Hey friends! It’s been a while. I’ve been learning to slow down. It’s cool and you can really taste every ingredient in that vegan junk food (I’ve been eating lots of it in Bristol, New York and Cornwall!)
Given my hiatus I thought I would treat you to not one, but four, brand new vegan recipes! They work super well together for a Sunday night feast with friends, and you can also try them out individually to perfect them and enjoy something quicker on a school night.
Let’s talk smoked paprika for a minute. I’m obsessed with those smokey flavours, and a tin of smoked paprika, alongside a bottle of Mesquite liquid smoke, is a must in my pantry. The coveted flavour of La Chinata smoked paprika, my favourite brand, comes from oak-smoked Spanish paprika peppers grown in the Extremadura region southwest of Madrid. Worth investing, pals.
Traditionally this wonder spice is used in chilindrón stews, romesco sauces and adds to the flavour of chorizo (none of that) and here I’m using it to add depth and richness to this vegan stew.
Continue reading “Recipe: Smoked Paprika Beans with Miso Mash, Crispy Cabbage + Beetroot Creme Fraiche”
My friend Luke and I were having one of our movie nights, drinking a few beers/ciders, and as per usual I was whipping up a batch of mac n cheeze. We were wondering what it is about mac n cheeze that makes it such perfect comfort food, and landed on a theory that it’s the creaminess, the stodginess and the simplicity of the stuff that really hits the spot. It’s just the perfect anytime dinner, especially to share with friends so you can both ‘ooh’ and ‘ah’ as you’re eating it!
Continue reading “Recipe: Gochujang Mac n Cheeze with Miso Spinach, Pink Pickled Onions + Coconut Bacon”
An old Ukrainian proverb warns, “A tale that begins with a beet will end with the devil.” Well, autumnal soup lovers, I reckon that’s a risk we have to take, because I, for one, love a good beetroot soup!
Having heeded this warning from Tom Robbins’ book Jitterbug Perfume, you’ll be pleased to know that this particular kitchen tale begins with a beet (or two) and will end with a gorgeous vibrant soup for autumn, in which the devil is in the detail (or garnishes).
This comforting, thick soup has warmth from ginger, tang from orange zest and is topped with an aniseed swirl of cashew and tarragon cream and a sprinkling of toasted hazelnuts.
Continue reading “Recipe: Roasted Beetroot + Orange Soup with Cashew-Tarragon Cream + Hazelnuts”