Vegetarian Whole Foods Made Simple
These fruit & nut breakfast cookies are healthy, tasty, and easy to make for a convenient breakfast or snack! You know when your little, and you don’t understand why adults, who can do ANYTHING THEY WANT, opt for sensible high fibre breakfasts instead of, say, …
This Flourless Chocolate Olive Oil cake, is dense, rich and absolutely heavenly. Who has two thumbs and turned 30 this week… Yeah, this girl! So in recognition of this daunting, yet happy milestone, I wanted to share 30 pearls of wisdom with you. 30 lessons …
This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper!
Vegan haggis: why?
Honestly, I’m not sure. One minute I was jotting down ideas for recipes to make in January, the next minute I was down a Burns Night– Vegetarian Haggis- Cyber Hole so deep, there was no way out. But if we can move past the randomness, you will see that this has a lot going for it.
Full of good stuff- Vegetables, pulses, and wholegrains, oh my! This is is so wholesome and nourishing, and incredibly filling to boot!
Flavour- The spices give this vegan haggis a smoky-spicy, salty-sweet flavour, that I find highly addicitve, and very January appropriate.
Obvious reasons– Surely this is preferable to the original, even to meat eaters?!
So rustle this up with some neeps and tatties, pour yourself a scotch, and enjoy!
*I used a pudding bowl for this, but if you don’t have one to hand, you could bake it in a loaf tin instead, or even as individual portions in a muffin tin. If you went the muffin tin route you would need to reduce the cooking time significantly.
Haggis is traditionally served with “Neeps and Tatties“.
Adapted from this recipe.
This quick portobello sandwich with goat cheese pesto spread is as satisfying as it is delicious! Bear with me, for I am not usually this winey. But. A mere two weeks from my marathon, I had four months of perfect training marred by dual afflictions. ITBS …
This roasted root salad with goat cheese is perfect for winter- resolution friendly, with a little oomph! I have always thought that January is unfairly assigned the title of “worst Month”. The reasons are twofold: The worst month is obviously February My Birthday is in …
My Dad’s easy parsnip soup is my all time favourite!
My Dad’s soup game is deliciously on point, and I feel it would be wrong, nay, CRIMINAL to keep this recipe to myself. Disclaimer: I use the word “recipe” loosely, as Dad is more of a pinch-of-this, splash-of-that kind of man, but I’ve done my best to pin down this little bowl of nirvana for you. Dad is a man of many talents (cyclist extroadinaire, trivia maven, and baby-comedien to name a few), and I always insist he makes this for me when we visit each other. Lets talk about why its so scrummy:
Tomato Paste: This balances out sweet earthiness of the root veg, and gives everything a little zip. I find this lightness a refreshing change from the usual creamy or curried parsnip soups.
Peppercorns: Dad will roughly grind up some black peppercorns and toss them liberally into the pot, so you get this crazy delicious combination of sweet-earthy-nutty-tang and then POW pepper! Sometimes he puts whole peppercorns in… but thats up to you 🙂
Restorative Comfort: What better way to cure yourself from the excesses of the season than a lovely bowl of wholesome parsnip soup? This is so wholesome and good for you, and the perfect antidote to all of those rich desserts and cocktails we allow ourselves over the holidays. This is guaranteed to put the goodness back in!
Enjoy!
The amount of stock you want to use will depend on the size of your parsnips and how thick you like your soup! I like to start conservatively with 2 cups, and then splash in more at the end if its looking a little thick.
This tastes amazing with a swirl of plain yoghurt
This soup freezes very well, so I like to make a big batch and store it for lazy days!
