Posts tagged vegetarian
Posts tagged vegetarian
Vegan breakfast burrito (yes this is kale juice on the background) #vegan #food #nyc #vegetarian #breakfast #notreallymexicanatall #whywouldntyouputguacamoleinaveganburrito (at SoHo Grand Hotel)
"A voyage through time and space" at La Chandelle Verte in Paris. Organic yellow courgette salad, vegan plate of the day, in a setting that is what I imagine of dining out in 1970s rural France. Courtesy of Amandine.
Glasgow has been heralded as the best city in the world for vegans, but where are the best nations for travellers on a meat-free diet?
Lunch last Wednesday with Jeremy at the new Rosa’s that just opened across the road from work. Summer rolls and butternut squash curry. Delicious and stylish.
#piction #latergram #bonnieux #weganwednesdays #food #vegan #vegetarian
#caponata #latergram #weganwednesdays #food #vegan #vegetarian
Felicity Cloake: Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf. How do you stop it being bland or soggy â or do you have a better recipe for bread past its best?
Yesterday’s lunch with Pauline at Mildred’s. Sri Lankan Sweet Potato curry with Cashew Nuts, Brown Rice and Tomato Sambal. There is only one word: yum.
Last Wednesday, I made a Moroccan chickpea and squash stew. I’d had this recipe earmarked in Hugh F-W’s River Cottage Veg Everyday cookbook for a few months already, and as spring is finally arriving, I thought it was time to leap into action before the stewy days were over.
So, here we go, with a few personal adjustments (for 4 people):
- Fry a chopped onion in sunflower oil until soft, then add a clove of garlic and a stick of celery (both chopped), half a tea spoon of ground pepper, half a tea spoon of tumeric, a quarter tea spoon of cinammon and another a small thumb of ginger, chopped (the recipe calls for ground ginger powder but I’m not a fan)
- After a few minutes add 50g red lentils, a tin of chickpeas (drained), 6 saffron strands, 250 ml of passata, a bunch of chopped parsley and chopped coriander (save some fresh coriander for the end!)
- After 15 minutes, add in the squash cut into big cubes, cover with vegetable stock and cook for 40 minutes. I added some fresh peas too, just 5 minutes before the end.
Hugh suggests adding orzo 10 minutes before the end, but I went more Moroccan and instead served the stew with couscous and harissa. Top with lots of fresh coriander.
That’ll be one to dig out next autumn!
In Mexico City for the week and I’m loving the warmth, and fresh fruit and vegetable. I’ve been having Gazpacho every day - but it’s not very photogenic, so here’s an Ensalada Todo Verde (Completely Green Salad) instead, from La Buena Tierra in Condesa.