Thursday, 16 November 2017

Preserved Lemon Coriander Orzo Salad

Remember the Preserved Lemon Coriander Salsa that I shared early on this week, well, some of it was stirred through cooked Orzo Pasta to take into work for lunch.
I have to say, it was okay, but it did not work quite as well as the piquancy of the Preserved Lemons did not cling onto the Orzo Pasta so well.  I won't grumble though, it filled a little hole in my belly.  The best part for me was the fragrant coriander, but then I do like coriander very much.  
I am sharing this Preserved Lemon Coriander Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Monday, 13 November 2017

Preserved Lemon Coriander Salsa

I would not describe myself as an early riser in the morning.  I do like my snug bed, but when it comes to work - I like many working people, have to get up and go.  I am often at work 7am in the morning, if not earlier.

This morning the car journey into work was a little more interesting.  We got to see Venus and Jupiter together in the pre-dawn sky.  I had not tweaked what it was and said out loud to D, 'those stars look like they are going to collide'.  He then mentioned that he had heard on the radio whilst showering something about some astronomical phenomenon happening today at dawn. Well didn't we, well me mostly get lucky to see two of the brightest planets Venus and Jupiter appearing together.  It was truly amazing, a bit like the red sun a couple of weeks ago.   The skies recently have been quite spectacular.
I made this Preserved Lemon Coriander Salsa at the weekend with what we had in the fridge as I could not be bothered to venture far.  Its made mostly from fresh ingredients other than the preserved lemons which came from a jar.

Saturday, 11 November 2017

Easy Pear and Cinnamon Loaf

I have to confess that I have really lost my blogging mojo lately, so regular readers I do hope you will forgive me.  I just don't have the mental energy when I get home from work so my blogging is likely to be weekly, I hope you will stick around. 

I share with you a recipe for an Easy Pear and Cinnamon Loaf adapted from A Girl Called Jack by Jack Monroe. 
I flicked through the cookbook to see if it had a recipe for pears as I had a load that were beginning to go really soft.  I could not find a pear recipe int he cookbook but noted that I could adapt the Apple and Cinnamon Loaf. 

Thursday, 9 November 2017

Roasted Butternut Squash, Fennel, Orzo Salad

I lose track when exactly I made this Roasted Butternut Squash, Fennel Orzo Salad, but it was around the time I made Beetroot Orzo Pasta and Green Bean Salad for work.  This was made in the same week as I had cooked way too much orzo.

For those of you who may be unfamiliar wither Orzo, Orzo is Italian and translates as barley from which it was originally made.  These days, orzo is made from hard wheat semolina.  For people like me, orzo often means rice-shaped pasta. 
Talking of orzo translating as barley, a few months ago when we went to Swansea VegFest, we went into the city of Swansea and stopped at an Italian eatery for a light snack.  

I had a popular Italian drink known as Caffe d'orzo, an Italian caffeine free Barley drink often drunk as a coffee substitute. 
 It is an acquired taste and made for an interesting change from real coffee. 

Anyway, this  Roasted Butternut Squash, Fennel Orzo Salad is a very simple recipe.  To the cooked orzo pasta, I added roasted butternut squash and fennel, sliced black olives and red onion.  
Other Butternut Squash Salad Recipes
Farro, Feta and Roasted Butternut Squash Salad
Spiced Chickpeas and Roasted Butternut Squash Salad
Turmeric Pasta with Blood Orange Chilli Oil
Broccoli, Butternut and cranberry Couscous Salad

I am sharing this Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Tuesday, 7 November 2017

One of Three Banditos in my November Kitchen

I am afraid to say that there is not that much new In My Kitchen this November as I have been bogged down with work distractions and finding that when I get home, that I am very tired and therefore not spending much time in my kitchen, and not thinking about it much either.
I did however find some things in my kitchen to share.  

I picked up this Salsa Habernero Hot Sauce from Harvey Nichols when we went to Birmingham a few months ago.  I have to confess we fell for the mean Mexican Bandit - he was one of Three Banditos, but his mean moustache won us over.

Thursday, 2 November 2017

Creole Split Pea, Red Pepper and Sweetcorn Soup

I made this Creole style Yellow Split Pea,  Red Pepper and Sweetcorn Soup last month, but I am seriously wishing that I was tucking into it this evening.

It is getting proper cold now.
This golden Yellow Split Pea and Sweetcorn Soup is enhanced with red pepper and a good dash of creole spice blend and fresh thyme from the garden. 
I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen

Wednesday, 1 November 2017

#EatYourGreens October Round Up

We have  5 seasonal green recipes to share for Eat Your Greens this month. 
What is interesting about the entries for October they show the change in the season colours too - think fading green to yellows, gold and even bronze. Read on you will see what I mean.
The first Eat Your Greens recipe comes from Sudha from Simply Spicy, Quirky and Serendipitous.  Sudhna shares with us an aromatic recipe full of rich greens from Broccoli, Lima Beans and Fenugreek 
Johanna who blogs over at Green Gourmet Giraffe shares with a belly warming Potato, Pea and Corn Pot Pies topped with a blanket of comfort.
Kat The Baking Explorer joined in with her Leek, Butternut and Stilton Tart.  Now don't you just want a generous slice of that golden flakiness.
My co-host the Veg Hog shares with us a bowl of Artichoke Heart Pasta.  For anyone who has ever prepared artichokes, will know that a dish like this is made with love.  
And finally, my own contribution which was Roasted Marrow, Potato and Black Olive Salad.

Thank you so much to everyone who contributed to #EatYourGreens, please do take time to visit and comment on every contributors recipe if you can.  

The Veg Hog will be hosting #EatYourGreens challenge this month.  Please Follow this link on how to join in 

Tuesday, 31 October 2017

A Shepherds Pie for Halloween

I joke you not, but this was our dinner this evening - Jack Skellington - Shepherds Pie, vegetarian of course. 

Jack Skellington from The Nightmare Before Christmas never looked so happy.  What do you think?!  
Yes, I know there needs to be more slices of black olives for his mouth.  I know...Sometimes you have to laugh at yourself and you can still give me some credit for trying today - Halloween of all days. 

Saturday, 28 October 2017

13 Black Food Recipes for Halloween

I have black quinoa, black rice and black garlic in my kitchen to experiment with over the weekend, but with Halloween fast becoming UKs most commercialised event after Christmas , I thought I would shamelessly  jump on the bandwagon and share some vegetarian and vegan black coloured food recipes you could easily make at home for the Halloween party (or maybe not).
This is Sweet Black Butter (vegan) made with black sesame seeds.
Halloween Fruit Leather Bats (vegan)
Black Olive Spider Gratin (vegan) Halloween

Thursday, 26 October 2017

Halloween Chili

Chili is so easy to knock up for a crowd.

And here is my Halloween offering for a crowd. 
In the past I have stuffed peppers and cut out silly faces in them.  This time for a bit of fun I thought I would have some bobbing up from the chili.  I added them to the pot with the black beans and they cooked slowly on top mostly from the steam.
These yellow peppers staring out at me like masks brought a childish smile to my face. 

The Chili itself was lovely, of course it was.  We love Chili for its versatility, especially during working weekdays when its easy to serve with some rice. 

Tuesday, 24 October 2017

Black Beans and Carrot 'Pumpkin' Soup

This Black Beans and  Carrot 'Pumpkin' Soup is my second homemade soup this month, which definitely is a sign that the big winter coats, comfy hats and scarves need to come out from back of the wardrobes.   I would not mind the cold so much, its the wet drizzly weather that brings me down, especially when getting the bus to and fro work, and not all bus stops have bus shelters.

I had seen somewhere on blogosphere that someone had cut the carrots into pumpkin shapes, so I decided to have a go especially with Halloween just round the corner.
It is essentially a Black Bean soup with carrots.  You can blend the black beans or keep it chunky, its up to you.  I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Other Pumpkin shaped things on my blog
Autumnal Scones
Uchiki Kuri Squash Broccoli Pie
Golden Apple Squash Pancakes

Sunday, 22 October 2017

Lemon and Turmeric Pearl Spelt

This  Lemon and Turmeric Pearl Spelt was inspired a Lemon rice I had at Natural Healthy Foods Cafe in Birmingham
The original recipe from Rose Prince is made with barley, however my variation made with spelt was served as part of a light meal served with steamed broccoli.  

Friday, 20 October 2017

Butternut Squash, Chickpeas and Leek Stew

It certainly is getting colder, especially in the evenings and definitely time for soups and stews.

Many years ago, actually it was in 2004 when I lived in Scotland, I made Denis Cotters of Cafe Paradiso fame Squash, Butter bean and Leek Stew.  I ended up making this again, only after 
having paged through the cookbook Paradiso Seasons and was reminded of all those recipes I made before I began this blog. 
Over the years I have adapted the Squash, Butter Bean and Leek Stew recipe as I did not always have butter beans or enough squash.  My version is made with Butternut Squash, Carrots, Chickpeas and Leeks.

Sadly this time round I overcooked the vegetables, so this Butternut Squash, Chickpeas and Leek Stew was bordering more on chunky soup than stew, still very very tasty.

Tuesday, 17 October 2017

'Cheesy' Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons

Did you see the red sun yesterday?!

It was truly Amazing - I am not one of those people who throws the word around lightly, it really was amazing.  
Early on in the week I made a Red Tomato Curry, today I share a bowl red soup which by all means should have been green according to the both the photograph in the cookbook, but also the ingredients including broccoli.  Upon a little research on blogophere, I noted that other food bloggers had also made the Cheesy Broccoli Beer Soup and it was also not the vibrant green featured in the cookbook Street Vegan, so I felt relieved that I was not heavy handed with either the soy sauce  or tamari and smoked paprika.    
Anyway, this Cheesy Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons was ridiculously flavourful, but in a very good way.  I especially loved the different levels of flavour from the topping the beer, the cheesiness from the nutritional yeas.  It was also very velvety.  Its definitely a soup that clings to the spoon.
I even loved the Smoky Sunflower Chorizo which I served as croutons, but I could easily eat it as a nibble in place of savoury nuts too. 

Sunday, 15 October 2017

Red Tomato, Fenugreek, Paneer Coconut Curry

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned.

Saturday, 14 October 2017

Roasted Marrow Salad with Black Olives and Lemon Oil

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket.

I made this Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve.
This Roasted Marrow Potato Salad with Black Olives  wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil.

I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen; and with Eat Your Greens.  

Thursday, 12 October 2017

Tomato Salsa on Toasted Bread

Whether its the start of the tomato season or the end of it, the best way to enjoy homegrown tomatoes is fresh of course, but its not always easy.

This recipe started off as Pan Con Tomate - Catalan Tomato Bread  or is it  Catalan Pa Amb Tomaquet - bread with tomatoes, but it quickly evolved into a Tomato Salsa on Toasted Bread.  
It was good and enjoyed just before the griddled bread could go soft and soggy.  As I have mentioned before I don't do soggy bread.
Many oif the Pan Con Tomate recipes I found did not use a herb, and those that did used either basil or parsley, so i was not sure if this was authentic.  My version has coriander because I always have some to hand.  I have also eaten something similar in Cyprus, but it was doused with good extra virgin olive oil. 

Monday, 9 October 2017

From my Garden To My Kitchen

I genuinely cannot believe that we are already into October, where did September go?!

No really...where did it go?
In My Kitchen, there are some homegrown cooking apples
Some raspberries from the garden plot

Wednesday, 4 October 2017

Peri Peri Roasted Cauliflower and Chickpea Couscous Salad

I made this Peri Peri Roasted Cauliflower Couscous last month after we had come back from Glastonbury.  
The Peri Peri Roasted Couscous is studded with nutty chickpeas and garnished with baby kale that tasted more like rocket than kale.  Its not much of a recipe, I coated the cauliflower in a little olive oil and doused it with Peri Peri spice blend and then put it in the oven to roast. You can make your own Peri Peri Spice Mix or buy it.  The couscous was made according to the packet instructions and then combined together along with a tin of cooked chickpeas.

Tuesday, 3 October 2017

Vegan Cauliflower Parmigiana

I always avoid Aubergine Parmigiana when I see it on the menu at eateries, its common like mushroom risotto and vegetable lasagne - not that I don't like the idea of it, I do, I am often disappointed in the way aubergines are cooked or most of the time not cooked properly.  No wonder so many people have an aversion to aubergines.
But when I saw a Cauliflower Parmigiana version from Kristy Turners But I Could Never Go Vegan, I was interested.  I had already made Roasted Broccoli and Apple Salad  and BBQ Cauliflower Salad from the cookbook and knew it would be good.

Sunday, 1 October 2017

Welcoming October Eat Your Greens

October brings with it changing colours of the trees and ushers in my favourite season Autumn that allows me to pull out my hats, scarves and cardigans and snuggle up in the evenings under a blanket in front of the TV.  

It is also my turn to host the Eat Your Greens challenge, and I am also giving you a theme this month: Halloween which is entirely optional. To participate this month, just share a vegan or vegetarian recipe that is made with green vegetables on your blog with or without a Halloween theme.  Then share, by copying the link to the comment section below.  The deadline is the 29th October 2017 and the Round up will be on the 31st October.
For more details Follow this link on how to participate just please remember to link back to the host page (this page) and co-host The VegHog.   The use of the logo is optional, but is appreciated.

If you are tweeting your recipe, please use #EatYoursGreens #eatyourgreens and include @SeasonalShaheen @TheVegHog and we will retweet all those that we see.   

If you want some Eat Your Greens inspiration, see what food bloggers shared last month, then check out my co-host The Veg Hog for inspiration.

Friday, 29 September 2017

Balsamic Beetroot Orzo Pasta with Green Beans

We have homegrown beetroot and D is very excited.

I have made an Estonian Beetroot and Potato Salad, and this simple Beetroot Orzo Pasta and Green Bean Salas for work.
I have mentioned in previous blog posts, that week after week I make the same salads, so its nice to vary with the changing seasons. 
I am sharing this Orzo Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Other Beetroot Salads
Beetroot Bulgar Salad
Beetroot and Pearl Couscous Salad
Beetroot and Cumin Pasta Salad
Beetroot Horseradish and Green Bean Salad
Balsamic Beetroot Dyed Pasta Salad
Roasted Beetroot and Carrot Feta Salad

Wednesday, 27 September 2017

Plum Crumble Cinnamon Cake

The last of the plums have fallen from the trees and they have been attracting the Red Admiral and Peacock butterflies who have been feasting on them. It has been a honour to watch them on mass, though I wish D had the energy to take some pictures as they posed without care. 
I have had my share of plums this year and am pleased to have been able to shared some with family and neighbours, after making the Plum Chickpea Curry, I made a Plum Crumble Cinnamon Cake which was a good change from my awesome Cinnamon Plum Cake. 

Monday, 25 September 2017

Vegan Plum, Chickpea and 'Lamb' Curry

I made a Plum and Chickpea Curry last year but did not get round to sharing it at the time, so with it being the Plum season in the UK I thought I would make it again and share my vegetarian vegan version of 'Lamb' and Plum Curry.  
This 'Lamb' and Plum Curry is a real recipe adapted from Camellia Panjabi 50 Great Curries of India.   I used vegan soy pieces* that I picked up from a Polish shop, they were not that great, but for the vegetarians the Quorn fillets will also work.  If you don't want to use the mock meat substitute, then just double up on the chickpeas.  

Friday, 22 September 2017

Courgette Marrow Aubergine and Spicy Ground Chorizo Pizza

I made this Courgette Marrow Aubergine Spicy Ground Chorizo Pizza a few weeks back.  It is a little reminisce of Lahmacan. dubbed in the English speaking world as the Turkish Pizza, but of course this one is vegetarian as it is made with soya mince in place of minced meat.

I really, really loved it.  
The base is not traditional tomato, but spicy ground chorizo made with soy mince and all the flavours associated.  It was a little old fashion way of making vegan chorizo, but it was delicious and I will make it again . The courgettes in this recipe were bordering on becoming marrows, hence the reason that I have named the recipe so.  
The spicy ground soy mince chorizo base recipe comes from Mo Wyse and Shannon Martinez of Smith and Daughters in Australia. I was recommended the cookbook Smith and Daughters That Happens to Be Vegan by the Green Gourmet Giraffe.

Wednesday, 20 September 2017

Marrow, Manchego Cheese, White Beans and Sage Pithivier

I made this Marrow, Manchego Cheese, White Beans and Sage Pithivier with some of the marrow that was left over from the Marrow Conserve recipe (featured in the photograph) next to the jars.

I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from Griddled Summer Vegetable Tart with Manchego Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch. 
Well surprising  these Marrow, Manchego Cheese, White Beans and Sage Pasties were delicious.  I have to concur with my husband that I too also enjoyed it. 

The following day, I  used the last of the filling to make some into pithivier style, but you can also just top puff pastry sliced like a flat tart or pizza.