A Cornish girl's food adventures

Tag: vegetarian

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 […]

Kiwi and avocado salsa

Kiwi and avocado salsa

  This is such a great accompaniment to grilled or pan-fried fish, crispy tofu, in tacos or even as a tangy alternative to guacamole with some crunchy tortilla chips. My home-grown chilis are pretty fierce this year so I actually only use half but if […]

Summer squash pancakes

Summer squash pancakes

How does this look for a summer brunch!? Golden fluffy pancakes that will help you on your way to your five-a-day? Yes please! I’m a sucker for anything that involves dill so these are a winner for me. They make a pretty hearty breakfast but have got lots of light summer flavours.

You can use whatever type of squash is in season, I actually wanted yellow courgettes but I think I was a bit early for them so I had to settle for a green one. You can also top them with whatever you like. We enjoyed them with gravadlax (mmmm, more dill) but smoked or even poached fish would also be nice .

Ingredients
makes 8-10
1 medium yellow or green courgette/squash
200g plain flour
2 tbsp baking powder
salt and pepper
200ml buttermilk
2 eggs
30g butter (melted)
2 tbsp finely chopped dill
oil for frying

poached eggs, gravadlax, sour cream to serve

Grate the squash and then wrap it up in a clean tea towel and give it a good squeeze to remove some of the excess moisture. Set aside.
Place the flour, baking powder, salt and pepper in a large mixing bowl and whisk them together. In a seperate jug beat together the buttermilk, eggs and melted butter. Make a well in the centre of the dry ingredients and pour in the wet mixture. Gradually mix the wet into the dry to leave you with a thick smooth batter.


Add the grated squash and the chopped dill and mix through, ensuring that everything is well combined.
Heat a little oil in a frying pan and pour the batter into the pan to create the pancakes, make them as big or small as you like (although smaller ones are easier to flip!). When little bubbles start to form around the edges of the pancakes they should be ready to turn over. Cook until both sidea are golden brown and serve topped with cured or smoked fish, poached eggs or a little sour cream.

Cheese & chive welsh cakes

Cheese & chive welsh cakes

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 […]