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le and pistachio up side down loaf with a rose and cacao sauce gluten free i ve had some extra time to experiment with new recipe ideas i cook something everyday and have realised i ll never get through the backlog of recipes i d like to share here maybe you could give me an idea of what you d like to see i m sure i ll have a recipe tucked away somewhere for yah plenty of brews in the garden to wash down all the cake apparently we ve both got sun tans from being out in the garden hanging out with frogs and cabbages sunsets caption id attachment_10516 align aligncenter width 470 we ve got sorrel coming out of our ears i love the zesty flavour in salads stews soups summers really kicking in over here we re enjoying loads of salads this one includes korean mint an interesting member of the mint crew it looks like marijuana but tastes like mint crossed with liquorice apparently bees butterflies and hummingbirds like it so it must be cool we try to keep the bhk blog up to date but there s plenty more vegan cooking action and chat over on our facebook cooking group we re loving our afternoon walks up the hills appreciating more than ever right now this is part one more bhk lockdown pics coming soon we re ever sending positive vibes and best wishes your way share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories healthy healthy eating healthy living peace and parsnips photography plant based summer vegan wales tags garden snowdonia vegan lifestyle leave a comment mediterranean vegetable and chickpea bake with za atar and vegan labneh posted on may 6 2020 by leroy watson baste with pomegranate molasses you get a nice crispy layer of melt in the mouth med veg topped with a little za atar a fragrant rich and flavoursome bake loaded up with zesty spices and the creaminess of vegan labneh we baste the top layer of veggies with pomegranate molasses and olive oil it makes them extra crispy this is the kind of centre piece that gets our appetites raving and the best thing it s easy to make and you might even have all these ingredients tucked away in your cupboards vegan food for everyone that s what we re talking about we wanted the flavours of the med for dinner tonight it s been ridiculously sunny up here in snowdonia perfect weather for a med veg bake in the garden i was fortunate to visit palestine recently and brought back some extra special za atar from bethlehem palestine was an incredible place to visit one of the most hospitable places i ve been and the food was outstanding i will do a post about it soon i must mediterranean vegetable and chickpea bake with za atar and vegan labneh vegan gluten free you might also like our wild mushroom lockdown lasagna recipe right here top palestinian za atar bought in bethlehem za atar beautifully aromatic herb mix but not all za atar is created equal i realised this in palestine there are some captivating spice shops and markets in bethlehem and i was able to try different grades and types of za atar the one we used here was my favourite lots of toasted sesame fragrant mountain thyme and a little twist of zesty sumac there too i think many za atars contain different quantities of herbs dried sumac salt and sometimes other spices traditionally the mix revolves around lots of green herbs like oregano basil thyme thyme marjoram and savory of course the best herbs are harvested wild then dried in the sun you ll find za atar used throughout the middle eastern part of the mediterranean iraq and the arabian peninsula and some north african countries the herbs will probably shift slightly as you move around and many of these mixtures are kept as family secrets some za atar mixes even contain caraway cumin or coriander za atar is normally served as a condiment if you haven t had it sprinkled over warm flatbread with a drizzle of olive oil quick you must i ve enjoyed this mainly in lebanon man ouche man oushe i think it s spelled a few different ways for breakfast i added it into the lentil and chickpea stew here it worked really well za atar can also be used sprinkled over hummus a seasoning on vegetables and salads i like za atar because it has a distinct flavour and i enjoy the subtle changes in the mix from turkey to palestine you can taste the different herbs used and when homemade it s a reflection of the local environment and conditions you can check out some of my lebanese foodie travels here seeking falafel perfection layers of flavour to enjoy in this bake the spicy stew topped with crispy pomegranate veggies sprinkled with za atar tasty bakes like this are ideal for sharing with loved ones and neighbours love leftovers too your whole house will be filled with delicious fragrance after cooking this good food shared is soul food this is a really comforting dish and loads of fun to prepare if you like the look of this or even better get to try the recipe out please let us know below you can also join us over on instagram for more beach house kitchen news and photos also don t forget to follow us and subscribe here for our seasonal newsletters happy cooking recipe notes toasting some cumin seeds in a pan and then grinding them in a pestle and mortar or small blender will really add another dimension to the flavours here well worth the extra little bit of effort no za atar you can use dried thyme marjoram or oregano or a mix of the two if you don t have pomegranate molasses try a balsamic reduction instead or something else that s sweet and sticky it will help with the caramelisation mediterranean vegetable and chickpea bake with za atar and vegan labneh vegan the bits for 8 10 2 tomatoes 1 large aubergine 1 large courgette 1 tbs cooking oil 6 cloves garlic peeled and chopped 1 large onion diced 1 pepper diced 1 large carrot diced 3 heaped tbs tomato puree 400g 1 tin tomato passata chopped tomatoes 240g 1 tin chickpeas cooked 225g red split lentils 1 2 tbs turmeric 2 tbs ground cumin 2 1 2 tbs za atar 1 litre hot water sea salt and black pepper vegan labneh thick yoghurt or cream cheese something nice and creamy topping extra za atar 1 tbs pomegranate molasses 2 tbs extra virgin olive oil do it thinly slice your fresh tomatoes and 2 3 of your courgette and aubergine get them nice and thin especially the aubergine it takes a little longer to cook dice the rest of your courgette and aubergine i organise the sliced veggies now it makes it easier later stack a slice of aubergine tomato and courgette together keep repeating until you ve used all of your slices set aside in a large saucepan add your oil and fry the garlic on a medium high heat for 1 minute add the onion and 1 teas of sea salt stir cooking for 5 minutes then add your courgette aubergine carrot pepper and tomato puree stir and cook for 3 minutes preheat a fan oven 180oc pop a large baking casserole dish into the oven to warm now for all your spices and a good few twists of freshly ground black pepper add your red lentils chickpeas passata chopped tomatoes and water to the pan stir bring to a boil and cook for 12 minutes taste your stew and add more salt and pepper to your taste the flavours should be jumping if not time for a pinch more salt top your spicy chickpea stew with generous dollops of creamy vegan labneh or cheese remove your warm baking dish and pour in the spicy stew top with generous dollops of labneh yoghurt arrange your sliced vegetables on top of your stew see the pictures a nice thin layer which snugly meets the edges of your dish mix together your pomegranate molasses and olive oil in a small bowl and brush on top of your bake giving it all a full coating of the tangy mix pop in the oven and bake for 35 45 minutes until all is bubbling and your vegetables are looking golden and crispy serve sprinkled with more za atar and a crisp seasonal salad warm flatbreads and your favourite glass of something special i also like a few chilli flakes sprinkled over mine enjoy a vegan centrepiece fit for a sunny day foodie fact herbs are of course delicious but they also have a huge range of healthy giving properties thyme is a superstar erb very high in vitamin c with loads of vitamin a k e and b6 plus lots of minerals like iron calcium magnesium and high in fibre even a little protein in the mix too give me just a little more thyme share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories gluten free healthy eating nutrition photography plant based recipes summer travel vegan tags palestine plant based recipe vegan bake vegan recipe za atar 3 comments pea avocado and kale soup vibrantly delicious and vegan posted on may 2 2020 by leroy watson the combination of pea kale and avocado works so well together really flavourful and nourishing so easy to prepare a warming nourishing bowl of green goodness beautiful flavours combine with awesome nutrition to make a keeper of a recipe the avocado here gives a lovely plant based creaminess this recipe is fuss free and versatile the soup is delicious as it is but if you d like to add spices or herbs it s a great base for many different flavour journeys we eat loads of pea soups a myriad varieties they are one of jane s favourites you might think avocado in a soup is a little weird it s not it s delicious the first time i had avocado in soups was in mexico city and it works i love avocado in anything and kale is something i just worship all hail kale sorrel sprouting in the beach house kitchen i like sorrel too it s that time of year the hunger gap veg farmers call it but we still have lots of edible weeds on offer in wales nettles sorrel dandelions chickweed clover wild garlic burdock even japanese knotweed is tasty so much free food to forage even on your one a day government sanctioned stroll you might see some of these edibles growing we will be harvesting our first nettles and dandelions soon they ve been slow to grow this year but the sorrel is sprouting up all over the place with it s lovely sharp flavour like fresh green apple it goes well in a salad of mixed leaves and makes a very punchy pesto we spoke to our friends last night on zoom which is something we re really enjoying we went to sicily together last year i will share the pictures for that trip one day and before we met they stayed in a house with mushrooms growing from the floor that s surely another level free food foraging mushrooms indoors there are loads of lovely welsh poppies this year we can t believe all this sunshine we re having it s so beautiful sitting outside and eating i don t think i ve seen a spring like this in the uk the plants are loving it flowers blooming everywhere and our seedlings are doing well almost ready to plant out i ve got the veg patch prepared using a no dig method this year we ll see how that goes the soil is looking and smelling great i ve been using some compost i cooked 3 years ago nice and mature we ve also just planted some new trees in the back garden elder field maple silver birch rowan hawthorn and wild cherry they seem to be settling in nicely with all this sunshine the trees are filled with blossom much of it being eaten by the sparrows why do they do that so we re hoping for a bumper fruit harvest this autumn finger and chopsticks crossed i was just out in the garden checking on the new trees we had some winds last night and a peregrine falcon leaped out of one of the bushes which doesn t happen very often it seemed to be gathering twigs i m noticing more bird life around here at the minute we have a couple of resident buzzards that float around us and stone chat is a new addition to the party i love watching the wrens ducking and diving in the dry stone walls but having said all that that peregrine experience was a bit special cooking is a refuge for me and at the end we eat we hope you re all holding up out there in these strange and challenging times our diet can offer us much support and fortitude soups like this are perking us up no end i think with this isolation thing it s making me more grounded and connected to where i am i sometimes have one eye on the next big travel overseas and projects for the future now with all my cooking gigs and retreats etc cancelled i can just chill here with nature and see it changing beginning to notice more and appreciate everything i ve got both the small and big stuff have you felt this too the important things in life have been brought into sharp perspective good health love family friends freedom soup we re posting loads of our other cooking adventures over on instagram and our vegan cooking group on facebook if you like this one please leave a comment below and follow the blog we always love reading your messages and feedback recipe notes frozen avocados is sold in many supermarkets and great to have on standby in the freezer for soups smoothies a quick guac attack it s also much cheaper bought frozen for reasons unknown no frozen avocado fresh is also fine just add it at the end with the kale use any greens you have but kale is my favourite vibrantly delicious healthy and vegan soup enjoyed in the front garden in all the snowdonia sunshine and sorrell pea avocado and kale soup vegan the bits for 4 bowls 2 small onions sliced 425g frozen green garden peas 150g frozen avocado 1 25ltr warm vegetable stock 100g kale 1 tbs coconut oil sea salt topping fresh herbs like sorrel basil mint parsley do it in a large saucepan warm the oil on medium high heat and add the onion cook for 10 minutes until nicely golden this gives a flavourful base for the soup add the vegetable stock to the pan bring to a boil and add the peas and avocado cook for 3 minutes add the kale to the pan and cook for 2 minutes until vibrantly green take off the heat and blend with a stick blender until creamy taste and season with salt top with fresh herbs nuts and seeds enjoy if you like this recipe here are loads more of our soup recipes jane s arty shot last nights sunset from the bhk window foodie fact kale is the king the queen the jack and the joker all combined it s nutritionally sound probably the most nutritionally dense food on the planet loaded with vitamin a k c b1 thiamine fibre and lots of minerals like iron and calcium it s rich in anti oxidants and could help lower cholesterol cancer and is anti inflammatory kale even has some omega 3 fats tucked away it it s gorgeous greenery it s actually a member of the cabbage family share this share on x opens in 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