food to glow

feel good food that's good for you

A Polish spin on the classic Italian dish, risotto. Made with millet instead of rice, this easy vegan recipe is laden with wild mushrooms for a decidedly autumnal dish. A perfect Meatless Monday or midweek dinner choice for the whole family.

 

A Polish spin on the classic Italian dish, risotto. Made with millet instead of rice, this easy vegan recipe is laden with wild mushrooms for a decidedly autumnal dish. A perfect Meatless Monday or midweek dinner choice for the whole family.Risotto is an oft-made and enjoyed dish in our house. Most especially on an autumn weekday evening, a candle glowing on my kitchen windowsill, and the cat curled up by the fire. A cosy meal for a cosy feeling.

Throughout the fall months and into winter I will make risotto variously with buckwheat, barley and rice, studding it with whatever I have handy – nobbly celeriac, a bright squash, shreds of beetroot, and of course mushrooms and garlic.

In her recently published cookbook, Wild Honey & Rye – modern Polish recipes, my friend and fellow food writer Ren Behan gives this traditional Italian comfort food an inventive Polish tweak – kaszotto. When I saw the beautiful earthy image accompanying the recipe I knew this was going to be the first recipe of hers to try. It was a triumph. Continue reading

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.

If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.I’m not known for my quick meals. In fact, looking through my recipes over the six and a half years of blogging, I spot just a few “meal-meals” that I reckon are under 30 minutes, let alone 15.

Partly this is because I cook from scratch, and encourage others to do likewise: nutritionally and tastewise, homemade food is almost always superior – unless you are a terrible cook. If you are toiling for a tasty midweek dinner idea, this gently spiced tomato and coconut prawn (shrimp) curry can be on your table in 15 minutes. Serve with pre-cooked rice or chapatis to keep it quick and easy.

Diligent home cooking can involve washing, soaking, measuring, chopping, peeling, marinating, reducing, stirring, grating, whisking, sauteing, roasting, baking. That’s a lot of steps!

My other excuse is that I like to make things that are more involved, with layers of flavour for maximum impact. However, nothing I make and share with you is difficult (I’m a home cook, not a chef), and most recipes are accessible to anyone of age and common sense to wield a sharp knife. Continue reading

Crushed chickpeas mixed with creamy lower-fat homemade ranch dressing and chopped vegetables make a perfect vegetarian lunch. Try it in pittas, lettuce wraps or even scooped up with baked tortilla chips.

Crushed chickpeas mixed with creamy lower-fat homemade ranch dressing and chopped vegetables make a perfect vegetarian lunch. Try it in pittas, lettuce wraps or even scooped up with baked tortilla chips.Crushed chickpeas mixed with creamy lower-fat homemade ranch dressing and chopped vegetables make a perfect vegetarian lunch. Try it in pittas, lettuce wraps or even scooped up with baked tortilla chips. Continue reading

Easy blender "cheese" sauce with a savoury hit of white miso and shiitake mushrooms, mixed with cooked pasta, topped with tiny sesame eggplant cubes and slammed under the grill. Oh, and it's vegan - although your non-vegan friends may never know!

Easy blender “cheese” sauce with a savoury hit of white miso and shiitake mushrooms, mixed with cooked pasta, topped with tiny sesame eggplant cubes and slammed under the grill. Oh, and it’s vegan – although your non-vegan friends may never know!

Easy blender "cheese" sauce with a savoury hit of white miso and shiitake mushrooms, mixed with cooked pasta, topped with tiny sesame eggplant cubes and slammed under the grill. Oh, and it's vegan - although your non-vegan friends may never know!Admit it, these ingredients don’t really go together. Mac and cheese, quintessential American comfort food (often Day-Glo orange and from a box) + uber Japanese ingredient, miso.

Or rather, they shouldn’t go. But like other oddball combinations – carrots in cake, pepper on strawberries, um, potato chips on your PBJ – miso is MADE for mac and cheese. Continue reading

Meltingly soft eggplant wrapped around a garlicky Georgian spinach and walnut dip is a wonderful vegan starter or light lunch – delicious warm or cold. Leftover dip makes a fab, instant sauce for hot pasta. Low-carb, high-fat (good ones!) and paleo, too.

Meltingly soft eggplant wrapped around a garlicky Georgian spinach and walnut dip is a wonderful vegan starter or light lunch - delicious warm or cold. Leftover dip makes a fab, instant sauce for hot pasta. Low-carb, high-fat (good ones!) and paleo, too. 

My daughter, Rachel.

I so wish I could tell you that this lip-smackingly delicious recipe was born from a visit to the country of Georgia, but it wasn’t. The only Georgia I’ve been to is the Peach State one; the next state up from my home state of Florida.

Nothing like the country. Nothing at all. 

No, this recipe is of mixed origin: part my own recipe for spinach phkali that I’ve only ever used as a dip, and reading from the glorious cookbook, Kaukasis: a culinary journey through Georgia, Azerbaijan and beyond, by Olia Hercules (and here is a UK link to Kaukasis). I looked at her recipe for aubergine rolls (badrijani nigvzit) and immediately knew I would make this with my long-forgotten deeply flavoured dip.

kaukasis, by olia hercules and another cookbook I am loving right now, cook for #syria, curated by clerkenwell boy

kaukasis, by olia hercules, and another cookbook I am loving right now, cook for #syria recipe book, curated by clerkenwell boy

The melting aubergine, gently charred under cover in my enamelled iron skillet, smeared generously with this creamy-textured, herb and spinach studded dip, is utterly divine. Soft yet impactful – a surprisingly uncommon trait in food, and one I love.

Continue reading

Yes, you read right: vegan smoky bacon-wrapped asparagus. This whole food ingredient recipe is easy to make, nutritious and great for a light lunch or a snazzy starter. It's

;-Yes, you read right: vegan smoky bacon-wrapped asparagus. This whole food ingredient recipe is easy to make, nutritious and great for a light lunch or a snazzy starter. It'sYes, you read right: vegan smoky bacon-wrapped asparagus. This whole food ingredient recipe is easy to make, nutritious and great for a light lunch or a snazzy starter. It’s kind of a mind-bender, but hopefully you know me well enough by now to trust me. Continue reading

Four-ingredient chocolate, fruit and nut clusters are an easy, no-bake recipe for healthy, guilt-free snacking. Perfect with a cup of tea and in lunch boxes. 

Four-ingredient chocolate, fruit and nut clusters are an easy, no-bake recipe for healthy, guilt-free snacking. Perfect with a cup of tea and in lunch boxes.

Four-ingredient chocolate, fruit and nut clusters are an easy, no-bake recipe for healthy, guilt-free snacking. Perfect with a cup of tea and in lunch boxes.

These may not be the prettiest things you’ll see on the Internet today, but by goodness, they might be the tastiest.

These little three-bite clusters, crammed with heart-healthy nuts and chocolate as well as sweet dried berries, almost didn’t make it onto the blog. I really thought they were just too simple. I figured everyone would know about these, and how easy they are to make. But I think I may be wrong. Continue reading

A delicious late-summer jackpot of a recipe, done alla parmigiana. Not just eggplants, but chard, potatoes, garlicky oil and a simple homemade sauce, layered up and covered in gooey cheese and earthy porcini breadcrumbs. Hearty yet light; a vegetarian recipe the whole family will love.

A delicious late-summer jackpot of a recipe, done alla parmigiana. Not just eggplants, but chard, potatoes, garlicky oil and a simple homemade sauce, layered up and covered in gooey cheese and earthy porcini breadcrumbs. Hearty yet light; a vegetarian recipe the whole family will love.A delicious late-summer jackpot of a recipe, done alla parmigiana. Not just eggplant, but chard, potatoes, garlicky oil and a simple homemade sauce, layered up and covered in a crust of gooey cheese and earthy porcini breadcrumbs. Hearty yet light; a vegetarian recipe the whole family will love. For all of you vegetable lovers out there, i.e. all of you.

Read the whole post and recipe to find out why and how this recipe – containing potatoes! – is lower carb. It’s pretty cool!

*****************

I know it is not yet September, but this Florida gal is feeling autumnal. Not by choice, but because my chosen home doesn’t really do summer. As the local saying goes, “summer was on a Tuesday”.

Edinburgh in August is a time of arts festivals, plump wild berries and ferreting around for all of the cold weather clothes that should never have been put away. It is not a time for brain-freezing ice lollies and acres of bare flesh.

Mind you, I did whip up a jug of sour cherry frosé at the weekend – enjoyed in the garden, wearing my favourite woolly cardigan. True. Continue reading

Make pizza in a cast iron skillet for a quick and healthy midweek meal that the whole family will love. Use my quick wholewheat dough - or a pre-made - and top with smoked mozzarella and cooked lentils for a delicious, vegetarian deep-dish dinner, or hearty snack. Vegan adaptations are given.

Make pizza in a cast iron skillet for a quick and healthy midweek meal that the whole family will love. Use my easy wholewheat dough - or a pre-made - and top with smoked mozzarella and cooked lentils for a delicious, vegetarian deep-dish dinner, or hearty snack. Vegan adaptations are given.Make pizza in a cast iron skillet for an easy and healthy midweek meal that the whole family will love. Use my quick wholewheat dough – or a pre-made – and top with smoked mozzarella and cooked lentils for a delicious, vegetarian deep-dish dinner, or hearty snack. Vegan adaptations are given. Continue reading

cover of veggie desserts + cakes cookbook by kate hackworthy

A delicate apple-flavoured sponge, topped with a zesty apple icing and, although there is quite a bit of kale, the flavour doesn’t overpower the other ingredients. From the debut cookbook by Kate Hackworthy.

A delicate apple-flavoured sponge, topped with a zesty apple icing and, although there is quite a bit of kale, the flavour doesn’t overpower the other ingredients. From the debut cookbook by Kate Hackworthy.

image courtesy of Pavilion Books

Veggie Desserts + Cakes, the debut baking cookbook by top UK food blogger, Kate Hackworthy, celebrates rather than hides vegetables. More than this, she confects the humblest roots and the greenest of greens into treats the whole family will enjoy.

So, is this is a super-healthy cookbook? Although she uses sugar, eggs and added fats, the texture and natural sweetness of many vegetables mean that she – and you – use less.

Vegetables also give fantastic moistness (think carrot cake), meaning the cakes and bakes last for days and still taste freshly baked. Obviously, the lasting for days bit is largely theoretical!

Kate’s passion for vegetables, married with her endless creativity and baking skills, results in enticing bakes for everyday eating as well as special occasions. Unlike myself, who will give you the occasional cake recipe but rarely an icing option, Kate gilds her cakes and cupcakes with properly decadent frosting. Duly noted. 🙂 Continue reading

%d bloggers like this: