The Swindian

Vegetarian

I am vegetarian one month of the year, and I also enjoy going meat-free once in a while throughout the year, hence this page!

• Aloo posto (potato in poppy seeds)
• Baked stuffed aubergine with olives, almonds and tortilla chips
• Bhindi kadhi (Okra in yogurt)
• Bread infused with roasted garlic
• Breakfast pancakes with a sweet apple side
• Blood orange risotto
• Chili paneer (Indian-Chinese fusion)
• Colourful potato salad with home-made mayonnaise
• Destiny mashed potatoes
• Garlicky gnocchi in creamy spinach sauce
• Garlicky green beans in walnut oil
• Garlic and chili green beans
• Garlic soup (tourain blanchi à ail)
• Halloumi stir-fry
• Hard-boiled eggs in a spicy cream sauce
• Herby lentils, topped with burrata
• Home-made hummus, smooth
• Home-made hummus, chunky
• Home-made plain granola
• Mushroom risotto in rosé wine
• Pastry-less vegetable quiche
• Poha (flattened rice with vegetables)
• Pommes Anna (crispy potato stacks)
• Quinoa salad with sweet potato and aubergine
• Rocket and walnut pesto
• Savoury French Toast
• Sichuan aubergine
• Simple green beans with mustard seeds
• Spicy sweet potato, coconut and ginger soup
• Spinach and chickpea salad
• Spinach-halloumi pasta with caramelised onions
• Sweet, sour and spicy aubergine
• Vegetable tagine with Ras El Hanout
• Vegetarian ‘faux gras’ with truffle oil
• Walnut & avocado salad with mustard vinaigrette
• Warming pumpkin, ginger and coconut soup
• Zucchini-halloumi fritters