Vegetarian Whole Foods Made Simple
Are you ready for one last hurrah? One last Summer recipe before we turn our attention to pumpkins and root vegetables?! Here you go! This is a yummy, light smoothie made from strawberries, watermelon, coconut water and chia seeds. It is so refreshing and full …
Hello friends! Can you forgive me for my little blog hiatus last week? I spent last weekend with two of my favourite people in the world- my husband and my little sis. Consequently I was having FAR too much fun to cook, let alone photograph. …
I have spoken before about my lifelong quest to make tofu taste really good, and today I want to tell you about another one of my tricks! One of my favourite ways to come up with delicious tofu recipes, is to take inspiration from seafood. Although I do not eat fish myself, I find that many seafood recipes are complimentary to tofu. This Mirin Glazed Tofu is actually adapted from a Mirin Glazed Salmon recipe from one of my faves, Nigella Lawson. Back when I was at university, I cooked all of my meals with my two besties Harriet and Harriet. They would prepare this recipe using salmon, I would have tofu!
I like to serve mine up on a bed of stir fried bok choy and shitake mushrooms to make a light, elegant dinner, however rice works wonderfully too as it soaks up some if the tasty juices from the sauce. In her book, Nigella describes this as “the fastest possible way to create a culinary sensation”, and I completely agree. The rich combination of sweet, salty, tender and crisp is so delicious and more importantly, will make you appear very accomplished to dinner guests (with minimum effort!).
Adapted from Nigella Lawson.
The moment that you announce you have a tiny human on the way, is the moment that people suddenly have a lot of questions for you. They vary from the politely inquisitive (When are you due? How are you feeling?!), to the very personal (Were you …
Yesterday I was sat in my weekly staff meeting chatting about upcoming projects with my colleagues. Suddenly I realised that it will be August next week. AUGUST! Where does the time fly? And why has my summer been so devoid of summery activity?! Hey, no …
Hello friends! It seems pretty apt that I am sharing this incredibly simple and low key “No Cook” Summer Pasta recipe with you today. I returned from a two week holiday in the homeland this Monday, and my post holiday to-do list is leaving my very little time for kitchen activities! I was in England for the wedding of my oldest friend Lauren, and her now-husband Liam (wedding of the yearrr!!). Not to let the transatlantic flight go to waste, I tagged on a couple of weeks before the wedding so I could catch up with family and friends.
Among my highlights, the wedding (obviously…!), walking with my Dad at Longsleddale in the lakes, afternoon tea with my sissie in York, picking out wedding flowers with my other sissie, running along the river with my Mum, munching pizza with my friends Harriet and Harriet, and spending a little quality time with my Grandparents… it was certainly a busy few weeks! My goal for this week and next is to take it EASY! Starting, of course, with this pasta dish.
I admit “No cook” is perhaps a slight stretch… obviously the pasta must be cooked… but the tomatoes when left to slowly marinate are so sweet, tangy and flavorful, no cooking is required at all! It’s perfect for those days when it is simply too hot to stand over a steaming pan, or turn on the oven. The only requirement is a little forethought, and then you will be minutes away from summer pasta bliss!
What do you like to eat when you’re to busy to cook?
Adapted from Ina Garten’s Summer Garden Pasta.
So the other day, or maybe more like a couple of months ago, my sissie Laura requested a recipe for wholewheat blueberry muffins, with “no bananas or other random ingredients please”. Message received. It has taken me a wee while to get around to creating …
If you follow me on Instagram, you probably know that I am back home in the UK this week! I am having a lovely time catching up with my family, and I am REALLY looking forward to my best friends wedding next weekend. Before things …
At some point during my early teenhood, my parents developed an interest in gardening. Pretty flowers, the odd bush, a smattering of herbs, and the most overactive fruit trees you could imagine. For some reason, the pear tree and the plum tree would produce an overwhelming harvest each year, and in order to keep up, we had to get creative with our fruit consumption.
There were two obvious solutions: Jam and Crumble. Both require a large quantity of fruit, jam will keep for a while so we could stock up, and crumble would be gobbled up immediately so we could make way for even more fruit. To conclude, I have eaten many a fruit crumble in my day. Now that I am grown, and no longer at the mercy of a plum tree, I am able to experiment with different seasonal fruit, including this delightful combination of peach and blueberry, yum!
I keep my crumble pretty simple, rustic almost. I have included a recipe below, but it is loose. Any fruit can be given the crumble treatment, and I can guarantee that it will be delicious. I also prefer to keep the topping straightforward- just butter, flour and sugar, prepared by hand rather than a food processor. A crumble comes together in minutes, requires no special skill, and is always a crowd pleaser. It may actually be the perfect dessert
I have made vegan crumbles many a time by using a vegan butter spread in the place of butter, this dessert is totally vegan friendly!
Substitute for frozen fruit if you are tempted to make this out of summer, no need to defrost!
To peel your peaches, give them the “tomato treatment” slit the skins at the bottom, and submerge them in freshly boiled water for a few minutes. The skins should slip away easily
A couple of weeks ago we celebrated the birthday of my darling Sister in Law, Kayla (happy birthday Kaylaaaa!). My other darling Sister in law, Kenna, threw the bash and tasked me with bringing a salad to share. I wanted something that was very simple …
