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.