For me, soups are one of the best cold-weather comfort foods. They’re warming, satisfying and leave me feeling amazing on the inside. They’re also simple to prepare. Only basic chopping skills are required to create a delicious soup!
The recipe I’m sharing today is a recent creation which has quickly become a family favourite. With its golden hues, warming spices and creamy texture, this soup is just perfect for the Autumn season. It’s very filling, so can easily be served as a main meal. It’s super cheap too. The ingredients cost a total of £3.06, which equates to just 77p per portion. Bargain!
Today, I’m sharing a recipe for a family-friendly vegan version of the Mexican classic ‘Huevos Rancheros’. The eggs have been replaced with golden cubes of pan-fried tofu which sit on a bed of rich, flavourful tomato sauce. I’ve toned down the chilli to make the dish kid-friendly (and ‘Sharon-friendly’ as I’m a complete heat wimp) but of course, feel free to crank up the chilli heat as high as you wish.
The inspiration for this recipe was the cover photo on the September issue of Vegan Life magazine. At first glance, Lucien and I were instantly attracted to this dish but, when we read that the recipe contained half a cup of green chillies plus three tablespoons of chilli powder, we knew it was going to be way too spicy for us. It didn’t deter me from giving it a try though, and I simply omitted the chillies to make it less spicy. Since the tomatoes, onions and garlic are roasted, they make the sauce rich and flavourful, so we really didn’t miss the chilli.
I first experimented with this recipe a few weeks ago and it was an instant hit with the family. We rarely eat the same meal twice in the same month, but we’ve made this one three times already! It’s quickly become a family favourite. Continue reading
Today I’m sharing a recipe that caught my eye in the June edition of Vegan Life magazine. The recipe is for Pulled Jackfruit BBQ sandwiches. Don’t they look delicious?
I don’t know who started the pulled jackfruit craze, but it sure has taken the plant-based world by storm. I first tried it at a vegan fair last year, where it was served as part of a Tex Mex dish with nachos. I absolutely loved it and it’s been on my ‘to try at home’ list ever since.
So when I spotted this recipe in the Vegan Life mag, which had just a handful of ingredients and simple instructions, I was excited to give it a try. Continue reading
In today’s post I’m sharing two recipes. The first is for a delicious, quick and easy Ratatouille. It’s a versatile dish which can be served myriad ways. My family’s current favourite way to serve it is with Seared Polenta. The polenta does need preparing in advance but it’s most definitely worth it. If time is of the essence though and you need a quick meal, how about serving it with some crusty pesto-topped bread, stirred through pasta or with a side helping of butter bean mash (recipe below).
So many options!
In today’s post I’m sharing a recipe for delicious sushi rolls filled with royal quinoa and fresh veggies. They make a wonderful lunch or light dinner option and a tasty addition to school and work lunchboxes. They’d also be great for serving at buffets and summer picnics. They’re easy to make and, just in case you’re new to sushi-rolling, I’ve included some step-by-step images to help you along.
I absolutely love sushi but rarely buy it from the shops as it’s quite expensive, plus it normally comes with lots of packaging, including black plastic trays which are currently unrecyclable here in Bath. I’d been wanting to try my hand at making my own sushi for a long time. I’d even bought the nori sheets in preparation. But it took me a while to get round to doing it as I’d convinced myself that it would be tricky. When I finally took the plunge and tried it, I couldn’t believe how easy it was! I’m not a neat or delicate person when it comes to food preparation so, if I can do it, you definitely can!