in collaboration with Taking the Pea
I hadn’t had a potato croquette in years. They are such a treat – crispy, golden breadcrumbs with a soft mashed potato filling, dunked into ketchup, of course. I was experimenting recently with some totally more-ish dried peas coated in all your favourite crisp flavours from the cheekily named Taking the Pea, (you may have read about them in my Pea & Wasabi Vegan Mayo post).
Blitzing them into crumbs and using them in place of breadcrumbs seemed like an idea worth working on, with their punchy flavours, protein content and fabulous crunch making them a fine replacement in this much-loved recipe.
Continue reading “Recipe: Pea, Potato & Pesto Croquettes”
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”
In collaboration with TREAT App
There’s nothing more comforting than a big bowl of pasta, but traditional wheat products are usually highly processed and refined, leaving few useful nutrients. Wheat is difficult to digest and can encourage inflammation in the body. Spelt on the other hand, along with other ancient grains like quinoa, amaranth and millet, has not been refined in the same way, so is far more nutritious, and (for most people), really well tolerated.
Continue reading “Recipe: Spelt Spaghetti with Avocado Pesto”
Here’s an idea for some crowd-pleasing party nibbles, which can be either vegetarian or vegan depending on your choice of fillings. They are lovely served with a dip, either a spicy salsa or maybe a creamy avocado mayonnaise, but just as good served as they are straight from the oven.
They have a little surprise inside in the form of all your favourite pizza toppings – I used chilli, olive and caper, but you can use just about anything you like. Just remember that your fillings won’t have much time to cook being buried inside the dough, so avoid raw veg which needs a good time to cook, or anything which will release water as it cooks and could make your dough ball sloppy. Continue reading “Recipe: Mini Calzone Dough Balls”
My first polenta experience was not a good one – it was served up in one enormous dollop, unseasoned and entirely on its own as ‘the vegetarian option’ by a disgruntled chef in the French Alps. Needless to say, I wasn’t a fan.
However when I later came across baked polenta some years later I was immediately converted. Cheesy and soft in the middle with a deliciously crispy crust. It is a great carrier for all sorts of ingredients through the seasons. Why not use the basic recipe below and vary it with your own ingredient ideas? Continue reading “Recipe: Courgette & Basil Polenta Wedges”