National Vegetarian Week

This week is National Vegetarian Week and as part of my commitment to great Vegetarian food I wanted to share a recipe for each day.

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I shall endeavour for it to be Vegan. But we all have to start somewhere and if you are not vegetarian then just give a few recipes a go! I honestly believe you will be surprised.

Below are links to some of my previously blogged recipes and I will add more this week (as I can – I still have ‘no camera’ issues).

If you have any questions or queries then please do ask.

I myself an not exclusively RAW, Vegan, Paleo or Vegetarian but I appreciate that they are a great addition to our weekly food habits.

I hope you enjoy them

πŸ™‚

And so to start:

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https://scarletrosita.wordpress.com/2013/02/14/baba-ganoush/

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https://scarletrosita.wordpress.com/2013/02/25/meaty-spicy-rice-a-vegan-treat-we-all-love-to-eat/

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https://scarletrosita.wordpress.com/2013/02/21/pistachio-cake-vegan/

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https://scarletrosita.wordpress.com/2013/02/11/millet-and-mushroom-loaf-vegan-gluten-wheat-free/

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https://scarletrosita.wordpress.com/2013/02/06/creamy-dreamy-onion-soup-vegan-and-gluten-free/

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https://scarletrosita.wordpress.com/2013/01/29/deeply-tasty-borlotti-bean-noodles-with-cashew-nuts/

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https://scarletrosita.wordpress.com/2013/01/25/potato-cakes-option-for-vegan-and-gluten-wheat-free/

Have a great week

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Frugal Feeding, Green & Gorgeous For Meatless Monday

You are probably starting to get the message that the food I make most regularly contains a lot of vegetables and is inexpensive to make.

I hope you also notice that it is very tasty and leaves you with a spring in your step not a need for a long nap πŸ™‚

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This is so delicious even the youngers in the house gobbled it up with gusto and went back for 2nd helpings.

Don’t worry that this seems like a lot of cabbage to pasta, the cabbage shrinks as it cooks and the pasta will swell πŸ™‚

To make this s Vegan dish just leave out the Mozzarella, it is still delicious, I add it as Daughter No2 loves it and I love her.

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Frugal Feeding, Green & Gorgeous For Meatless Monday

for 8 people

500g/ 1 lb spaghetti
4 tbsp sunflower oil
2 small white onions
1 large Savoy cabbage
2 cloves of garlic
1 small bunch coriander (if you like)
2 fresh mozzarella
65ml/ 1/4 pt olive oil
125g/ 5 oz salted cashew nuts
sea salt
big splash balsamic/ red wine vinegar ( or lemon juice if you don’t have a nice vinegar)

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Wash the cabbage leaves and collate them in the largest and hardest leaves through to the smallest and most tender.

Peel the onions and slice thinly.

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Slice the cabbage like a chiffonade. (Like a shredding really)

Crush the garlic.

Drain and then tear the mozzarella into chunks.

Wash and roughly chop the herbs.

Put a large pan of water on for the pasta (cook as instructed on the packaging).

Heat a large frying pan on a high heat with 4 tbsp of oil.

When it is hot (but not smoking) add in the onion and allow to start to brown on a very high heat.

Add in the cabbage and allow to wilt and soften, keep it on the high heat. You may need to add a few splashes of water.

Add a good pinch of sea salt

Add the cabbage from the toughest leaves through to the most tender.

Once it is well wilted add the garlic and stir well. Add in a ladle or two of the pasta water and the oil.

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Drain the pasta and add into the cabbage and toss well together.

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Add the cheese, nuts and herbs and toss again

Serve in big bowls

πŸ˜€

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.