fruity cocktail. The amazing colour comes from fresh passion fruit.    

Thank you so so much to every one who has participated this month in the #VegetablePalette.  I really hope you will come back and do it all again next month.  

September 2014 #VegetablePalette Challenge is Purple and Blues...think aubergines, black berries, blueberries, plums, prunes, purple grapes, purple beans, purple carrots, purple cabbage and even potatoes!  For details on how to participate follow this link.   The round up will be posted at the beginning of October 2014.