Eat Your Greens July Round Up

It has been my pleasure hosting Eat Your Greens again this month, and now it's time for the round up. I was happy to see that quite a few recipes were shared regardless of the holiday season, or maybe there is also more time for cooking due to the holidays.

So let's see what vegan and vegetarian dishes my fellow bloggers created this month and what greens they used.

Ray from The Humble Lentil shared a Handvo recipe with us. Handvo was a new acquintance for me, which is nice, as it's always good to hear about new dishes. So it's an Indian lentil and vegetable cake. This one contained brown basmati rice, chana dal, courgette, spinach, coriander and fenugreek creating a beautifully vibrant green Handvo. This looks so nice. I really want to make one myself now!

Sadhna from Herbs, Spices and Tradition made a Coriander Chutney and wrote more about the herb in question and its health benefits, coriander/cilantro, in her post. This sort of chutney is a very important component in Indian cooking, and is often served on the side. Coriander is one of my favourite herbs these days. I wasn't always very fond of it, but once I realised the beauty of it, I've been eating it by the truck load. I think that this chutney would be very lovely.

Johanna from Green Gourmet Giraffe cooked beautiful looking dish of Fried Rice with Tofu Scramble. I'm always up for fried rice, and this combination with scrambled tofu is just inspired. I like tofu too, and always look out for new ways of using it. Peas and spring onions are the greens in this recipe that is full of other veggies and warming spices as well.

Shaheen from Allotment 2 Kitchen and my Eat Your Greens co-host delighted us with a Roasted Courgette Layered Lasagne. I very much like the idea of replacing the pasta with thin courgette slices, as that makes a veggie lasagne lighter and more suitable as a summer dish. The courgettes aren't the only greens here. Shaheen also used curly kale in the recipe and spiced the lasagne with oregano. The combination of Cheddar and Ricotta must also be so comforting. I would be happy to eat this dish anytime.

I made a Green Courgette Quiche, and yes, courgettes were also the green of my choice this month together with some leeks and new season onions with their green stalks, and I also used some basil leaves. This was real summerly comfort food for me.

Nice and green wasn't it!

Shaheen will be hosting Eat Your Greens again in August, so please keep those beautiful green recipe posts coming!

Your VegHog