Tag Archives: armenian cookery

Five Delicious Vegetarian Comfort Food Dishes

I turned vegetarian when I was 13 and there’s not a lot I miss, but on a cold winter night I do sometimes hanker after the slow cooked, deep flavoured chilli my Nan used to make. Thankfully after lots of practice I’ve finally nailed the recipe and managed to make it vegetarian too.

Most of the warming comfort food dishes from my childhood were meat based – family roast dinners, my Nan’s amazing beef chilli, corned beef hash, shepherd’s pie and bubbling stews cooked so long the meat almost melted in your mouth.

There’s something about cooking up some comfort food which makes you feel like you’re showing your family some extra love. I enjoy throwing a few things in the slow cooker and knowing that by tea time there will be a delicious meal ready for my family.

Vegetarian comfort food can feel a bit hard to come by, so I’ve created and shared some of our favourite family recipes on my blog, here are five of my favourite vegetarian comfort food recipes – 

Vegetarian Galletes

vegetarian comfort food

These are a recent addition to my comfort food repertoire. They’re really easy to make, utterly delicious and once you get the hang of it you can fill them however you want. I made a Goats Cheese, Caramelised Onion and Quince Galette and a Feta, Red Pesto & Tomato Galette. Both were absolutely bang on and real crowd pleasers.

Cauliflower Cheese Soup

vegetarian comfort food

Now autumn is here my soup making pot is starting to see some serious action. Cauliflowers are cheap and plentiful in the shops, so I recreated my favourite soup, but with a cheesy twist. Try my very delicious Norwegian inspired Cauliflower Cheese Soup.

Spanish Style Bravas Sausage Casserole

vegetarian comfort food

I’d had it in my head to make a big Spanish style bravas sausage casserole in my slow cooker for a while. This summer hadn’t been up to much and I was desperate to start rustling up comfort food dishes, and this was the first one of the season. I made my sausage casserole with Quorn sausages, but you could very easily make them with your favourite meaty sausages if you’d prefer. I made the sauce in the slow cooker and let it bubble away gently to itself for a few hours. The recipe is really simple and it’s now a firm family favourite.

Authentic Armenian style Imam Bayildi 

vegetarian comfort food

Imam Bayildi is basically stuffed, baked aubergines. They’re simple to make, you can prepare them ahead of time and then cook them when you need them and they are melt in the mouth gorgeous. I like to use good quality ingredients in this recipe as every single mouthful zings flavour. Fresh vegetables and herbs are essential, they’re packed full of flavour and these sunshiny aubergines are a little bit of summer on a cold autumn evening.

Easy Microwave Jam Sponge

vegetarian comfort food

No vegetarian comfort food round-up would be complete without a pudding. This incredibly easy to make and very quick to cook microwave jam sponge is just the ticket to warm your cockles on a cold winter evening. All you need are a few store cupboard ingredients, ten minutes of your time and you’ve got a good pud that’ll make your family smile.

Voucherbox.co.uk have a great blog post about the five healthy foods that can actually save you money, and if you want even more money off your online shop they also have plenty of Sainsbury’s vouchers which you can use.

vegetarian comfort food

Manchester’s Hidden Gems – what’s secretly superb?

A little while ago I was asked what I thought was Manchester’s most hidden of hidden gems. This was a complete no-brainer for me, it had to be the Armenian Taverna in Albert Square. It’s easy to miss from the street, being a doorway to the underground restaurant, and it’s easy to turn your nose up at too, being utterly trapped in a 1970’s time-warp.

I’ve been for romantic meals there, I’ve been to celebrations with the Armenian community there (my husband is half Armenian), I’ve been for boozy nights out with friends there, and I’ve popped in for a quick lunch when I’ve wanted more than a butty on the go.

The mezze plate (they do a meaty one and a veggie one) is unmissable, and I always insist on sharing one with whoever I’m with when I visit. The food is hearty and even the biggest appetites would struggle to clear their plate. The Armenian Taverna has a charm of it’s own, and if you fancy a slightly off-beat night out I thoroughly recommend it.

Armenian Taverna

If you’d like to discover the other hidden gems as nominated by other Manchester based bloggers, then you can find more information and the infographic on the Millenium Hotels website.

Recipe: Authentic Imam Bayildi Armenian style

I am married to a tall, dark and (I think) handsome man, he gets his olive skinned good looks from his Dads side of the family and he is half Armenian, meaning the small boy is one quarter Armenian. I have no hint of interesting ancestry on my side of the family so I have wholeheartedly embraced some parts of Armenian culture. If I’m honest it’s the bits which involve food.

Armenian food is very Mediterranean, you can find very similar food in Greece, Cyprus and Turkey. They do beautiful things with vegetables, so I’m sharing my favourite vegetarian Armenian recipe Imam Bayildi, I hope you like it.

Imam Bayildi is basically stuffed, baked aubergines. They’re simple to make, you can prepare them ahead of time and then cook them when you need them and they are melt in the mouth gorgeous. I like to use good quality ingredients in this recipe as every single mouthful zings flavour. Fresh vegetables are essential and Cirio Tomato fillets are ideal, full of flavour and a little does go a long way.

Imam Bayildi Imam Bayildi – Armenian Style (serves four)

Ingredients:
2 aubergines
2 tablespoons of olive oil
1 medium onion, finely diced (I prefer red, but a white onion works too)
1 or 2 cloves of garlic
1 green pepper, finely diced
Half a can of Cirio tomato fillets
Big handful of chopped parsley
1 teaspoon of sugar
Salt & pepper

Method:
1. Cut the top off each aubergine, slice it in half lengthways and scoop out the flesh, leaving an aubergine boat, leave a little of the aubergine flesh around the skin so it can help retain its structural integrity while in the oven. Griddle the aubergine halves on a high heat until they have a little bit of char, then put in a baking dish so they are snuggled up close to each other, this will help them keep their shape in the oven.
2. Chop up the aubergine flesh and fry gently in the olive oil, while that is cooking (stir frequently) chop and add the onion and peppers to the pan. Cook until they are all soft and then add your crushed garlic cloves and half a tin of Cirio tomato fillets.
3. Season well and add your sugar, cook and stir regularly until most of the liquid has evaporated and all of the vegetables are cooked and soft. Stir through the chopped parsley (reserving a small amount to garnish with later).
3. Carefully spoon the tomato and vegetable mixture into the aubergine skins. Add two tablespoons of water to the baking dish to help the aubergines to cook. Bake for 30 minutes at 200c.
4. Once cooked serve with salad, rice or bulgar wheat, maybe some pitta bread.

Imam Bayildi

We love Imam Bayildi, it’s a regular meal for us, really flavoursome and healthy as well as being a traditional Armenian meal. I’m ticking all of the good wife boxes here.

I like to use Cirio tomato fillets because the quality of the tomatoes, the juice is really thick and you can tell by the colour, texture and flavour of the raw ingredient that anything you make with them will be delicious. They are especially good in my Imam Bayildi, a meal we all enjoyed as a family.

Note: I was sent some Cirio tomato products to try out in some of my recipes. All images, opinions and recipes are my own.