I know I posted a BBQ sauce recipe with my shredded BBQ Slaw sliders, the other day. But, I feel that a separate post dedicated to this delicious condiment was necessary. Plus, it has taken me over a year or longer, to create a BBQ sauce that actually tastes like BBQ sauce and not a spiced version of tomato sauce. So, I will stress that the molasses and all spice are essential in this recipe, and while the liquid smoke is optional, I still highly recommend it. I’m also not one to toot my own horn when it comes to my own recipes, but this BBQ sauce is bloody good and I’m so pleased with myself for making it – too much horn tooting? Anyway, make it and thank me later.
It took me a while to name this sandwich – obviously I didn’t want to name it after an animal. Plus, it’s made from vegetables instead of flesh, so it tastes nothing like pulled pork. However, while I was writing the recipe for this spicy BBQ slaw, my intention was to recreate a ‘pulled pork’ style meal which was slow-roasted in BBQ sauce. But, of course, without the death.
As a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk.
This is a simple pumpkin spice French toast recipe that I whipped up one morning, last week and one which I have been meaning to share ever since. Rather than fry the french toast in a frying pan or skillet, like a traditional french toast recipe; I baked the pumpkin spice French toast instead and it turned out just as good.
I don’t know if this is only a British thing, but as a Brit I can say that we do love our custard here. After I went vegan I started to crave apple crumble and custard all the time – I think it was because I thought that I couldn’t have it anymore – which made the cravings a hundred times worse.
I love Autumn. I love the crisp, fresh air, the changing colours and the seasonal ingredients: figs, apples and the obvious pumpkins. For me, Autumn is what Christmas is to a child – It just excites me.What comes along with Autumn is comfort food and porridge is one of those foods that can comfort you at any time of the day. My usual go-to porridge is chocolate and chia (you can view a variation of it here), but when I have the time, I like to make something a bit more ‘fancy’. Even so, now that I no longer have to use a saucepan to achieve creamy, delicious oats; I can eat fancier porridge every day if I wanted to and this bowl of Apple pie porridge is a perfect example of that.
Do you often find yourself debating whether or not to pick up those frozen veggie burgers, whenever you come to the frozen aisle in a supermarket? I’m a sucker for it. I love veggie burgers and after 10 years of eating only veggie burgers (no meat), you’d think I’d be sick of them by now, but I’m not. They hold a special place in my ice cold heart and they probably always will.
Serves 4 Ingredients 1 Cup Red Lentils 1/2 Tin Chickpeas 2 Medium Carrots 120g Mushrooms 1 Courgette 2 Shallots or 1 Medium onion 1/2 Red Bell Pepper 1/2 Yellow Bell Pepper 100g Spinach 1 Vegetable Oxo Cube 1.5 Tbsp Garlic Puree 2 Tbsp Tomato Puree 1/2 Tbsp Paprika 1/2 Tbsp Cumin 1/4 Red Chilli 1/4 Green Chilli 2 Tsp Turmeric 1/4 Piece of Ginger 1 Tbsp Mixed Herbs 1 Tbsp Cornflour 600ml Water Salt and black pepper to Season Directions Peel and cut the carrots into quarters, then pop them into a sautée pan with a little water, cover the pan and leave to steam. Continue to peel and chop all the other vegetables (keep them chunky) and when the carrots have softened, add them to the pot along with the garlic and tomato puree, plus the herbs and spices; leave the veggies cook for a five minutes, before adding all of the other ingredients, minus the cornflour, chickpeas and spinach. Cover the pot with a lid, lower the heat and leave to stew …
A month ago, I attended my younger cousin’s wedding. It was a beautiful wedding, situated down the Gower in Swansea, but obviously being a foodie, the one thing that stood out for me was the food. I mean I wouldn’t be much of a foodie if the food wasn’t the best part of my day, now would I? If I remember correctly, I had, Butternut squash to start with a cute little bread roll – shaped as a loaf of bread – But it was the main course that stood out for me: Crushed potatoes topped with baked salmon fillet and a parsnip mash on the side. I thoroughly enjoyed it and it showed because I inhaled it within less than 5 minutes of it being placed down in front of me. Ever since that day I haven’t been able to get the taste of the parsnip mash out of my mind. So when I bought a salmon fillet yesterday, I knew I had to make something similar. When it comes to food I’m all …
Have you ever had to cook for a group of people or that special someone, but you don’t know what to cook. You don’t want the meal to be too formal – more casual and relaxed – and you don’t want it to be too stodgy and have it sit in your stomach all night. Your answer: Loaded butternut squash fries. I got the inspiration from loaded nachos. But my recipe is more of a meal than a snack, it’s more filling and a lot healthier, plus; it’s not going to sit in your stomach all night and make you feel uncomfortable. Also, you can sit and share it, which makes the whole thing a little romantic. Wouldn’t you agree? 😉