Category Archives: Vegetarian cooking
With winter on its way (we actually had some snow overnight – in October!) my thoughts are turning towards warm comfort foods to keep us all cosy. Soups and casseroles are top of the list, and my slow cooker really comes into its own at this time of year.
I recently bought a new slow cooker recipe book that just deals with vegetarian food, as meat seems to feature very strongly in my other ones. I already make soups, a great veggie chilli and a yummy vegetarian bolognese in my slow cooker, but wanted some more ideas. I’m also not always sure how long to cook beans, etc for, so thought it would be helpful to have some recipes to adapt.
You may have previously read our review of tibits vegetarian restaurant, a fantastic veggie restaurant in Heddon Street London. The good news is that now tibits have brought out a collection of recipes to allow fans and those who haven’t been lucky enough to get to the restaurant to try the recipes out in the comfort of their own homes.
You can read our review of tibits at home: stylish vegetarian cuisine on the website.
The recipes are based around the four seasons to make the most of the taste and nutrition of fresh produce all year round. Continue reading
I recently found out that Tilda has released a new free guide for kids with free activities and recipes. It emphasises the importance of healthy living, both in terms of exercise and eating and has some fun puzzles for young children.
Most of the recipes are vegetarian (one contains chicken but this could easily be substituted) and they look quick and easy to make. I’m planning to try the chocolatey rice cake soon
Those of you who visit our Facebook page may have seen me mention that I had recently tried chia seeds. I’d first heard of them a year or two ago when I read the book Born to Run by Christopher McDougall (one my favourite books ever), but assumed they were the sort of exotic ingredient that would be very hard to source.
However I recently read Eat and Run (can you tell I’m into running?) by Scott Jurek and saw them mentioned again so decided to find out more. It turns out they are available in the UK and that they are ideal for vegetarians as they are very high in Omega 3 fatty acids. They are also high in fibre, antioxidants and phytonutrients, are a source of protein and are gluten free. Continue reading
It’s easy to get stuck in a rut though and keep doing the same old thing with them. Tortilla wraps are so versatile, are just as delicious hot or cold and are a great base for vegetarian kids meals, so here are some of the various ways you can use them.
Hopefully they’ll inspire you with some other ideas too, which you can share with us all in the comments below! Continue reading
Recently I’ve been getting all excited about Eat Your Books! It’s an interactive recipe indexing website that helps you make better use of the cook books you already have.
I actually stumbled upon it a while back after reading about it on another blog (sorry, I can’t remember which one). I thought it was a great idea at the time and signed up for the free membership which allows you to add five of your recipe books. Continue reading
I got hold of a copy of the Quorn Kitchen in our local charity bookshop a while ago and have found it extremely useful. Although I had already been substituting Quorn products in other recipes to make them vegetarian I sometimes found that it was a bit trial and error, as the Quorn doesn’t need to be cooked as long as meats do.
This book solves that problem by giving you a huge range of recipes to choose from, all with the Quorn cooking bit included! The recipes work well, and also help you to then adapt your own recipes using the incorporated Quorn cooking instructions as guidelines. Continue reading…
I realised when I was buying my groceries the other week that we eat a lot of veggie sausages in our family! I’m not sure how I feel about this, as I’m not convinced about how good they are for us, though they do provide good protein and are at least much healthier than meat based ones.
They’re just such a convenient stand by for those days when I haven’t planned ahead and I just want to get everyone fed as quickly as possible with a minimum of fuss or moaning. Vegetarian sausages are one of the foods that everyone in the family really loves, they cook from frozen in 10-15 minutes and they’re really versatile too. Continue reading
I spotted these while grocery shopping a while ago and last night we decided to give them a go. I grilled them and we ate them in burgers with a little bit of accompanying salad (and a different sauce for every family member as is usually the case…)
These are Vegetarian Society approved and are suitable for vegans too. They come in a pack of 4 and are described as spicy bean quarter pounders with kidney and haricot beans in a parsley and oregano crumb. They cook from frozen and take somewhere between 12 and 30 minutes to prepare depending on whether you grill them or do them in the oven. Continue reading
As there were a mix of vegetarians and meat eaters at the get together we had two barbeques on the go, with my husband manning the meat-free one. I’ve taken a photo of my first plateful (yes, I really do eat that much…) to show you what a fantastic choice us veggies had. Continue reading