I’ve spent what feels like forever waiting for my homegrown tomatoes to become deliciously ripe and ready to eat. They have, however, flatly refused to co-operate. I don’t know if it’s the weather or our shoddy light-weight greenhouse but they are not playing ball. I […]
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the […]
I am not a mushroom fan. The fact that they are so often the go-to veggie option actually makes me a little mad. Seriously, who decided that whacking a portobello mushroom in a bap made for a decent veggie burger? Yuk!
It’s not the flavour that bothers me though, it’s the texture. If you cut up a mushroom small enough there’s a chance that I will actually enjoy it. And I know that they’re really good for me so I’ve been trying to sneak more of them into my diet, disguising them in bolognese and the like. This is a recipe that I actually really enjoy and will happily tuck into any night of the week. Lots of lovely, chewy, nutty grains and rich flavours from the marsala, mushrooms and miso. Nutritious and delicious!
This requires a lot less babysitting than a traditional risotto, there’s a lot less stirring for a start! I’ve used wheatberries but use whatever quick cook grains you like…
serves 2 generously
1 tbsp olive oil
2 shallots, sliced
1 carrot, finely diced
2 cloves garlic, crushed
200g mushrooms, diced
200g quick cook wheatberries (like Ebly)
2 tbsp marsala
1/2 tbsp shiro (white) miso
500ml vegetable stock
1/2 tsp dried thyme
1/2 tsp dried sage
70g grated parmesan
2 tbsp creme fraiche
Heat the oil in a large lidded pan and gently fry the shallots, carrots and mushrooms until the shallots are just starting to take on a little colour. Add the garlic and the wheatberries and cook for a minute or two longer before pouring over the marsala.
Add the herbs, stock and miso paste and bring the pot to boiling point. Reduce the heat a little, pop the lid on the pan and let it simmer until the wheatberries are tender and the stock has been absorbed.
Stir in the creme fraiche and most of the parmesan (keep a little back for serving) and season with black pepper to taste. Serve whilst piping hot, topped with a little sprinkle of cheese and perhaps a few freshly chopped herbs.
This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and […]
I absolutely adore this recipe, it’s wonderfully versatile and makes great use of whatever seasonal produce is available. You can switch the vegetables in and out depending on what you have, what’s in season and what you do (or don’t) like. For example I can’t abide celery so I don’t use it but you can add a couple of sticks if you’re less picky than me.
This is a deliciously hearty soup too, wonderful to come home to on a chilly evening. It’s packed with nutritious, flavourful veggies and filling pulses and pasta. It’s a real meal of a soup. And best of all – it’s super cheap to make, ideal for January and the post-Christmas pinch. It’s also completely vegan, great for those of you participating in Veganuary!
makes a vat!
2 tbsp olive oil
1 onion/2 shallots
2 medium carrots
1 medium potato
2 fat garlic cloves
2 heaped tbsp tomato puree
1 can (400g) chopped tomatoes
1 ltr vegetable stock
1 tsp dried thyme
1 tsp dried oregano
1 can (400g) beans (anything you like)
50g small pasta shapes or spaghetti snapped into short lengths
salt and pepper to taste
50g greens, shredded (anything you like)
First of all you’ll need the biggest saucepan you have because this makes a lot of soup!
Dice the onion, carrots, squash and potato, I like mine fairly small but you can make it chunkier if you prefer. Heat the oil in the pan over a low heat and add the onion, cook gently for a few minutes until it starts to become translucent. Add the carrot and the squash and continue to saute the vegetables over a gentle heat, this helps to release their natural sweetness. Crush the garlic before adding this and the potato to the pan. Stir in the tomato puree and cook for a moment or two longer.
Stir in the tomatoes, vegetable stock and herbs and bring the whole lot to boiling point. Let it bubble for a minute or two and then reduce the heat to a simmer. Cook until the vegetables are just starting to feel tender and then add the beans. Simmer for another 5 minutes and then season to taste with salt and black pepper before stirring in the pasta. Cook until the pasta is tender and add the shredded greens just before serving, so that they have just enough time to wilt.
If you don’t need/want this to be vegan then a little sprinkle of grated parmesan before serving is really delicious!
Thick, rich and velvety, this is the perfect winter soup! It might sound like an odd combination of flavours but it really works. The sweet, earthy parsnip and the slightly peppery celeriac, the tangy apple and the warming horseradish, it’s all just wonderful together. Like […]
I eat gallons of soup during the winter months. Seriously, I get through vats of the stuff. It’s so quick and easy, especially creamy blended soups, you can have yourself a warming veg packed meal ready within 30 minutes or so from start to finish. I like to make quite generous quantities so that I can either have leftovers for lunch or stash some in the freezer for another day.
This recipe is packed with flavour with a bit of sweetness from the vegetables balanced with the savoury umami of the miso. It’s wonderfully rich and thick too, perfect served with a hunk of fresh bread.
makes a vat!
a little oil
1 white onion
1 medium carrot
800g sweet potatoes
1 fat garlic clove
1 litre vegetable stock
2 tbsp shiro (white) miso
black pepper to taste
sesame oil and toasted sesame seeds to garnish
Peel the onion, garlic and sweet potatoes (don’t bother with the carrot – life’s too short) and roughly chop everything so that it’s all a similar size. Heat a dash of oil in a large saucepan and toss in the vegetables. Gently fry them until the onions start to caramelise a little. Add the miso and the stock and then bring the pan to the boil. Reduce the heat and let the soup gently bubble away until the carrots and sweet potatoes are tender.
Leave things to cool down a bit and then transfer the soup to a liquidiser and blend until everything is silky smooth. Return the soup to the pan and season to taste with black pepper. Re-heat a little if you need to and serve topped with a drizzle of sesame oil and sprinkle of toasted sesame seeds.