I have a somewhat paranoid method of managing my kitchen. With my various health conditions, I’ve had many periods where I’ve been too ill to make dinner so I tend towards making sure I’ve always got backup. This takes many forms from piles of leftovers in the freezer, to recipes so easy I can make them when ill. My marinara is part of this. Every now and then I’ll make up a big batch then save in individual portions. Want to make some pizzas, pull together some easy pasta, or have a sauce ready for (vegan) meatballs? Then you’ve already got a lot of the heavy lifting done. I’ve given…
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Spiced Potato Croquettes (Vegan & Gluten Free)
We’re heading into the festive season and for many people, that also means it’s the high point in the year for leftovers as well. If you’re anything like me, then you’d rather have too much food than too little. The festive season has always meant an overloaded dinner table surrounded by family, followed by a fridge heaving with leftovers. There’s nothing wrong with a leftovers, I’m a big fan of them. I always have a freezer full of them but who wants to eat the same thing day after day? Croquettes are one of my answers to this problem and they’re surprisingly easy to make. The perfect solution to any…
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Sticky Toffee Pudding (Vegan, Gluten Free)
I must admit I don’t bake as much as I used to. Kenny doesn’t quite share my weakness for desserts and a lot of vegan desserts tend to centre around chocolate which I don’t eat. I never was much of a traditional cake person, to the point where we didn’t even have a standard wedding cake and most of my baking used to be done for other people, but I miss proper puddings. For those of you that aren’t British, by pudding I mean a hot, cooked dessert, something that should be smothered in custard and is both entirely comforting and indulgent. The calorie count on these things is off…
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Secret Noodle Sauce (Vegan, Gluten Free)
I struggled with what to call this one but I always have a jar of it in the fridge. This is my secret to a drool worthy bowl of noodles. I’ve been known to spoon some into my pan of breakfast mushrooms or use it to add flavour to plain rice. Spend a few spare minutes on toasting some spices and mixing this together and I swear you’ll have a jar full of fragrant deliciousness. My fridge isn’t complete without of jar of this stuff and nor will yours once you try it! Makes: 500ml (aprox) Ingredients 1 1/2 Tbsp Sesame Seeds 1 tsp Szechuan Peppercorns 3 tsp Chilli Flakes…
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Winter Baked Oats (Vegan, Gluten Free, NF)
I’m a big fan of Jack Monroe (don’t know who she is? What are you doing here?! Go HERE and be inspired!) so when I craved a sweet breakfast this morning I reached for her recipe for baked oats. We almost never have pears in the house so instead I’ve done my own version of this tasty breakfast. Using odds and ends you can get a healthy, tasty breakfast that requires very little thought first thing in the morning – I don’t know about you but that’s perfect for me. Enjoy! Makes: Serves 3-4 Ingredients 3 Small Apples, diced small 1/3 cup Frozen Berries 2 Tbsp Sultanas 1 tsp Mixed Spice…
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Vegan Philly Cheesesteak (Vegan, Gluten Free, Nut Free)
I want to start this by saying I have never been to Philadelphia so I’ve never had a real authentic cheesesteak. This recipe came from seeing it so often on TV that I wanted to try it. As with any iconic food, there are debates on what should be added to the perfect Cheesesteak. Peppers or not, cheese whizz or provolone, ketchup or mayo? I’ve build out my vegan version based on what I look for and I hope you enjoy it as much as I do! I’ve substitute the steak strips for marinated mushrooms to get a great meaty texture and flavour. You can use your favourite cheese if…
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Korean Pancakes (Pajeon) – Vegan, GF, NF
Korean style pancakes are my go to meal when I need to empty the fridge. Just before we go shopping, its ideal for using up the last of the vegetables. The batter is a tasty vehicle for all those veggies that need eating. It makes for a filling breakfast or an ideal side dish for your next dinner. The key ingredient to a pajeon is spring onions but if you don’t have them, feel free to make an inauthentic version with red or white onions. The batter forms a crisp, pancake with fluffy insides. It’s incredibly easy to make and was just as easy to adapt the traditional recipe to…
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Marinaded Chimichurri Beans with Easy Gluten Free Flatbreads (Vegan, GF, NF)
Any visit to Argentina isn’t complete without getting familiar with that favourite sauce, chimicurri. Unfortunately, with lockdown happening in the UK again this week, travel isn’t really an option so I’ve chosen to travel using my taste buds, always my favourite method. For a lot of plant based eaters, beans often feature heavily in the diet as an economical protein source. If you’ve ever found yourself looking for something new, this little trip to Argentina for your beans may be it. I paired my beans with an incredibly easy gluten free flatbread. I’d strongly suggest using a mixer with a dough attachment, especially with the first knead. The bread will…
