Wednesday, 27 July 2016

Roasted Balsamic Beetroot Carpaccio with Capers and Rocket

This is a vegan take on 'Beef' Carpaccio.  The beef is replaced with floppy slithers of roasted balsamic beetroot.
I know this plate looks sparse, but this is a starter - a light teaser before you are served your main meal.
As well as the sharp tangy velvet slices of beetroot, on the plate you will also find fronds of green pickings from the greenhouse.  Gosh, I do wonder why I don't make more of an effort to grow salad greens, they are just so much more tastier and punchier than those you pick up from the supermarket. And capers, roughly chopped for piquancy.  Enjoy.

Monday, 25 July 2016

Viva Vegan Venezuelan Black Beans with Panela

One of the reasons I wanted to make this recipe for Venezuelan Black Beans was the fact that the recipe used Panela.    Panela is unrefined whole cane sugar.  Some of you may remember that I picked up a a handsome bar of Panela (see below) when I went to the Eden Project a couple of months back. 

I'm planning a few other recipes with the panela, but if any of you have any other suggestions, please do share.  
I adapted the recipe for the Venezuelan Black Beans from Viva Vegan.  I even made the sofrito with onions and green peppers.  I am not going to type up the recipe here, even with my tinkering and will just say, go on treat yourself to the cookbook Viva Vegan! by Terry Hope Romero; or borrow it from a friend; or your local library.  
For those of you who have Viva Vegan and have made this recipe, what did you think of it?! I would like to know. 

Sunday, 24 July 2016

Books and Bookshops in Hay-On-Wye

Yesterday we went to Hay-on-Wye, world famous for its books and bookshops. 
Quote from Dr Who
Here are a handful of photographs from yesterday, except for the one below, which I took that a year ago when it was raining and perhaps the reason I did not write much about it on my blog as photographs were lacking, not this time though.  
Murder and Mayhem
Reading Zone Only


Small Business's need You
  

Saturday, 23 July 2016

Cold Minted Pasta Salad

I hope your having a good weekend.  We went to Hay on Wye for the day today and got back an hour or so ago, so I won't stay blogging much tonight as I want to make the most of the warm bright evening.  
Instead I leave you with this this cold pasta salad that I made last month.  I made  it around the same time as the vegan summer sushi
I had some vegetables left over from the vegan Sushi and chopped it up, along with some tomatoes and fresh mint from the garden and made this very simple cold Pasta Salad. 
I know its nothing special, but it made for a good and filling lunch for work and it was a good way to use up left over vegetables.  

Thursday, 21 July 2016

Chilli Chocolate Salsa with Spice Herb Baked Potato Wedges and 'Meatballs'

A lot more cooler today, thank goodness - but I still didn't really want to be in the kitchen.  

I made something relatively simple: I baked these Spice Herb Baked Potato wedges in the oven. 
I was just going to serve them with some beans, but then changed my mind after finding some ready made veggie meatballs in the freezer.  To make my life easy, I decided to throw the vegetarian Quorn* 'meatballs' into the oven with the spice herb coated wedges.   
I would normally have Sriracha and D goes for brown sauce, but  I had already planned to serve these wedges with a  Salsa, but no ordinary tomato salsa.  No these potato wedges were going to be served with Chilli Chocolate Salsa.  I was prompted to make this recipe after finding a bar of Dark Chilli chocolate, so the whole meal ended up revolving around this.  Chilli Chocolate Salsa is an acquired taste.  It was devilishly rich.

This plate is further enhanced with salad greens from my garden.   
I am sharing this Chilli Chocolate Salsa with We Should Cocoa hosted by Tin and Thyme. The theme is Anything Goes.