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 […]
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.
I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned.
That’s especially true of this recipe, which really does have it all going on! Rich dark chocolate, sweet fruity bananas and creamy peanut butter – pure heaven in banana bread form!
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
50g peanut butter (smooth or crunchy is fine but try to use one that’s palm oil free)
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of ground cinnamon
75g dairy-free dark chocolate chips (or just chop up some chocolate)
Pre-heat your oven to 180°c and grease and line a loaf tin.
Mash the bananas really well and beat them with the sugar and oil. Mix in the peanut butter. Sift together the flour, raising agents and cinnamon and then briefly fold them into the wet ingredients, so that they are just combined. Fold in the chocolate and then transfer the batter to the prepared tin. Level off the top and bake the banana bread for 35-40 minutes, until a cake tester comes out clean when you insert it into the loaf.
Turn the cake out onto a wire rack and leave it to cool. To enjoy the banana bread at its best, wrap it tightly in cling film and leave it until the next day. Banana bread is always better the next day!