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Quick & Easy 15 Minute Mushroom Soup {Vegan}
When I make this mushroom soup, I eat at least two servings of it, it’s that good. Despite mushrooms being filling and substantial, there are only about 20 calories in 100g of them and although they don’t have the vibrancy you usually associate with healthy eating they:
Heart Healthy Vegetarian Chilli
To help safeguard our nutritional intake and strength our immune system, we need to keep our hearts healthy, but what foods are actually good for our hearts?
A Few Of My Kitchen Disasters
We all know about safety in the kitchen – don’t cook with saucepan handles sticking out where they can be easily knocked over, don’t leave hot oil unattended, don’t leave tea towels near the hob where they can catch fire, don’t have plug sockets near the sink, don’t stab someone for interfering while you’re cooking, etc. but what about other less life-threatening kitchen disasters that can occur? Here are a few of mine:
Basil & Chive Pesto (Vegan)
As much as I love using fresh herbs, I’ve never had any success growing my own, the grow-in-a-pot ones from the supermarket don’t seem to last long and the ones in the plastic packets – once opened – only last a couple of days before going soggy and, although I’ve tried freezing them, they defrost as a soggy mess and get thrown in the bin. Therefore, I usually prefer to save my money and create less waste by not ending up throwing soggy herbs in the compost bin after only using a tablespoon or so of them.
Air Fried Breaded Tofish & Optimum HealthyFry Air Fryer Review
I’ve hankered after an air fryer for a few years but part of me thought, ‘yeah, nice idea but would I ever use it?’ Well, I’ve had my Optimum HealthyFry Air Fryer for a few weeks now and so far in it I’ve made:
Giveaway & Review: The Vegetarian Italian Kitchen by Veronica Lavenia
The Vegetarian Italian Kitchen cookbook has only one thing about it that annoys me – Veronica Lavenia uses a few cheeses that are NEVER vegetarian and not once does she suggest a vegetarian alternative*. I don’t know what will happen when/if we leave the EU and whether we can happily sod their laws and make our own cheese and call it what we want but, at the moment, as any self-respecting vegetarian can (and will) tell you, Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, therefore making it unsuitable for vegetarians. And if you don’t believe me, you can read The Vegetarian Society’s cheese fact sheet which also points out that Gorgonzola (also used in the book) is never vegetarian either.
[*The author, Veronica Lavenia, has seen this post and here’s her reply:
June Round-Up (and why I’m probably banned from Papa John’s)
I would say this is the first in a new series of monthly round-ups but, knowing me, it’ll be a haphazard monthly series that doesn’t appear monthly as one would reasonably expect a monthly series to do. This haphazardness is especially likely as I had planned to start my round-ups with a round-up of May’s recipes, reviews and samples at the beginning of June, but when it got to the 28th of June, I thought that was probably a bit too late for a May round-up. (Update: Writing this post has taken far longer than I thought it would when I started it on 6 July – it’s now the 11th.)
Dehydrated Mushroom Jerky
I dropped some tofu jerky on the kitchen floor the other day. This saddened me because it was the last of the current batch and even though I scooped it up within the three-second-rule thing, I know how often the kitchen floor gets cleaned and therefore I apply something more akin to a three-foot-rule thing as far as any food/floor contact goes. I wiped the jerky with a bit of kitchen roll but I still didn’t fancy my chances and I wasn’t about to bleach it then eat it, so into the bin it went. Sniff.
VegFest London 2016
I’ve been to the London VegFest a couple of times in the past. The two things that I remember most are a) it gets REALLY crowded; and b) I should have taken a bigger rucksack with me. It was at VegFest I first discovered Vego Bars. They were on sale for 3 for £10 and I thought WOAH, THAT’S REALLY EXPENSIVE but my friend Lynda said they were worth it and so I trusted her judgment and bought some. If you’ve never seen a Vego Bar, you won’t know how massive they are so when I saw them, I thought, ‘well, they may not be cheap but they’re so big, they’ll last a year’. HA. WRONG. They may well be massive but they’re so incredibly yum, they won’t last a year – you’d be showing restraint of epic proportions if a bar lasted a day, they’re that nice.
Courgette, Tomato and Halloumi Tart
Originally, I was going to call this courgette, cherry tomato and halloumi tart, ‘Leftover Tart’, as I made it from the courgette and tomatoes left over from last week’s veg box delivery, along with the leftover puff pastry that was in the freezer. Then I realised it sounded like a derogatory term for someone’s ex, and this puff pastry tart deserves more respect than that and, while ‘Courgette, Tomato and Halloumi Tart’ doesn’t sound particularly exotic, it is at least descriptive.
It was a night for leftovers, as I’d taken out of the freezer the leftover Chinese takeaway (tofu for me, chilli beef for The Meat Eater) from a few months ago, then decided not to risk my life by eating it, and made the tart instead. The Meat Eater, on the other hand, decided to risk the possibly-food-poisoning-inducing takeaway but I can report that he didn’t die in the night.
I roasted the vegetables in oil and some Schwartz Mediterranean Roasted Vegetable Recipe Mix before putting them on the puff pastry and you can use whatever vegetables you have lying around in your fridge, such as these tarts I’ve made in the past:
Vegan Leek, Spinach and Mushroom Tart
Leek, Mushroom and Goat’s Cheese Tart
Mushroom, Leek and Mozzarella Tart
Courgette, Tomato and Halloumi Tart
Prep time
Cook time
Total time
Author: Cathy @ Planet Veggie
Cuisine: Vegetarian
Serves: 1-2
Ingredients
- ⅓ pack ready-made puff pastry
- 1 courgette, sliced
- 10 cherry tomatoes, pricked once with a knife to prevent them exploding
- ½ packet Schwartz Mediterranean Roasted Vegetables Recipe Mix (or use whatever herbs you fancy)
- 100g halloumi, sliced into strips
- Olive oil
Instructions
- Drizzle the courgette and tomatoes with a little olive oil, then coat evenly with the herb mix
- Spread the vegetables in a roasting tin and roast at 200C for about 10 minutes, until the courgettes are tender
- Lightly score a 1" border around the puff pastry, then layer the courgettes and tomatoes on top, keeping within the border
- Lay the strips of halloumi on top of the courgette and tomatoes and return to the oven for 20 minutes, or until the puff pastry is golden and the halloumi has lightly browned
For more inspiration, have a look at these tarts from my fellow food bloggers:
Creamy Courgette Puff Pastry Tart by Family Friends Food
Honeyed Fig and Goat’s Cheese Tarts with Walnuts and Chocolate Balsamic Sauce by Tin and Thyme
Harissa, Kale and Roasted Vegetable Tart by Celery and Cupcakes
Mushroom and Walnut Tart by Supper in the Suburbs
Sun-dried Tomato and Pesto Tart by Coriander Queen