Tag Archive: vegetarian



This is a great slow cooker recipe that was born from random items I had laying around in my fridge and pantry.  It serves more like a soup, but you can thicken it up at the end of cooking with a bit of roux stirred in.  (flour and butter cooked together to form a thick paste).


Spicy Mango Purée

2 mangoes, chopped

1 small onion, diced

1 tablespoon curry powder

pinch of ground cumin

pinch of ground coriander

1/4 teaspoon salt

1/4 teaspoon pepper

big pinch chilli powder.

Cook all ingredients together until the mango is soft.  Place in a blender and blend until smooth.


Vegetable Curry

1 small bunch broccoli, chopped

1/2 can of chick peas, rinsed and drained

2 sweet potatoes, chopped and cooked

3 scallions, chopped

4 cloves garlic, minced 

1 cup mango purée (above)

1 box low sodium vegetable broth (or as much as needed to cover the vegetables)

1 can coconut milk

2 red chillies (use less or omit if you don’t like heat). minced

2 small cinnamon sticks

1 stalk lemon grass

2 kafir  lime leaves

1 thumb sized knob of ginger root


Place all the ingredients in the slow cooker and cook on high for about 4 hours, or on low for about 6 hours.  Remove the cinnamon sticks, lemon grass, ginger and lime leaves before serving.  Serve over basmati rice, with pita or naan bread.




Pickled Carrots


Carrots, again.  Having made yet another batch of carrot muffins, and more glazed carrots, I am desperate to find new and interesting ways to serve up carrots.

I am serving pulled pork for dinner tonight, and I know that slaw is a common pairing with the rich, smoky meat.  I am out of cabbage, so I started thinking that a sweet and tangy pickled carrot would compliment my pork nicely.  I used the same vinegar and spices in my pickling liquid as I did for the broth i am cooking the pork in.

What you will need:

2 large carrots, julienned

1 large clove of garlic, smashed

1 cup water

1 cup apple cider vinegar

1/4 cup brown sugar

1 stick of cinnamon

1 teaspoon each of coriander seed, cumin seed, onion powder

1 bay leaf salt and pepper to taste.


Place all ingredients into a saucepan and bring to a boil.  Let it boil, slightly covered for 7-9 minutes, until carrots are tender but still crispy.  remove from heat and pour into a  glass container with a tightly fitting lid.  Place in fridge for several hours or overnight before serving.

My Homemade Tomato Sauce


Nothing beats home grown 🙂

This summer, I decided to take up gardening.  I am a believer of making as much as I can from scratch, and what better way to embrace that idea than to grow my own veg and herbs.  As a result i found my kitchen this weekend overrun with fresh ripe red tomatoes, and various other veggies.  (I think I’ll have enough zucchini to keep my going till next summer.)

My husband was worried all these tomatoes would spoil before we could eat them, so I put his mind to ease and decided to whip up some sauce, that could be frozen until needed.  Then he was worried there wouldn’t be enough tomatoes left for him to eat, sometimes I just can’t win.

It was really a very easy process, and tasted amazing on the pizza I made for dinner that night.


12-15 vine ripened tomatoes (mine were various sizes)

4-5 cloves garlic (depending on your tastes)

2 tblspn each dried oregano and basil

1 tblspn onion powder

salt and pepper to taste

2-3 bay leaves

1 small can tomato paste

Bring a large pot of  salted water to a rolling  boil, meanwhile, rinse and cut the very tops of the tomatoes.  Place the tomatoes into the boiling water and let them boil for about 5 minutes, or until the skin begins to wrinkle and peel away.

Have an ice bath ready.  Remove the tomatoes from the boiling water and place them in the ice water to stop cooking.  They should be cool enough to handle within a minute or two.

With your hands, remove the skins from the tomatoes. (The above cooking process makes this part a breeze).  Place them back into the cooking pot and mash them up with a potato masher.  Pour this through a large fine mesh strainer and push the tomato through using a wooden spoon.  You will be left with tomato puree in the pot, and all the seeds, pith, and skins in the strainer.

Place the puree over medium heat and add the minced garlic and herbs, salt and pepper and bay leaves.  Bring to a simmer and add the tomato paste, stirring it in well.  Let simmer for about 20 minutes then remove from heat.


Amazing on pizza!

Use the sauce right away on pizza or pasta, or freeze it for up to a month.  You could add meat for a heartier sauce after its cooked, it’s so versatile, it’s up to you.



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This is what I made for dinner...