Archive | vegetarian RSS feed for this section

Just seaweed? No, an essential ingredient

2 Feb

Several friends have mentioned their love of seaweed recently  – one vegetarian loves it for its delicious taste of the sea without compromising his principles!  I love eating samphire, and am keen to try cooking with seaweed. So I thought I’d start by getting in touch with Iain McKellar of Just Seaweed to find out more about this overlooked ingredient.

Iain McKellar  Just Seaweed

Iain McKellar from Just Seaweed

Iain lives on the Isle of Bute. He explains  “The Isle of Bute and the sea inspire me.  I set up Just Seaweed so I could stay on this wonderful island. It’s wonderful to be able to make a living from the shore and work with nature. Continue reading

Favourite gadget: silicone muffin cases

18 Jan
Corn muffins in ever so clever and bright silicon cases

Corn muffins in ever so clever and bright silicone cases

Silicone bakeware is great. It is easy to clean, comes in bright colours, stored away small, is light-weight and is non-stick. Pretty and easy to use.

I recently bought a bunch of muffin cases in the Habitat sale and find myself making muffins every second day. To have a good reason to make muffins, I’ve been experimenting with egg and dairy free corn muffins. Corn muffins because I love American corn bread. Egg and dairy free so that my vegetarian, dairy sensitive and currently detoxing live-in can have some too. (Hush. Don’t mention the sugar.) The recipe below yields six to eight moist corn muffins with a good chilli warmth. They go well with soup and make an easy breakfast for lazy people, like me. They are a fast way to make a tasty snack. Should you, like e rucola, have decided to spend a week eating only what you yourself have cooked, pack these when you go out.

Continue reading

What’s in Season – January 2011

14 Jan

It a  time of year when we need those jaded palates revived – not too easy at the moment!

I’m thinking hearty soups and slow cooked stews, lovely fresh fish with delicate sauces … Do seek out some seasonal produce whether you’re cooking or eating out!

A big thank you to Archie from Earthy for his round up on What’s in Season.

Meat and Fish

The game season is largely coming to an end and some bargains are to be had. If you have some room in your freezer stock up now! Get along to your local fish shop and try something new. If you’ve not seen it, catch up on Hugh Fearnley Wittingstall’s Big Fish Fight.

Dabs, sole, mussels, wild duck, partridge, rabbit, hare, pork, beef, lamb.

Fruit and Vegetables

Pear Souffle

Pear Soufflés

Archie’s update:

What to Eat

As we draw ever closer to the ‘hunger gap’ those bleak weeks of late February & early March when nothing is sprouting yet & stores fruit & veg are almost totally depleted it is essential to celebrate the last hurrah of local veggie goodness before the joyous outpourings of spring. Despite the snow (which has knocked favourites like Cauliflower and Shallots from our local list to the continental one) there is plenty of hearty fresh veg in Scottish fields and  the shelves of Earthy right now. Some of it takes a bit work, but always gives back in flavour & goodness more than you have to put in.

In Season and Available Locally

Carrots – Look for dirty carrots since they keep better (the dirt holds in the moisture & stops them drying out). That said we do wash our rainbow carrots – a mix of purple, white and orange – since they are too pretty not to. We just make sure to sell them fast!

Kale – Often referred to as a superfood, kale is loaded with vitamins & minerals. Go fusion and shed it through a stir fry in the place of pak choi or look out for the soft leaved variety ‘Cavolo Nero’ and fry in olive oil & garlic for a classic Italian side.

Perpetual Spinach – Pretty much the last leaf of the year, it needs cooked but along with ricotta it makes one of the world’s great vegetarian lasagnes.

Purple Sprouting Broccoli – The snow has delayed its arrival, but it will be here by the end of the month. My favourite brassica is a versatile beast, but I always come back to just dipping it in some Hollandaise or tonetta (a paste of tuna, oil, capers & onion)

Turnips/Swede – As we come up to Burns Night, must I really suggest what to partner your Neeps with?

Brussel Sprouts – Still going strong, get a bit more adventurous with your sprouts post-Christmas. Think of them as baby cabbages and let your imagination take you.

Parsnips – Roasted parsnips are an absolute joy. If you find them a little tough at this time of year, just cut out the core and they will soften beautifully.

Celeriac – A fellow Earthling put me on to Celeriac Schnitzel which is a total taste revelation. They knock potato croquettes into a cocked-hat.

Cabbages – Lots of varieties but look out for Savoy and January King – Savoys are practically built for bad weather so look out for some really beauties. Lucskos Kaposzta an Eastern European pork and cabbage stew makes it the star of the show.

Thank you Archie!

Do try this Pear Souffle recipe from Rick Stein – really easy!

In season and available from the UK

Chicory, Cauliflower, Jerusalem Artichokes, Shallots, Salsify, Chestnuts/Cobnuts, Apples. Pears

Fruit from abroad

Look out for Seville oranges. Not just for marmalade, these are wonderful in savoury sauces. Look out for lychees, pomegranates and blood oranges too.

Lychees

Lychees

EARTHY

Open 7 days a week 9-7 weekdays, 9-6 on Saturday and 10-6 on Sunday.

Twitter: @earthyfoods

Earthy Food Market
33-41 Ratcliffe Terrace
Edinburgh EH9 1SX

Veggie heaven – a vegetarian’s guide to Edinburgh

26 Oct
Henderson's Restaurant

Henderson's Restaurant - steep stairs and good food

A couple of months ago, I wrote about L’Artichaut, a great little French vegetarian restaurant in Stockbridge. At the start, I listed several good vegetarian restaurant and it struck me that a quickie-guide, a longer article that gives a bit more detail, would be useful. Here is a review of three of them: Ann Purna, Black Bo’s and Henderson’s

Continue reading

Writing a Cook Book – Workshop with Nell Nelson

24 Aug
Nell Nelson on the cover of her book, Eat Well with Nell

Nell Nelson on the cover of her book, Eat Well with Nell

Edinburgh Book Festival will, of course, cover food. I attended a work shop on how to write a cook book with Nell Nelson, writer and nutritionist of a wonderfully engaging and cheerful disposition. You might have seen Nell in The Woman who ate Scotland where she travelled around the country sourcing and tasting many local ingredients and foods. This time, Nell took us on a tour of cook book writing, from idea to publication. She even had us practice by writing a recipe for humus she made right there (you’ll find my version below). Continue reading

Rosemary and thyme – L’Artichaut, Edinburgh

17 Aug
Courgette and spinach lasagne with shoestring chips and green leaves

Courgette and spinach lasagna with shoestring chips and green leaves

Edinburgh is great for vegetarians and most restaurants have vegetarian options on their menus. Sometimes it’s nice to go to a restaurant that doesn’t offer meat at all. There’s Kalpna and Ann Purna, when you want great vegetarian Indian; Henderson’s Restaurant and Bistro for hearty, home-made dishes, Black Bo’s for informal fruit-festooned dining, David Bann when you want a more formal evening.  Now there’s also L’Artichaut for when you want excellent French vegetarian cuisine.

Continue reading