I have a thing for baked beans, they were part of the weekly menu rotation when I was growing up, when I was ill my mum could always make me feel better with a bowl of beans with tiny chunks of toast mixed in and now they’re pretty high on my list of comfort foods. Recently an aversion to processed foods and the fact that canned baked beans are ridiculously (and unnecessarily) high in sugar and salt has prompted me to replace this family favourite with a seriously tasty and nutritious alternative.
I searched high and low for a good recipe, but most seemed to add loads of sugar , which was definitely not what I wanted. But then I stumbled upon this one from Vegan Sparkles, no added sugar at all, but absolutely gorgeous!
With the addition of some well placed herbs and spices you really don’t miss the extra salt, and the sweetness of the sugar can be replaced with a combination of sun dried and cherry tomatoes. This recipe is almost as easy as opening a can of normal baked beans, so really there’s no excuse! Served up on some sour dough toast with a fried egg on top you’ve got yourself a fantastic dinner to add to the rotation! (continue reading…)
After what felt like an endless winter, where the only things that could comfort me on a freezing cold Sunday were mashed potatoes and custard (clearly not together), the sun has finally started to come out from behind the clouds and I’m in the mood for some fresh flavours.
Basically I need salad. Cool, fresh and crunchy salad, with a gorgeous asian inspired dressing, a little toasted nuttiness and some tangy citrus. Chuck in a few avocado chunks and I’ve found my salad heaven. Plus its another awesome way to make the most of blood orange season, just like this amazing blood orange and campari cake, go on you know you want to!
I could eat this salad until the cows come home and this weekend I definitely ate more than my fair share. It makes a perfect light lunch and would be an ideal dinner party starter or barbecue side. I think I might throw a chicken breast on the griddle next time I make it, although my brain keeps steering me towards burgers…naughty brain. (continue reading…)
Spring is indisputably here, and one of the best thing about it, apart from sunshine, lighter evenings and Game of Thrones, has to be the arrival of spring vegetables and the queen of them all, asparagus. (Yes, asparagus is a girl, and I may have been carried away by the Game of Thrones thing)
For me a quinoa salad is just a way of getting as many different vegetables, and usually some feta, onto my plate at the same time as possible, (see also roasted vegetable & feta quinoa) so it’s the obvious accompaniment to the glorious new selection of vegetables. It’s also insanely easy to throw together.
Crunchy and spicy radishes, freshly shelled broad beans (do you call these fava beans in the US? My spell check really doesn’t like it!) and chargrilled asparagus mixed through some quinoa and topped with crumbled feta and finely sliced mint leaves. It’s fresh, light and the perfect spring lunch, even better served with a side of mustardy watercress leaves. (continue reading…)
Today’s post is all about simplicity. Sometimes simplicity is the key when it comes to good, wholesome food. Today, with a flight to New York looming in the very near future, I feel the need for something simple and comforting. The combination of carrot and coriander seems like it fits the bill.
Crunchy, tangy and refreshing, I scoffed this salad alongside a left over Kale Pesto, Olive and Mozzarella Pizza Roll. The flavours weren’t the best match in the world, but I threw caution to the wind and didn’t regret it. (continue reading…)
Why is it that whenever I try to cut down on my wheat consumption I am assailed with amazing wheat based recipes at every turn! This week it was Joy The Baker and her fabulous pepperoni pizza rolls that got under my skin and wouldn’t let me rest until I’d put my own spin on the recipe.
To justify making these pizza rolls, I decided to fool myself into believing they were healthy by thoroughly injecting them with kale. I recently discovered the joys of homemade pesto and it turns out that the kale variety, whilst being full of lovely vitamins, tastes incredible. I was worried that without the basil something would be lacking, but the flavour is just as distinctive and works perfectly with the mozzarella and olives.
These pizza rolls are marvellous served warm from the oven, crispy on the outside and super soft and saucy in the middle. And what’s more, they only take about an hour to prepare so you can even whip them up for a quick post-work supper! (continue reading…)
Oh my goodness, spring has, for once, arrived early here in the UK! In celebration of the sunshine I officially declare the commencement of salad season!
What better way to kick things off than with this gorgeously spicy and fruity duck salad. To my mind, there are few better combinations in the world than meat and fruit, except perhaps fragrant spices and fruit and this salad provides the very best of both of those combinations.
Spicy, crispy skinned duck, cool, juicy mango and crunchy, sweet pomegranate seeds are the main protagonists, accompanied by soft, baby leaf salad, radishes, avocado and the occasional hit of fresh coriander. It’s basically all of my favourite things on one plate and I just can’t get enough of it. (continue reading…)
Wheat doesn’t like me, not one little bit. Too much wheat and my belly swells into a solid little bowling ball, which ruins the line of a good pencil dress. Graphic, I know, apologies.
So a few months ago I decided to cut back on my wheat consumption, I’m never going to give it up completely, as frankly a life without cake and biscuits just isn’t worth living, but I figure a little less wheat pasta and bread can only be a good thing.
Whilst biscuits and cakes just aren’t the same in a wheat-free format, there are certain wheaty foodstuffs that can actually be pretty marvellous when you switch out the flour for something a little different, mainly those that involve a bread dough. (continue reading…)
Yesterday, at a surprise baby shower (a great success, by the way), I enjoyed the glorious English tradition of afternoon tea, with a slightly less traditional glass of fizz. Feasting on finger sandwiches, scones and clotted cream was an incredibly pleasant way to while away the hours before the long winter night set in. However, after all of that utter decadence my evening meal had to be something well behaved and virtuous.
When I’m after something tasty but virtuous my mind always turns to Japanese food. I am by no means an expert in this area, I’ve never been to Japan (although I’d love to go, if it didn’t involve being on a plane for a ridiculous amount of time) but I have eaten enough Japanese food to know that I love it!
This dish is not in any way authentic but it does bring together a few of my favourite flavours and ingredients in a way that is super tasty and incredibly easy to prepare after a hard day of jamming scones into your face. (continue reading…)
It’s been an exhausting week, one of those weeks when your social calendar goes unusually crazy and on top of that you’ve got a holiday to prepare for and presents to buy for your 3 year old niece. A perfect storm of craziness that leaves you feeling lost at sea and fuzzy headed (and no the red wine had nothing to do with it, promise)
So today I felt the need for healthiness and simplicity and when this happens there’s only one way to turn and that is to my food hero, the marvellous Mr Nigel Slater.
This coleslaw was exactly what I needed. Chunky flakes of smoked mackerel (my skin was crying out for a bit of oily fish), cool celeriac shreds and little bursts of mustard seeds, finished off with some smooth sour cream. A squeeze of lemon juice isn’t just perfect for cutting through the oiliness of the smoked fish, it also keeps the celeriac brilliantly white. (continue reading…)
Oh quinoa, how I love you! Quinoa is always the answer when you’re after an easy to make, healthy dinner after a hard day’s work. In fact, for me, it’s always the answer even when I’ve had a lazy day. It’s the perfect base to salads or side dishes and barely a week goes by without me boiling up a batch.
For the uninitiated, quinoa is kind of like couscous, but it’s much more nutritious, gluten free and its texture is much less dry and sandy. (Can you tell I’m not a couscous fan?) It’ll soak up the flavour of your dressing and sits happily with almost any flavour. Apparently you can even use it in baking, although I haven’t tested this theory yet! If you haven’t tried quinoa yet, you really have to! Promise me you will, okay? (Pushy? Me? Never)
Now that autumn has enveloped us, it’s time to fall back on some trusty and comforting roasted veg. It’s squash season right now and I beg you to make the most of it. Sure you can go with a boring old butternut squash, but why not hunt out something a little more exciting. Crown Prince, or in this case Onion squashes are simply incredible and a decent sized supermarket should stock them or something similar. They both have a slight hint of chestnut to their flavour and are frankly gorgeous simply sprinkled with dried thyme and rapeseed oil and roasted as a side dish, but here they work wonderfully in an autumnal salad. (continue reading…)