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”
One of the (many) great things about veganism’s recent surge in popularity is the huge range of new vegan cookbooks arriving on the shelves. If you follow this blog you won’t have been allowed to miss the news of my book Vegan in 15 being published in January, (sorry!), and today I’m sharing with you a new book from fellow blogger Sharon from Bit of the Good Stuff.
Sharon’s book Bit of the Good Stuff is subtitled “over 100 plant-powered recipes for all the family to enjoy”, and it does exactly what it promises – Continue reading “Recipe: Cranberry & Orange Florentines (Vegan) + Book Review”
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”
Shrove Tuesday is fast approaching, so here’s a stack of sweet and fluffy pancakes which make a lovely treat for breakfast or brunch, (though they are so quick and easy to make there’s no need to save them just for special occasions!). The magic of these is the apple purée (or shop-bought apple sauce as I use for convenience) which makes a great egg replacer in all sorts of vegan recipes, as well as providing an apple-y sweetness to go with the blackberries here.
I know, blackberries aren’t in season any more, but as so many supermarkets are now selling frozen blackberries at very reasonable prices, (or you might have a freezer still stocked up from blackberry foraging in the autumn), thankfully we can enjoy these at any time of year.
Continue reading “Recipe: Blackberry & Apple Pancakes (Vegan)”
This simple pasta dish is a winner – bright, fresh, lemony pesto with a hazelnut crunch. Pasta with pesto can be a little dry and cloying, but this one is thinned with water for a more sauce-y consistency, (rather than gallons of olive oil, which would taste amazing but take its toll on your arteries!).
Peppery rocket is available all year round in supermarkets, but you could substitute in any seasonal green leaves or fresh herbs – watercress, spinach, kale, basil or parsley or a combination of any of those would work really well too. Continue reading “Recipe: Wholewheat Tagliatelle with Rocket & Hazelnut Pesto”
You may have noticed that I like my soups very bright and very green, (see Peapod & Little Gem Soup!), and if they are creamy and super-tasty too. that’s a bonus.
If you’re taking part in Veganuary and trying to make sure you get a protein boost at every mealtime, adding beans to your lunchtime soup before blending is such an easy way of doing this. Not only do they bulk out the soup, (very cheaply), but once blended they add a creamy texture which makes your soup taste like it has a generous slug of double cream in it, when in fact it is vegan!
Continue reading “Recipe: Creamy Broccoli & Cannellini Soup”
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”
Forgive a rather self-indulgent publicity post, but I’m really excited to share with you that my new book, ‘Vegan in 15‘ is released TODAY!! It does exactly what it says on the cover – quick and easy plant-based recipes that will be on the table in under 15 minutes, and are exceedingly tasty too.
Working on the book with the lovely people at Short Books has been a bit of a whirlwind, (whilst also expecting a baby which is due any day now!), but an awful lot of fun, and we’ve been eating our way through these recipes for many months on end, (and still are – see my Instagram feed this month….).
Continue reading “‘Vegan in 15’ released today!”
Hello again! I hope you all had a restful and jolly Christmas break, and are still in holiday-mode until after the New Year festivities. Party season is still in full swing, of course, and if you’re entertaining over the next few weeks and looking for a dinner party starter or light lunch that looks impressive, tastes incredible but is actually super-simple to put together, this Celeriac & Hazelnut Soup will be right up your street.
Celeriac is one of those brilliant root vegetables which magically transforms to a velvet-smooth soup when puréed. You can pair it with all sorts of festive flavours – leftover chestnut purée, apple or pear, fresh herbs or watercress, mustard, and many more – but here I decided to experiment with sweet hazelnut milk and crunchy chopped hazelnuts as a garnish, and it worked really well.
Continue reading “Recipe: Celeriac & Hazelnut Soup”