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	<title>leannes.cooking &#187; vegetarian</title>
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	<description>Fabulous Recipes</description>
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		<title>Thai Style Tofu Curry</title>
		<link>/?p=2891</link>
		<comments>/?p=2891#comments</comments>
		<pubDate>Tue, 30 Jul 2024 02:52:30 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[green curry]]></category>
		<category><![CDATA[thai curry]]></category>
		<category><![CDATA[tofu curry]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[vegetarian curry]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2891</guid>
		<description><![CDATA[Tofu is a soft, relatively flavourless food product made from soybeans and an important source of protein in Asian countries, and vegan and vegetarian diets. Tofu also contains all the essential amino acids your body needs and is rich in minerals and vitamins, including calcium, manganese, iron and vitamin A. It is important to press out as &#8230; <a href="/?p=2891" class="more-link">Continue reading <span class="screen-reader-text">Thai Style Tofu Curry</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2891</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Cheesy Vege Rice</title>
		<link>/?p=2846</link>
		<comments>/?p=2846#comments</comments>
		<pubDate>Fri, 30 Jul 2021 01:21:15 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[one-pot cooking]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2846</guid>
		<description><![CDATA[This quick, simple recipe is great winter comfort food and can be kept and reheated if you don&#8217;t want to serve it all at once. This is the base recipe and can be made even better by adding herbs, garlic and chilli and if you don&#8217;t want to stick to vegetarian, you can easily mix &#8230; <a href="/?p=2846" class="more-link">Continue reading <span class="screen-reader-text">Cheesy Vege Rice</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2846</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Corn &amp; Haloumi Mini Muffins with Avocado Dip</title>
		<link>/?p=2804</link>
		<comments>/?p=2804#comments</comments>
		<pubDate>Fri, 23 Oct 2020 01:25:48 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[dips]]></category>
		<category><![CDATA[finger food]]></category>
		<category><![CDATA[haloumi]]></category>
		<category><![CDATA[mini muffins]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[starters]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2804</guid>
		<description><![CDATA[A quick and easy crowd-pleaser everyone will enjoy. If you don&#8217;t have greek yoghurt, any natural unsweetened yoghurt will be fine and you can use lemon rather than lime if you prefer. If you&#8217;re not a coriander fan, then parcel (stalks chopped in the muffins), fresh parsley, oregano or whatever you have available will be &#8230; <a href="/?p=2804" class="more-link">Continue reading <span class="screen-reader-text">Corn &#038; Haloumi Mini Muffins with Avocado Dip</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2804</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Alu Paratha</title>
		<link>/?p=2745</link>
		<comments>/?p=2745#comments</comments>
		<pubDate>Fri, 24 Apr 2020 02:42:25 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Savoury Breads & Muffins]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Alu Paratha]]></category>
		<category><![CDATA[breads]]></category>
		<category><![CDATA[Indian recipes]]></category>
		<category><![CDATA[parathas]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2745</guid>
		<description><![CDATA[Translated, this traditional Indian recipe is Flat Bread filled with Spiced Potatoes and although a little time consuming to make, the end result is well worth it and considering I did this on day 30 of my Covid-19 lockdown, time was something that I had in abundance. If you follow the recipe the parathas are quite mildly flavoured, &#8230; <a href="/?p=2745" class="more-link">Continue reading <span class="screen-reader-text">Alu Paratha</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2745</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Cheesy Cauliflower Cake</title>
		<link>/?p=2734</link>
		<comments>/?p=2734#comments</comments>
		<pubDate>Mon, 03 Feb 2020 04:43:08 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[cheese dishes]]></category>
		<category><![CDATA[crustless quiche]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2734</guid>
		<description><![CDATA[I had a great season for growing cauliflowers so wanted to try something a bit different. This is a great lunch dish served with your favourite chutney or relish and salad, or a great side with fish, meat or anything barbecued. I&#8217;ve used fresh basil and rosemary from my garden, but you can substitute your &#8230; <a href="/?p=2734" class="more-link">Continue reading <span class="screen-reader-text">Cheesy Cauliflower Cake</span></a>]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Celery Soup with a Kick</title>
		<link>/?p=2643</link>
		<comments>/?p=2643#comments</comments>
		<pubDate>Fri, 22 Jun 2018 05:15:46 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[celery soup]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[starters]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2643</guid>
		<description><![CDATA[I often buy a whole or half head of celery when I only need one stalk for a recipe (eg. Fennel, Kohlrabi &#38; Carrot Puree, Ground Beef Stroganoff, Kohlrabi Mash, Smoked Fish &#38; Jerusalem Artichoke (Orzo) Risotto, “Jazzed Up” Toad in the Hole &#38; Crustless Bacon &#38; Mushroom Quiche), so this is a great way to use up the rest and &#8230; <a href="/?p=2643" class="more-link">Continue reading <span class="screen-reader-text">Celery Soup with a Kick</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2643</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Feta &amp; Lentil Parcels</title>
		<link>/?p=2581</link>
		<comments>/?p=2581#comments</comments>
		<pubDate>Fri, 09 Mar 2018 04:55:37 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beetroot leaves]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[filo pastry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2581</guid>
		<description><![CDATA[Filo pastry dishes are always a bit time-consuming, but worth it. For a healthier and easier option, rather than brushing each sheet with melted butter, just spray with olive oil. As long as you spray the parcels well with oil &#8211; they can be prepared in advance and covered with plastic wrap to prevent drying &#8230; <a href="/?p=2581" class="more-link">Continue reading <span class="screen-reader-text">Feta &#038; Lentil Parcels</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2581</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Eggplant &amp; Fennel Salad</title>
		<link>/?p=2463</link>
		<comments>/?p=2463#comments</comments>
		<pubDate>Thu, 16 Feb 2017 22:17:36 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[fennel bulbs]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[warm salad]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2463</guid>
		<description><![CDATA[Fennel has quite a delicate flavour which can easily be overpowered in cooking with stronger flavours, but this recipe really allows the flavour to come through and is great combined with eggplant which takes on the other flavours in the dish. I&#8217;m not a fan of pine nuts, so prefer to serve them separately (if &#8230; <a href="/?p=2463" class="more-link">Continue reading <span class="screen-reader-text">Roasted Eggplant &#038; Fennel Salad</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2463</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Carrot &amp; Beetroot Salad with Wasabi Dressing</title>
		<link>/?p=2351</link>
		<comments>/?p=2351#comments</comments>
		<pubDate>Sun, 19 Jun 2016 06:11:09 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[carrot beetroot feta salad]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[wasabi dressing]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2351</guid>
		<description><![CDATA[Carrot, beetroot and feta go so well together and this is another variation for a delicious salad combining these ingredients. Scrub the beetroot well &#8211; there is no need to peel them, just slice off the top and bottom and any gnarly bits, then quarter or halve depending on the size of your beetroot and &#8230; <a href="/?p=2351" class="more-link">Continue reading <span class="screen-reader-text">Carrot &#038; Beetroot Salad with Wasabi Dressing</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2351</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</title>
		<link>/?p=2233</link>
		<comments>/?p=2233#comments</comments>
		<pubDate>Fri, 15 Apr 2016 03:59:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[hollandaise sauce]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[tuna steaks]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2233</guid>
		<description><![CDATA[A very simple, yet restaurant quality meal that is sure to impress and can be whipped up in a flash! The sauce could be made with dried tarragon, but better to use fresh if you can. I&#8217;ve used individually wrapped frozen tuna steaks which I buy from a local fresh and frozen seafood distributor &#8211; they are &#8230; <a href="/?p=2233" class="more-link">Continue reading <span class="screen-reader-text">Seared Tuna Steaks with Prawn, Capers and Tarragon Hollandaise</span></a>]]></description>
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