A Cornish girl's food adventures

Tag: vegetarian

Chipotle lime hummus

Chipotle lime hummus

Homemade hummus is such a quick and easy thing to make and it’s super-simple to tweak the flavours to suit your own taste, whether you want something classic and traditional or something a little different like this one with a spicy zingy kick! I roast […]

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 […]

Asparagus soup with lemon & rosemary pangrattato

Asparagus soup with lemon & rosemary pangrattato

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 season is so short!
It can be quite a wasteful vegetable though as let’s face it, it’s all about those delicious sweet tips so it’s nice to have a recipe in your arsenal that uses all of the asparagus to its full potential.
This actually makes more pangrattato than you will probably want with the soup but it’s a little tricky so make in smaller quantities. Any leftover is absolutely delicious sprinkled on top of pasta.

Ingredients
serves 2
Soup
1 tbsp olive oil
1/2 white onion
300g asparagus
1 tbsp flour
1 pint vegetable stock
2 tbsp creme fraiche
salt and pepper to taste
Pangrattato
2 slices of crusty white bread (a little stale is best)
zest of 1 lemon
sprig of rosemary
black pepper
1 tbsp olive oil

Dice the onion and roughly chop the asparagus, keeping a few tips to garnish the soup if you like and discarding any very woody ends. Gently fry all of this in the olive oil, but don’t allow it to colour at all, the onions should just be translucent. Stir in the flour, making sure that there are no lumps and cook for a further minute or two before adding the vegetable stock. Bring to the boil and then simmer for around 10 minutes until the asparagus is tender. Blend the soup with the creme fraiche until it’s completely smooth and season to taste with salt and pepper.
Make the pangrattato by tearing up the bread and blitzing it in a food processor together with the rosemary, lemon zest and black pepper. Add the oil and quickly pulse it again so make sure that all the breadcrumbs are well coated. Transfer them to a non-stick frying pan over a low heat and gently toast the breadcrumbs until they are beautifully golden. Keep stirring the breadcrumbs to make sure that they don’t burn.
Serve the soup garnished with a little extra creme fraiche, a generous sprinkle of pangrattato and perhaps a steamed asparagus tip or two.

Mushroom grain risotto

Mushroom grain risotto

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 […]

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 […]

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 use it quite a lot as a pulled-pork substitute if Mr C is having the meaty version.

Aside from the marinating time this recipe is very quick and easy to prepare and Mr C tells me that it’s not a bad replacement for the real thing (I haven’t eaten meat for over 25 years so I can’t really judge). This is full of flavour with plenty of rich, sticky sauce, which I suspect is the main reason why people eat crispy duck anyway – it’s just so good!

Ingredients
serves 2 (generously)
thumb sized piece of fresh ginger
2 cloves of garlic
1 tsp Chinese 5 spice
2 tbsp dark soy sauce
1 tbsp sesame oil
500g can green jackfruit (about 300g drained)
splash of water
4 tbsp hoisin sauce
10 Chinese pancakes

cucumber, spring onions and sesame seeds to serve

Peel the ginger and garlic and grate them into a bowl or a ziplock bag. Add the 5 spice, soy and sesame oil and mix everything together well. Drain and rinse the jackfruit before tossing it in the marinade, making sure that it is really well coated. Seal the bag or cover the bowl and pop it in the fridge for as long as you’ve got but at least a couple of hours. The longer that you can leave it the more flavourful it will be.
Heat a little oil in a frying pan and add the marinated jackfruit. Cook over low-to-medium heat for five minutes and then add a splash of water. Continue to cook gently until the jackfruit starts to feel soft and tender, this should be 10 to 15 minutes. Use a couple of forks to shred the jackfruit, so that it resembles pulled pork. Add the hoisin sauce and stir it in. Cook for another minute or two before serving with warm pancakes, cucumber matchsticks, spring onions and a sprinkle of sesame seeds.

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 […]

Gruyere, pecan & cranberry scones

Gruyere, pecan & cranberry scones

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 […]

Parsnip, celeriac and apple soup

Parsnip, celeriac and apple soup

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.

Ingredients
serves 4-6
1 tbsp butter
3 shallots or 1 small white onion
500g parsnip
500g celeriac
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.

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 […]