Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Spanakopita – Wild Greens and Feta Filo Parcels

Spanakopita with nettles and three cornered leek.

Spanakopita is a delicious Greek filo pastry parcel or pie stuffed with wild greens and feta cheese. These ones are formed into individual triangles with crisp crackly pastry on the outside and a chewy, salty, fresh tasting inside. The greens in this filling are mostly nettles and three cornered leeks.

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Nettle Soup – Spring Back Into Vigour With This Cleansing Vegan Tonic

Nettle Soup with Yoghurt

A delicious light velvety smooth nettle soup. It’s perfect as a spring cleanser. Don’t tell what’s in it and you can keep everyone guessing as to the mystery ingredient.

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Chilli Roasted Oca with Hedgerow Pesto – Two Recipes for the Price of One

Chilli Roasted Oca with Hedgerow Pesto

Have you grown ocas, been given some or found them in your veg box? Not sure how to cook them? These chilli roasted oca tubers make a delicious, colourful and easy meal with wild garlic and hazelnut pesto and some sort of green on the side.

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Samurai Samphire Noodles with Miso Marinated Tofu

Samphire Noodles

We were walking along the North Cornish coast path last weekend when CT spotted a massive patch of rock samphire. We didn’t want to be greedy, but it seemed too good an opportunity to miss, so we picked enough to make a meal out of. This dish of samphire noodles with marinated tofu was the result.

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Nettle Powder and a Green Smoothie Bowl

Nettle Smoothie Bowl

I’m super excited about my latest green powder for my smoothies. It may not be an original idea, but it was original to me. As soon as I knew I was getting a dehydrator, I was stung into action, literally. The first thing I did was to try drying nettle leaves in the hope I could turn them into a fine green nettle powder.

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Wild Garlic Pesto Two Ways – Quick, Easy & Delicious

Wild Garlic Pesto

Whether made with pine nuts or almonds, Parmesan or cheddar, this wild garlic pesto is not only delicious, but a great way to use your foraged wild garlic. Out of season, you can use basil, parsley, spinach or other soft greens instead.

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Blackberry and Apple Spelt Soda Bread

Spelt Soda Bread

Bread & Buns, Wild Food | 2nd October 2015 | By

One of the many highlights of our day at River Cottage last week, was the blackberry and apple spelt soda bread we made along with some beautiful butter. I was so delighted with the bread that I went foraging for blackberries a few days later and made a loaf at home.

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Double Blackberry Chocolate Galette – Autumn is Here

Double Blackberry Chocolate Galette

Yes autumn is here again and it’s brambling season. If you’re wondering what to do with all those black fruits you’ve gathered, this double blackberry chocolate galette might do the trick. It’s a rustic blackberry tart with a hidden layer of chocolate blackberry jam to give added depth and sweetness.

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Fat Hen and Chickweed Pesto – Eat Your Weeds

Garden Pesto

Another year goes by and another year we are not as organised as we’d like to be down on the plot. We don’t have much in the way of veg to eat at the moment, but we do have a lot of weeds. Luckily for us, many of those weeds are not only edible, but quite delicious when eaten young. Fat hen and chickweed are two of these. Time to make fat hen and chickweed pesto.

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Quick Tomato Sauce with Seaweed – No Cooking Required

Quick Tomato Sauce with Seaweed

Pasta is one of those standbys that is perfect for meals in a hurry. I often make tomato sauce to go with pasta and add carrots and onions and any other vegetables I happen to have around – parsnips work well. The other day, I was in even more of a hurry than usual and so I thought I’d try blending a raw tomato sauce instead. I was a little surprised at just how good this quick tomato sauce with seaweed was.

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