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

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

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

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

A Healthier Vegetable Gratin

vegetable-gratinWhen I think of gratins (more often than you might imagine) I think of a dense pile of creamy, cheesey thinly sliced potatoes, bubbling and browned. A dish so rich that when you dig out a lush spoonful it is umbilically attached by a stretch of gooey cheese. Now that’s a gratin. Continue reading

Black Tarka Dal with Tamarind Sauce and Jhal Muri

dal-with-jhal-muri-and-tamarind-sauceAfter last week’s one ingredient recipe (labneh) today I hit you smack in the chops with this multi-ingredient, multi-step dish. It may look a bit daunting, but really, if you have  made a dal (or even lentil soup) before this is just a slight elaboration. Essentially this is a thick, fragrant dal (which basically just simmers away quietly to itself) topped with some fresh chopped bits, a quickly-made sauce (no chopping, just warming) and an Indian snack mix.

To make it easier, prepare the dal ahead and just warm it through when you want to eat. If pressed for time, skip the sweet-tart sticky sauce and just spritz with lime or use a prepared tamarind chutney. Definitely keep the crunchy stuff.

I don’t know why I am trying to talk you out of the whole shebang because it isn’t difficult, and the result is texture and flavour heaven. I could eat this stuff every day.urad-dal Continue reading

Summer’s End Caponata Pizza

caponata pizzaI know it sounds a bit gloomy to pop ‘summer’s end’ into the title, but it does seem appropriate. September is nigh, and unless you are of a southern hemisphere persuasion, autumn is here in all but name.

I may be a bit of a weirdo but I quite like autumn. I like its colours,  textures and tastes: bumpy, rough apples with their creamy sweet-sharp flesh; prickly brambles, daring you to pluck their dark treasures; kale – proud and tall – emerald leaves fanned like peacocks. Even the air is different – better – tinged as it is with illicit bonfires and hints of vegetal decay. All seasons have their plus points: who can’t say that spring, with its shyly peeking plants and lengthening days isn’t welcome? But, at least here in the UK, early autumn is the best of all seasons – fresh food in abundance, dry warm-ish days and nights finally cool enough to sleep through. Unless you wake up with loads of crazy ideas that is. Continue reading

Teriyaki Salmon Rice Bowl (+ vegan option)

teriyaki salmon rice bowlCan’t you just taste it? The sweet sticky-salty gingery flakes of salmon cosied up with crunchy veg and gloriously starchy brown sushi rice? Wow. I don’t think I have ever used that many y’s in one sentence. This is a dish that invites not only the y’s but also the hows. Continue reading