Healthy Vegan - Assorted Vegetable Tempura

I've made tempura before, many times - but the one and only time it has featured on my blog was in my first proper year of blogging 2009.  I like to try recipes from cookbooks on my shelf, but there are some books I return to more than others.  

 I had originally planned to make peixinhos da horta which I saw Sarah Beattie tweet and found in her cookbook  vegan Japanese restaurant in Shrewsbury recently, D made me change my mind as he wanted us to make the most of the vegetables we had in the house, as well as those coming from the garden and suggested tempura instead,  so I plucked for her tempura recipe instead.  Sarah's tempura is made with asparagus, mine are made with  Assorted vegetables.
From the garden we have: green beans and courgettes, the yellow and green variety; and from the vegetable basket: cauliflower, red onion and some mild green chilies known as Padron.  
Delicious.
Since I was gifted Meat Free Any Day it is one of my most thumbed and well used cookbooks as it features food that you really want to eat and can easily make at home.  

 I wrote about Sarah Beattie and her cookbooks before, so if you are interested please see here, as well as some of the recipes I made from the cookbook including:
Leek and Brie Rostiflette
Parsnip Tamarind Curry
Tandoori Butterflied Aubergine
Winter Vegetable Tagine   

And now I have Tempura to share. Please do check out Sarah Beatties Facebook Page too.
I am sharing this Beth's Weekend Cooking.  Gosh its been a while since I joined in.  This week it is being hosted by Deb who blogs over at Kahakai Kitchen.

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