Gooseberry fool is a classic British summer pudding, but have you tried blackcurrant fool? When blackcurrants are in season, it makes a delicious alternative to this easy to prepare dessert. Tart and flavoursome fruit pair well with smooth rich cream. The colour is superb and it makes an attractive end to any meal. It’s particularly good if you’re entertaining as it’s not only indulgent, but can be prepared well ahead.
Sausage salad is one of the best meals to prepare for a sizzling summer. It’s my summertime take on a comfort food classic – sausage and mash. There are plenty of flavours and textures to keep everyone interested and the zesty lime & herb dressing makes this salad sing. It’s quick and easy to put together, makes a tasty family meal but is also impressive enough for entertaining.
Sometimes simple is best. This recipe for griddled asparagus has only three ingredients and it’s absolutely delicious. Salt is an optional fourth. It’s also very quick to make and serves as an elegant spring side dish, starter or supper.
At last we have the long awaited (by me at least) vegetarian cookbook from Sabrina Ghayour. Bazaar: vibrant vegetarian recipes is pretty much what you’d expect from the title. It’s packed with mostly Middle Eastern inspired recipes from a talented flavour enthusiast. Flick through the pages and you’ll find dishes both vibrant and exciting. Read on to learn more about the book along with a recipe for roasted aubergine carrot couscous. Oh, and there’s a giveaway too.
Spring has arrived with fresh green shoots and an abundance of flowers. Simple, seems suddenly very appealing. This spring lettuce & pea soup with new potatoes is super simple, both in the making and in the eating. The flavours taste fresh and clean. There are only six ingredients involved, seven if you make your own stock from the pea pods, eight if you add croutons. As a bonus, it’s also vegan and fat-free (excluding croutons).
This double pear green smoothie bowl is a firm favourite with us. In fact everyone who’s tried it has been impressed and wanted the recipe. It’s rich, filling and delicious. It’s also packed full of nutrients and keeps me going for hours. That’s at least two of your five-a-day done and dusted by breakfast.
We often add ocas to vegetable stews when we have them, but rarely do they get to be the star of the show. This vegan oca peanut stew changes all that and allows the ocas to shine in their own right. The ocas are simmered in a rich tomato and peanut concoction which complements their brisk lemony notes beautifully. Kale adds a splash of colour and a whole heap of additional nourishment.
If you want to make your Brussels sprouts super tasty, this teriyaki rice bowl recipe is the way to do it. In fact, it’s a sure fire winner. It’s quick and easy to make, is packed with protein rich tofu and nutritious Brussels sprouts and made extra delicious with my very own homemade teriyaki sauce. It’s completely dairy-free and a meal I was so impressed with that I made it twice during Veganuary this year.
Miso soup makes for a wonderfully quick, delicious and nourishing meal when you’re feeling under the weather or just in need of something to fill a gap in the day. It can be incredibly simple with just three ingredients, including water, or you can change things up a bit, as I’ve done with this beetroot miso soup.
Every year I tell myself I’m going to go vegan for the month of January. But this year I’m really going to do it. Yes I am. So I’m starting the new year off with these 31 healthy vegan breakfast recipes which I’m hoping will keep me on track for Veganuary. Happy New Year everyone. I do hope 2019 is a good one for you all.