A Cornish girl's food adventures

Tag: vegan

Peanut butter and chocolate energy bites

Peanut butter and chocolate energy bites

Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m […]

Peanut butter and banana pancakes (vegan)

Peanut butter and banana pancakes (vegan)

It’s the last day of veganuary. How did you do? If you just started to have one meat-free day a week I think you can be pretty proud of yourself. Getting a bit more fruit and veg into our diets can only be a good […]

Roasted veggie grain bowls with creamy tahini dressing

Roasted veggie grain bowls with creamy tahini dressing

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.

Ingredients
serves 4
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)
dressing
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!

Jackfruit pancakes

Jackfruit pancakes

Just because you’re taking part in veganuary doesn’t mean that you have to miss out on your favourite Friday night treats. I’m a big fan of jackfruit, it’s so easy and convenient to prepare and is a great base for all sorts of marinades. I […]

Minestrone Soup

Minestrone Soup

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 […]

Comfort food round-up

Comfort food round-up

Hey everyone! I’m sorry that there wasn’t a post last week but I was swanning around Sicily and Malta indulging in all kinds of Mediterranean deliciousness. It turns out there is no limit to the amount aubergine pasta I can eat!
Anyway, we’ve returned to the UK and somehow it has become winter whilst we were away. The weather is cold and grey and generally pretty miserable. I am not impressed by it. So I thought this week I would do a round-up of some of my favourite recipes for comfort food to chase away the winter-blues.


First up we have a deliciously hearty sweet potato and miso soup, perfect for a warming lunch or cosy supper. I like to make a big batch of this on a Sunday and then it lasts me through the week.


Next up is one of my absolute favourite veggie main courses, ideal for serving as a Sunday lunch, squash and sage galettes. The flavours are wonderfully Autumnal and I’m a sucker for a buttery pastry crust.


For a rich and luxurious dinner you could do a lot worse than this souffle seafood pie.


If you’re in the mood for a lazy and indulgent breakfast then I can highly recommend starting your day with a chocolate chili cinnamon roll and steaming hot cup of coffee.


For afternoon treats why not opt for tangy, cheesy Welsh rarebit scones or for a sweet treat a bite or two of chai millionaires shortbread.

chai millionaires shortbread

And obviously chilly evenings mean cosy puds and this butterscotch apple cake fits the bill perfectly!
So snuggle-up and stay warm with plenty of delicious food.

butterscotch apple cake
Butterscotch apple cake
Apple sauce chocolate muffins

Apple sauce chocolate muffins

I love a recipe that’s accidentally vegan. I often find that they tend to be the least ‘detectably vegan’ recipes too. These only came about because I had a batch of applesauce that I desperately wanted to get out of the freezer to make way […]

Banana muesli muffins (vegan)

Banana muesli muffins (vegan)

I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious! But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, […]

Vegan mango gin flip

Vegan mango gin flip

I love an egg white based cocktail but they aren’t the kind of thing that you can make all the time, unless you’re also going to make custard all the time (or something else to use up all those leftover egg yolks). Some people are also a bit put off by the idea drinking raw egg white in a cocktail, or you might simply want a vegan alternative.
Whatever the reason, I urge you to give this cocktail a go. It’s got such a lovely velvety texture from the aquafaba and lots of refreshingly tropical flavour from the mango and lime.

Make the mango puree by simply blending the flesh of a very ripe mango until it’s completely smooth, it shouldn’t need any extra sweetening.

Ingredients
serves 1
35ml aquafaba (the water from canned chickpeas)
15ml simple syrup
15ml lime juice
35ml gin (I used Cotswold)
30ml mango puree
ice

Shake the aquafaba for a minute on its own in a cocktail shaker, this helps to aerate it. Add the remaining ingredients and plenty of ice and vigorously shake again. Strain into coupe shaped glasses, garnish and serve.

Sweet potato & miso soup

Sweet potato & miso soup

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. […]