Breakfast wrap with the works this morning. Comfort food is always a winner. Amazing Mediterranean wraps from Alsham bakery that I picked up in Supervalu Clonakilty. I topped them with hummus, cheesy leftover tofu scramble, lentils, mushrooms in a sundried … Continue reading
If you plan to recreate one dish from little vegan let it be this one. Scrumptious. What you’ll need: Tofu Tomato ketchup Mustard Garlic powder Chilli sauce Red pepper Vegan cheese Vegan bacon Scallions Spinach pesto Peanuts Remove your tofu … Continue reading
One delicious and seriously more-ish lunch dish. Wasabi spinach pesto with romanesco broccoli, mixed nuts and gluten free spaghetti. Snip off your little broccoli trees and into a pot of water. Bring to the boil and then simmer until tender … Continue reading
Simple tasty brunch! Smoked tofu and carrot top pesto, creamy mozzarella polenta topped with garlic and basil mushrooms and a little cup of potatoes, tomatoes and scallions in a sweet chilli sauce. For the polenta: 3:1 ratio of boiling water:polenta … Continue reading
5 min Asian mix plate. Stuffed rice rolls drizzled with spinach pesto, mixed leaves and purple sprouts and a little bowl of sweet and spicy smoke tofu. Rice paper is just so delicate and lovely and perfect when you are … Continue reading
Soupy sort of evening! I do love my soups and it doesn’t get much more seasonal than mr. Pumpkin.
Prep the veg:
Peel, chop/slice a pumpkin, 2 potatoes, 2 or 3 small red onions, 2 cloves of garlic.
(Scoop out seeds from the pumpkin and set aside)
Pop all the veg into a heated and oiled pan and cook off for 5 min
Then into a pot and cover with veg stock until you cover the veg.
Half a can of coconut milk
Pinch of coconut sugar
A scoop of engevitas nutritional yeast flakes.
Boil, reduce and let simmer for up to an hour.
I used my hand blender to blitz into a delicious soup.
For the pumpkin seeds:
Seperate flesh from seeds
Pop the seeds into a pot of salted water. Boil, reduce, simmer for 15 min and drain.
Pop into ziplock bag and sprinkle in spice of choice
I used sumac. Smoked paprika is great too.
Onto a lined tray at 200c for 20 min along with a sprinkle of salt and olive oil.
To pretty up the soup:
I topped it with parsley, chilli flakes, the spinach pesto that is making an appearance all week and the toasted pumpkin seeds.
A big slice of chunky bread (or two) for extra dip-ability!
Winter I’m ready for you. Yum!
Time to do a pesto top up! This weeks “1 min to make” pesto is spinach and sunflower seeds.I picked up some beautiful spinach leaves in the market in the Ballincollig market earlier.
Into a blender pop a handful of spinach, a cup of sunflower seeds, 2 cloves of garlic, a generous glug glug glug of olive oil and season to your liking with salt and pep. Blend for 30 seconds or until smooth and delicious. Quantities above will fill two small Kilner jars shown in the photo.
As I sauntered along the beach earlier still donning my market apron (cringe) and contemplating my lunch all I could think was I want cheese! deep fried cheese! So when I got home there was so choice but to get my arancini on!
I haven’t made these little fellas in aaaagesss… Now the true arancini connoisseurs can look away now… Dairy free, no egg, brown bread crumb! How, what, why? I promise though this is just as tasty! And it’s fun if not a bit fiddly to make.
Ok here we go:
I picked up a beautiful bag of carnaroli rice a few months ago and forgot all about it! (Arborio rice is just as good to us) I mean it’s not every day you get your rice in a little check pillow case all sewn up.
I boiled off the rice in veg stock, pinch of salt and a glug or two of white wine.
For the cheese I looked no further than the super yummy changing my recipe portfolio one bite at a time Violife cheese from Art of Zen Foods! Get onto these cheeses if you haven’t already. I cubed a block of their pizza cheese.
For the crumbs I had made some wholemeal bread a few days ago and it was on the way out so what better way to make use of it than to crumb it up. Not traditional to use brown crumbs I know but either is this recipe so why not.
Place a scoop of the rice in your hand, add two pieces or more! Of the cheese and cover with another layer of rice. Cup with your hands and make into a solid ball. I find they are sticky enough to roll straight into the breadcrumbs and then from there into a deep pan of oil or better still a deep fryer for 5 to 7 min or until golden brown.
I sat my yummy arancini onto a big dollop of cashew and mixed leaf pesto that I had made earlier and finished it off with a splash of my homemade pepper chutney but to be honest it’s just as tasty without either.
Oh my… It doesn’t get much better than this.