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 […]
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 the creamy tahini dressing that really make it a joy to eat. It’s so good for you but you wouldn’t even know it, it’s one of those dishes where you won’t even notice that it’s vegan!
You can use whichever grains you like, just cook them according to the packet instructions. It’s also nice to change around the vegetables depending upon whatever is in season, most things will taste great with the spices and tahini. This is quite a wintery combination but roasted peppers and aubergines would also be delicious in the summer, simply adjust the roasting time accordingly.
2 tbsp oil
1 small red onion
1 clove garlic
200g mixed grains (I used spelt, pearl barley & brown rice)
300ml vegetable stock (add more if you need to during cooking)
1/2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
seasalt and black pepper
700g vegetables (I used cauliflower, broccoli and squash)
2 tbsp tahini
1 tbsp extra virgin olive oil
juice of 1 lemon
black pepper to taste
1-2 tbsp ice water
Pre-heat your oven to 220°c and chop your veggies into bite-sized pieces. Crush the spices a little in a pestle and mortar and mix them with 1 tablespoon of the oil and the salt and pepper. Toss the veggies in this, making sure that they are well coated. Spread them out on a baking sheet and roast them for 45 minutes, until they are tender and a little charred around the edges.
Meanwhile you can prepare the grains. Dice the onion and gently fry it in the remaining tablespoon of oil in a large saucepan. Allow them to soften but they don’t need to colour at all. Crush the garlic and add that to the pan too. Mix in the grains and pour over the stock. Bring to the boil before simmering until the grains are tender. Drain away any excess liquid.
To make the dressing simply whisk together the tahini, olive oil and lemon juice. Season with the black pepper and then use a little ice water to thin out the consistency to make it pourable.
Toss together the roasted vegetables and cooked grains before piling into bowls and drizzling over the dressing. Delicious!
Something about the onset of the cold grey weather makes me want to eat cheese. ALL THE TIME! Toasty, golden, melted cheese is my favourite and these scones, warm from the oven, fit the bill perfectly. They have a lovely combination of flavours. The rich […]
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 all blended soups this is really quick and simple to prepare and makes a delicious warming winter supper, perfect with warm buttery bread.
1 tbsp butter
3 shallots or 1 small white onion
250g Bramley apple
1 ltr vegetable stock
few sprigs of fresh thyme
1 tbsp creme fraiche
1 tbsp creamed horseradish
salt and black pepper to taste
milk to thin
Peel and roughly chop all of the vegetables and the apple. Melt the butter in a large saucepan and gently fry all of this over a low heat until it is just starting to take on a little colour. Add the stock and the thyme and increase the heat. Boil the soup until the vegetables are really soft, for about 15 minutes.
Remove the thyme stalks and transfer the soup to a blender and blend until it is smooth and velvety. Stir in the creme fraiche and horseradish and season to taste with salt and pepper before thinning the soup to whatever consistency you prefer with a little milk.
These are a lovely savoury twist on a sweet tea-time classic. You don’t have to limit them to afternoon indulgence though – these have proved very popular for breakfast and brunch topped with fried or poached eggs. You can use any hard, medium-fat cheese you […]
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.