Best Vegan Recipes Directory

Its been a little while since I have made stew with fluffy herby dumplings.  And the atrocious weather on Sunday kept me indoors and in the kitchen, cooking up some advanced meals for the working week ahead, this Butternut Squash, Kale and Sweetcorn Stew was one of them.  I think stews, casserole and ragout type dishes are best made a day or two in advance for the flavours to embrace the chosen vegetables.  So when I got in from work, all I had to do was put the stew on the hob to start warming through and as it does, begin making the dumplings  which only takes moments to whip up - really - dropping the uneven shaped balls on top. Put the lid back on and allowing the vegetable suet to do its magic, fluff up and almost double in size in the steamy bubbling heat.    I have written about suet before, click here if you want to learn more. The dumplings could be kept plain or just with herbs, but I wanted a little cheesyness without the greasy weight and t...

I am delighted to announce that I will be hosting the 93 edition of  My Legume Love Affair  for March 2015 .   This is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes.  This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind.  Foods made from legumes such as chickpea flour and tofu are permitted.  Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.   My Legume Love Affair  was started by  The Well Seasoned Cook .  Lisa of  Lisa's Kitchen  is now the administrator of MLLA, as well as the occasional hostess. For the rules please link to this announcement page and read  Lisa's MLLA information page  as well.   Please link your entry below.   I will post the MLLA Round up in the first week of April 2016. I would also like to take this opportunit...

I am delighted to announce that I will be hosting the 93 edition of  My Legume Love Affair  for March 2015 .   This is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes.  This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind.  Foods made from legumes such as chickpea flour and tofu are permitted.  Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.   My Legume Love Affair  was started by  The Well Seasoned Cook .  Lisa of  Lisa's Kitchen  is now the administrator of MLLA, as well as the occasional hostess. For the rules please link to this announcement page and read  Lisa's MLLA information page  as well.   Please link your entry below.   I will post the MLLA Round up in the first week of April 2016. I would also like to take this opportunit...

Welcome to March Round  edition of Eat Your Greens.  This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   I hope you will join in this months #EatYourGreens challenge hosted by The Veg Hog ,  The VegHog's #EatYourGreens hosting page, but before that here is the Round Up from March 2016.  The first recipe comes from Lisa's Kitchen.  Lisa shares with us Roasted Carrot and Azuki Bean Salad.  The carrots in this salad visually almost mimic 'chorizo'.  The salad is further enhanced with buttery avocado and baby spinach.  Next we have is a plate of scrumptious  Cilantro aka Coriander for those of us living in Europe with Penne Pasta . This would make a lovely working lunch. White Risotto with Cavolo Nero .  Its lemony and bitter from the kale.  Did you know that Cavolo Nero has many names - Tuscan Kale, black Kale and Dinosa...

Welcome to March Round  edition of Eat Your Greens.  This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   I hope you will join in this months #EatYourGreens challenge hosted by The Veg Hog ,  The VegHog's #EatYourGreens hosting page, but before that here is the Round Up from March 2016.  The first recipe comes from Lisa's Kitchen.  Lisa shares with us Roasted Carrot and Azuki Bean Salad.  The carrots in this salad visually almost mimic 'chorizo'.  The salad is further enhanced with buttery avocado and baby spinach.  Next we have is a plate of scrumptious  Cilantro aka Coriander for those of us living in Europe with Penne Pasta . This would make a lovely working lunch. White Risotto with Cavolo Nero .  Its lemony and bitter from the kale.  Did you know that Cavolo Nero has many names - Tuscan Kale, black Kale and Dinosa...

Welcome to March Round  edition of Eat Your Greens.  This is a monthly vegetarian and vegan cooking challenge for food bloggers  to make something with a green vegetable (or fruit) each month.   I hope you will join in this months #EatYourGreens challenge hosted by The Veg Hog ,  The VegHog's #EatYourGreens hosting page, but before that here is the Round Up from March 2016.  The first recipe comes from Lisa's Kitchen.  Lisa shares with us Roasted Carrot and Azuki Bean Salad.  The carrots in this salad visually almost mimic 'chorizo'.  The salad is further enhanced with buttery avocado and baby spinach.  Next we have is a plate of scrumptious  Cilantro aka Coriander for those of us living in Europe with Penne Pasta . This would make a lovely working lunch. White Risotto with Cavolo Nero .  Its lemony and bitter from the kale.  Did you know that Cavolo Nero has many names - Tuscan Kale, black Kale and Dinosa...

This is just a variation of my popular Miso Bowl with Green Vegetables .   I decided to make more of a meal of it, simply by stirring in some buckwheat noodles.   It reminds me a little of of Bibimbap, a bowl that you mess up. This one though, I will let you slurp. Buckwheat Soba Noodles in Miso with Green Vegetables Serves 4 Ingredients 5g sea vegetables, rehydrated in water 600ml water 2 tablespoons miso paste 1 tablespoon Tamari or soy sauce 160grams asparagus spears (or sea asparagus - samphire), sliced in three 120grams edamame beans, soy beans, broad beans and peas Optional: chopped spring onions and for garnish coriander Soba noodles, cooked according to packet instructions, set aside Method In a pan, boil the water.  When it begins to boil, stir in the miso paste that has been diluted to a thick paste. Stir in the soy sauce, and asparagus and simmer for a couple of minutes. Stir in the beans and simmer for two minutes along with the sea ...

Welcome to July's Round up of Eat Your Greens.  We have 6 super vegetarian and vegan recipes, all very different and all perfect for summer eating out in the garden.    The first recipe comes from Beth who blogs over at BLT in MT with Mexican Salad with Chilli Lime Dressing .  The green here comes from the buttery avocado, green chilli and zesty coriander.  I love Mexican food and this really calls to me. Lisa from Lisa's Kitchen shared Grilled Bok Choy and Spicy Vinaigrette served with Macaraoni Yum - yes, its vegan too.  Beth has used homegrown bok choy in stir fries, but also smoothies, but she writes grilling it is perhaps her favourite way of eating it.  I will have to try this way of cooking bok choy as I never have. The second recipe comes from Helen who blogs over at Roast Chicken and A Country Walk. Helen shared with us a Mexican Salad with Chilli Lime Dressing .  The green here comes from the buttery avocado, green chilli an...

I welcome September as its the start of the Autumn season, my favourite season when I can start pulling on my snuggly jumpers and long sleeved cardigans.   Its also my turn to host   #EatYourGreens cooking and baking challenge, so I am welcoming your vegetarian and vegan recipes. Please share with us your recipe made with a green vegetable and they will be featured in the round up at the end of the month.   For further details on how to participate,  see here , but otherwise its  really easy, just add a link to your recipe to the comments section below to take part.   Right now though , please click here  to see the fantastic #EatYourGreens recipes shared with  The VegHog  my co-host for August Round Up 2016.  

Its the end of September and you know what this means, #Eat Your Greens Round up.   We have six super vegetarian and vegan recipes, all very different and all inspiring.    The first Eat Your Greens recipe for Pesto Pasta Primavera comes from Kimmy who blogs over at Rock My Vegan Socks.  She actually shared it with #EatYourGreens last month, but we missed her out, she was very understanding as these things happen, and out of courtesy I thought I would share her recipe for Pesto Pasta Primavera first.  This dish was created out of Kimmys love for fresh basil and light food, most of the ingredients came from her local farmers market including the broccoli and artichokes.  I want to tuck in, do you?! The second recipe comes from Cheryl who blogs over at Madhouse Family Review.  Cheryl shares Moroccan Spiced Courgettes , a twist on traditional ratatouille. Courgettes can be quite bland but smothered in a richly spices tomato sauce elevates co...

Its November and my turn to host the  Eat Your Green s challenge.   For those of you who have not participated in Eat Your Greens before and visiting my blog for the first time, perhaps through Vegan Mofo this  is a monthly vegetarian and vegan cooking challenge for food bloggers .  Follow this link on how to participate  and then either e mail me or  The VegHog  my lovely co-host with your blog post or simply 'cut and paste' your blog link in the comment section below.  If you are tweeting your recipe, please use #EatYoursGreens #eatyourgreens and include @SeasonalShaheen @TheVegHog and we will retweet all those that we see.    If you want some Eat Your Greens inspiration, see what food bloggers from around the world shared in October, then check out my co-host  The Veg Hog for inspiration .

Happy 1st of December, let the countdown to Christmas begin! But first let me share with you November's contributions for #Eat Your Greens.   We have 10 Fantastic vegetarian and vegan recipes, all very different and all inspiring.   Firstly we have a Cabbage, Apple and Cashew Nut Salad with a Peanu t Dressing from Helen who blogs over at Roast Chicken and A Country Walk.  This is a Asian style Salad that is perfect for nippy days.  Helen writes the sweetness of the apples balances the bitterness from the cabbage and the peanuts and cashew nuts temper the warmth and sourness from the lime and chilli.   Then we have  Lisa from Lisa's Kitchen brought to the November table a Sweet Potato, Chickpeas and Spinach Curry .  This is a  deeply creamy curry blanketing sweet earthy vegetables which also include garden peas and spinach, enhanced further with buttery plump chickpeas.   Next  Choclette who blogs over at Tin an...