It’s root vegetable season and I’m getting into it in a serious way. I’m trying different ways of cooking my favourite root vegetables (helllooooo Parsnip Fries) as well as trying some that I wouldn’t normally eat loads of. I’m definitely a lover of fritters and was craving a more wintery version of what I would normally make… and this is what happened. Do you use kohlrabi much? It has a texture that’s not dissimilar to broccoli stem and it tastes a bit like that mixed with a turnip. I’ve found it has more flavour if you cook it with the skin on so that’s what I’ve done here. I’ve added the Swedes because I love their slight sweetness and they give great golden colour and smooth texture to the fritters. Fritters are such a great breakfast or lunch food as they allow you to get lots more veg! Served with a simple side salad and maybe a dipping sauce these make the perfect lunch or breakfast.
Is there anything better than fries? That crisp outside and instant dippability (it’s a word, shut up spell check). Actually anything that you can dip into a tasty sauce is pretty fabulous in my book (sweet potato crisps, popcorn cauliflower). These parsnip fries have a lot going from them, parsnips natural ability to caramelise is definitely one of them. The natural sweetness of the parsnip is so good with the spicy harissa sauce.
Mushrooms add such amazing flavour to a dish. this recipe uses a mixture of fresh and dried mushrooms as the intensity of the dried mushrooms adds a real umami flavour. The buckwheat ‘risotto’ has been in the works for sometime now but it took a while to get the texture and flavour just right. Hitting the stock with pureed spinach adds extra flavour and intense green to this dish. It’s a lighter version of risotto, and full of vegetables, and a magnesium boost from the buckwheat.
I love brussel sprouts. Four words my 10 year old self would be horrified to hear me say. Luckily that scenario is not possible! Because I don’t live in a science fiction movie (unfortunately, damn you stupid reality)- not because the statement is untrue. Brussel sprouts are up there with my favourite vegetables. And they love butter and some heavy caramelisation. They are very good friends with those two things. Add some garlic and chilli and you have brussel sprout bliss. Top that with a liberal squeeze of zingy lime and some coriander and you’ll start converting brussel haters. And did I mention that the before mentioned butter has been mixed with miso paste? No, well that part is pretty essential….
This recipe marries two of the greatest things in the world. Both are cheese based (aren’t many great things?), both are comfort food, and both bring on fond memories for me. Cauliflower cheese was my absolute favourite thing as a kid. Well one of my favourite’s, a high school friend’s brother once had a whole head of cauliflower covered in cheese sauce and baked in the oven as a birthday cake so I would dare say it’s actually his favourite thing haha. As a teenager I was obsessed with macaroni and cheese, actually I still am, there may be no greater comfort food. But I can’t sit here and pretend that mac’n’cheese is particularly good for me – not that everything I eat has to be! However, that doesn’t mean I can’t try to make it a little more nutritious. And I think I have… even better, it’s just as comforting and delicious.
Cauliflower rice is such a great way to get an extra vegetable into your meal. It’s easy, has a lovely light texture and soaks up flavour. The flavours and textures of this salad are addictive: sweet, savoury, a little bit of heat, with chewy dried fruit, crunchy nuts and finished with fresh herbs. You can serve it warm in winter or cold at a summer barbecue.
Yay for savoury pumpkin bread! As it’s a savoury recipe it has no added sugar, is full of added nutrients from the pumpkin and is delicious. There’s no butter in the recipe but a swipe of butter on warm pumpkin bread would be glorious. So would some avocado and radishes. The manchego cheese gives it a mild bite that is really lovely with the hint of cayenne. This is great for breakfast or as an afternoon snack.
Or should I say Thai Chicken Sandwiches?? Either way, these are ridiculous. They’re just so tasty, and so easy and so flavoursome. Juicy chicken, colourful flavoursome slaw, creamy mayonnaise/yoghurt and a crunchy roll, is there anything better? I once made these for some friends and made enough chicken and slaw to serve 8 but only had bread rolls for 4, this ended in one of my housemates going down to the supermarket after we had eaten and grabbing more rolls so we could have round two. Round two did not disappoint.
Sticky, saucy and spicy pulled chicken with a super simple zingy slaw, fresh guacamole and manchego cheese. Delicious!!! The recipe for the BBQ sauce makes way more than you need for this recipe so I’ve made a separate post, you can find it here. It’s spicy and tangy and makes these tacos super delicious. But if you’re all like “who has time to make their own BBQ sauce you crazy lady?” then they’re actually still pretty fantastic without it. That said, with the sauce… they’re…. wow.
I have to thank my mum for this little creation, a few weeks ago she asked me to make a green salad for a Sunday feast we were having (these are a weekly event, Dad cooks entree and mains and Mum comes in with a spectacular dessert – it’s a wonder I’m not obese!), and I decided to take her very literally haha. Everything I put in the salad was green (cos lettuce, cucumber, finely sliced celery, parsley, pumpkin seeds etc) and to up the greenness I wanted to make a bright green dressing. And voila, this happened. It is super tasty, full of nutrients and oh so creamy.