Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a bottle of red wine going spare for a cosy night in.
This is the latest in my ‘20 Minute Meals‘ series, and is suitable (as always) for both vegetarians and vegans. Make sure you cook the bourguignon over a fairly high heat, it should be bubbling vigorously throughout to ensure it reduces to its thick, glossy sauce before your 20 minutes are up.
Continue reading “Recipe: Chestnut Mushroom Bourguignon”
A chipotle, (pronounced chi-POT-lee), is a smoke-dried jalapeño chilli, used in many Mexican recipes. Chipotle paste, (which is fairly easy to find in supermarkets these days), has a distinctive smoky flavour, and adds a lovely warm and deep spice to a simple chilli like this one.
This quick and easy chilli is incredibly versatile, I use it as a jacket potato filling, in fajitas or tacos, with rice and guacamole for a Mexican feast, or scooped up in a handful of tortilla chips for a speedy lunch.
Continue reading “Recipe: Chipotle & Black Bean Chilli”
These noodles are incredibly quick and easy to make, and taste fantastic too. Just the sort of dinner we’ve been eating a lot of since baby #2 arrived six weeks ago. I’m quickly re-learning the art of one-handed cooking, and eating a meal whilst it is still hot with both a knife and fork seems a dim and distant memory!
Variety packs of fresh ‘exotic’ or ‘speciality’ mushrooms are now sold in most supermarkets, or you can use a mixture of shiitake, oyster, enoki and any other exotic varieties you can get hold of. They aren’t the cheapest mushrooms around, but the combination of textures and flavours are worth it.
Continue reading “Recipe: Exotic Mushroom & Cashew Sweet Chilli Noodles”
These vegan beany burritos are lip-smackingly good, with a filling that is somehow creamy, fresh and spicy, all at the same time. A perfect weeknight supper for those signed up for ‘Veganuary‘ this year, (or anyone else for that matter!).
If you’re one of those people who can’t eat a fajita without most of it ending up in your lap, the burrito is your friend. ‘Toasting’ the outer wrap until crisp in a dry frying pan acts like a glue to stick it all together and keeps the fillings neatly tucked inside.
Continue reading “Recipe: Speedy & Spicy Chilli Bean Burritos”
I’ve yet to meet anyone who actually wants to spend their whole Christmas morning faffing about in the kitchen, so to take the stress out of festive cooking, I’ve put together an easy, prep-ahead Christmas Dinner menu which is both vegetarian and vegan, and will be posting it over the course of this week.
To kick things off, these pretty Porcini & Chestnut Mini Wreath Roasts make a lovely centrepiece for the Christmas table, served with Creamy Porcini & Parsley Gravy (for which the recipe is also below – make sure you scroll right down to the bottom of the post for both recipes!).
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There’s something about combining the deep, earthy flavour of dried porcini mushrooms with a festive splash of sherry that works really well. My Porcini & Sherry Soup recipe was super-popular, so here I’ve used the same idea to turn a quick, everyday mushroom risotto into something extra-special.
Whilst I get exceedingly fed up with mushroom risotto being the only veggie option on the menu at 93% of pubs and restaurants in the UK, (I exaggerate, but you get my point!), there is something incredibly good about a luscious homemade risotto made with really good mushrooms, and served the minute the rice has cooked through.
Continue reading “Recipe: Wild Mushroom & Sherry Risotto”
Those clever people at my favourite Swedish flat-packed furniture chain are so good at knowing just what you will fancy after a few stressful hours measuring up wardrobes and working out how much you can actually fit in (or balance on) your car. Last year they got huge kudos for launching vegan ‘meatballs’ onto their menu, and jolly nice they are too.
Since first trying them I’ve been trying to make my own at home, and this chickpea-based version is definitely my favourite: moist, packed with vegetables and slathered in a mustardy sauce. Perfect served with some oven chips or rice.
Continue reading “Recipe: Grönsaksbullar (Swedish Vegan Meatballs)”
This is one of those ‘what have I got in the fridge’ recipes which turned out far better than I expected. I thought it would be simply a filling and quick vehicle for some great seasonal vegetables, on the table in fifteen minutes with leftovers for lunch.
But in fact it was better than that – fairly garlicky, (adjust if you have an important meeting / first date the following day), with lovely flavour from the fennel without being too ‘anniseedy’, (I’m not always a huge fennel fan but love it in this dish), and unexpected crunch from al-dente carrots and walnuts, with a zing of lemon juice and parsley to really finish it off.
Continue reading “Recipe: Broad Bean, Fennel & Baby Carrot Pilaf”
Isn’t it funny how some things we usually eat hot also work really well cold, but others don’t? Like cold pasta, (eg. fusilli or penne), in a salad is delicious, but somehow cold tagliatelle seems really wrong. And cold tomato soup is gorgeous as gazpacho, but cold cauliflower soup sounds revolting. Cold waxy potatoes in salad are wonderful, but cold chips are less so!
My point is that whilst I usually prefer my noodles hot, these gorgeous soba noodles work really, really well cold – they retain their bite and nutty flavour and are great for soaking up the flavours of punchy dressings, like this creamy and crunchy peanut and sesame one.
Continue reading “Recipe: Tenderstem & Cucumber Soba Noodle Salad”