Vegetarian Whole Foods Made Simple
This outrageously green apple, pear and ginger smoothie is refreshing and rejuvenating any time of day. So it would seem that pear and ginger are the flavour of the month. Or flavour of the month for me, at least. This time I have whizzed the tasty …
This one skillet spinach mushroom lasagne has all the hearty comfort of your favorite italian dish, but is much easier to prepare! As some of you may remember, a few weeks ago I reached the dual conclusions that 1) I need to simplify my weeknight …
This healthier whole wheat pear & ginger clafoutis is a perfect easy autumn dessert!
There are two reasons I like to bake clafoutis-
What is clafoutis exactly? Well, its a french dessert traditionally made by lining a buttered dish with fruit, and pouring a batter over the top before baking. The result is a heavenly, dense flan-like dish. In this version I have tried to keep things a little healthier for you. I use 100 % whole wheat flour, and it is far lower in refined sugar than your typical clafoutis. The pears are sweetened with just a couple of tablespoons of sugar, and the batter is sweetened with maple syrup (or honey, if you prefer).
Are you sold yet?
Good, enjoy!
Make it healthier- feel free to omit the brown sugar if you want to make this completely refined sugar free.
Make it seasonal- pear and ginger if perfect for autumn, but this recipe is very adaptable. Try it with apples and cinnamon, blueberry and lemon zest in the summer, or keep it traditional with cherries! If you experiment, let me know what you find.
Make it breakfast- I think clafoutis makes for a stellar “treat” breakfast. You can make it ahead, and it keeps well in the fridge for at least 4 days.
This easy one pot tomato lentil pasta makes weeknight cooking a breeze! Although the basic premise of Emma’s Little Kitchen is to provide you with simple, approachable vegetarian fare, I will be the first to admit that I sometimes get a little carried away. I …
This aromatic aubergine tomato chickpea stew makes the most of beautiful tomatoes and aubergines when they are at their peak. This aromatic aubergine, tomato and chickpea stew is one of the very first recipes I taught myself to cook as a teenager, and has become …
This sweet-tart blackberry chia jam is quick and easy to prepare, and healthy too!
Blackberries are always a fruit I associate with the beginning of the school year. That time in late August to early September when the long summer days draw to a close, and the tingly excitement for the year come begins to peak. Neatly colour-coded timetables, fully stocked pencil tins, crisp sheets of lined paper waiting to be scribbled on, and blackberries. For me, they represent the changing of seasons. I imagine them being plucked from their bushes, and sprinkled in crumbles and pies, or made into jam and spread generously on toast.
In Texas, blackberry season is over, but I couldn’t resit sharing this recipe with you anyway. In the UK blackberries are still in season, but this recipe can be made any time of year with frozen blackberries. I love blackberries for their sweet-tart earthiness, and also their versatility! This summer I’ve had them in salads, smoothies, ice lollies, cocktails and of course this jam. I’m only exaggerating a teeny bit when I say that adding basil was the best decision I ever made, it brings out a gorgeously subtle liquorishy flavour that tastes amazing. We have enjoyed this jam plain, with cheese, on peanut butter (yum!!), and stirred into creamy porridge. I love making chia jam, it feels so much more forgiving than “proper” homemade jam, and its so quick and easy to prepare, plus you get all of those fabulous chia-benefits!
Enjoy!
This bold broccoli stilton quiche with a whole wheat crust makes a hearty addition to any lunch, brunch or picnic. Blue cheese is one of those divisive foods, either you love it or hate it. I am partial to strong flavours and am definitely partial …
This redeeming broccoli and chickpea bowl is the epitome of simple, healthy cooking. All you need is a handful of ingredients and less than 15 minutes! Hi friends! It’s been all systems go these last couple of weeks (apologies for the patchy posting schedule!). In …
Smoky-sweet black beans and rice stuffed into chard with feta and guacamole. The perfect light Mexican fare!
You guys know I love a good portmanteau (Jarfait anyone?!), so here is another for you: The Charrito. What do you get when you replace the tortillas in a burrito with a Chard Leaf? A Charrito! Genius.
At first I was pretty skeptical about eating raw chard. I assumed that the leaves would be tough, bitter and generally unenjoyable. How wrong I was! The leaves are sturdy, but that makes them the perfect vessel for your filling (in this case, a smoky black bean rice mixture with guacamole and feta!), and the slight bitter, earthy taste pairs so well with the smoky-sweet contents.
Obviously I offer this as more of a concept than a recipe- stuff it with whatever you have handy, omit the feta to make it vegan, change the grain or omit grains altogether to make it a super light meal.
Enjoy!
These gingerbread granola bars combine all of the warm spices of gingerbread with the chewy, nutty texture of a classic granola bar. Before we get stuck into today’s recipe, I wanted to update you all on a little personal news. Next month our little family …
