Cherry Almond Bites
I love to run. It’s how I counteract my desk job, it’s how I clear my head, and it always gives me an amazing sense of achievement! I have been running regularly for about four years now, and in that time I have completed four …
Recent Posts
Rainbow Slaw with Sweet Ginger Lime Dressing
Well I finally got around to posting a salad recipe! I think you will fall in love with this one. Beautiful purple, orange and green strands, crunchy cashews, and a sweet gingery dressing to top it all off! This salad makes me happy. I am …
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Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce
Happy Monday! How was your weekend? Mine was busy! On Friday, which was of course Valentine’s Day, I was involved in a top secret marriage proposal mission. Saturday was spent celebrating the birthday of my friend Lori, we ate too much at the Hibachi Grill and then went dancing. Then on Sunday, my dear friend Emma cooked me a vegan feast! Walnut burgers with slaw, and a vegan cheesecake made with avocados- so divine.
This post was actually supposed to be a spiced mango cake, but I couldn’t find mangos at the shop yesterday. So instead, I am sharing a really low key vegetable dish. It makes a good side dish, but usually I eat it with rice to make a complete meal. I love it because the prep is so simple, but the final result is brimming with flavour! Peel, chop and then roast the veg, while the veg roasts, the coconut and curry sauce just simmers away in a saucepan. Easy, straightforward, and perfect for a Monday!
Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce
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Roasted sweet potatoes and leeks in an aromatic coconut curry sauce.
Author: Emma
Recipe type: Side Dish, Main
Serves: 4
Ingredients
- 4 medium leeks
- 2 sweet potatoes
- 1 tbsp olive oil
- 1 tin of full fat coconut milk (13.5oz/400ml)
- 2 garlic cloves
- 1 tbsp good quality hot curry powder
- Fresh coriander for garnish (optional)
Method
- Preheat oven to 400F/200C
- Trim and rinse the leeks, cut into 1 inch rounds
- Peel sweet potatoes, and cut into 1 inch small chunks
- Toss with olive oil, and roast in the oven until tender and starting to brown, about 25 minutes
- While the veg is roasting, pour the coconut milk into a saucepan, and gently heat to a simmer
- Grate in the garlic and curry powder, reduce the heat and let it quietly bubble until the veg is done
- Remove the sweet potatoes and leeks from the oven, and spoon into the coconut mixture
- Serve immediately!
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Cannellini & Escarole Stew with Parmesan Garlic Toast
It’s been a rough week getting used to Michigan again. After the familiar, temperate climes of England, I was ill-prepared for the gargantuan snow piles and biting wind of the Midwest. I thought I should share my cure with you, solace in a bowl if …
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Dexter’s Breakfast Smoothie {Vegan}
Hello! Apologies for the hiatus, I have been back home in England for a visit! I had some much needed catchup time with family and friends, and the last two weeks have been a blur of cosy pubs, riverside runs with my mum, negotiating the …
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Honey Glazed Tofu
I feel like I have been on a mission to make tofu taste good for almost as long as I have been a vegetarian. Why does tofu have such a bad reputation? I think like many other vegetarian or vegan menu items, it is thrown together as an afterthought (see also: vegetable lasagne and mushroom risotto). If I eat at non-vegetarian establishments, tofu usually arrives at my table either a raw, wobbly bland brick, or greasy, deep-fried and tough. Not good!
Through extensive trial and error, I have discovered that pressing and marinating usual yields the tastiest results, however, I lack the time management skills for this to be feasible option most of the time.
This recipe is my little trick. It does take a little time to cook, but I can potter about the kitchen preparing the rest of my meal as it hangs out in the pan getting tasty. Kirk has also given it the carnivore stamp of approval, so everybody wins!
Honey Glazed Tofu
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Sweet and spicy honey glazed tofu, serve with rice or noodles and some vegetable stir fry.
Author: Emma
Serves: 4
Ingredients
- 1 package of extra firm tofu (14oz/397g)
- 1 tbsp coconut oil or other flavourless oil
- 3 tbsp honey
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tsp crushed red pepper flakes
Method
- Mix honey, soy sauce, vinegar and red pepper flakes in a bowl, set aside
- Cut tofu- for this recipe I cut it town the middle to make 2 1 inch thick rectangles, then I cut each rectangle in half, and then cut those 4 halves on the diagonal as shown in the pictures
- Warm oil in a large frying pan
- Add cut tofu and fry for about 5 minutes on medium heat until golden
- Flip over and fry the second side until golden
- Add the honey and soy mix to the pan, and turn the heat down to low
- Cook for another 15 minutes and then flip back to the first side
- Cook for about 15 minutes more until most of the liquid had evaporated and the tofu is coated in a golden glaze
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Chocolate Coconut Granola
For someone who loves food and relishes in cooking all meals painstakingly from scratch, my weekday breakfasts are often a very low key affair. I often just throw some dry oats in a bowl with yoghurt and whatever fruit, nuts and seeds I have to …
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Penne with Butternut Squash and Feta
Every Christmas Kirk and I give Nigella Lawson’s Marinated Christmas Feta to our closest friends (original recipe in this book). This year, I was a little over enthusiastic with the feta purchasing, and after we had made all of our gifts, we were still left …
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Quinoa Porridge with Strawberry Chia Compote
When I was a little, my Dad used to make me rice pudding with a jammy swirl dolloped in the middle. Divine. When I initially came up with this recipe, my intention was to recreate the jam be-dolloped pudding, and just make it a little healthier. Quinoa flakes, however, cook down into more of a smooth consistency and lack the bite of the rice grains, making this much more of a porridge.
So although my little experiment didn’t go quite according to plan, I was still thrilled with the results. The sweet strawberry compote is the perfect compliment to the slightly bitter quinoa flakes, and the whole thing comes together very quickly, so its perfect for a quick healthy breakfast.
Quinoa flakes seem fairly common place now, but if you can’t find them you can substitute for whole quinoa and just increase the cooking time to 15-20 minutes.
Quinoa Porridge with Strawberry Chia Compote {Vegan}
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Quick healthy porridge made with quinoa flakes and topped with a strawberry chia compote.
Author: Emma
Recipe type: Breakfast
Serves: 2
Ingredients
- Porridge
- ⅔ cup quinoa flakes
- 1 cup milk (almond, rice, soy, dairy...)
- 1 cup water
- 2 tbsp honey or maple syrup
- 2 tsp vanilla extract
- Strawberry Chia Compote
- 1 cup frozen strawberries
- 2 tbsp honey
- 2 tbsp chia seeds
Method
- In a small saucepan, bring the strawberries and honey to a boil, add chia seeds and turn heat onto low
- Simmer for 15 minutes, stirring occasionally, and mush up the strawberries a little with a spoon.
- While compote is simmering, combine the porridge ingredients in a second small saucepan, gently bring to a simmer
- Cook for 5-10 minutes until quinoa flakes are tender
- Scoop porridge into bowls and top with compote!
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Wholegrain Chocolate Chip Oatmeal Cookies
I was hoping to post a few more recipes over the weekend, my calendar was finally free after endless social engagements over the holiday season. However, mother nature had other plans and I found myself bedridden with the flu. Fortunately I was feeling much better …
