Saturday, 1 October 2016

Tamarind Edamame, Soy and Green Beans

Eat Your Greens on World Vegetarian Day.

Although a little spicy, this plate of food made for an interesting eat.  This Tamarind Edamame, soy and Green Beans dish is more of a stir fry than a curry. 
There is crunch from the green beans also known as pole beans, and different flavours of green  from the garden peas, edamame and soy beans.
I know stuffed I like tamarind a lot.  Its one of those ingredients that I reach for when I have a sore throat - its not like honey, but more marmite, but the flavour of tamarind are more sweet and sour, than yeasty.

D is not that keen on it, but will accept it as long as it does not dominate the whole meal, and this certainly does not.  Its subtle.  The tamarind lends a mild citrus twang with a hint of sweetness.  I think this dish was suitably moist as its not overly saucy, but if you want more sauce, then please feel free to stir in some coconut milk - how much is up to you.
I am sharing this with Eat Your Greens hosted by my co-host The Veg Hog.  

Friday, 30 September 2016

Eat Your Greens September Round Up

Its the end of September and you know what this means, #Eat Your Greens Round up.  

We have six super vegetarian and vegan recipes, all very different and all inspiring.   

The first Eat Your Greens recipe for Pesto Pasta Primavera comes from Kimmy who blogs over at Rock My Vegan Socks.  She actually shared it with #EatYourGreens last month, but we missed her out, she was very understanding as these things happen, and out of courtesy I thought I would share her recipe for Pesto Pasta Primavera first.  This dish was created out of Kimmys love for fresh basil and light food, most of the ingredients came from her local farmers market including the broccoli and artichokes.  I want to tuck in, do you?!
The second recipe comes from Cheryl who blogs over at Madhouse Family Review.  Cheryl shares Moroccan Spiced Courgettes, a twist on traditional ratatouille. Courgettes can be quite bland but smothered in a richly spices tomato sauce elevates courgettes to a wondrous vegetable. This would be a fabulous accompaniment to any meal.
Lisa from Lisa's Kitchen shared Creamy Avocado Carrot  Kale Slaw with Chickpeas.    Lisa  tossed this Eat Your Greens slaw in a creamy, tangy and zesty vegan avocado and mustard dressing.  It ticking all the right boxes for me.
Johanna from The Green Gourmet Giraffe brings to the table Asparagus Strawberry and Greens Salad.   I like the different levels of green, green from asparagus, green from avocado and green from the rocket and green from pea shoots.  Her salad is coated in poppy dressing.  Its a healthy bowl of greens that makes you feel like an angel in heavens kitchen. 
My lovely co-host The Veg Hog shares with us Braised Beans and Tomatoes.  She admits that she stole this lovely recipe from her partner.  The green beans are slow cooked in a beautiful rich tomato sauce lushness. Thank you VegHog's partner, we salute you and thank you for sharing this handsome bowl with us. 
And finally, my own contribution which was Stuffed Fantail Courgettes.
I hope you will join in October with your #EatYourGreens vegetarian or vegan recipe.  The #EatYourGreens challenge in October will be hosted by my blogger buddy The Veg Hog

Follow this link on how to participate and then just leave a comment with a link to your blog post either here OR on The VegHog's #EatYourGreens hosting page. 

Wednesday, 28 September 2016

Berbere Split Pea, Sweetcorn and Yellow Courgette Soup

Its a soup kind of day.  
 I actually made this Berbere Split Pea, Sweetcorn and Yellow Courgette Soup when I had courgettes growing in the garden plot, they have come to an end now (though I have still have some courgette dishes to share).  

In recent years I have been exploring and enjoying more and more Ethiopian and Eritrean cuisine. The last recipe I made was during Refugee Week.  I have to admit this Berbere Soup is not authentic, but it is inspired as I was given a little jar of homemade Berbere spice blend by one of the volunteers in my workplace.   
This soup not only has homegrown courgettes, it also has but yellow split peas and sweetcorn enhanced with a good sprinkling of Berbere spice blend.  If your  interested in seeing more Ethiopian and Eritrean recipes, please see here.  I am sharing this with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition Food of the Wold hosted by Simple Living Eating and the spotlight is on Ethiopian cuisine; and  Soups, Salads and Sammies hosted by Kahakai Kitchen. 

Tuesday, 27 September 2016

Vegan Stuffed Peppers

I know stuffed peppers are considered old fashion vegetarian food, but I do like them, especially when flavoured well.  
But I had not planned on making Stuffed Peppers. ... Why?!
Well if you look closer, you can see that the peppers are getting a little wrinkly.  Sometimes I would throw peppers beginning to lose their shine and crispness in a vegan Chilli Pot, but this time I stuffed them with Bulgar wheat.  It made for a change.
For the recipe follow this Stuffed Pepper recipe and just replace the rice with Bulgar wheat.  I am sharing this with Credit Crunch Munch hosted by Utterly Scrummy Food For Families and Fuss Free Flavours for the simply reason that this is a frugal recipe and pepper can be stuffed with all kinds of vegetables and grains. Go on get creative. 

Sunday, 25 September 2016

Welsh Vegan Festival

Wow, what a jam packed weekend I have had.  Yesterday we went to the annual Elvis Festival in Porthcawl and this morning to the first Vegan Welsh Vegan Festival in Cardiff. 
I apologise in advance, I know my photographs are not great, but one reason this time that is legitimate is that the venue The Tramshed which is a theatre was a dark venue. I did my best for the stall holders there to showcase their vegan offerings.  
I have to kick start with Cafe Atma which is based in Cardiff.  Here are three burgers Chakra Burger, Babu Burger and The Nutty One. 
 Falafel Wrap and Kofta Wrap

Gav and his colleague are from Tandoori Q .  On my wish list is one of their Tandoori Ovens, my father would be pleased.
  Mex It Up cooking up some Jackfruit on twitter.