Vegetarian cottage pie (or shepherds pie, either name works seeing as there is no meat in it to distinguish between them) is a meal that I make fairly regularly as it is so simple, hearty and healthy. Lentils make a great (and very healthy) replacement for meat in a lot of recipes, particularly in warming Winter ones such as stews and pies; and I always have a stash of several different varieties in the cupboard. Although I often cook with dried lentils, they can take a while to cook and some varieties need to be soaked overnight before you can cook them so I also keep tins of pre-cooked lentils for when I want to make something a little more low-effort. I used a tin of lentils in this cottage pie, they really help to bulk it out and make it far more filling than it would be if just made with veg….
Here you will find all kinds of vegan and vegetarian savoury recipes including main courses, snacks, dips, sides, breakfasts and brunches.
Something a little different from me today; I have mentioned before on the blog that I am a boring breakfaster and generally just eat cereal or porridge; occasionally I make an effort to have something a bit more interesting, though what usually happens is that I will have my cereal for breakfast then have a second breakfast for lunch…This is mainly because I tend to wake up hungry and just want to EAT, I don’t want to have to cook first……
I have a bit of a thing for South American food, I lived in Colombia for a few years as a child so have fond memories of buttery, charred maíz, crispy plantain patacones and cassava chips, giant avocados and creamy arequipe (dulce de leche). I also have some not so fond food memories…in Colombia, being vegetarian means that you just don’t eat beef… lamb and chicken are perfectly fine for vegetarians to eat… therefore finding actual vegetarian food could be tricky, and my school lunches often consisted of a bowl of rice and a piece of cheese as the cooks just had no idea what to feed me…I grew accustomed to not being too fussy about it, began eating fish, and would pick the chicken out of bowls of ajiaco (chicken and potato soup)….
The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.
I have had a truly terrible week, and am in somewhat of a foul mood at the moment, so I apologise if I don’t really feel like talking about food today and this post gets a bit ranty… Skip straight to the recipe if you like! We were supposed to be going on holiday today to Wacken festival in Germany, everything was booked and paid for (and non-refundable…); but we are unable to go because the British passport office are the biggest bunch of unhelpful incompetents I have ever encountered….
Now that the weather has warmed up a little and the evenings are lighter I have been craving summery food and meals outside, problem being that my garden is an absolute state…completely overgrown and chock full of weeds. Even my poor dog struggles to get to the bottom of the garden; it is going to take some serious, backbreaking work to get it into any kind of fit state for enjoying a meal in (and I don’t even have any outdoor furniture…). If I did have a nice garden to eat in though, these vegetarian red lentil koftas with flatbreads and harissa yoghurt are exactly the kind of thing I would make. They are the perfect summer sharing food, just lay everything out on the table and let people pile up their own flatbreads….
For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch
This months Daring Bakers challenge was an easy one for me – focaccia, which is one of my favourite breads and one I have made many times. Focaccia is a traditional Italian flatbread made with olive oil; it should be tender and chewy with a crisp crust and an open crumb – lots of little holes inside.
It is infinitely customiseable, you can top it with pretty much whatever you want – olives, cheese, tomatoes, onions, nuts, herbs, grapes, roasted peppers etc. but I prefer it with a simple topping of herbs and sea salt.
I like to serve it with a selection of dips and antipasti, it also makes fantastic sandwiches, mozzarella and avocado being my favourite….
If you can believe it, I didn’t eat a single piece of chocolate this Easter…not one mini egg….shocking and disgraceful I know…I did however consume quite a lot of cake and chocolate strawberry tart to make up for that fact, so I’ve been feeling the need for something a little healthier, a little more green…maybe even some (gasp!) kale…Kale blitzed up with pine nuts, olive oil and parmesan cheese into pesto that is….
Caramelised red onion and goats cheese tarts – crisp parmesan pastry filled with balsamic caramelised red onions, egg custard and goats cheese.
Something that you may not know about me is that for a year and a half I helped to run/manage a village pub……
The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.
This months Daring Bakers challenge was to make Siopao – Asian filled buns. We could fill them with any sweet or savoury filling we wanted, but the filling recipe given with the challenge was for pork. Being vegetarian, I was initially planning on making a veggie filling for mine, but after hearing that the challenge was for pork buns, my not-remotely-vegetarian fiance gave me puppy-dog eyes and pleaded with me to make pork ones for him (I may be exaggerating slightly about the pleading…). I relented as the poor man is forced to eat a vegetarian diet roughly 90% of the time as I do most of the cooking (he doesn’t complain). I don’t mind cooking a bit of meat for him every now and again and will occasionally make a batch of meat pies to store in the freezer for when he gets a craving. I figured I could do the same with the buns (I doubt he’d be able to eat twelve of them within a couple of days!)….
Shock! Horror! A savoury recipe from me that doesn’t involve pastry! I haven’t really posted any meal recipes on Domestic Gothess yet, that doesn’t mean that I don’t eat savoury food (unfortunately one cannot live on cake alone…), or that I don’t cook (I do, a lot), it is just that unlike when I bake, where everything is weighed out and timed precisely, my cooking style tends to be somewhat more haphazard…I don’t weigh ingredients, or time how long things take to cook, or follow recipes; my method is generally to chuck things in a pan and cook them until they look done. That’s not to say that I am a bad cook – my cooking tastes good, I’m just not particularly precise about it. …