Provencal Lentil and Quinoa Burgers with Tapenade (grain-free/easily vegan)

Provencal Lentil BurgersEgads folks. I am STILL without an oven. Well, a whole oven. The good bit of the oven where you put the big pots, and post in lots of trays of things to bake and roast.

Sorry if I am being too technical, but I just can’t help myself. You know me – such a tech head. Joke. Continue reading

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Fragrant Butternut Squash, Lentil and Lemongrass Curry + Cumin Seed Chapati

butternut squash curryOne can buy very good bought curry pastes nowadays, but there is just something extra-bright and fresh about a homemade paste. And it isn’t hard to make: I just pop everything into the bowl of my little mini chop thingy* and press ‘on.’ It is that easy. Continue reading

Oven-baked Jerusalem Artichoke and Spelt Risotto with Blue Cheese

jerusalem artichoke risottoMany of us make risottos, but how many of us throw convention to the wind and bake them?  Until recently I had not, but as I already bake rice I just thought, what the heck. What’s the worst that could happen?

I know it is no big deal to ‘feed’ a risotto its stock and stir constantly (!), but how much easier to cover the grains in stock and just slam it in the oven? Much easier. In fact, put on a load of washing, vacuum the downstairs, unpack the dishwasher when you could be stirring rice, kind of easier. Or, if you are so inclined, to sit and watch The Big Bang Theory (my usual), uninterrupted by the task of constant stirring.

So, this method allows one to do yet more work, (or watch the telly). Point in its favour. But you may wonder about the consistency. As rightly you should. Isn’t risotto supposed to be a little al dente and quite wet? How does one control that from the comfort of one’s sofa? The short answer is one doesn’t. But if you choose the ‘right’ grains – the risotto rices or spelt – they do the work for you. Basmati rice ain’t going to cut it.      Continue reading

Black Bean Quinoa Chili – Super Bowl Supper

black bean quinoa chillIt will not have escaped many people that this weekend is Super Bowl Sunday. I know it is about the culmination of many months of blood, sweat and tears – and that’s just the fans – but there is also a whole lot of eating going on. According to this article, Super Bowl Sunday is the second biggest day of food consumption in the US. This annual fixture is beaten only by the holiday for which Lycra was created – Thanksgiving. Continue reading

Butternut Squash and Black Bean Tagliatelle

butternut squash pastaThis simple pasta, black bean and butternut squash dish is something that I have been making off and on for over 25 years. I’m not sure where I first got the idea, but as it has stood the test of time I thought I might share it. There is little skill involved, just a willingness to chop a few things, roast one or two and toss them together. No sauces, no tricky timings – it is pretty easy. And really rather nice, as things involving pasta tend to be. Continue reading

Winter Vegetable Gratin with Truffle ‘Cream’

vegan winter vegetable gratinWeek in and week out during the winter months some of us find a curious addition to our delivered or CSA  vegetable box. Nestled in amongst the common-as-muck dirty potatoes and carrots, under a canopy of cabbage and kale, lurks a mystery vegetable. Knobbly or smooth, these baseball-sized ghostly green or imperiously purple orbs offer a dilemma to many: what are these things, and what the heck do I do with them. Most likely they are kohlrabi. And they are delicious.  Continue reading

Citrus and Roasted Winter Vegetable Salad with Pomegranate Dressing

roasted winter vegetable saladAlthough it is eye-searingly bright here in Edinburgh, the temperature has dropped and I have treated myself to a morning of central heating. I don’t usually keep the heat on for myself (even though the cats stand by the gas fire with pleading, unblinking eyes) but I have got so used to the ‘balmy’, ‘warm’ upper 40s/low 50sF of the past few weeks that I have tripped the switch and am currently basking in its invisible glow.

Elsewhere in the UK towns and villages are submerged under flood waters, and further afield there is the horrendous sounding polar vortex sucking heat from air and life from an economy. So, if there is any time of year when we really need good healthy, energy-giving food to cheer us up, it is dark, frigid apologetic January. Though we tend to think of January as a barren month for food, or one legitimately given up to slow cooking, much of its frosty offerings are of the healthy and fresh kind. Continue reading

Festive Celeriac and Carrot Rosti Cake with Remoulade Sauce – Feeding The Masses

celeriac-and-carrot-rosti-cakeThe first weekend of December is suddenly here. Unless you are one of those manically organised and gung-ho people whose festooned and twinkling house is visible on Google Earth, this is the time that many of us are just getting our festive act together: fashioning together door wreaths, attempting to string up tangled-together lights, writing and sending cards.  All good fun, and great for getting us in the holiday mood. Continue reading

Festive Food – Kale Stuffing Butternut Squash Stacks

stuffed-butternut-squash-stacksAll day long I have been under the misapprehension that Thanksgiving is this Thursday. With a wee panic I have been peeling, chopping, mixing, roasting…burning my hand. But, I have literally just popped ‘Thanksgiving Day 2013′ (with my good hand) into a well-known search engine and see with relief that it is the 28th. The 28th, *sigh*. And, glory be, I’m not working. Woo hoo!

It’s a proper, audible woo hoo because the chocolate-walnut pumpkin pie – sitting Siren-like on the countertop – can now be demolished; its burnished, gooey top soon to be breached by a trio of greedy spoons. Bliss. But first we will tuck into these kale stuffing-stuffed butternut squash stacks – trying saying that three times quickly :D. We’ll have them with steamed Brussels sprouts, braised celery and some homemade za’atar bread. I know the latter doesn’t strictly ‘go,’ but you know me and za’atar…

Continue reading

Tea-smoked Tofu Gado-Gado (Indonesian Peanut Sauce Vegetable Salad)

gado-gado-with-tea-smoked-tofuYes, I have looked at the calendar. Yes I do realise that it is November. I even suspect that some of you will have had to plough your driveway to get to work, or at least switch from shorts to long trousers. In fact today here in Edinburgh we awoke to our first bright and frosty morning – all sparkly sidewalks and retina-searing but ineffective sun. And, here I am blogging about salad. Not a little – possibly acceptable – side salad, but a proper, in your face, entire meal kind of salad. With protein, fat, carbohydrates – the lot. Continue reading