Eat Your Greens – February Round Up

So my first month of hosting Eat Your Greens has come to an end and it's time to write the round up. It's hard to believe that February is already ending, but I'm quite glad that I get an extra leap day for writing this post nevertheless.

Thank you so much everyone for participating in the challenge, they were all beautiful entries! Next month it's again Shaheen's turn to host, so keep sharing those lovely green vegetable recipes with us.

So here are the February recipes, click the links to get to the full posts:

Lisa from Lisa's Kitchen shared a vibrant Quinoa Salad with Vegetables and Cashews with us. This is a very comforting and filling winter salad with roasted root vegetables, quinoa, different seeds and tomatoes. It contains Brussels sprouts and green kale as the green vegetables. I would want to eat this anytime, as it's a salad just after my own heart. I really like such warm and cold salads.

Emily from Cooking for Kishore blog shared her interesting post Spinach Chili Khachapuri (Georgian Egg Boats) with the challenge. I especially like the story behind this, how she got acquainted with the dish in her childhood through a friend. The homemade pastry contains a spicy mixture of feta, mozzarella, chili chutney and spinach and the baked dish is finished with a quail's egg on the top. This does sound like an amazing dish and it looks very good too. I definitely wouldn't mind trying this.

My Eat Your Greens co-host Shaheen from Allotment to Kitchen cooked a Butternut, Kale and Sweetcorn Stew with Nooch Dumplings. I really like stews at the moment and this one seems to be particularly hearty. The green vegetable here is curly kale and the stew itself is very rich and comforting sounding containing butternut squash and sweetcorn. Shaheen used vegetarian suet to make the herby dumplings, which is a new method for me, but sounds like it's a good binding agent for dumplings. You can find more information about this method on her blog.

My own contribution was an obviously green choice Thai green curry. I really adore vegan Thai curries and can't get enough of them at the moment. I used pak choi and asparagus in this one and of course made the green paste with green chillies, Thai basil and coriander.

That was the February round up for Eat Your Greens, I hope you liked it.

Your VegHog