Category: Mains, Soups & Stews

Winter Vegetable Stir-fry

Happy new year! I’m sure most of us are currently knee deep in resolutions, detoxes and all things puritanical or have you given in already? After all the Christmas indulging and the hope of a new year it’s understandable why we feel the need to start afresh and try to be the best us we can be, even if we know our good intentions will only last for a few weeks. So in the spirit of the new year, new you thing, let’s try to think of some things that aren’t too restrictive and are small changes that make a positive impact on not only your life but others too.

Stir-fry

Have you heard of Veganuary? It’s when you go vegan for the month of January. We think it’s a great idea and fully support people that sign up for it (it’s not too late to sign up)! But, maybe you’re not ready to go vegan for a whole month and it all seems a little too daunting. Why not try one day a week, then two, then three….you get the idea? Or try cutting down on your cheese intake, maybe replace your dairy milk with a dairy-free alternative…baby steps.

Sign up for a local veg box scheme, we’re always banging on about how great they are, so maybe now is the time to get some awesome seasonal organic veggies into your life? 

Do you struggle to cook from scratch and know you’re eating too much processed rubbish? Set a day aside a week, where you make a meal from scratch, where you know exactly what has gone into it, no hidden sugars, not full of salt and way more tasty. We’ve got loads of ideas for you in our recipe section and I’ve got a super yummy stir-fry for you this week, that you can make in 15 minutes flat.

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Winter Vegetable Stir-fry
Serves 2

1 tbsp coconut oil
6 leaves of savoy cabbage
1 onion
1 leek
2 cloves of garlic
1 chilli (chopped)
1 thumb piece of ginger (grated)
1/2 lime juice
1 tbsp soy sauce
1 tbsp sesame seeds
Dried chilli flakes
Drizzle of sesame oil
2 x bundles buckwheat soba noodles

I find the key to a great stir fry is the prep – get all your vegetables chopped and ready to go, because then we can cook quickly!

  • In a pan melt the coconut oil over a medium heat, in a seperate pan bring some water to the boil (for your noodles). Once the water is boiled cook the noodles for as long as the instructions say (mine take about 6 minutes).
  • Once the coconut oil is melted, add the onions and garlic and cook for a couple of minutes. Turn the heat up and add the cabbage and leek, making sure to stir frequently. Add the ginger, soy sauce, lime juice and chilli and cook and stir thoroughly. If your heat is high, you should only need to cook for a maximum of 5 minutes.
  • When your noodles are cooked serve in a dish alongside the cabbage stir fry, drizzle with sesame oil, some more sesame seeds and dried chilli flakes.

Super simple, super tasty.

Here’s to an awesome, healthy 2016!

Veronica x

Sage & Chestnut Patties with Parsnip Bacon

Parsnip-Bacon

We’ve been having a pretty relaxing few days, even cooking two Christmas dinners we’ve managed to stay calm (apart from when Mum poured cashew cheese over the Christmas pudding instead of cashew cream!). Whilst we’ve been enjoying lots of delicious festive food like these cheese and crackers, these brussels and this Christmas cake, we haven’t really been over indulging.

Veronica is still struggling with her Candida and is trying to stay as sugar-free as she can manage over the festive period. She’s also started her marathon training. I on the other hand have been out of action with a bad knee for weeks and have only just started being able to do yoga again. I’m itching to get back on my bike and am gutted not to be able to go out running with Veronica whilst I’m back home. So I’ve been trying not to over indulge so I don’t make myself feel anymore sluggish than I already do. 

So how to indulge without over indulging? For me that means making delicious food that I wouldn’t normally go to the trouble of making or trying out new and exciting recipes. This recipe is exactly that. You’ve probably seen coconut bacon floating round pintrest and blogs over the past year. I’ve been dreaming about topping my Christmas dinner with parsnip crisps in the way we used to put streaky bacon on the turkey before we were vegan. So when I saw this coconut bacon over on Top with Cinnamon with the extra addition of miso paste, I knew what had to be done… parsnip bacon! And what to top with parsnip bacon, sage and chestnut patties.

These patties make the perfect festive inspired meal without leaving you in a festive food coma. Served with the crispy parsnip bacon they remind me of deconstructed pigs in blankets, sans cruelty of course! The cauliflower mash is creamy and delicious without the heaviness of potatoes. Serve with some steamed greens and some chutney or gravy and you’ve got yourself one delicious dinner!

Sage-&-Chestnut-Patties 

Sage & Chestnut Patties with Parsnip Bacon and Cauliflower Mash

Serves 4

For the patties:
420g Whole chestnuts
150g Puy lentils
2 tbsp Dried sage
1 tbsp Flax seeds + 3 tbsp water
1 tbsp Vegan bouillon + 100ml water
Pinch of cumin
Polenta for coating

  • Pre-heat the oven to 170C, cut a cross in the shell of each chestnut and roast them for 30 minutes.
  • Rinse the lentils, bring them to a boil in a saucepan of water and simmer for 20 mins until tender then drain.
  • Grind the flax seeds and mix them together with the water and set aside to thicken.
  • Once the chestnuts are roasted, take them out of the oven and leave them to cool before shelling them.
  • Put the chestnuts into a blender and blitz until roughly chopped. Add the cooked lentils, flax mixture and remaking ingredients and blitz together. Season with salt and pepper and shape into 8 patties.
  • Sprinkle a plate with polenta and coat the patties. Leave them on the plate and chill them in the fridge for at leaf 30 minute before cooking.
  • Fry in a little coconut oil in a large frying pan on a medium-high heat for 10 minutes on each side until browned and hot through.

For the parsnip bacon:
Recipe adapted from Izy Hossack.

1 tbsp Miso paste
2 tbsp Rice syrup
1 tsp Smoked paprika
1 tsp Sweet paprika
1 tbsp Soy sauce
1 tbsp Coconut oil (melted)
2-3 Parsnips

  • Measure all the ingredients into a large bowl and mix together well, set aside.
  • Wash and peel the parsnips and trim the ends. 
  • Then peel the parsnip into thin strips using a peeler.
  • Add the parsnips to the bowl and mix together to ensure they are all well coated.
  • Lay the parsnip strips out onto a baking tray lined with greaseproof paper and bake at 170C for 20mins, checking and turning every 5 minutes to ensure they don’t burn.
  • Remove from the oven and they should crisp slightly more as they cool.

For the cauliflower mash:
1 Cauliflower (approx. 650g)
50ml Non-dairy milk
2 tbsp Olive oil
1 tsp Nutritional yeast

  • Boil the cauliflower for approx. 12 minutes on a medium heat until tender but not overcooked, remove from the heat and drain.
  • Place back in the saucepan with the remaining ingredients and season with salt and pepper. Using a stick blender, blitz the cauliflower until you get a silky, smooth mash. Serve immediately.

Enjoy the remaining festivities and we’ll see you in the new year!

Amy x

Chestnut Stuffed Squash

It’s easy to get overwhelmed thinking of all the things you need to do in the lead up to Christmas. Making gifts, buying gifts, wrapping gifts. Attending numerous Christmas parties, planning festive recipes, making, buying and wrapping even more gifts. So two weeks back, before Christmas-mode got into full swing, I escaped city life for a few days in the New Forest.

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Cue hats, gloves, scarves and walking boots. Jumping over streams, walking on fallen trees. Long lunches. Dark afternoons spent in cosy pubs lit by candles and heated by open fires. Yep you get it, the perfect winter break. Perfect that is, if you aren’t vegan.

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I finally got it. This is why my boyfriend, and no doubt countless others don’t want to make the commitment to veganism. It’s not because they don’t agree with the environmental and ethical view points. It’s not because they don’t enjoy delicious and satisfying vegan food. It’s because it’s unbelievably frustrating going out for food and paying good money for completely uninspiring and sometimes frankly, tasteless food. 

Don’t get me wrong, I’ve had great experiences eating out, even in places that aren’t particularly vegetarian friendly, let alone vegan friendly. It’s just that that weekend I had a string of awful meals, one after another, after another. One of the main problems was that the vegetarian options on offer were cheese based and because they were pre-made could not be adapted and made vegan. The problem with the vegetarian options that could be adapted was that they completely lacked the thought and attention that the meat and fish options had clearly been given. And I suspected that the chefs making them would never eat those dishes themselves.

Ok rant over. But my point being, that if I wasn’t as passionately committed to my vegan lifestyle choice as I am, I wouldn’t want to pay to eat a half arsed, tasteless meal whilst everyone around me is tucking into a carefully prepared, deliciously balanced, flavour-packed meals. 

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So maybe the restaurant sector still has a way to go to offer and tempt people (ie. my boyfriend) to choose to pay for a vegan meal. And whilst it can seem like a massive commitment to alter your diet and have to start explaining to waiters or your friends that no you don’t eat fish or cheese or honey, it is easier to start at home. 

Buying fresh, whole ingredients and making yourself delicious flavour packed vegan meals is so easy. And at this festive time of year when we’re being bombarded with pictures of giant joints of roast meat, there are super tasty alternatives that capture the spirit and flavours of the season without harming animals, contributing to climate change and whilst benefitting your health.

This chestnut stuffed squash is exactly that.

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Chestnut Stuffed Squash

Serves 4

2 small squash (eg. acorn, red kuri, harlequin)
200g cooked chestnuts
75g puy lentils
Rapeseed oil
1 red onion
1 clove garlic, crushed
1/4 tsp dried thyme
1/4 tsp dried sage

  • Preheat the oven to 180C.
  • Cut both the squash in half, scoop out the seeds and place on a baking tray. Drizzle over a little oil and season with salt and pepper. Bake for 30 minutes.
  • Meanwhile prepare the chestnut filling. Rinse the lentils in a sieve then bring them to a boil in a saucepan before reducing the heat and simmering for approximately 20 minutes. They should be soft but still have a little bite to them.
  • Whilst the lentils are cooking chop the onion and fry in a little oil on a medium heat in a frying pan until they start to caramelise.
  • Roughly chop the cooked chestnuts into small chances. Add the dried herbs and garlic to the onions and stir through before adding the cooked lentils and chopped chestnuts. Cook for 5 minutes.
  • Take the squash out the oven and spoon the chestnut filling equally between the squash halves. Cover with foil and the squash back in the oven for 20 minutes.
  • Remove from the oven. Serve with a side of steamed greens or as the centre piece of your festive feast.

 

 

 

 

Spicy Squash & Kidney Bean Stew

You know when you’re absolutely shattered and you can’t be bothered to cook? I totally get it! We’ve got a one pot dish that isn’t too involved, that will mean you can serve up something warm and comforting on these dark autumnal evenings. Plus this will serve up to 6 people, so you can either eat it for a couple of nights or is great if you got a few more mouths to feed.

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Last weekend was a busy one, in fact I’ve been counting down the days to this weekend to recover from it! It was busy. Amy was here for the weekend and we spent Saturday and Sunday in the kitchen working on some exciting things! Then we had to cook dinner….the absolute last thing we wanted to do was cook a meal for 5 hungry people, so we needed something easy. This is what we created – a warm comforting stew that is tasty and won’t have you slaving in the kitchen for hours.

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Spicy Squash & Kidney Bean Stew

Olive oil
2 onions
2 garlic cloves
3 bell or sweet peppers (chopped)
5 potatoes (chopped into cubes)
2 tins of tomatoes
1 medium squash – I used Kabocha (chopped into chunked)
4 carrots (chopped into chunks)
1 1/2 cups cooked kidney beans (1 tin)
1 1/2 cups cooked black eyed beans (1 tin)
3 tsp cumin
2 tsp smoked paprika
1/2 tsp hot chilli powder
1 tbsp organic tomato ketchup
salt and pepper

  • On a medium heat, heat a drizzle of olive oil in a large pan and cook down the onions for 5 minutes until soft.
  • Crush the garlic cloves and add to the pan. Add the cumin and paprika and cook for a couple of minutes.
  • Add the squash, potatoes, carrots, pepper and beans and coat with the spices. Pour in the tomatoes and bring to the boil. Throw in the chilli powder and ketchup and simmer for 30-40 minutes.
  • Season with salt and pepper.

We served it with couscous, mainly because we’d run out of rice, but also because it’s super quick to make. Although, to be honest you could just eat it on its own (although I’m a big fan of double carbing)!

Enjoy this super tasty, warming, throw it in a pan kinda meal that will definitely have you licking your plate (er…I totally don’t do that)!

Peace out.

Veronica x

Creamy Leek & Potato Soup with Polenta & Walnut Croutons

There’s nothing like soup on these chilly autumn days to warm you up and it only takes a little bit of effort to go from a basic soup to amazingly delicious, this is the best soup ever, soup.

Leek-&-Potato-Soup

This summer I went on an amazing and inspiring vegan permaculture course. I met some really amazing people and got introduced to some great, practical and positive ideas to create a regenerative, cruelty-free landscape and abundant future. (If you’re intrigued to know more next years course is now open for bookings.) One of the other amazing things about the course was the food, especially the soups. I had previously thought I made pretty tasty soups but these put mine to shame. So I decided it was time I upped my soup game!

Creamy-Leek-&-potato-soup

Recently I’ve been getting tonnes of leeks in my veg bag and having helped myself to a field of left over potatoes that were “too small” for the farmer to harvest, leek and potato soup was just calling out to be made.

But how to up my soup game? Creamy cashew goodness complemented by crispy polenta croutons of course!

Leek-and-potato-soup

Creamy Leek & Potato Soup with Polenta & Walnut Croutons

For the cashew cream
75g cashews, soaked for 4 hours, preferably overnight
100ml water
1 tbsp lemon juice

For the polenta croutons
60g dried polenta
375ml water
2 tbsp chopped walnuts
1tsp dill

For the soup
3 leeks
1 onion
2 cloves garlic
2 carrots
2-3 potatoes (approx 250g)
1/2 tsp cumin
1/2tsp dill
1 1/2 tbsp bouillon stock
1 litre water
1tbsp olive oil

  • Start by cooking the polenta in the water, according to the packet instructions. When the polenta is almost ready, stir in the walnuts and dill. Pour the thickened mixture onto a parchment lined baking tray and spread to about 1/2cm thick and set aside to cool.
  • Roughly chop all the veg for the soup. Add the onions to a large saucepan with a little oil and cook on a medium heat until they start to soften.
  • Then add the garlic, leek, carrot and potato and half cover the pan with a lid for about 5-10 minutes before adding the cumin and garlic.
  • Stir for a few minutes then boil the water and add to the pan along with the stock. Leave to simmer for around 30 minutes until the potatoes are soft.
  • Whilst the soup is cooking, prepare the cashew cream. Drain the cashews from the water the have been soaking in and rinse. Blend with 100ml of water and the lemon juice until completely smooth, this may take a few minutes. Set aside or make in advance and put in the fridge until your ready to use it.
  • Return to the cooled polenta and chop into crouton sized chunks. Cook under the grill on a high heat for around 10-15 minutes, turning occasionally until the croutons are evenly crisp on all sides.
  • When the soup is ready add in half the cashew cream. Then blend the soup until smooth, either in the pan using a stick blender or pouring it into a food processor.
  • Serve in warm bowls, spooning over more cashew cream into each bowl and topping with the croutons.

The subtle hint of cumin and dill really bring the flavour of this simple soup to life and the easy to make, cashew cream makes it rich and delicious. Add to this a bit of exciting crunch from the walnut and polenta croutons and you’ll never think soup as dull and boring again!

Enjoy!

Amy x

Squash Gnocchi

Squash

Autumn is all about those golden tones. Browning leaves, warm golden afternoon sunlight and a host of yellows and oranges that equals squash season. Yes, October is here and it’s time to think of a million and one uses for all the squash that is coming our way.

Squash-gnocchi

Squash gnocchiHang on a minute, October?? Is it just me that is freaking out at how quickly this year is going? It seems like everytime I sit down to write a post I’m like ‘Oh my god, where the hell is the year going!’ Well I’m doing it again…. argh!!

Keeping focused on the exciting things that October brings rather than the fact that it will be Christmas the next time you blink, this recipe is awesome! It has simple, subtle flavours and brings those golden colours of the season right onto your table.gnocchi recipe

Over the years of squash inundation that comes with getting a seasonal veg box, we’ve made stews, burgers and tagines. This recipe however, is one of my favourites. It’s not the first thing that springs to mind when you think of squash but it’s oh so delicious. Especially as I’m a massive gnocchi fan! This recipe has all the comforting goodness of gnocchi but with extra flavour and without the stodge.

It’s a simple recipe to make, although rolling out and shaping the gnocchi is a bit of a faff. However, it can easily be made in advance, simply store the uncooked pieces in the fridge for a few hours or even freeze them for a few months.gnocci

Squash Gnocchi

Serves 3

450g Squash (Harlequin, Crown Prince or any that you can find)
175g Brown Rice Flour
1 tbsp Flax Seeds
3 tbsp Water
1 tbsp Nutritional Yeast
10 Cherry Tomatoes
2 Large Handfuls of Spinach
1 Clove of Garlic
Olive Oil

  • Begin by chopping the squash into smallish chunks and cutting or peeling off the skin.
  • Place the squash on a baking tray, drizzle with olive oil and season. Roast for around 30mins at 180C until soft when you cut with a knife.
  • Set aside to cool slightly. Meanwhile make the flax egg by grinding the flax seeds in a spice grinder or food processor and whisk together in a cup with the water. Leave for around 5 minutes until it becomes gelatinous.
  • Put the squash into a large mixing bowl and mash until only a few lumps remain.
    Add in the flax egg and combine, the slowly add in the flour and bring together.
  • Turn out onto a lightly floured surface and kneed gently adding a little more flour if necessary to form a smooth dough that isn’t too sticky.
  • Divide into 4 and roll each piece out with your hands to a form long, thin sausage.
  • Cut into 2cm pieces. Pinch the ends together with your fingers to create a slight crescent shape and imprint with the back of a fork.
  • Bring a large saucepan of water to boil, add in the gnocchi and simmer for 2-3 mins. When they rise to the top and float, they are done.
  • Whilst the gnocchi is cooking, wash and chop the spinach and tomatoes. Gently cook together in a frying pan with the garlic until the spinach wilts.
  • Spoon the gnocchi onto a warm serving dish using a slotted spoon and gently mix in the spinach and tomatoes.

Enjoy the changing colours of Autumn and all the delicious produce the season has to offer. No doubt we’ll be bringing you at least one more squash recipe between now and spring! : )

Amy x

Mallorcan Tumbet

We seem to be racing through August, yes it is August… You may have indeed forgotten it is actually Summer with all these cloudy grey days and rain. But luckily for us the crops are still managing to realise what season we’re in!

So yes, hello August, hello Mediterranean vegetables!

Summer-vegetables

There’s tomatoes, courgettes, peppers, aubergine galore. If you get a seasonal veg bag no doubt you’ve already had plenty of British grown med veg : ) If you don’t, get yourself down to your local farmers market and taste the delights, it’s a world away from the stuff you buy in a supermarket in the middle of winter imported from who knows where!

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Now the Mediterranean isn’t normally associated with vegan cuisine but I discovered a traditional vegan dish in Mallorca when on holiday there earlier in the year.

With all these wonderful Medeterrean vegetables in season in the UK, I can now finally recreate it at home. Wohoo!

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This dish is wonderfully simple but oh so delicious!!

Mallorcan Tumbet

1 aubergine
2 courgettes
1 onion
2 potatoes
6 medium sized tomatoes
2 tbsp tomato puree
3 cloves garlic
3 bay leaves
Olive oil
Good quality salt
Black pepper to taste

  • Begin by making the tomato sauce. Crush the garlic and gently fry in a large saucepan with a little olive oil for a minute or two.
  • Roughly chop the tomatoes and add to the pan, also add the bay leaves and tomato puree. Stir and leave on a low/medium heat with a lid askew. Leave to cook gently whilst you prepare the vegetables, checking and stirring occasionally.
  • Heat a large frying pan to a medium/high heat. Thinly slice the potatoes and fry them off until cooked and starting to brown.
  • Layer the potatoes in the base of an ovenproof dish and sprinkle with a little salt. Thinly slice the remaining vegetables.
  • Add a little more love oil to the frying pan before frying the onions until soft and starting to brown. Then layer on top of the potatoes and sprinkle with a little salt.
  • Repeat with the courgettes and then the aubergine, layering each in turn.
  • Return to the tomato sauce, season and pour over the layered vegetables. Press down with the back of a spoon to ensure the sauce soaks through all the layers.
  • Bake at 180C in a pre-heated oven for 15-20 minutes and serve with a side of wilted chard.

It’s pretty easy to forget that produce like courgettes and tomatoes only grow in a fairly narrow window in this country when we can buy them all year round in supermarkets. By eating locally grown food we can connect with our own region and climate, and truly value the variety and seasonality of local produce. Not only does home grown, local produce taste better, it makes you value the ingredients all the more and can inspire you to make something that extra special : )

Amy x

Stuffed Marrow

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Well we’re in the height of summer, although you wouldn’t believe it looking at today’s weather, it’s been freezing! I’m really enjoying the new variety of vegetables that are in season. This weekend we celebrated Amy’s birthday; we ventured to the local pick your own farm before heading home for all things cider and BBQ based. Whilst we were mainly picking the last of the strawberries and finding the best raspberries and redcurrants to bury into the freezer to get us through the winter we also found some marrows.

 

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Marrows are one of those vegetables, which can be a bit boring. I’m a fan of boring and really like marrows but I can understand why some people may not really appreciate them quite so much. So, when life brings you marrow…..stuff them!

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Stuffed marrows with puy lentils and tomatoes

Serves 6

3 marrows
250g puy lentils
1 cartoon of passata
2 tbsp dried basil
2 cloves of garlic
Olive oil

1. In a saucepan cover the lentils with boiling water and simmer for 30 minutes.
2. Meanwhile, slice the marrows in half (lengthways) and scoop out the seeds (don’t throw them away)
3. In a roasting tin place the marrows and drizzle with olive oil and pop in the oven at 180C.
4. Dice up the marrow seeds and flesh and add to the lentil to cook down.
5. Once the lentils are cooked, drain and add the tomato sauce along with the garlic and season with pepper and basil.
6. Once the tomato starts simmering, take the marrow out of the oven and spoon the lentil mixture into the marrow. Return to the oven for 15 minutes. Serve with some green vegetables and mashed potatoes.
Enjoy!
Veronica x

Vietnamese Vegan Pho with Grilled Asparagus

pho with grilled asparagus

Hallelujah! Asparagus is finally here!

spring asparagus

When you eat in tune with the seasons and something that you haven’t eaten in nearly a year comes back into season, it’s defiantly reason to celebrate! I choose to do so by making something extra-specially delicious. Last year Veronica shared this asparagus soup for the illusive two month asparagus window that runs from the end of April to June here in the UK. I have chosen to share one of my all time favourite dishes, a Vietnamese Pho with the addition of some grilled asparagus which is my favourite way to cook it!!

A traditional Pho is all about a slow cooked broth, normally made with beef. However, the main star of the show is really the aromatic spices not the meat so it easily adapts to create a super tasty vegan meal and this version uses a bit of vegetable stock to speed up the process. But of course if you have time, the longer you cook it for the better it’s going to taste!

Vegan pho broth

The broth makes enough to serve four which is great if there’s just two of you, as it means tomorrow’s dinner is going to super quick to make! Add more veggies and noodles if you’re making it for 4 first time round.

vegan pho vietnamese vegan pho

Vietnamese Vegan Phở with Grilled Asparagus

For the broth:

2 onions
5cm chunk of ginger
3 cinnamon sticks
4 star anise
4 cloves
4 cardomon pods
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp black peppercorns
1 1/2 litres of vegetable stock made with 1 1/2 tbsp vegan bouillon
1 1/2 tbsp good quality soy sauce (such as kikkoman)
3 carrots
5cm piece young garlic

To serve:

200g brown rice noodles
8 asparagus spears
Seasonal leafy greens, such as kale, chard, pak choi, wild garlic
Large handful of bean sprouts
Fresh herbs such as thai basil, coriander and mint
1 lime, quartered
1 red chilli, sliced

  • Pre-heat the oven to 180C, quarter the onions, leaving the skin on, chop the ginger into a few large chunks and bake for about 15 minutes, using a dash of oil until the edges start to brown.
  • In a large, heavy bottomed pan, dry fry the whole spices until they become aromatic.
  • Roughly chop the carrots and garlic into large chunks and add to the spices with the onion, ginger and stock.
  • Simmer for at least half an hour, when ready strain through a fine sieve or muslin and reheat.
  • Cook your noodles according to the packet instrucitons which should take about 5-10 minutes, then rinse the noodles.
  • Place the asparagus on a baking tray, season and drizzle with olive oil and grill for 5 minutes.
  • You can either lightly steam your greens or just let the broth cook them in the bowl when serving, it really depends on what you’re using. For example I would steam spring greens but not spinach.
  • To serve, divide the noodles between bowls, then pour over the stock. Arrange your raw or lightly steamed greens, bean sprouts, herbs, chilli and lime around the bowl, placing the grilled asparagus on top. Then dig in!

Happy asparagus season!

Amy x

(Last of the) Winter Root Vegetable Tagine

Vegan tagine

We may only just have stepped into March but it seems Spring really is upon us. Hayley’s post last week showed the first crocuses opening up to the warming sun and now the daffodils are just waiting burst into life. I certainly can’t deny the excitement of the new life that Spring brings but it’s not all good news…

Food-wise March is when the Winter crops start to come to an end but there’s not much in the way of new crops ready to harvest, cue the Hungry gap. Around this time last year I shared this delicious roasted cauliflower and chickpea salad to celebrate the last of the Winter brassicas. This year to celebrate the end of Winter I’ve got a delicious and warming root vegetable tagine to get us through the last (hopefully) of the cold Winter days.

Winter root veg tagine

I used what root veg I had to hand from my organic vegetable box delivery but you could use whatever you happen to have. I think parsnips and carrots are a must but celeriac or swede can work well if you don’t have squash or jerusalem artichokes. The only thing to be mindful of is the different cooking times, I find parsnips and jerusalem artichokes tend to take a bit longer than squash so either get these in first and the others 5-10 miuntes later or chop them that bit smaller.

Root vegetable tagine

Winter Root Vegetable Tagine

3 parsnips
2 carrots
2 jerusalem artichokes
2 golden nugget squash
1 onion
2 cloves garlic
Thumb sized piece of ginger
1 tsp maple syrup
75g dates
1 tin of tomoatoes
1 tin of chickpeas
1/2 pint of vegetable stock
1 tbsp olive oil

1 tbsp ground cinnamon
2 tsp tumeric
1 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
Pinch of saffron

  • Finely chop the onion and gently fry in a large pan with the olive oil and garlic until soft and starting to brown.
  • Add the chopped ginger and spices (leaving the saffron for now) and fry for a few minutes until the oil starts to release from the spices. Add a tablespoon or so of water to the pan and stir to make the mixture a paste.
  • Pour in the tin of tomatoes, stir and leave on a medium-high heat until the tomatoes have cooked right down and most of the water has evaporated.
  • Meanwhile chop all the root root vegetables into bite sized cubes and pit and halve the dates.
  • Add them to the reduced tomatoes along with the remaining ingredients including the saffron. The stock should just about cover all the vegetables, add a little extra water to cover if needs be. Bring to a gentle boil then reduce the heat and cook on the hob on a medium-low heat for 30-40minutes until all the vegetables are tender. The longer the better!
  • Serve with couscous or quinoa for a delicious and hearty meal.

Amy x