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 […]
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!
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.
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.
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.
35ml aquafaba (the water from canned chickpeas)
15ml simple syrup
15ml lime juice
35ml gin (I used Cotswold)
30ml mango puree
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.