Tag: greens

Cheddar Apple Walnut Salad

Cheddar Apple Walnut Salad

Creamy cheese, crisp and sweet apples, toasty walnuts and a tangy dressing. This Cheddar Apple Walnut Salad is a simple and tasty crowd-pleaser!

Vegan Kale Ceasar Wrap with Tempeh Bacon

Vegan Kale Ceasar Wrap with Tempeh Bacon

This vegan kale ceasar wrap with tempeh bacon makes a quick and satisfying meal! Well, HI! Apologies, I didn’t intend to go off the radar for the past couple of weeks, it just kinda happened. I found myself with a major case of the burn-outs 

Spinach Almond Butter Smoothie

Spinach Almond Butter Smoothie

Another green smoothie… promise it’s worth it!

Spinach Almond Butter Smoothie

Does the internet need another green smoothie? Probably not.

But then again, yes. Because THIS is the green smoothie of your dreams. Just a small handful of ingredients (half of which are listed in the title), a quick whiz in the blender, and you will be sipping a smoothie that is jam packed with nutrients, and sweet as can be.

Spinach Almond Butter Smoothie

I gave you a little teaser on instagram last month, but I felt it VITAL that I post the full recipe for you here as soon as possible (as it turns out, a month is now my “as soon as possible”…).

What’s your favourite green smoothie?

Spinach Almond Butter Smoothie

Enjoy!

Spinach Almond Butter Smoothie
 
Prep time
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Author:
Serves: 2-3
Ingredients
  • 2 cups coconut water
  • 1 large handful of spinach
  • 1 ripe banana
  • 2 tbsp unsalted almond butter
  • 1 tbsp flaxseed
  • 1-2 medjool dates (optional)
  • generous pinch cinnamon (optional)
Method
  1. Put all ingredients into a blender, and blend!

Notes

The recipe above is my *fave* combination, but you can make the following substitutions and its still yummy:

Sub almond milk for coconut water

Sub peanut butter for almond butter

Sub chia seed for flax

 

Socca Topped With Greens

Socca Topped With Greens

Easy and delicious socca topped with greens makes a quick, elegant and versatile meal! Friends, for years I didn’t make Socca because I assumed it was either too complicated, or too fancypants. I urge you not to make the same mistake, because its DEAD SIMPLE 

Black Bean Breakfast Enchiladas

Black Bean Breakfast Enchiladas

These vegetarian black bean breakfast enchiladas make a hearty, stick-to-your-ribs weekend breakfast! I hope you had a lovely weekend. What did you do? A little breakfast? A little biking? A little brewery action? We rarely go out for breakfast at the moment, our little nugget 

Healthier Homity Pie

Healthier Homity Pie

A lightened up version of the classic British vegetarian dish, this healthier Homity Pie is a guaranteed crowd pleaser!

Healthier Homity Pie- Emma's Little Kitchen

Poor old St George. He doesn’t get much air time does he? Especially compared to his colleague St Patrick. Even St Andrew and St David get more attention than old Georgie Porgie, and why is that? Is it because he is not even English? Well, we could debate  all day, but that would prevent us from talking about pie. I want to talk about pie.

I wanted to give a nod to the Motherland with something a little traditional, so I recreated the British vegetarian classic- Homity Pie. Homity Pie apparently originated in 1940’s Britain as a result of rationing, and it was made popular in the 60’s by veggie pioneers Cranks. There are hundreds of variations of Homity Pie, some healthier than others, but they will usually include potatoes and cheese nestled into a pastry case.

I wanted to make mine as healthy as possible, while still retaining the signature elements. I bumped up the veg content with some carrots, spinach, mushrooms, and fresh parsley, then I replaced the double cream with a little greek yoghurt. This pie is SO GOOD and absolutely worthy of an under celebrated Patron Saint.

Healthier Homity Pie- Emma's Little Kitchen

Enjoy!

Healthier Homity Pie
 
Prep time
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Author:
Serves: 6
Ingredients
  • Pastry:
  • 11/2 cups whole wheat pastry flour (or whole wheat flour)
  • ½ tsp sea salt
  • 8 tbsp unsalted butter
  • 2 tbsp cold water
  • Filling:
  • 1 large potato cut into 1 inch chunks (I don't peel mine but you can if you wish!)
  • 1 tbsp olive oil
  • 1 leek, diced
  • 1 medium carrot, diced
  • 1 cup mushrooms, diced
  • 2 garlic cloves, minced
  • 1 handful of baby spinach, chopped
  • ¼ cup fresh parsley, finely chopped
  • 3 tbsp greek yoghurt
  • ½ tsp dijon mustard
  • 1 cup grated cheddar, divided
  • salt and pepper to taste
Method
  1. First, make the pastry: I like to use a food processor. Pulse together the flour and butter until the mixture has a crumbly consistency. Add the salt and water and process on low until the pastry forms a ball of dough. Remove from the processor and put in the fridge to rest. If you don't have a food processor, you can do this by hand instead. Rub the butter into the flour, and knead in the water to form the dough. Use chilled butter and water for best results.
  2. Next, place the potatoes in a large pot of water and bring to the boil. Cook until the potatoes are tender but still retaining their shape. Remove from the pot and drain well.
  3. Meanwhile, you can prepare the rest of the filling. Heat olive oil over a medium heat in a large frying pan or skillet. Add the leek and carrot, and cook for about 5 minutes until softened. Add the mushrooms and garlic and cook for a couple of minutes more. Finally hold in the spinach and parsley and turn a couple of times in the pan until the spinach is beginning to wilt. Transfer to a large bowl.
  4. Add the cooked potatoes to the bowl along with the other veg. Then stir in the yoghurt, mustard, half of the cheese, and season generously with pepper, and maybe a little salt. Set Aside, and preheat oven 425F/215C.
  5. Remove the chilled pastry from the fridge, and roll out dough as thinly as possible on a floured surface. Carefully transfer the pie to a greased pie dish and press the edges down
  6. Tip the filling into the pastry case, and sprinkle the remaining cheese over the top
  7. Cook for about 30 minutes until the cheese is golden and bubbly, and the pastry is cooked through. Rest of a couple of minutes before cutting it into slices and devouring. This is also fantastic cold.

 

Chickpea Gyro Bowls

Chickpea Gyro Bowls

Kick the Summer off early with these Mediterranean inspired Chickpea Gyro Bowls!  Last week we were back in Michigan for a blink-and-you-miss-us visit, and my Sis and Bro in law kindly put us up (or rather, kindly put up with us…). When we arrived, my sweet 

Black Forest Smoothie

Black Forest Smoothie

This Black Forest Smoothie tastes so indulgent, it seemed fitting to name it after the classic dessert… you’d never guess there’s sneaky greens in it! When my tot first started eating solids, he would gamely nibble anything we put in front of him. Smugly I 

Spinach Artichoke Quiche

Spinach Artichoke Quiche

This creamy spinach artichoke quiche is perfect for a make ahead brunch!

Spinach Artichoke Quiche

Most likely you have already decided what you are making this Easter Weekend. Or perhaps, you are like me. Perhaps you’ve had some bad kitchen karma, or perhaps you are woefully disorganized and you still thought it was, like, January. In an effort to keep things simple and stick with what I know, my Easter offering will be the humble quiche.

Spinach and Artichoke QuicheSpinach Artichoke Quiche

Its a crowd pleaser, it can be made ahead of time, and its virtually impossible to botch up. Plus we all need a little savory to balance out those sweet treats right? The filling is another classic pairing- spinach and artichoke, with a hefty amount of cheese for good measure. I love using my favourite whole wheat crust for this, but obviously any quiche crust you like would work. What are you making for Easter?!

Spinach Artichoke QuicheSpinach Artichoke Quiche

Enjoy!

Spinach & Artichoke Quiche
 
Prep time
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Author:
Serves: 6
Ingredients
  • Crust:
  • 1½ cups whole wheat flour
  • ½ cup butter, melted
  • 2 tbsp milk
  • ½ tsp sea salt
  • Filling:
  • 4 eggs
  • 1 cup milk
  • pinch cayenne pepper
  • 1 cup cheddar (or other strong tasting cheese, divided)
  • 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
  • 1 cup artichoke hearts (I typically use frozen, and defrost them)
Method
  1. Preheat oven to 375F/190C
  2. Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling
  3. Place the artichoke hearts into the bottom of the crust, evenly spaced
  4. Whisk together the eggs, milk, and cayenne pepper if using. Stir in ¾ of the cheese, and the spinach (make sure the spinach has as much of the excess moisture squeezed out of it as possible)
  5. Place the artichoke hearts in the bottom of the crust, and pour the filling over the top. Sprinkle the remaining cheese over the top of the filling
  6. Bake for 35-40 minutes until the filling is set

Recipe Adapted from my Broccoli Stilton Quiche, crust borrowed from 100 Days of Real Food.

Easy 5 Spice Noodles

Easy 5 Spice Noodles

These easy 5 Spice Noodles come together in less than 15 minutes! Do you ever have one of those weeks where every recipe fails you? Well my friends, that has been my sorry situation for the past 7 days. My granola bars were dry and