Burgers and Patties, Curries, Vegan, Vegan Main Dishes, Vegan Snacks

Cauliflower Bhajis

Cauliflower just seems to revel in Indian spices.  It comes alive every time.

These ‘healthier’ Bhajis are a take on the classic onion Bhaji…but with cauliflower 🍃 …and they’re baked … so less oil …

Moreover…they’re gluten-free… what joy 💚

Bhajis are traditionally deep-fried in ghee,  (and these Bhajis can be fried too) … and baking means you’re bound to lose a little crispiness around the edges …but they’re still delicious.

Hope you enjoy ! 💕

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CAULIFLOWER BHAJI

makes 12-16 small to medium Bhaji

Ingredients: Continue reading “Cauliflower Bhajis”

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Soups, Vegan, Vegan on a Shoestring

A trio of Green Goddess Soups 🌿 💚

Bowls of unmitigated goodness… three incredibly simple summery soups: broccoli, courgette and lettuce….

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We’ve all heard the stories about how the goodness of vegetables evaporates into the water they’re cooked in, so one sure way of making sure you still get the goodness is soup.

These three recipes are very quick to do, and don’t benefit from over-cooking….although making a batch and freezing…  or refrigerating and quickly re-heating…is just fine  … 💚

…. the broccoli soup is velvety smooth …..

… the courgette soup is surprising in it’s sweet freshness …

.. and the lettuce soup is complimented with the sweetness of peas and the coolness of mint ..

Hope you enjoy….

🍃

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GREEN GODDESS SOUPS

approx. servings : 3-4 Continue reading “A trio of Green Goddess Soups 🌿 💚”

Mediterranean Dishes, Vegan, Vegan Snacks

Dolmades

Dolmades are the Greek version of stuffed vine leaves, a dish which is found widespread across the Mediterranean and the Middle East.  Inevitably there are many variations  and a variety of ingredients and flavourings.  This vegan recipe is fairly classic, using a stuffing of rice and black olives with Mediterranean herbs.

I have a grape vine growing over an arch at the bottom of my small garden.  The last couple of years it has grown madly, and regardless of how hard I cut it back, it always regrows with amazing vigour.  Even here in the UK, it produces bunches of very small but sweet and juicy grapes, which is a bonus, as I grow the vine mainly to create a canopy of dappled shade in the summer.

So, I’ve been thinking about doing this for a while; making Dolmades from scratch, using freshly picked vine leaves.  However, you can find packs of vine leaves that have been preserved in brine, in certain stores, such as delicatessens.

There’s a bit of faff involved, but I think it’s worth it, particularly with the right flavourings.

The thing that surprised me….probably because I’d never really thought about it, is that Dolmades are made with uncooked rice, and the rice cooks once the Dolmades have been made, rather than stuffing the Dolmades with rice that has been pre-cooked…. so the rice really absorbs the flavours as it cooks….

and in this recipe, mint and lemon juice play leading roles.

btw.

Dolmades are just incredibly moreish…they really are  🙂

…and they transport me straight to a little taverna on a quiet beach in Greece…heavenly…

Hope you enjoy!

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DOLMADES

makes 22-24 individual Dolma

Ingredients: Continue reading “Dolmades”

All About Beans, Cook's Tales, Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan Quick Suppers

Italian Summer Vegetable and Flageolet Broth

‘Tis August…the silly season …and I’ve been away on high days and holidays …and taking a break from cooking …but not from eating 🍴… a girl’s always gotta eat! 😊

One of the places I visited was Brighton, a big seaside town on the southern coast of the UK…and I want to sing its praises as a vegan foodie heaven. 💚

Apart from lazing on the beach soaking up a little Vitamin D, and a trip to the theatre, I did very little in Brighton except eat. 😉 There’s so many vegan possibilities in Brighton to suit all budgets and tastes, I was overcome with an overwhelming desire to cram as many of them in as I could. 😏 So I did.  I stuck to what I like when I’m out and about – simple café and street food, but there are also some stunning looking vegan restaurants when you’re feeling in gourmet mood!

Many of the cafés are in a relatively small pedestrianised area called The Lanes where there are lots of little independent shops with a strong emphasis on vintage and unusual stuff from across the globe.  The only thing that deeply saddened me was several large piles of animal skins – being sold supposedly as ‘rugs’ …they seem to be everywhere at the moment???

😓

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I more or less lived in the Infinity Foods Cafe … I had an all day breakfast, scrambled tofu, rice and dal for lunch, peanut and maple cheesecake, AND lime and coconut cheesecake…… and  this glorious mezze …. not all in one sitting I hasten to add. 🙃

Vegan Mezze with gluten-free bread all for £9.00 …

I can’t tell you how much I relished this, after so many mediocre vegan options I’ve had to put up with when eating out… Brighton was simply a joy…and I made the most of it. Yay! 💚

Wild Cherry Vegan Ice Cream (with vegan cone)

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‘Infinity Foods’ also has a shop, where I bought a range of vegan cheeses (including vegan parmesan – used in the recipe below), and the best gluten-free bread I’ve ever tasted which is baked fresh daily…..and a lot more besides…

…and no I’m not being paid to write this …but I’m very happy to recommend them 💕

And there’s a vegan festival in Brighton in September….worth a visit ….

🍃

Back home the courgettes in my vegetable garden have been going insane, and lots of my long pod beans have reached flageolet stage, and the fact is, it’s actually really nice to come back to some home-cooking in a simple form, with this summer vegetable and flageolet broth, using mainly homegrown veg. and simple Italian flavourings.  (You can easily find all these ingredients in the shops).

There is something deeply comforting about a bowl of vegetables and beans… perfectly flavoured…..  that cannot be denied!

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ITALIAN SUMMER VEGETABLE AND FLAGEOLET BROTH

Serves 4

Ingredients: Continue reading “Italian Summer Vegetable and Flageolet Broth”

All About Beans, Cooking for One, Gluten-Free, Mediterranean Dishes, Vegan, Vegan Snacks

Mushrooms and Baby Broad Beans in a Garlic, White Wine and Cream Sauce.

This is an easy and delicious little recipe born of the need to do something with my harvest of broad beans. They’re late this year because of the weather but they’re now coming fast.  I love them.  And they’re so easy to blanch and freeze.  My garlic crop was good this year too 🙂

The sauce is french-inspired, has few ingredients and is creamy without the cholesterol 🙂 .  This dish would be great with mashed potatoes or as a posh snack on toast, or fab. with garlic bread!   Trés Français!

Quick and simple to make.  If you prefer not to use wine, then try lemon juice or cider vinegar with some vegetable stock to give the sauce a tang.

Certified GF cornflour/cornstarch will make this dish absolutely gluten-free.

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Hope you like 🙂

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MUSHROOMS AND BABY BROAD BEANS IN A GARLIC, WHITE WINE AND CREAM SAUCE.

 for 1-2

Ingredients: Continue reading “Mushrooms and Baby Broad Beans in a Garlic, White Wine and Cream Sauce.”

Burgers and Patties, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Proper Veggie Burgers.

Veggie burger has become one of those generic terms for something that is usually round, can be baked or fried, contains no meat and has some sort of indeterminate veggies in it!  And quite often a lot of other stuff besides.

Here’s a recipe for a proper veggie burger, that’s 99% veggies…with a a little besan/chickpea flour to hold it together and a very nice coating of ground sunflower seeds and fine oatmeal.

In a way this recipe is a bit of blank canvas: you can add flavourings and seasonings of your choice…and use different vegetables according to what you fancy and what’s in the veggie basket.  Try crumbled cauliflower, grated beetroot, sweet potatoes or baby broad beans?

The burgers can be fried, baked, grilled and are great reheated…  and taste pretty good cold for a lunch to go..they will store cooked, in the fridge for 2-3 days….

Great with a salad, in a bun, accompanied by chutneys, chilli jam,  mayo etc….

What’s not to like ? 🙂

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VEGGIE BURGERS

Makes 12 x 120gm. burgers

Ingredients: Continue reading “Proper Veggie Burgers.”