Thursday, 31 July 2014

#EatYourGreens Round Up #2

Welcome to Eat Your Greens Round Up  #2.    This is a new monthly vegetarian cooking challenge for food bloggers.  The  'Eat Your Greens'  challenge was launched only last month. The idea behind 'Eat Your Greens' is really simple, to make something with a green vegetable each month.  You can use any kind of green vegetable that you like and make anything that you wish from a soup, salad dish, a smoothie, a stew, a curry, a pasta dish, cookies or even a cake (sweet or savoury) - absolutely anything, so long as the recipe is vegetarian, vegan recipes are also welcome. 
So here are this months green eats...  

Culinary adventures with Camilla shared some Kale had a hard day salad.   So why is it called kale had a hard day salad?    Well you will just have to go by Camilla's blog and find out.  It will make you smile, promise.  
Jasmine from Self Sufficient Cafe sent in a beautiful green Broad Bean Dip made with her own home grown broad beans.  Now what to dip in this light and fresh bowl of deliciousness, maybe some vegetables crudites to keep up with the healthy theme!
A beautiful basil pesto from Kate at Gluten Free Alchemist.  The herb in this pesto is basil and yes, herbs are permitted in #EatYourGreens.  The original recipe is made with Parmesan and most vegetarians know that this hard cheese is made with animal rennet and therefore not suitable for vegetarians , but the lovely Kate has offered replacing this with a vegetarian alternative.  Kate also  made some rustic gluten free baguette - perfect to eat out in the garden and watch the birds, that is of course if they don't start eyeing up this bread too.  
A gorgeous green, delicious and fragrant Pea and Mint Soup from Katharine who blogs at Leeks and Limoni.  Katharine used homegrown mint that is just taking over her garden plot, she writes 'although I was very liberal in my use of mint, it doesn't overpower the delicate flavour of the peas'. We salute you Katharine, well I certainly do. 
Next up are some pasta dishes.  The first two are made using the bushy broccoli heads and the stalks!  Something to put together in 30 minutes or less , a Quick Wholewheat Broccoli Pasta from Lou Foti from Eat Your Veg. I can see this one appearing on my table very soon.  
The second pasta broccoli entry comes from Helen at Family - Friends - Foods with a Broccoli, Leek and Cheese Pasta Bakes. 'More broccoli Mummy' really is not what a mother often hears, yet Helen heard this from her little one. Validation that it must be good. I like this picture, it looks like I am tucking into it myself.  Yum.
A frugal, yet delicious dish aptly called Ragbag Pasta with Roasted Courgette, Basil and Mint comes from Linzi who blogs at Lancashire Food who has been wondering what to do with all those courgettes that are starting to come from her garden. The pasta is gluten free too. I think this would be perfect for the lunch box too. 
Katie from Feeding Boys and a Firefighter sent us a Salad made with Feta and Sunblush tomatoes. Not only is it speedy, its healthy and so colourful.  Her use of both fresh tomatoes and sun blushed could have also made an appearance in my Vegetable Palette Challenge, where the theme is Summer Reds
Ray from Garlic Buddha shares a lighter and summery version of an Indian dish called Palak PaneerSunny Spinach and Paneer Dish.  The red from the tomatoes definitely make this dish even more appealing. I will be bookmarking this to make in the near future as its lightness from the spinach appeals to me. 
Next,  a delightful Sprouted Forbidden Rice Salad with Pecans, Cranberries and a Zippy Citrus Dressing from Style Nectar: Living Beautifully.  Forbidden Black Rice  and Wild Rice are both still relatively unknown to those of us living in the United Kingdom, and the fact that you can sprout it is a revelation to me. Ah so what is green about this dish, some of you may ask?! Well, my dear readers Juliane has verified this 'wild rice is the seed of a grass that grows in shallow lake waters and streams around North America...The seeds are obviously start out raw at this point and they are green and plump' - so clever and so informative and so healthy and good for you.
And finally a light, yet delicious snack that will take you on a culinary journey to Cyprus.  These shallow fried Courgette and Feta Cheese Fritters comes from the lovely Karen at Lovage and Lavender. These courgette fritters are made with Beyaz Panir  a Turkish white cheese similar to feta.  The firtters  are served with an a creamy Chilli Mint Yogurt Sauce.
Thank you so much to every one who has participated in this months Eat Your Greens blogging challenge.  Please, please do go on over and check out each entry one by one and leave a comment.

Please also feel free to share your recipes for August now.  Follow this link for the details.   
PS If I have missed anybody out, please let me know and I will link up immediately.

Wednesday, 30 July 2014

Vegetable Palette: Summer Reds Round Up #1

I think you will agree with me when I say that colour is perhaps the most important factor we judge our food by, well before smell and  taste.  So it is with this in mind that I decided to launch a new monthly  food blogging challenge called The Vegetable Palette: natures colours - natures goodness.  

The idea behind 'The Vegetable Palette' 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 colour for July was Summer Reds.
The first entry  ever for Vegetable Palette: Summer Reds comes from Krys aka the Gangsta Gardener from Dine In, Not Out with  a blast from the past song by Prince - Raspberry Beret Lemon Muffins.  These  zingy frugal muffins are gluten free, vegan and naturally sweetened not just from the sweetness from the raspberries, but also dates.  Yum, perfect any time of day, not just breakfast. 
Next sweet bite is from Caroline Makes with Giant Raspberry Cupcake, you may be surprised to learn that the cupcake case is made from candy melts, very clever.  Then this is filled with a baked cake made with raspberries and topped with butter cream and edible wafer flowers and flutterbyes.  Too pretty to eat.  
Kate at Gluten Free Alchemist  sent over these utterly gorgeous looking  Cherry and Courgette Cupcakes.  I love the fact that the Kate has combined both fruit and vegetable in a cake.  Topped off with cherry cream frosting and fresh cherries is simply stunning.  
Choclette from the Chocolate Log Blog with some Red Gooseberry Cakes.  What you will discover when you bite into these deceptively simple sponge morsels, is a hidden gem.  Tucked inside its soft sponginess is a read pearl in the form of a red gooseberry, a true seasonal treat for those blesseth with sweet red gooseberries.. 
Ros of The more than occasional sent us over quick easy  Rhubarb and Redcurrant Cheesecake - swoon!  I just want to tuck my spoon in...mmmmm.   The cheesecake is made with a ready made compote, a lavish dessert that can be made within minutes.  Super.
Glossy Strawberry Daiquiri Traybake from Laura who blogs at  I'd Rather Much Bake Than ... Not only do these sound divine, I absolutely love the photograph, perfect front cover for any food magazine, well that is what I think for whatever my opinion is worth.  Every time my eyes fall upon them, I take a deep breath, I just wish I could reach in and eat one, or two. 
Then we have a beautiful, stunning, airy Strawberry Mousse and guess what it is vegan!   Only three ingredients: fresh strawberries, coconut milk and maple syrup.  The delight comes from Jasmine who blogs over at Self Sufficient Cafe.  I really love the natural colour and can't wait to try this recipe at home. 
Another entry comes from  Caroline who blogs at Caroline Makes,  Thsi time it is a Fake Watermelon Cake!  Now you may be wondering what on earth does she mean by 'FAKE', well cleverly beneath all the cream (Quark) and flaked almonds is not a sponge cake, but a cleverly disguised fruit - a watermelon, What a Watermelon?!.  Yes,  You must go by Carolines blog and feast your eyes over the sliced cake above.  Now I wonder what your guest would think of it, once sliced?!  I love it. 
Laura from How to Cook Good Food shares what she simply calls Tomatoes with a Greek Salad Dressing.  I know its just a salad, but my oh my - when in season, ripe red tomatoes are at their peak, brimming with flavour and oozing with natural juices.  The dressing sounds just as lovely too its made with feta cheese, yogurt and fresh herbs - more flavour!
Rich Tomato Blender Soup comes from Jacqueline of Tinned Tomatoes. It's made with tinned tomatoes, this made me smile big time as some of you will already know,  its also the name of Jacquelines absolutely fantastic vegetarian blog.  This blender soup is super healthy and intense in flavour.  
This Quick and Easy Gazpacho is made with ripe tomatoes including skin and seeds.  This soup  is described by Vanesther at Bangers and Mash as a 'Summer Salad in a Soup'. Cold soups don't knock them until you have tried them, I've been told.  I think this may just be the cold soup to try. 
Kellie who blogs over at Food that Glows gives insipid hothouse tomatoes the oven roasted treatment to bring out its natural flavours producing an Intense Tomato Soup with Maftoul. Maftoul is a chewy, giant wholegrain couscous.  The maftoul not only serves as a garnish, but is part of the Soup too. Its one of the most beautiful red soups I have ever set eyes on. 
A gorgeous, deep and comforting homely plate of Red Curry Lentils  comes from Jane at Onions and Paper.  Jane had made her Red Curry Lentils with passata.  This is not an Indian style Tarka Dal Red Curry Lentils, but American style!  Please go on by Onions and Paper for the recipe. 
Next we have  is thrifty dish of  Gigantes Plaki Butter Beans in Tomato Sauce from Lisa at We Don't Eat Anything with a Face. Its made with store cupboard ingredients such as tinned tomatoes, tinned butter beans and spices and fresh herbs!.  I love these kind of dishes, especially when served as part of a mezze style meal. 
And finally, another entry from Laura at How to Cook Good Food.  I am well and truly smacking my lips here with excitement, I love the sound of this Chipotle Chilli Sauce.   Laura writes' 'chilli sauce is probably my tomato ketchup'.  Well said Laura,  that is exactly how I feel about it too. Red comes from two different chillies, as well as red peppers.  I may just have to make this. 

Thank you so so much to every one who has participated and made the first #VegetablePalette bogging challenge a success.  

August 2014 #VegetablePalette Challenge is Mellow Yellow (and Orange)...think yellow beans, yellow tomatoes, golden courgettes, apricots, melons, peaches, nectarines, oranges and even potatoes!  For details on how to participate follow this link. 

Tuesday, 29 July 2014

Raw Raspberry Coconut Balls

I made these tasty little flavour bombs a fortnight back when the raspberries from my garden starting coming on thick and fast; and the World Cup football mania was still on peoples minds.  
I decided to take inspiration for these from my No Bake Carrot Granola Bites that I made last year; and blitz three simple ingredients in my Optimuum 9400 blender: Cashew nuts, raspberries and dates.  It worked fine, but visually mushed together these ingredients came out a little chocolate red from the dates and a tad sticky, so I went a step further and rolled them in dessicated coconut, hence the name Coconut Balls part and then refrigerated them to eat later. 
I had a feeling that D would not like these, don't ask why? Sometimes (wrongly I must admit) I just assume these things, but whilst he was sitting slumped on the sofa watching the footie, he shouted out at me 'These are quite nice'.
'Oh good' I said rather surprised.
The recipe below makes quite a lot and there is no way between the two of us, that we can eat them all, so I have frozen the others, and will bring out some when we need a burst of fruit injection in the mouth. 

Monday, 28 July 2014

Vegan Rose Syrup and Rose Petal Jam Cake

I made this cake last week for Clandestine Cake Club hosted by Cardiff Clandestine Cake Club.  Although the theme was The Commonwealth Games, I dubbed it Vegan Indian Rose Cake, as it sounded a lot more evocative. 

I was really surprised at how much of a hit it was, as I thought it was quite a simple cake. The sponge batter was enhanced with rose syrup and ground almonds, then the bottom sponge base is generously coated with home-made Rose Petal Jam before kissing the other sponge base.  The Rose Petal Jam came courtesy of my lovely mother who had made it in advance for upcoming party celebrations.    
I had good intentions of putting vegan 'butter cream' icing around the cake, but dare not risk it with the weather being ridiculously hot.  I would have been worried if it would have travelled well to Cardiff in the car heat with the blazing sunshine.  So I decided to gently dust it with icing sugar as well as cover it here and there with some flaked almonds, as well as an edible rose.  The other cake in the picture is an Australian Chocolate Lamington, it was really good too, I took a slice home, as well as the others that included Jamaican Gingerbread and an Empire Cake that was strongly cardamon flavoured that it reminded me of Halwa, it was also delicious, that I decided to take a large piece home for my mother. 

There were a number of requests for the recipe of this vegan Indian Rose Cake including the Rose Petal Jam filling.   I am hoping to make this again at the weekend, and will plan to take slightly better photographs of it and then will also share the recipe soon.

Saturday, 26 July 2014

Raw Vegan Raspberry Ice-Cream or Raspberry Mousse

The raspberries from my garden will be featuring in  recipes on my blog in the next few days, I hope you don't mind.  Yesterday it was Beetroot and Raspberry 'Bakewell' Bars, today it is a Ice-ream or Mousse of sorts.  Okay, so this is not strictly an 'ice'-cream as it contains no eggs, or cream.  I write ice-cream here as this recipe has a 'creamy smooth icy texture.  But if you leave it for a few hours after blending, it does soften and become mousse like too, so I was indecisive what to exactly call it, so the greedy blogger in me chose to describe it as both.
I made this in my Optimuum 9400 blender.  It is a powerful food blender which I am still experimenting with, you may have seen my hugely popular Carrot Ketchup and Carrot Pate but the one recipe I wanted to try is the appearing on most food bloggers blogs: blending with frozen bananas.  I mentioned learning of this nifty trick in my Raw Carrot Halwa Mousse recipe from raw and vegan recipe books many many years ago, this time it was with the inclusion of homegrown raspberries.


Friday, 25 July 2014

Beetroot and Raspberry Bakewell Oat Bars

I made these Beetroot and Raspberry Bakewell Bars early in the week, for us to munch on while we work or for a easy breakfast bite.  The reason I've mentioned Bakewell in the recipe title is because these Oat bars reminded me of Bakewell tarts, not just because of the raspberries but also the content of the ground almonds.  
The raspberries are from my garden.  I  have admit that they have been tasting that good in the raw, a bit on the watery side, but when cooked or pureed there is a complete transformation in flavour, which have made these a delight to eat.  I also picked a small beetroot from the garden, unsure what to do with it - I decided to grate and throw it in with the raspberries into these oaty bars, you barely know it is there as its gets lost with the raspberries.  
I am sharing some of these Beetroot and Raspberry Bakewell Oat Bars with Alphabakes hosted this month by Ros of The More Than Occasional Baker and Caroline Makes.  The letter this month is 'R' and Raspberries are just so seasonal right now; and Credit Crunch Munch with Camilla of Fab Food For All and Helen of Fuss Free Flavours.  This month it is being hosted by Sarah at Maison and Cupcake.  

Wednesday, 23 July 2014

Chilli, Carrot and Coriander Pâté

The weather has been gloriously warm, in fact quite hot that even those of us who like to be found cooking in the 'kitchen at parties', usually quite content to stand over a bubbling hot pot, are now finding stirring its contents beginning to look less and less appealing when we could be sitting out in the garden, absorbing the sunshine and sipping something cool; biting into something easy, light and yet flavour packed.  

A change from cooking up a homely grub is taking the easy option like eating out in a restaurant or ordering a take-away, but we rarely, and i mean rarely eat out and ordering a take-away even less so, unless its a pizza.  So the next option for us is to have a mezze, an antipasti sort of meal, with lots of light salad like dishes, good bread and dips and spreads that people can help themselves too.  You get my drift, so that is what was on our table a few days back.  
I had picked up some lovely bread from a bakery: Sun-dried Tomatoes and Black Olives; and another made with three seeds.  Instead of making the Carrot Hummus that I made early in the month, I opted to make some spreadable Chilli Specked Carrot Pâté .  It is a little soft at the start, but it does firm up in the fridge. 
PS I must advise not to try Carrot Pâté with tortilla chips as featured here, the  Carrot Pâté is much better with good crusty bread, flat breads or even rice cakes.  Next watch out for my Beetroot Pate; or even my Beetroot Hummus, follow this link to one I 've made in the past!
You can make this Carrot Pâté in you blender, but I made it in my new Optimum 9400 Blender.  I've mentioned before that I do have a blender from a  well known designer brand, and often make dips such as Hummus, but it does not offer the smooth bit- free consistency that I got from the Optimum 9400 Blender.  I did not even have to cook the carrots here.    

Monday, 21 July 2014

Raw Carrot Halwa Mousse Pudding

Well this Raw Carrot Halwa Mousse Pudding has no cream in it, its not even substituted with vegan cream either.  How can this be, some of you may be wondering, well let me share.  I've recently come across a number of ice-cream recipes made without an ice-cream maker, the secret ingredient being frozen bananas.  

I read of this fantastic tip a few good years back in some of my vegan cookbooks, but never attempted to try it because even though you do not require a ice-cream machine, you did require a blender with a good blade and now I have a Optimum 9400 Blender  thanks to Froothie, the culinary experiments can begin.
I was originally just going to make vegan Carrot Mousse, then my thoughts turned to Carrot Ice-cream as I've made a dairy version in the past and it was delicious, but then  when I took a little taster of the mushed carrots and frozen bananas - it just tasted a bit like Carrot Halwa.  

I've featured my mothers Carrot Halwa on my blog before, but never shared her recipe, she still has to give it to me. So today, I offer you a vegan creamy version with nuts and all. Its not intense in orange colour, but does have the sweetness and grainy texture that you get from a traditional semolina halwa, so a little goes a long way.  I know it looks quite retro and won't be to every ones taste, firstly because its raw, but secondly because I know some people are still unsure about vegetables in desserts, cakes and puddings, but its worth trying to know for sure.  It also reminded me a little of Sweet Potato Mousse too. 

Oh I must be honest with you and share this before I go, promise you won't laugh at me, promise... oh go on then, my husband did.  Well for this recipe, I chucked some bananas in the freezer, whole and unpeeled - yes, they had to be peeled and chopped for ease.  Still  no flapping here.  I took them out 30 minutes before making the recipe and the peel came off easy.  Not completely as silly after all, but I do not recommend this namely for speed.  

Sunday, 20 July 2014

Carrot Ketchup

I've made some vegetable burgers recently, and wanted to try out something different in place of relish or supermarket bought red ketchup or the brown sauce varieties. I had loads of carrots in my vegetable basket and decided to take inspiration from my recent Carrot and Coriander Hummus and thought what if I went a step further and pureed the carrots to a sauce, the result awesome.  
The Raw Carrot Ketchup was sweet from the carrots, but it also delivered a light twang from the tamarind, and a little bit of warmth from the dried chilli flakes.  The coriander is of course,  optional.  I love the flavour, so tend to throw it in lots of savoury dishes, but feel free to omit this if you so wish.   I also loved how smooth the carrot ketchup was, considering it was made from raw carrots, there were no bits at all.  Pour and scrape into a squeezy bottle and squirt over oven baked chips, sweet potatoes wedges, vegetable burgers and much more.   Yes you read right, I did use raw carrots for the recipe.  If your carrots are organic, you do not even have to peel them, just give them a good scrub.  For ease I used tamarind concentrate, but you can if you so wish use **tamarind pulp or those dried pressed tamarind cakes which of course will need to be soaked and pressed of its juices, then omit or reduce the water in the recipe below.

You can try to make this ketchup in you blender, but I must tell you that I chose to try out my new Optimum 9400 Blender from Froothie.  I do have a blender from a  well known designer brand, and often make spreads and dips such as Hummus, but it does not offer the same creamy smooth bit- free that I got from the Optimum 9400 Blender. The other thing I noted immediately is that majority of the blenders that I have used in my life would take a good 10 - 15 minutes in reaching the point of creamy smoothness, as well as a lot of stopping and scraping down of the blitzed vegetables from the sides.  Using the Optimum 9400 Blender  reduced this massively.  The ketchup was made literally within a minute and I hardly had to scrape the vegetables off the side.  It was such a breeze to use. 

This carrot ketchup is a delicious change from tomato ketchup or even brown sauce!  Next watch out for my Beetroot Ketchup!

Friday, 18 July 2014

Yellow Mangetout, Broad Beans and Garden Peas Tart

There is still a week to go to share your vegan and vegetarian Eat Your Greens recipes. I have already received some made with seasonal vegetables and herbs, like chives and basil and I can't wait to share them with you all.  

Well talking of EatYourGreens, here is a Broad Bean and Garden Peas Quiche with some yellow mangetout.  All these came from my garden plot.  If I had chickens, the free range eggs would have come from my garden too, but that plan is maybe a year away.  

Anyway, I got carried away trying to make the garden vegetables look like an arty farty picture, that I forgot to put the shredded cheese on top, hence the reason it is looking so pale.  I only realised this omission when I took it out of the oven.  No worries, I chucked the grated cheese on top and bunged it back in the oven for a few minutes for it to melt. 
Also its not the best Tart I've ever made, in fact its mediocre.  It tasted alright, but how it looked was a bit disappointing.  For the sharp eyed amongst you, you may have already noted it, but for those of you who need prompting, well if you look closely, first at the above image - in trying to remove it from the tin, I managed to snap the bottom right, and secondly, if you look at the image below - the real reason for this is that there was a crack in the pastry which caused some of the filling to leak out.   Hey, these things happen even to the most experiences of cooks and this time it was my turn! 

Thursday, 17 July 2014

Vegan Individual Upside Down Pineapple Cakes

Pretty Pineapple please, with cherry on top!

As much as I loved this cake (and making use of my neglected individual pineapple cake tin moulds), I think these sweet dense caramelised pineapple delights may be more suited for Autumnal and Wintry evenings, as they are more Steamed Pudding -  the kind of cake that screams for cream, albeit vegan cream.  
Still this did not stop me making it again, twice in one week and outside the weather was blazing. Best thing is, it can easily be reheated in the microwave for a couple of bursts. And no, before you ask, Did I eat them all?! Of course not, I am the sharing kind. 
I am sharing this with Jacqueline for this months edition of Bookmarked Recipes #35 The original recipe makes one big Upside Down Pineapple Cake, but I decided to make individual ones. Bookmarked from The Vegan Society find the original recipe here. 

Previously on A2K - A Seasonal Veg Table recipes with Pineapples.
Indonesian Pineapple Rice - June 2011
Pineapple, Ginger and Tofu Curry - July 2011

Wednesday, 16 July 2014

Chilli Coconut Bulgur Wheat Salad

I made way too much Bulgur wheat a week or so back to accompany my Groundnut Sweet Potato and Spinach Curry.   Instead of ditching it, I thought what else could i do with it.  I decided to make a salad with it that could be enjoyed over two days, one day as a main meal, the second day to take into work for lunch.   I decided to roast some vegetables that I had in the house courtesy of a complimentary vegetable box from new acquaintances.  These included a Romano Red pepper, carrots and my own home-grown broad beans.  But even then I thought the roasted vegetable Bulgur wheat salad  would have been too plain for my taste buds, so I decided to make a Chilli Coconut Relish to go with it.  The Chilli Coconut Relish was originally just going to be put on the side, but I decided to stir it into the Bulgur wheat.  It was terrific.  
The chilli coconut flavour relish is based on a Red Pol Sambol recipe.  Sambol or Sambal  is a Sri Lankan condiment often found ready made to be sprinkled on a curry or rice dish, or anything that requires a flavour boost or enhanced further.  Its really is simple. I was introduced to it by a Sri Lankan acquaintance a little while back, but never really had reason to make it before.  I don't think they will approve completely of my version, but let us not tell ay and keep it between us. 

Tuesday, 15 July 2014

Vegan Smoked Paprika Capsicum and Broad Beans Tartlets

What we know as peppers in the U.K, bell peppers to be more precise, my mother has always called them capsicum, so it is with her in mind that I am calling my peppers in this recipe Capsicum.

I picked up some colourful dainty capsicums from the markets the other day, only because they looked rather cute.   I was going to slit them open, deseed and then roast them in the oven with a little olive oil and seasoning, then the plan was to stuff them with a grain, something like quinoa or couscous, but then when the day came to cook with them, well I couldn't be bothered.  I think I just felt hot and bothered, well that is my excuse and I am sticking to it.  So I changed my mind making these Capsicum Tartlets instead, a little bit more easier as the pastry was ready made and the rest was quite straight forward, well I think so.  
Instead of throwing the sliced capsicum on to the paprika infused tofu batter, I decided to take time and make them sunburst style, the blanched broad beans however were just thrown on.  

We enjoyed these over two days, first warm from the oven.  The second day, at room temperature. The smoked paprika really lifts what could easily be described as a plain Capsicum Tart.  It made a pleasant change from the traditional egg and cheese based tarts.  

Monday, 14 July 2014

Red, Green and Yellow Vegetables

The strawberries are dwindling in my garden plot, but no worries as these are steadily being replaced by raspberries.  I have to admit though, the raspberries that I have popped into my gob in the last few days have not all been sweet, some tasting a tad watery.  Any advice from fellow gardeners as to why this may be the case would be most appreciated.
 Green from the broad beans and garden peas - both quite sweet straight from the pod. 
Yellow from the Golden Sweet Mangetout and the new potatoes that came from the pots.  These new potatoes are not much to boast about, but enough for an supper for 4, maybe 6 people with accompaniments.  These will be simply boiled, doused in either olive oil or butter, seasoned and then plonked onto the plate, next to something home-made, maybe a vegetable Quiche or Tarts of sorts. 
I am sharing this simple harvest post with Daphne Dandelions for Harvest Monday