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Last night we checked out Heavenly, a new vegan cafe/bar opened in Glasgow city centre. On a beautiful summers evening to discover they have Samuel Smiths wheat beer on tap is just a dream! The food was delicious and service fantastic. To start we had some brilliantly beetroot soup & a roasted stuffed pepper. Very tasty & great presentation.
For our mains we had a very creamy butternut squash risotto and tofu and vegetable kebabs with rice.
The tofu was smoked and tasted great, and pleasing the mushroom count in the kebab was low. Feeling pretty full & satisfied we skipped on dessert, in favour of more booze. However, we will be back to check out those sweets soon!
We are having our British summertime. My forehead is a bit pink, despite factor 30. And I have more freckles. Time for hot spicy food!
Stir fried veggies, which had been marinated in chili, garlic and paprika. Mixed bean salad with feta cheese. Shredded lettuces and cucumber. Topped with Mrs Renfro's habanero salsa and more jalapenos. Served with plenty of plain yogurt for cooling!
So the veggies were getting a little past their best. The carrots a little bendy, even the two greedy guinea pigs were turning their noses up at them! So my plan was to use them all up in a bake.
Firstly I chopped a bunch of carrots and left them to boil, this would create a mash topping. For the bake itself, I lightly fried chopped onion, a leek and a green pepper (all found hidden in the back of the fridge). To this I added some frozen quorn mince, frozen peas, a can of green lentils and some oxo stock. For seasoning I added a generous squeeze of tomato ketchup, black pepper and some mint & rosemary leaves that I had frozen in the freezer. Stir until the majority of the stock is absorbed or evaporated, then transfer to an ovenproof dish. Top with mashed carrot & put under the grill to brown.
Delicious, very simple and uses up all those veggies!
Apologies blog. I have neglected you. My problem is that during winter, the times of the day when the light is good enough to take reasonable quality pictures - is never when I am cooking! Note to self - must figure out the settings on the camera!
Anyways, this is the valentines meal that I made for Mister Crafty. His sister had brought him a lovely veggie cookbook for his birthday, which is a few days before V-day, so as a treat I said I would cook something from it for us. The surprise tatin was delicious, the sweetness of the caramel and roasted tomatoes, contrasted perfectly with the hard goats cheese.
The recipe was easy to follow and available on-line. My only problem was that I didn't have any fresh oregano, so substituted parsley & basil, but I don't think the meal suffered. Here is to Plenty more!!!
For our mains we had a very creamy butternut squash risotto and tofu and vegetable kebabs with rice.
The tofu was smoked and tasted great, and pleasing the mushroom count in the kebab was low. Feeling pretty full & satisfied we skipped on dessert, in favour of more booze. However, we will be back to check out those sweets soon!
Fantastic button birthday cake from Wright's Delights & button chocolates from M&S.
Stir fried veggies, which had been marinated in chili, garlic and paprika. Mixed bean salad with feta cheese. Shredded lettuces and cucumber. Topped with Mrs Renfro's habanero salsa and more jalapenos. Served with plenty of plain yogurt for cooling!
Firstly I chopped a bunch of carrots and left them to boil, this would create a mash topping. For the bake itself, I lightly fried chopped onion, a leek and a green pepper (all found hidden in the back of the fridge). To this I added some frozen quorn mince, frozen peas, a can of green lentils and some oxo stock. For seasoning I added a generous squeeze of tomato ketchup, black pepper and some mint & rosemary leaves that I had frozen in the freezer. Stir until the majority of the stock is absorbed or evaporated, then transfer to an ovenproof dish. Top with mashed carrot & put under the grill to brown.
Delicious, very simple and uses up all those veggies!
Anyways, this is the valentines meal that I made for Mister Crafty. His sister had brought him a lovely veggie cookbook for his birthday, which is a few days before V-day, so as a treat I said I would cook something from it for us. The surprise tatin was delicious, the sweetness of the caramel and roasted tomatoes, contrasted perfectly with the hard goats cheese.
The recipe was easy to follow and available on-line. My only problem was that I didn't have any fresh oregano, so substituted parsley & basil, but I don't think the meal suffered. Here is to Plenty more!!!
Cold days require soup, tasty thick soup served with crusty bread. In the shops today I found some reduced mint - perfect for pea soup! 
So here is some Pea, Potato, Leek & Mint soup. 
In a large saucepan soften the onion and leeks in oil. 
Then add the stock, potatoes, black pepper, chopped mint and peas, and bring to the boil.
Once the potatoes are soft, blend until smooth. Serve with a dollop of cream & enjoy the warm cosiness!
