Tag Archives: Vegetarian / Vegan Recpie

Food on Friday ~ Winter Soups

The most beautiful foods for this cold winter season.

We have just had the winter solstice and the shortest day of the year in the northern hemisphere.  When winter comes howling in like a wolf perhaps only a hot, nourishing bowl of soup will do.

These days we don’t have to rely on ‘seasonal’ vegetables, our stores hold a wide range throughout the year, so these recipes include things that my mom couldn’t have made in winter when I was are kid.

So everyone, here are some totally smashing recipes for winter soups.

I know that in Southern California you can still get squash at the store.  So perhaps my friend in Orange County will like this recipe for butternut squash soup with toasted seeds and crispy sage leaves from Yvette’s Gourmet Kitchen.  I’m pretty certain this dish is vegan.

Butternut Squash Soup with Toasted Seeds & Crispy Sage Leaves

This is a real ‘stick to your ribs’ recipe from Heather Christo; roasted sweet potato and butternut squash soup with cilantro sauce.  Just the job for this freezing cold weather.  You could make this as a vegetarian dish if you used vegetable stock rather than chicken stock.  Just how colourful is this!?

Roasted Sweet Potato and Butternut Squash Soup with Cilantro Sauce.

Another sweet potato soup.  This time Cookie + kate have a sweet potato, kale, and chickpea soup.  Kate says this is a hearty and delicious one-pot meal, and I like one-pot recipes.  As far as I can tell this recipe is vegan and gluten-free, and will only take you 45 minutes to make.

Sweet Potato, Kale and Chickpea Soup.

For a healthy, colourful, and easy to make soup, you could try this creamy roasted red pepper tomato soup from Dana, the Minimalist Baker.  This 30 minute recipe is vegan, (it uses coconut milk), full of antioxidants, and looks delicious.  If you check out this recipe there are also links to a half-dozen more soup recipes from Dana.

Creamy Roasted Red Pepper Tomato Soup

I absolutely love the look of this french onion and potato soup from Tieghan Gerard at Half Baked Harvest. And, you have just got to do the cheesy bread topping.  What a great lunch, or maybe you could have it as a starter, (without the cheesy bread topping).

French Onion and Potato Soup

If you want a filling soup that really is a meal all by itself then you couldn’t do much better than this creamy tortellini soup from In Dianes Kitchen.  Seems that this is version #2 of this soup ~ maybe you should check out version #1 too.  Diane also has a recipe for a delicious creamy potato soup, and a really rich loaded potato soup.

Creamy Tortellini Soup

This week’s collection is from delicious magazine.  Their winter soup recipes include this fabulous looking and great sounding smoked bacon, leek, and butter bean chowder from Debbie Major. I have to try this recipe.

Smoked Bacon, Leek, and Butter Bean Chowder

~

jack collier

jackcollier7@talktalk.net

Marmaduke and I

Wish You A Merry Christmas

 

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Food on Friday ~ very easy dinners

Almost anyone can cook a great dinner inside half an hour.

When you’re working for a living it isn’t always so easy to find the time to cook a proper dinner, and sometimes we just don’t have the energy after a long day at work, (maybe with a stressful commute thrown in).  Ergo during the week what we really want is something very easy for dinner, and preferably pretty quick and requiring the minimum number of pans and dishes.

I firmly believe that the recipes I’m giving you in this week’s Food on Friday fit the bill as far as easy mid-week dinners go, and will also make a great lunch to take to work, or eat at the weekends.

Firstly this week, from San Diego girl Averie Sunshine from Averie cooks we have this really easy chicken stir fry with noodles.  Healthy, very easy, and ready in just 15 minutes, this is a great mid-week stand-by dinner.  There are lots of vegetables in this dish, miss out the chicken, maybe add cashew nuts, and you could have yourself a vegan stir fry,

Chicken Stir Fry with Noodles

Another brilliant stir fry, this time from Dana the Minimalist Baker, 30-minute cauliflower rice stir-fry.  This healthy, flavourful, quick and easy dish is vegan and gluten free, and if you like you could swap broccoli for the cauliflower.  What’s not to like.

30-Minute Cauliflower Rice Stir Fry

When it comes to easy mid-week dinners, there’s nothing easier than a pan of soup you already have in the refrigerator.  So while some soups may take a while to prepare, make a big pot and you have the basis of several lunches and dinners for the week to come.  From Joy the Baker we have a recipe for carrot coconut red curry soup.  To begin with, making the soup will take you about an hour, so maybe that’s best done at the weekend, but once it’s made, add some crusty sourdough bread, and you have a great mid-week dinner.  This is a vegan dish.

Carrot Coconut Red Curry Soup

Another soup, this time from Jessica Merchant at How Sweet Eats; 30 minute Asian chicken soup.  As its says, you should be able to make this big bowl of health in a half-hour.  And best of all, this is a one-pot recipe.

30 Minute Asian Chicken Soup.

Now from Heather Christo we have a fast and easy bee pho, this isn’t really authentic because it’s a very shortcut recipe you can have ready in 45 minutes, a lot of which you can use to do other things ~ like find the show you want to watch on TV.

Fast and Easy Beef Pho

Even though it’s autumn, running into winter, and here in England it’s cold, damp, and grey, sometimes we still crave a salad.  San Francisco girl Andrea from Cooking with a wallflower has a good recipe for autumn apple salad with maple balsamic vinaigrette.  This great looking and very healthy fall salad should be ready in just 10 minutes.  Enjoy.

Autumn Apple Salad with Maple Balsamic Vinaigrette

Finally for this week, a collection for you from Good Housekeeping, midweek meal recipes, all of which should take less than a half hour and use no more than 10 ingredients.  I like the look of all the recipes in this collection, but especially I like this quick pan-fried salmon with sweet and sour leeks, (here in the North East of England we love our leeks).

Quick pan-Fried Salmon with Sweet and Sour Leeks

~

jack collier

jackcollier7@talktalk.net

 

 

 

 

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Food on Friday ~ Brussels Sprouts

Many people don’t understand the humble Brussels sprout.

With the holiday season coming up fast it’s already time to start thinking about the food we traditionally serve at our family get-togethers.  One of the vegetables that’s an absolute must here in England over the holidays is the humble Brussels sprout ~ do not ask me why, because left to my own devices I probably wouldn’t eat the little brassica ever again.  (The farty facts are true.  But so is the fact that sprouts are really very good for you.)

One interesting factoid about the humble sprout, anybody who knows anything knows that sprouts are better after they’ve been ‘frosted’.  Ideally you don’t pick Brussels until after the first few hard frosts of the year ~ ergo, don’t waste your money buying fresh Brussels sprouts, frozen are far better just as good.

However, this holiday season I will be cooking a side dish of Brussels sprouts, so let’s find some interesting recipes to choose from.

First up this week is this from Heather Christo, Brussels sprouts with bacon, red onion, and avocado.  This is an easy 30 minute dish, and like all Heather’s recipes it’s allergen free.  You could turn this into a vegan dish if you missed out the bacon and chicken stock, but that would maybe be missing the point?

Brussels Sprouts with Bacon Red Onion and Avocado

Another Brussels sprouts recipe with bacon; this recipe for pan roasted brussels sprouts with bacon, dates, and halloumi is from Tieghan Gerard at Half Baked Harvest.  Halloumi that’s a strong cheese.

Pan Roasted Brussels Sprouts with Bacon, Dates, and Halloumi

This is very different from Chung ah at Damn Delcious, and something I would never have thought of on my own, brussels sprouts gratin.  This looks like a very rich dish, with milk, cream, and cheese ~ and we also have bacon, garlic, and shallots.

Brussels Sprouts Gratin

I’m pretty certain this is a vegan dish from Cookie + kate, but anyhow kung pao brussels sprouts are certainly different and interesting.  If this doesn’t grab you as a vegan Brussels sprouts dish Cookie + kate also have roasted brussles sprouts and crispy baked tofu with honey-sesame glaze.  (Is honey strictly vegan?)

Kung Pao Brussels Sprouts

Something a little simpler from San Diego girl Averie Sunshine at Averie Cooks; balsamic roasted brussels sprouts ~ and I am going to try this 35 minute recipe this weekend.

Balsamic Roasted Brussels Sprouts

This is a recipe that should appeal to my friend in Orange County, from California girl Elise Bauer at Simply Recipes we have golden beets and brussels sprouts.  This vegan dish should take you about an hour to make.

And, finally for this week, for those who like recipe collections we have 25 brussels sprouts recipes from Martha Stewart.  Included is this simple 30 minute recipe for sauteed brussels sprouts.  This may well be the side dish I make over the holidays.

Sauteed Brussels Sprouts

~

jack collier

jackcollier7@talktalk.net.

click to buy your sprouts already prepared

 

 

 

Marmaduke does not like sprouts

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Food on Friday ~ Fall Recipes

Fall, the year’s last and loveliest smile.

Except here in England we call it autumn, and in parts of America it’s more like high summer than fall.  In Orange County, Southern California, the temperature hit 100 degrees this week and the U.S. National Weather Service has an on-going Excessive Heat Warning for that part of the world.

Meanwhile, where I live in the North of England it’s about 55 degrees and distinctly autumnal, dull, grey and wet, so hot comfort food is a good idea for me.

First up this week is Joanne Schweitzer, from No Plate Like Home, who brings us this cheesy ham and turkey noodle casserole.  This is a brilliant dish if you have leftover ham or leftover turkey, or both….  you know what?  This is a brilliant dish whichever way you look at it.

Cheesy Ham and Turkey Noodle Casserole

If you are vegetarian, or perhaps vegan, then you will love the whole food recipes from Cookie + kate, (Cookie is the dog).  This week we have a hearty vegetable paella, which you should be able to make in an hour, but as most of that time is just leaving the dish alone in the oven, you can get on with other things while your paella is cooking.  (I’m pretty certain this is a vegan recipe.)

Vegetable Paella

Kitchen Gadget lover Diane, from Dianes Kitchen, has what I think is a fairly quick and delicious recipe for a chicken gnocchi soup, and if you think this doesn’t look like it’s a warming dish for a blustery fall evening, then there’s no pleasing some people… hahahahaha

Chicken Gnocchi Soup

This is another great looking recipe for a really warming and hearty soup.  From Elise Bauer at Simply Recipes we have this one-pot chicken and rice soup.  (It should really be chicken, rice, and lots of vegetables.) I love one-pot dishes, and you should be able to make this fall recipe within the hour.

One-Pot Chicken and Rice Soup

One big thing about the fall, (autumn), is that it’s time to dig out your slow cooker / crockpot from the back of whatever cupboard it’s been in all summer long.  Tieghan, at Half Baked Harvest, has a brilliant vegetarian / vegan slow cooker dish; slow cooker potato and cauliflower curry.  This is perhaps a 5 hour cooking time dish, so you may want to have your slow cooker on while you are at work, (get a timer).

Slow Cooker Potato and Cauliflower Curry

In the autumn and winter I like roasted vegetables, (with whatever entree, or just with chopped bacon).  I have included this recipe from Dana at Minimalist Baker, just because I was so damn intrigued.  Dana says that these oil-free roasted vegetables totally work. I haven’t tried this recipe as yet, but I certainly will this weekend.  Obviously this is another vegan dish.

Oil-Free Roasted Vegetables

For those of us who like recipe collections, Andrea at Cooking with a Wallflower has her favorite fall inspired recipes 2017, including this delicious looking and sounding chicken pot pie with garlic cheddar biscuits.  My mouth is watering.

Chicken Pot Pie with Garlic Cheddar Biscuits

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jack collier

jackcollier7@talktalk.net

if you don’t have a crockpot

click on the image

Food on Friday ~ Salads

Early Summer Salad Days

The sky is bright blue, the breeze is warm, and the sea is as calm as it gets.  Even here in England it’s warm enough to be thinking salads for lunch and dinner, rather than something hot, filling, and comforting.

For the busy independent lady there are a lot of upsides to making a salad for dinner; it’s a healthy option, salads are usually quick and easy, and you can have some for dinner and take some to work for lunch the following day(s).  The major downside is that you may have to go to the store more often to stock up on really fresh ingredients ~ however, if you learn to shop fast and efficiently, (like a cool guy goes to the store), than that’s not such a big issue.

These dishes are mostly vegetarian, vegan, and maybe gluten-free.

Talking about sunshine; from Averie Cooks California girl Averie Sunshine has this pink and purple potato salad. This looks so ‘pretty’, and isn’t is so much nicer to have a visually attractive dish?  A really good potato salad is such a versatile dish, and this one looks so much better than an average, run-of-the-mill potato salad.

Pink and Purple Potato Salad

Averie also has a pina colada fruit salad for us for dessert.  Personally, if I was making this I’d eschew the idea on using n0n-alcoholic pina colada mix and splash in some booze.

Pina Colada Fruit Salad

Next, from Cookie and Kate, (Cookie is the dog), we have this quinoa broccoli slaw with honey-mustard dressing.  This is vegetarian, but I have no idea if quinoa or almonds are gluten-free.  I think this dish would be great alongside Averie Sunshine’s pink and purple potato salad.

Quinoa Broccoli Slaw with Honey-Mustard Dressing

I know you guys love recipe collections, and this week we have a collection from Cookie and Kate, 20 epic salad recipes ~ including this cool Thai mango salad with peanut dressing.

Thai Mango Salad with Peanut Dressing

From English girl Petra at Food Eat Love we have this most excellent and truly amazing Tasmanian olive leaf tea jelly tricolore salad.  This recipe isn’t vegan because we use mozzarella cheese, but I guess you could substitute that for a vegan cheese.

Tasmanian Olive Leaf Tea Jelly Tricolore Salad

Andrea at Cooking with a Wallflower has spring green tossed with beets, avocado, tomato, blood oranges to give us roasted beet salad with blood orange balsamic vinaigrette.

Roasted Beet Salad with Blood Orange Balsamic Vinaigrette

From Jessica Merchant at how sweet it is, we have this dead easy and very tasty marinated mozzarella melon salad.  Remember, if you want to make a vegan dish there are plenty of vegan ‘cheeses’ to choose from.

Marinated Mozzarella melon Salad

Finally for this week, from Heather Christo, how about this gorgeous nectarine panzella salad.  You can make this in less than a half-hour, it’s vegan and gluten free.  What’s not to like.

Nectarine Panzella Salad

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Thank you to all the great cooks featured

in this week’s Food on Friday.

jack collier

jack collier7@talktalk.net

Food on Friday # 36 ~ Summer

There is no overall theme to this week’s Food on Friday ~ except these are all great summer recipes from great cooks.

Starting this week with nectarine and fried mozzarella caprese salad from Tieghan Gerard at Half Baked Harvest.  You know what?  I’d like to be able to make a salad that looked half as good as any of Tieghan’s dishes, (I didn’t realise that pansies were edible…).

Nectarine-and-Fried-Mozzarella-Caprese-Salad-7

Nectarine And Fried Mozzarella Caprese  Salad

We are all very used to eating food out of season, hell I can buy decent salad greens here in England at any time of the year.  But I think we would all agree that local produce, in season, is far better quality than anything that’s been shipped thousands of miles before it gets into your local store.  And, fish is something that a gourmet should only eat when it’s fresh and in season.  English Girl Petra from Food Eat Love has this smashing recipe for Torbay sole with scalloped stuffed courgette flower….  Torbay is a great little harbour town on the English Riviera.  Out of the way, quiet, and well worth a visit.

25june_stuffedcourgetteflower

Torbay Sole With Scallop Stuffed Courgette Flower

Now from Anne, a professional chef from the California wine country, we have this absolute umami corn on the cob recipe.  It’s well worth checking out Anne’s Tasting Everything blog for some super recipes.

cotcjpg

Absolute Umami Corn On The Cob

I recently featured this recipe for thai larb chicken lettuce cups, but I liked it so much I’m putting it in again as a nice summer snack / appetiser.  It’s from the White on Rice Couple, Todd Porter and Dianne Cu.

 thai-chicken-lettuce-coups-500-1

Thai Larb Chicken Lettuce Cups

Here’s a very quick and easy summer snack / appetiser recipe from Elise at Simply Recipes.  This 15 minute shrimp scampi would go really well with a couple of cold beers, (or in my case fizzy water).

shrimp-scampi

Shrimp Scampi

So, from the vegetarian / vegan Cookie + kate, (I’m pretty certain Cookie the dog isn’t vegetarian, but what do I know?), we have this mega crunchy romaine salad with quinoa.  (Am I the only person in the free world who has never eaten quinoa?).

mega-crunchy-salad

Mega Crunchy Romaine Salad With Quinoa

And the final food recipe for this week, from Andrea at Cooking with a Wallflower, we have this spicy summer vegetable chili.  This is a great dish to use up all that stuff you’ve got hanging about in your refrigerator.  This is also a vegetarian / vegan recipe, (or at least, I belive it is so).

Spicy-Summer-Vegetable-Chili

Spicy Summer Vegetable Chili

For something to drink instead of beer on those hot summer days, we have this blueberry pomegranate mint limeade, also from Cooking with a Wallflower.  (Why do Americans drink out of jam jars, instead of proper glasses?  Weird.)

Blueberry-Pomegranate-Mint-Limeade

Blueberry Pomegranate Mint Limeade

liebster-12A great big thank you to all the cool cooks featured in this week’s Food on Friday.

jackcollier7@talktalk.net

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