I love a pie in winter. Flakey pastry encasing a delicious savoury filling – it’s my favourite. And yep I’m much more into a savoury pie than a sweet one and I totally get that a savoury pumpkin pie problem sets alarm bells off for any North American followers. But in this part of the world pumpkin is a savoury thing, thus my savoury pumpkin pie.
I’m trying to create recipes that you can easily make your own at the moment. By this I mean subbing in different ingredients to use what you have in your fridge or cupboard. These salmon bowls are no exception!
I have lots of lovely dahl recipes on this blog but this one is made with just dry ingredients to flavour it, especially handy when you’re low on fresh ginger, garlic and onion like I was when a curry craving hit.
I actually already have two similar recipes on the blog, and when the cravings hit for this deliciousness this week I revisited them. And promptly realised I could make it simpler so here we are! This is easy, designed to be made with whatever cheese you have and creamier than the other variations. It’s vegetable filled comfort food at its best.
I’m so into shredded oyster mushrooms as replacement for meat. They soak up any flavour you throw at them and get the best crispy texture. They’re the perfect thing to sub for pork and chicken for this laissez-faire take on a bun bowl.
This easy to make pasta bake is flavoured with roasted garlic, thyme and sage too but you could easily swap the herbs out for what you have on hand. In these times subbing ingredients is something it’s helpful to get confident with. With that in mind, most of this post is about what else you can sub for the listed ingredients. Please feel free to comment with any questions:) I usually use a mixture of cheeses in this too, just the ends of what’s on hand. You want a mixture of sharp and bitey and melty but if a mixture isn’t possible a sharp cheddar will work too.
The world has gone a little crazy since my last blog post and our lives are all being impacted the pandemic. Almost everyone I know, knows someone (or has experienced one of the following themselves) that has either been forced to self isolate post holiday, made redundant, had to cancel a wedding or other celebration or had all their work cancelled. These things have all happened to my nearest and dearest. Perhaps you’r simply getting prepared for a 2 week potential isolation if something happens in your network? With all this going on, I thought a little reminder of yummy things you can batch cook was in order.
This dish is a firm favourite (get it cos it uses firm tofu? I am the worst!) and uses the umami goodness of mushrooms and soy sauce to amp up the flavour dial on tofu. The result is a delicious stir fry with flavour and texture in every bite, and it’s vegan to boot.
This is the second addition of the ‘eat less animal products’ meal plans and I’ll be going into my third week of eating vegan until dinner… so far so good!
New recipe time! These mushroom tacos have so much flavour and texture and are completely vegan. Simple to make and I’m calling them ‘carnitas’ as they have the texture of my favourite kind of carnitas taco… when the pork has been tossed on the grill before serving and got delightful crispy edges.