When is an oat more than an oat? When it’s an oat that’s been transformed into a scrummy organic chocolate truffle of course! Oats are not only healthy but are highly versatile and can be used for all sorts of purposes besides porridge. I’m a big fan of the humble oat, so I was delighted when White’s invited me to the Cotswolds to gen up on this sometimes underrated grain and tour the fields with a bunch of experts.
Oh I do love my Froothie blender. It makes such beautifully smooth sauces and has encouraged me to be so much more adventurous than I used to be. Vegan cheese sauce has been on my radar for a couple of years now. Last month, I finally got around to making some. This cheesy cashew nut sauce really is a revelation and I’ll be making it a regular part of my repertoire.
Summer is really here now. I know because it’s Wimbledon and it’s my birthday in a few days’ time. But not only that, it’s actually very warm and has been for a while. It’s important to remain hydrated in hot weather and having a few delicious drink recipes on hand helps. This strawberry rose mint fizz cooler recipe is ideal for the occasion.
As we move from late spring into early summer, broad beans start to make an appearance here in the UK. I’m very fond of broad beans, but I know not everyone’s a fan. I can almost guarantee, however, that this minted broad bean spread will appeal to anyone who tries it.
When I first heard of pulled jackfruit as a vegetarian and vegan alternative to pulled pork, I have to say I was sceptical. By now, I should really know better! When enough vegan bloggers tell you it’s delicious, I should listen. And finally I did.
I thought I ate a lot of fruit and veg, but I’m finding that getting in the newly recommended ten a day is a bit of a challenge. We usually start off our mornings with a smoothie packed full of all sorts of nutritious ingredients. This carrot smoothie with ginger & orange ticks off one of the ten. Only another nine to go then. Juicing could be a good way of adding more fruit and veg to our diet. I’ve stayed clear of juicers, however, as I’ve heard they can be a bit of a faff to clean. But, cue fanfare, this may be a thing of the past with the all singing, all dancing self-cleaning Juisir.
When spring finally emerges, I like to banish lethargy and listlessness and that’s when I start to crave the vitalising, cleansing effect of nettles. I normally have my first bowl of nettle soup in March, but I was a bit late in foraging any from our plot this year. When the day dawned bright and fair on Sunday morning, I was determined to go nettle picking – and I did.
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.
Never mind raindrops on roses and whiskers on kittens, falafel are definitely one of my favourite things. They transport me straight back to the bustling streets of Alexandria in Egypt. Every street corner had its own falafel vendor who sold them fresh and hot, stuffed into pitta bread and drizzled with tahini sauce. We used to have them for breakfast as a special treat. These air fryer carrot falafel may not be the authentic recipe, but they’re delicious and are a breeze to make.