I’ve been wanting to create a stand out recipe for veggie meatballs for a very long time. Procrastination rarely pays off and now Heck have beaten me to it. There was nothing for it but to create a super delicious way of serving them. These green veggie meatballs in tomato sauce served as part of a Middle Eastern feast fits the bill beautifully. All vegan and so very tasty.
CT has been interested in The Lost Crops of the Incas for a very long time. One he’s been growing over the years is oca (Oxalis tuberosa). I was recently gifted a kilo of beautifully coloured oca tubers from The Guild of Oca Breeders. This was a rare treat as I hardly ever get to try any of CT’s precious tubers. You can prepare them in pretty much anyway you’d cook a potato, but I like them best roasted. Here I give you my recipe for a quick and simple dish of chilli roasted oca with hedgerow pesto.
When I was challenged recently to meal plan for £2 a day per person to include breakfast, lunch & dinner, my mind immediately sprang to pulses. They are not only delicious, but are also relatively cheap, especially if you use dried ones rather than tinned. Find out about the challenge below along with my recipe for green split pea curry – a British take on an Indian classic.
As promised for this month of Veganuary, I’m trying to up the number of vegan meals I eat. This has been massively helped by the acquisition of two recently published vegan recipe books authored by talented fellow food bloggers. You’ll find reviews of the books below along with a recipe for veggie chilli which has been rather heavily adapted from one of them. Twas ever thus …
It may no longer be the International Year of Pulses, but lentils, beans and peas have been a staple for me ever since I can remember. They are not only nutritious, delicious and filling, but they make a great base for many a meal. These black bean tomato carrot curry bowls are simple to make and they taste very good indeed, especially when served with brown basmati rice. A perfect healthy whole food supper for Veganuary and to Jumpstart January.
Pimp up your pasta and have a fabulous weeknight meal that takes no time at all, but feels a little bit special. This seasonal romanesco pasta dish is a taste sensation. It’s quick and simple to make and is also suitable for vegans.
We’ve had the worst year ever on our plot. Lack of time combined with mega numbers of pests including deer, has meant little survived. We do, however, have plenty of kale. When I found a big bag of kale in my veg box last week, I knew I had to up my game. The result was a big batch of these vibrant green kefir kale pancakes. Served with vegetable tomato sauce and fried halloumi, it made for a most delicious meal – several meals in fact.
CT has a cold and I can feel a sore throat coming. In a bid to alleviate CT’s symptoms and stop myself from developing the cold, I’m turning to my all time favourite comfort food, dhal. In this instance it’s made with split red lentils, but pretty much any pulse will do. So for National Curry Week, I give you this Kill a Cold Lentil Curry with Kale & Red Peppers. Whether it will stop a cold in its tracks remains to be seen, but it’s a killer for flavour and full on satisfaction.
If you like a variety of different textures, flavours and colours in your meals, then this halloumi rice bowl with ginger carrots and caraway cabbage could be for you. It’s comforting, nutritious and delicious. It’s also surprisingly quick to make. You can have your meal on the table within half an hour.
The first time I remember eating Mexican food was in that well-known Hispanic enclave, Loughborough, when I was a student many years ago. In those days, even tortilla chips were hard to get hold of and I felt quite hip eating such an unusual cuisine. I fell in love with the vibrant punchy flavours and have never looked back. These corn spinach polenta triangles may not be authentic Mexican cuisine, but they are certainly inspired by it.