If you managed to get your hands on this month’s Vegan Life Magazine, you will have seen some stunning shots of noodle and smoothie bowls from Chris Anca’s recent publication Nourishing Noodles. I was lucky enough to be sent a copy of this book from the publisher and I’ve been spiralizing like crazy ever since.
You may know Chris from her fabulous blog Tales from a Kitchen. Her newly released recipe book contains nearly 100 plant-based recipes featuring spiralized vegetables and fruit. The seven recipe chapters cover breakfasts, appetisers, snacks, soups, entrees*, desserts, condiments, toppings and more. So, if you’re looking for some spiralizing inspiration, this is definitely a book to check out.
Dhal has to be one of my favourite dishes ever. It has all those beautiful Indian spices and flavours, but is typically mild, making it a great family-friendly meal. It’s also really easy to prepare and low cost too. We often serve it as a mid-week meal, then I enjoy the leftovers for my lunches.
I never get tired of dhal as it can be made in so many ways, using different spice blends, lentils and liquids for a myriad of flavours and textures. My ‘go to’ dhal recipe is this Coconut Dhal with Butternut Squash, which we’ve been making for many years now, but I’m always on the look out for new recipes to try.
When I was browsing this month’s Vegan Life magazine, one recipe that instantly caught my eye was Kimberly Parson’s One Pot Masala Dhal. The principal spice in the curry paste is Smoked Paprika, which I absolutely adore. Combined with tomatoes, red lentils and creamy coconut milk, I could just imagine how amazing this dish was going to taste.
Fresh, cooling food has been the order of the day here in the hot South West UK. And zucchini noodles (aka ‘Zoodles’) fit the bill perfectly. Eaten raw, they taste surprisingly like regular noodles or spaghetti, but lighter and fresher.
Have you joined the spiralizing craze yet? I started spiralizing this time a year ago, when my sister bought me one of those ‘pencil sharpener’ style spiralizing gadgets for my birthday.
It works surprisingly well for such a simple little tool. It’s perfect if you’re only planning on spiralizing one or two vegetables, or you make single meals. Any more than this and I find my wrist starts to ache from all that twisting action.
If you really get into spiralizing and want to experiment with vegetables like sweet potatoes, butternut squashes and beetroots, then I definitely think it’s worth investing in a bigger spiralizer. Continue reading
Apologies for the delay in posting this week’s recipe, but Lil’ L had the last week off school for half-term break. M managed to take four days off work so we really made the most of the family time together. We’ve been on bike rides in the beautiful Cotswold hills, forest and lake walks, a day trip to Cardiff, a couple of trips to the cinema and a visit to Hertfordshire to celebrate a family 50th wedding anniversary. It’s been one amazing, fun-packed week!
I also managed to create a tasty new recipe during the half-term break. The recipe was inspired by these beautiful chives (gifted to me by my friend Vicky ♥) and some tasty cheese scones that Lil’ L baked during a school cookery class.
For me, ‘cheese and chives’ is one of those classic flavour combos, and I could just imagine how well the combo could work in a savoury English scone.
Using my sweet scone recipe as a starting point, I switched the sugar and raisins for vegan cheese and fresh chives. Continue reading
I absolutely love this time of year, with the trees full of blossom and the wisteria out in flower. Not only does it look stunning, but it smells glorious too! Here in Bath, the weather is finally starting to warm up and we’ve actually managed a few meals in the garden this past week. Our dinners have definitely shifted to lighter dishes, and I’m looking forward to sharing some of our favourite summer-inspired recipes over the coming weeks.
Today’s post was inspired by the front cover of this month’s Vegan Life magazine, which featured these stunning summer rolls by Jessica in the Kitchen.
The rolls are a vegan twist on the classic Vietnamese Summer Roll. Instead of meat or prawns, the rolls are filled with a rainbow of fresh veggies, making them both visually beautiful and delicious. Continue reading