This is one of the easiest, freshest, most satisfying snacky sort of salads to whip up on a lovely day like today. 1 cucumber 2 scallions Handful of nuts Handful of basil leaves Chilli flakes Dressing: Always an easy one … Continue reading
I love how salads are more about construction and flavour than adhering to a strict recipe. As you’ve probably guessed from my posts over the years measurements and precision are not my strong points. A splash and a dash I … Continue reading
A big wok full of comforting goodness! Even the colours have an ol’ autumnal hue. Seitan, hazelnut, aduki beans, carrots and cabbage in a chilli and garlic coconut sauce with wild rice.
Boil the carrots and finely chopped cabbage in a pot. Fry off the seitan, hazelnuts and aduki beans,garlic and chilli flakes in a drop of oil. Add the drained carrots and cabbage. Add a tin of coconut milk, generous pinch of salt, pepper and 1-2 tablespoon of coconut sugar or agave. Boil and reduce to a simmer. Leave it cook away for as long as you can until all the flavours are soaked up.
For the rice. Any rice will do I just fancied some wild wild rice It takes twice as long to cook as it’s friend basmati but is loaded with nutrients and looks pretty too. I was too hungry to contemplate fancy plating up with this dish so I just popped it into two bowls and devoured. Simple, nutritious and delicious.
Love
Louise
x
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….
Im a little vegan 