I love when an experiment goes right. These turned out better than I had hoped with just a few adjustments from my original plan. Prepared, cooked and served up in under 20 min too what nots to love. What you’ll … Continue reading
There is something so comforting about a big pot of soup. Quick to make and more or less foolproof! so with Autumn fast approaching its high time I got cracking on a few variations.
I had some beautiful fennel from organic republic here in Cork that I was dying to use so I picked up some beets today to compliment them.
Ok here we go: In a saucepan add a glug of oil and sauté finely chopped fennel. Add your spices – salt, pepper, all spice, oregano, nutmeg, garlic powder Grate and add an apple and the zest of one orange. Finely slice 3 beets and pop into the pot. Splash with apple cider vinegar. Scoop of coconut sugar Cover everything with water and then add two sachets of instant miso paste. (You can use veg stock too I just like the alternative kick from the miso) Bring to the boil, reduce and let it do it’s thing for an hour. Hand blend to desired consistency Serve up with chunky bread or like me eat it with leftover pastry pies!!
Mmm… I topped the soup with soy yoghurt, sunflower seeds and feathery fennel bits. Don’t be afraid of the beets and fennel! I know you’re thinking OH NO I bet it tastes like earthy sambucca but it couldn’t be further from that. Delicious!
Asparagus, pastry and cheese …. Whats not to love. I’ve prettied them up a little by making them into little twisters! These are a winner in any dinner party setting and so quick and easy! By now I’m sure you’re realising quick and easy dishes are how I roll. haha…
I had some leftover pastry from my veg pie so rolled it out sprinkled it with non cheese cheese roll it up and roll it out again so the cheese gets blended and yummy when baked.
Cut into strips and wrap around each asparagus stem. The asparagus has just been blanched before wrapping! Line them up on a baking dish and into the oven at 180c or until golden and delicious.
I mentioned that these are ideal for a dinner party but if truth be known I am yet to consume these anywhere else other than my lap, watching tv sipping a nice glass of vino! Gotta keep it classy…
Place two punnets of cherry tomatoes, 100 ml of balsamic vinegar, a handful of chilli flakes and 250g of coconut sugar in a pot. Boil, reduce and hand blend to a purée.
Simmer for 2 hours or longer if you can. Cool, pop into jars and try and forget how much sugar is in there ahem ahem….
The tapenade to beat all tapenades…. Delicious mango and olives with a kick of garlic and rocket.
Using you hand blender blitz the following:
A handful of rocket
The flesh of 2 mangos
A cup of green olives
2 cloves of garlic
A pinch of salt and pepper
A generous pour of olive oil
A mini squeeze of agave
The perfect companion for dairy free cheese and yummy crackers or alternatively mix in a little soy cream and add to your favourite pasta.
Simple and tasty and takes less that 5 min to make. Happy days!
Lunch time rainbow salad bursting with goodness to compliment this sunny Tuesday!
This ones a simply one… To begin I simply blended cashews, tomatoes, green pepper, carrots, cucumber and cabbage and dressed them with salt, pepper, lemon and a squeeze of agave.
For the colourful and delicious courgette pasta just grab yourself a potato peeler and make some pretty ribbons.
I seasoned the lot with olive oil, ground kelp, oregano and a little garlic powder and sprinkled a few olives, raisins and goji berries for added yumminess….
Raw, delicious, colourful and easy…