Recipe: Back to your roots soup

Hello, and a rather belated happy new year! Sorry it’s been quiet on the blog front for the past few weeks. January was a bit of a whirlwind of changes at work, getting to grips with driving lessons (yup, learning for the first time aged 29…!), and wedding venue hunting (James and I got engaged over Christmas, yay!). Throw Veganuary into the mix, and blogging fell by the wayside a bit. But I’m back and have some recipe plans in the pipeline…
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Recipe: Crispy ‘seaweed’ kale with sesame seeds

Here it is: the final part in my trilogy of fabulous, fresh vegetable dishes. Kale has gained a reputation in recent years for being a bit ‘worthy’ – but there’s nothing of the #eatclean movement about this recipe. It’s a crunchy, salty, garlicky pile of joy which evokes those foil tubs of crispy ‘seaweed’ you get from the Chinese takeaway.
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Recipe: Steamed broccoli with chilli and flaked almonds

Recipe number two in my series making veg the star of the show! This dish takes broccoli to another level with the help of crunchy, fragrant almonds and hot chillies. Not a chilli lover? Try a grating of lemon zest instead to add a similar pop of flavour.
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Recipe: Balsamic roasted fennel

Welcome to the first in a series of three recipes, each based around one star ingredient: a vegetable! I love vegetables, and occasionally order a veg box to keep in tune with seasonal produce. It’s also a fun incentive to think up creative ways with gorgeous fresh veg. This week, I’m going to share three simple and delicious recipes, perfect as side dishes, but don’t be surprised if they steal the attention away from your centrepiece. First up: balsamic roasted fennel.
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Recipe: Roasted carrot and orange freekeh salad

I’ve got a bit of a thing about freekeh. Aside from providing an excellent vehicle for terrible puns (one of my favourite things), it has a nutty, smoky flavour and is an exciting alternative to couscous or rice.
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Recipe: Kale and butterbean stew

This is an outrageously quick and simple weeknight supper – from pan to plate in 15 minutes. I’m almost embarrassed to post it here, because it is so basic – but it’s a useful, adaptable recipe which I hope will prove useful. The kale can be substituted with whatever leafy greens you have in the fridge. You might want to at least double the quantity of the greens if you’re using something water-heavy like spinach, as it will wilt down.
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