I think roasting butternut squash whole like this is hands down the best way to cook this goliath root veg. No peeling, no chopping, just gorgeous, sweet, soft flesh. Once you’ve roasted it, it has a whole range of uses but this is one of my favourites. You’ll need to use Ras el Hanout, which isn’t as scary as it sounds (it’s an amazing Moroccan/middle eastern spice mix which is available from most supermarkets). Dunk warm bread into this for pure heaven. It’s delicious chilled too.
Be still my spicy, chili lovin’ heart! This is for those days when you need comfort food but you’ve already had takeaway 3 nights this week and feel like you need to give your body SOMETHING nutritious. This recipe feels awesomely indulgent but still packs a healthy punch. As always, top quality eggs make the difference.
It’s about time I did a veggie burger isn’t it?! This is a real winner. It’s got a great burgery texture and big flavours. Instead of cooking the quinoa, I just used half a pack of Merchant Gourmet pre-cooked variety, much quicker! I served it with smashed avocado, sweet red pepper and cucumber slaw. These go great with my perfect Sweet Potato Fries. You can make the burgers in the time it takes to cook the fries in the oven.
One of the massive perks of being a food blogger is that you go to an event like the BBC Good Food show and come back with a trolley load of goodies! Being ever pragmatic, I decided to try and cram as many of them into one recipe as possible. If you can’t find RawCo coconut aminos, you can use soy sauce instead. It’s a seriously great curry, enjoy!
One day soon, I’ll do a recipe without sweet potato but in the words of Aragorn ‘IT IS NOT THIS DAY!’ It feels like ages since I’ve posted a recipe! I’ve been so chock-a-bloc with challenges, visits and features that it feels great to be back in the kitchen. This is an awesome dish for breakfast, lunch or dinner. Make sure you use really high quality eggs as they’ll make all the difference.
Now we’re talking! I can’t get enough of these. They’re spicy but really fresh at the same time. If you’re one of many people I’ve spoken to who says you’re not sure about Tofu, try it like this! Continue reading “Chipotle Tofu Fajitas with Pineapple Salsa (Vegan)”
At one point in my life, pizza made up approximately 90% of my diet. Nowadays, I’m keen to avoid takeaway chains whenever I can. They’re just not good for you (health or wallet wise!). So to fill my pizza cravings I started making my own. Here’s the thing though: making dough makes me rage. Like, actually raging angry. It sticks to everywhere, takes ages proving and rising and all that gubbins, I just can’t be bothered. So with this recipe I’ve stumbled across a super quick, rage-free base made from polenta! This also makes it Gluten Free so is great for all you intolerants out there. Big shout out to Essential Cuisine who hooked me up with some awesome veggie stock. I bet they didn’t think I’d be making pizza with it!