In collaboration with OXO Good Grips
If you’re dusting off your BBQ in readiness for the next Bank Holiday weekend, you might be looking for some easy veggie and vegan recipes to spice things up a bit. Here’s a juicy and flavour-packed burger which won’t fall apart on the BBQ, and which you can make and freeze in advance. What more could you ask for?
I’ve been testing out my new OXO Good Grips Burger Press this week, and this black bean and jalapeño combination has definitely been my favourite. And it is all the better topped with creamy smashed avocado, alongside all your favourite burger toppings.
Continue reading “Recipe: BBQ Black Bean & Jalepeño Burger (Vegan) + OXO Good Grips Giveaway”
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”
“Oh my word, those are AMAZING”. I would love to say I had that reaction to everything I cooked/invented, but these were, apparently, unexpectedly good! These lovely little mini-peppers were on special offer at the supermarket and just too cute to resist. But what to do with them? These bite-sized party nibbles are stuffed with a more-ish spicy filling of cream cheese, jalapenos, spring onion and coriander.
They might look like a terrible fiddle to make, but in fact these were ready to eat within 20 minutes of turning on the oven. Whilst the peppers roast for 15 minutes, you simply blitz the other 4 ingredients together in a mini-chopper/blender, then slice off the tops and stuff. Simples! Continue reading “Recipe: Creamy Jalapeno Mini-Pepper Bites”