When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.
This recipe for a vegetarian version of Syrian stuffed red peppers in tomato sauce is the next in my Flavours of the Middle East series. In some small way, it’s an acknowledgment that there is a lot more to Syria than the dreadful civil war that’s been raging there for far too long. I’m a food blogger, so it’s the delicious Syrian cuisine I’ve chosen to highlight.
Last week I cooked up a Middle Eastern feast. I’ve already posted about the green veggie meatballs with tomato sauce. Now I bring you the recipe for brown basmati rice pilaf with currants, barberries and almonds.
I’ve been wanting to create a stand out recipe for veggie meatballs for a very long time. Procrastination rarely pays off and now Heck have beaten me to it. There was nothing for it but to create a super delicious way of serving them. These green veggie meatballs in tomato sauce served as part of a Middle Eastern feast fits the bill beautifully. All vegan and so very tasty.
A late leisurely breakfast or brunch is such a treat at the weekend. In fact, brunch has become my favourite meal. It seems I’m not the only one. It’s been rising in popularity over the last few years and is now said to be the nation’s best loved repast. This recipe for Mexican Huevos Rancheros with smashed avocado is a great brunch standby. It’s simple to make, pushes the boat out a little and kicks ass.
Never mind raindrops on roses and whiskers on kittens, falafel are definitely one of my favourite things. They transport me straight back to the bustling streets of Alexandria in Egypt. Every street corner had its own falafel vendor who sold them fresh and hot, stuffed into pitta bread and drizzled with tahini sauce. We used to have them for breakfast as a special treat. These air fryer carrot falafel may not be the authentic recipe, but they’re delicious and are a breeze to make.
When I was challenged recently to meal plan for £2 a day per person to include breakfast, lunch & dinner, my mind immediately sprang to pulses. They are not only delicious, but are also relatively cheap, especially if you use dried ones rather than tinned. Find out about the challenge below along with my recipe for green split pea curry – a British take on an Indian classic.
As promised for this month of Veganuary, I’m trying to up the number of vegan meals I eat. This has been massively helped by the acquisition of two recently published vegan recipe books authored by talented fellow food bloggers. You’ll find reviews of the books below along with a recipe for veggie chilli which has been rather heavily adapted from one of them. Twas ever thus …
It may no longer be the International Year of Pulses, but lentils, beans and peas have been a staple for me ever since I can remember. They are not only nutritious, delicious and filling, but they make a great base for many a meal. These black bean tomato carrot curry bowls are simple to make and they taste very good indeed, especially when served with brown basmati rice. A perfect healthy whole food supper for Veganuary and to Jumpstart January.
It’s the second week in December and I’ve only just made my first Christmas recipe. Biscuits and cookies make great gifts at Christmas and when I’m organised, I like to make a few of them. I’ve started with these gluten free chocolate pistachio biscotti as I want to get a few sent off in the post and biscotti are great for keeping well.