Vegetarian Bookmarked Recipes to Try

Bookmarked Recipes: a monthly event to encourage food bloggers to revisit the recipes they've bookmarked from magazines, newspapers, cookbooks. websites and blogs, to try them out and post about them.

Another great collection of bookmarked recipes this month. I hope they inspire you.

Bookmarked Recipes #35

Recipe #1

Chef: Corina

Recipe bookmarked from:  Foodbod

Recipe #2

Chef: Janet

Blog: The Taste Space

Recipe bookmarked from:  Edible Perspective

Recipe #3

Chef: Juliane

Blog: Style Nectar

Recipe bookmarked from:?

Recipe #4

Chef: Janet

Blog: The Taste Space

Recipe bookmarked from: Lisa's Kitchen

Recipe #5

Chef: Rose

Blog: Tortadirose

Recipe bookmarked from: ?

Recipe #6

Chef: Lisa

Recipe bookmarked from:  Utterly Scrummy Food

Recipe #7

Chef: Janet

Blog: The Taste Space

Recipe bookmarked from:  Anja's Food for Thought

Recipe #8

Chef: Mijn

Blog: Naturelle

Recipe bookmarked from:  ?

Recipe #9

Chef: Kate

Recipe bookmarked from:  I'd much rather bake than

Recipe #10

Chef: Lisa

Blog: Lisa's Kitchen

Recipe bookmarked from:  Veg Inspirations

Recipe #11

Chef: Shaheen

Recipe bookmarked from:  Secrets from a Vegetarian Kitchen

Recipe #12

Chef: Lorna

Recipe bookmarked from:  The 1940's Experiment

July's Bookmarked Recipes is now open for business.
If you would like to add a post, just go to the linky at the bottom of this post.

  • Please remember that bookmarked recipes must be suitable for vegetarians.
  • Please link to this post and state where you bookmarked your recipe from. 
  • Up to three entries per blog. 
  • You can find the guidelines, current challenge and past roundups here
  • Bookmarked Recipes July will be open until Sunday 27 July 2014. 

For all the latest foodie challenges and giveaways, head over to The Food Blog Diary. The diary is updated throughout the month, so do be sure to check regularly.


No Croutons Required June 2014

It's a bit chilly here in Scotland today, so it's the right time to share some soups in the No Croutons Required roundup. There are salads there too, but I'm feeling so shivery I'll be looking at the soups first. I don't know quite what happened to our hot weather of a fortnight ago. I am seriously thinking about putting the heating on, but enough about me, let's have a look at all the droolworthy entries.

No Croutons Required
Vegetarian/Vegan Soups and Salads

Tomato and Coriander Soup

Chef: Corina
Location: ?

Corina still finds herself still making soup in Summer, but she doesn't mind and what's not to love about this soup? It has such a vibrant colour and I bet the flavour is pretty vibrant too. Tomatoes and a large batch of coriander make the basis for this soup, but Corina pops some spice in there. Nice entry Corina.

Black Bean Soup

Chef: Sarah
Location: Scotland

Sarah misses California a lot. She used to spend a lot of time there before she had her little one and she misses the food too, especially the Mexican food. One veggie Mexican restaurant in particular did the most amazing soups that stick in the mind and Sarah has kindly replicated one of them for us. She thinks it's pretty spot on and I can tell you I am certainly drooling over it! Sarah makes her soup in her slow cooker, but the recipe could be followed on the cooker top in a pot.

Roasted Pepper Gazpacho

Chef: Mireille
Location: NYC, US

Chef Mireille is serving this Spanish style smooth soup with a Mexican twist. Lots of peppers, chilli and spices and finished off with avocado and crispy tortilla soups. The flavour combinations sound very nice indeed. I bet it packs a punch. Thanks for your entry Mireille.

Green Beans and Potato Soup

Chef: Johanna
Location: Melbourne, Australia

Johanna's late friend would always make a soup she called stone soup, you may know the tale. It's an old folk tale of a soup made from nothing but a stone, although in actual fact this is the beginning of the tale and the protagonist persuades villagers to add ingredients to improve the soup. So a soup made from nothing just bits and pieces leftover. Johanna had some beets, potatoes and greens which she used to make this virtuous stone soup. Leftover soup can be some of the best in my experience.

Roasted Jalapeno Soup

Chef: Lisa
Location: London, Ontario, Canada

My good friend Lisa is a chilli freak! She loves the stuff. Hot, hot, hot. She even grows her own peppers, but at the moment it's shop bought while she waits for her plants to fruit. She uses 6 Jalapenos in this soup, but they are roasted which makes them a little milder and there is also the addition of coconut and almond milk. Mmmmmm!

Spicy 'Kermit' Raw Green Cavolo Nero Soup

Chef: Sarah
Location: London, UK

Sarah is a woman after my own heart. She likes making blender soups. They are over the top with goodness and nutrients. They're super quick, there's no chopping and the taste is so strong and pure. I made a tomato one today, but I'm longing for a try of this one. Sarah's main ingredients in this soup are butternut squash and cavolo nero, but the blender guaranteed the brightest of green soups. ps I apologise in advance for Sarah's jokes. 

Greek-Style Tortilla/Taco Salad with Halloumi

Chef: Lisa
Location: West Midlands, UK

Lisa made her first homemade taco bowls last week and was keen to try them again. This time she filled them with a really fresh, crisp salad, golden halloumi cheese and a scrummy lemon and herb dressing. I am now craving salad with halloumi and I happen to know I have a block in the fridge. I stood and stared at it for a while earlier. Nice tip re-making the taco bowls too. My kind of dish!

Laotian Larb Tofu Lettuce Wraps

Chef: Janet
Location: Houston, Texas, US

Why have I not had a lettuce wrap before? What is wrong with me. You could do so much with salad labs. *quickly scribbles that down* After trying out a new Thai restaurant, Janet was keen to recreate the dishes. Her hubby said it wasn't too like the original, but it was greatly enjoyed. Janet steamed the tofu, which made it light and fluffy and turned it into a sponge for soaking up the other flavours. Something worth trying I think. Oh and by the way, when you say larb, you don't pronounce the 'r'.

Chickpeas Fatteh

Chef: Jin Hooi
Location: Melbourne, Victoria, Australia

This one is a bit of a stretch as a salad, but I've let it pass. Fatteh is traditionally a Lebanese breakfast dish.  It's a dish of toasted Lebanese bread and cooked chickpeas covered in tangy yogurt sauce. Jin was introduces to this by a colleague and was rather pleased with it. It's not a dish I've heard of before, but as I do love chickpeas, this one intrigues me. Thanks for submitting it Jin.

Tuscan White Bean Salad

Chef: Elizabeth
Location: Shetland, UK

Elizabeth was sent some luxury olives. One jar was infused in vodka. Oh my! She decided quite wisely to use the more standard olives in her bean salad.  Cannellini beans, olives and tomatoes dressed in a lemon and parsley dressing. I'm not keen on olives personally, but I think this is one good looking salad and I bet that dressing really tastes great on the beans. Nice entry Elizabeth.

Avocado Salad 

Chef: Mayuri
Location: Mombasa, Kenya

Oh how I love avocado and so does Mayuri. She teamed the avocado in this salad with freshly cooked kidney beans. In her post she talks about people arguing about what should go in a dish and what shouldn't, but I agree with Mayuri, you cook to your own and your family's taste. This is such a great salad and it's dressed in a gorgeous garlic, coriander, lime and chilli dressing.

Another great roundup of soups and salads this month. Thanks to everyone who entered and I hope my readers are inspired to visit a few of these blogs for new ideas.

The next round of No Croutons Required will be live on Lisa's Kitchen at the start of July. Check out the Food Blog Diary for the latest events, which are added as the month progresses.

If you haven't done so already why not enter my current giveaways too?

Froothie Slow Juicer Giveaway - closes 30 June 2014

Chop Chop - An Authentic Chinese Restaurant in Edinburgh

I don't eat Chinese food very often unless I make it myself.  I don't like dishes swimming in sauce. Don't get me wrong I do occasionally give in to a takeaway of Sweet and Sour Tofu with Vegetables, but only about twice a year.

I know that food isn't like this in China, I know the food there is really fresh and exciting and I know that generally the restaurants here cater for the British market. I really wish they wouldn't!. That may have been a good introduction to the fearful British palate 50 years ago, but really it's time to move on. Our palates have.

Me and Stuart (Cakeyboi). Photo: Blethering Boys
I was delighted to be invited along to Chop Chop in Edinburgh's Haymarket along with my good friends Genna from Blethering Boys and Stuart aka Cakeyboi. It's an authentic Chinese restaurant and quite an experience if you haven't been to one before.

Once we eventually found some parking, we ventured inside a yellow shop front into a very unassuming dining hall. We were instantly greeted warmly and made to feel super welcome by the manager Yin Wang who settled us at a table, got us drinks and told us a bit about the restaurant.

The restaurant is authentic to the style found in Changchun in Northern Eastern China where the head chef and owner Jian Wang comes from.  We were told new customers are encouraged to order the buffet so they can try different dishes.

In the traditional style the dishes are brought out as they are ready one by one and the diners share the dishes. It's a communal dining experience.

Boy were we impressed! The dishes didn't look overly exciting until you tasted them. We spent the whole meal moaning and groaning in pleasure. Each new dish was so fresh and popping with flavour.
I particularly liked the crispy shredded potato, the cucumber salad, which was shredded cucumber and Chinese leaves with glass noodles in a tangy dressing, the green beans in a chilli and garlic sauce and the dumplings. The dumplings were amazing. Actually they've won awards for them.

Yin Wang taught us how to make our own dipping sauce for the dumplings at the table, then the trick was just to master the chopsticks.

For dessert we tried a bit of everything. Lush creamy ice creams and sorbets that tasted fresh and homemade, mixed fruit dumplings that were like hot little apple pies, sugar string apples in caramel, which we dipped in iced water to crisp up and my favourite, the peanut butter dumplings, oh my!

Those peanut butter dumplings were amazing. The peanut butter was hot, oozy and slightly salty and they were topped with icing sugar for a sweet finish. I shall remember those for a long time.

It was a great evening and a memorable meal. We all plan to go back again and introduce all our family to this hidden little gem. 

If you visit Edinburgh, get off the train at Haymarket, turn right and at the corner look up to the right, see that little yellow restaurant? Yes, that's the one. Now don't be shy, go on, go in and sit down. You won't regret it.

Now why not have a read of Genna and Stuart's reviews:


Lime Scented Victoria Sponge Cake with Lime Curd

I call this Lime Scented Victoria Sponge Cake, because I added some lime peel to the cake batter and the smell was divine, but the resulting taste of lime was very subtle.

I made this cake in thanks for a kind deed.

Our all-round fabulous maintenance man at work Malcolm (he can fix or construct anything) and I were chatting about scrapyards one day.  I know, how does this connect to cakes? I'm getting to that part.

Vegetable pieWe were talking about scrapyards because he's planning a wedding and buying lots of vintage plates for their garden party and I was interested in the food props that scrapyards can offer up.

So we got around to talking about props and I asked Malcolm if he knew were I could go to get some boards made and he kindly offered to make me some.

They've made such a difference to my photos, it's funny how a background can change the style of a photo completely.

In thanks I made Malcolm a Lime Scented Victoria Sponge Cake with Lime Curd. It was a bit of a late thank you but he enjoyed it and appreciated the thought.

The lime curd was homemade. I made it in my new Froothie Optimum 9400 blender and it only took minutes to make. None of the usual 30 minutes of arm-aching beating.
blender lime curd
It was frothy and sweet, but lovely and tart too. The perfect filling for a Victoria sponge cake.  Malcolm decided to share it in the staff room as his bride to be is watching her figure for the wedding. Yes, I should have considered that. I'll have to make another for him to take home after the wedding.

If you're vegan I also have a recipe for a vegan victoria sponge cake that came out a treat. A little moist, but full of delicious vanilla flavour.

Also try this cake with homemade Scottish Raspberry Jam

print recipe

Lime Scented Victoria Sponge Cake
A light and fluffy Victoria sponge cake scented with lime. A traditional and foolproof recipe I use a lot.
  • 225g soft butter butter
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising four sieved
  • a little milk to loosen the cake batter (if required)
1. Preheat the oven to 180c/160c fan/350F/gas 4.2. Rub a little softened butter around two x 18cm/7in sandwich tins. Then place a circle of greaseproof paper on the base of each tin. I've started buying pre-cut circles of greaseproof paper.3. Cream the softened butter and sugar together until pale and fluffy. You can use a electric hand blender, a stand mixer or develop your muscles and beat by hand.4. Whisk the eggs and beat in a little at a time. If it look like it is separating add a little flour.5. Start gradually adding the flour a heaped spoonful at a time and folding in with a cutting motion, using a metal spoon, so you don't loose all the air you have added.6. Divide your mixture between the two sandwich tins. Smooth the top and pop both tins in the oven. Bake for 20 -25 minutes until the cakes are golden and a skewer comes out clean. 7. Once they have cooled a little, remove from the tins and leave to cool on a wire rack. Fill with your favourite filling. I like whipped cream and curd.8. Enjoy!
Total time:
Yield: Makes a 2 layer sponge cake

Victoria Sponge Fillings:

Whipped cream and
For a vegan version:

I'm entering my recipe into 3 food blogging challenges:
  1. Bake Fest by Cooks Joy
  2. Family Foodies by Eat You Veg and Bangers and Mash.
  3. Let's Cook for Fathers Day by Simply Food

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