See the recipe I love this salad because it’s so simple and easy to throw together when you’re in a bit of a pinch. It combines the lovely charred flavour of roasted cauliflower with both beautiful aubergine and the umami hit of shelf staples like olives and sundried tomatoes. Typically Kenny isn’t very keen on salads but this is the first time he’s asked for salad seconds. I serve it with a dressing based on the oil you’ll find with your jarred artichokes or sundried tomatoes. Since it’s already seasoned, it makes for a great base for a dressing and saves you from throwing this away – win-win! This is…
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Marinara Sauce (Kitchen Basics)
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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Sweet Potato Gnocchi (Vegan & Gluten Free)
The end of summer has arrived, the kids are heading back to school and holidays are coming to an end. I admit we don’t have kids but life always seems to speed up this time of year. There’s this subconscious feeling that time is running out, just as the days start getting shorter. I even had someone quip to me last week that ‘Christmas is only four months away’! With the hectic days it’s still important to take some time to chill. Surprise, surprise, I’ve always enjoyed using mindful recipes as a chance to pause. Gnocchi is so easy to make, a few leftovers, a spare 30 minutes, and you…
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Creamy White Wine Spaghetti with Seared Hearts of Palm (Vegan & Gluten Free)
Seared hearts of palm can look just like scallops. With their mild taste and melt-in-your-mouth buttery texture once cooked they can taste just like them too. Pair with a pile of pasta smothered in a creamy, garlicy sauce and you’ll have a dinner fit for any special occasion. What’s more, you’ll only need to spend 15 mins in front of the stove for this dinner with minimal prep work! This is so easy to make, a child could probably handle it with with few issues. The hearts of palm will cook easily if you just leave them alone in the pan, don’t mess around with them and they’ll be happy.…
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Vegan Lasagne (Vegan & Gluten Free)
A good lasagne is a labour of love and one of those dishes that is greater than the sum of it’s parts. Everything needed is basics I tend to always have in the house. It’s not difficult and all it needs is plenty of time to turn into a rich, filling, tasty, comforting dish that will feed a crowd with ease. This recipe features a rich lentil bolognese and creamy bechamal – you won’t miss the meat here! I always make a huge batch in a large roasting tin so we can freeze the leftovers as it freezes so well. What’s more, even though it can take a while a…
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Gnocchi Puttanesca-ish (Vegan & Gluten Free)
Lets just pretend this recipe doesn’t exist for anyone with an Italian background – I think I might get into trouble for messing with an Italian classic! Translated as ‘Spaghetti a la whore’, Putanesca is traditionally a spaghetti based dish. While there are plenty of arguments on where this was originally invented, one of my favourites is the claim it was originated in the brothels of the Spanish Quarters as a dish mistresses made for their clients. With a few tweeks from the original, it’s perfect for a quick, one pot dinner. The comforting little pillows of Gnocchi cook perfectly in the sauce. Finished with some vegan mozzerella and finished…
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Tomato Risotto with Basil & Garlic Breadcrumbs (Vegan, Gluten Free & Nut Free)
Risotto is one of those comforting recipes that can seem so unapproachable when served in a restaurant but it’s really not! The secret to a traditional risotto is hot stock, and stirring – never stop stirring. it can be an extremely soothing way to end a stressful day to stand at your hob and gradually nurse a risotto to life. On the other hand, if you don’t have the time or inclination to stand there, constantly stirring, then just leave it to your pressure cooker. Seriously, with very little work you can have dinner ready in 15 to 20 minutes by just leaving the risotto to your pressure cooker. This…
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Vegan Spaghetti Alfredo
Carbs are my comfort food, and there’s no mistaking it, some days you just want a big bowl of pasta with a creamy sauce. But its a weeknight, so you want it to feel decadent but to be relatively healthy too, and well, I’m still me, so vegetables were going to have to be involved here. So in response to that urge I revisited Pasta Alfredo with the thought of putting my own stamp onto it. Done right, with a cauliflower and cashew base, the sauce is wonderfully smooth and creamy. However, I like a little bit more depth to my meals – it needed more than your standard pasta…
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Slow Cooker Lasagne Soup
Lasagne soup was completely foreign to me until recently thanks to some browsing on social media. It seems to be an american invention but what a great idea it is! All the elements of a great lasagne but with almost none of the work since, in my version, most of the cooking is done in the slow cooker. I like to serve mine with an easy homemade vegan ricotta which serves as a great counterpoint to the rich tomato sauce. This recipe works great for a crowd, uses mostly pantry stables, and is really quite hands off so is ideal for these days were so many people are working from…
