Category Archives: Vegetarian

Whole Grain Sourdough at Home by Elaine Boddy: cookbook review

Sourdough from scratch Sourdough was the darling of lockdown. Perfect loaves with stretched crusts dusted with circles of flour, cut open to reveal a…

Whole Grain Sourdough at Home by Elaine Boddy: cookbook review

Cauliflower and Blue Cheese Loaf (low-carb and gluten-free)

Cauliflower and Blue Cheese Loaf is a lower-carb take on my popular Cauliflower Cheese Cake. Although smaller in size, this mini version holds oodles…

Cauliflower and Blue Cheese Loaf (low-carb and gluten-free)

Fiesta Friday #348

A new and exciting book was delivered to my residence very recently. Here is it. It’s hot off the press, so quick, grab your copy. You can get it …

Fiesta Friday #348

CHEESE AND PESTO EMMER ROLL-UPS, AND A SPECIAL COOKBOOK REVIEW

I don’t think I stopped smiling from the moment I started writing this post, to the time I hit publish… The cookbook I am reviewing today was written…

CHEESE AND PESTO EMMER ROLL-UPS, AND A SPECIAL COOKBOOK REVIEW

Spinach, herb and bulgur salad…

This salad is packed full of flavour and goodness…to make this I chopped fresh spinach and coriander in a blender, added fresh garlic, spices, pomegranate molasses and olive oil. I think stirred it through freshly cooked bulgur wheat, cooked my way.

This was great eaten with some roasted tomatoes and some of my white bean, buttermilk and tahini sauce from my previous post 💚

Fresh herbs and quinoa salad..

In this bowl is a salad I made recently topped with a newly created dip/sauce and sprinkled with some dried barberries and za’atar.

For the salad, I chopped fresh coriander and parsley with garlic and sunblush semi dried tomatoes. I stirred in some olive oil and seasoning as well as some ground roasted cumin seeds, before mixing it with quinoa cooked my way.

To make the sauce/dip, I blended soft white cooked beans with buttermilk, tahini, lemon juice and garlic until I got a consistency and flavour that I liked.

Sorry for the lack of weights and measures but I do tend to just throw things together!

Have fun in your kitchen!

Goats cheese and pesto sourdough waffles

On my sourdough blog today you’ll find these beauties: https://foodbodsourdough.com/goats-cheese-and-pesto-sourdough-waffles/

Perfect with any of my dip recipes!

A fridge raid/store cupboard pan full…

Sometimes my meals are literally a result of opening the fridge and cupboard and seeing what can be thrown into a pan and made into something fabulous…right now, this is a perfect way to use what might be hiding in your fridge or cupboard.

Spices are a real gift right now, they can brighten up any meal, they can take any ingredient for zero to hero in a short sprinkle…check out my ‘pimp your veg’ section for ideas of where to start…

This pan pretty much had a handful of everything I had that needed using up, including previously roasted garlic, aubergine and tomatoes. With some homemade harissa and a herby mixture thrown over the top. Use whatever sauces or pastes you can find in your cupboard, veg from your freezer, things that need using up..

I topped mine with goats cheese and toasted flaked almonds but you could also use it as a topper for grains, alongside eggs, or the protein of your choice…now is the time to get creative, see what you can rustle up!!

If you’d like more ideas, check out my recipe index and tags or let me know if I can help..stay safe xx

Roasted cashew and marmite nut butter..

Having recently fallen in love with marmite peanut butter and used it in some recipes, I decided to see what I could create of my own version.

Please note: Making nut butters requires a sturdy food processor as it can take some time for the nuts to ‘give’ and become a paste. It’s easy for motors to get burnt out!

For this concoction, I roasted some cashew nuts myself, then kept a portion back to be able to add them later and keep some crunch in the mixture. I also needed to add some oil to loosen the mix so I used a relatively flavourless rapeseed oil.

Be warned if you do make this, it’s very tasty!!! And very easy to eat 😄😄😄😄

Ingredients

400g roasted cashew nuts

Marmite

Rapeseed oil

Method

In a blender, start blending 300g of the nuts. It will take quite a while before it starts to become a paste, 5-10 minutes. Add 2-3 teaspoons of marmite once then nuts do become a paste, the amount will depend on your tastes.

You may find that the added marmite stiffens the mixture, so this is when to drizzle in some oil to loosen it again.

Next add the remaining nuts and blend briefly to create a crunchy finish.

If you prefer a smooth paste, add all of the nuts at the beginning.

Use as you would marmite peanut butter, or any nut butter or spread.

I did the same with some roasted hazelnuts…which worked equally well!

Enjoy!

Lunch in the pan…

This was one of those creations that was driven by what I had in the fridge, and the desire for a big lunch packed with fresh vegetables…

This is my typical meal: a pan, a splash of olive oil, and lots of vegetables!

This one includes lots of chopped up courgette/zucchini, garlic, spinach, and aubergine, with a couple of spoon fulls of my homemade harissa sauce stirred through it.

Over the top I drizzled tahini and a few handfuls of toasted pumpkin seeds for the added protein, good oils and crunch! A whole huge pan of goodness!

Lunch is served!