I get kind of grumpy when I make falafels. Something about blended chickpeas just doesn’t agree with me, and I’ve tried and failed so many times to make falafels (and houmous too). After one too many tantrums involving wallpaper paste chickpea batter, I gave up. I eat other people’s falafels. They’re good. I don’t cry.
Enter Mob Kitchen! They have mastered the homemade falafel and I’m so damn grateful to them. THANK YOU. (more…)
Quick, healthy and simple vegetarian food has made up about 90% of my cooking for some time now. As much as I love baking, I’ve recently found the challenge of producing nutritious and speedy weeknight meals to be much more enjoyable. It’s low stress (depending on the day) and very satisfying, and it allows me to stretch my creative brain on a daily basis.
When my husband became vegetarian we both tried really hard to include plenty of vegetables in our diets, not too much over-processed faux meat. We found ourselves indulging in carbs and cheese a bit too much in the early days, but 5 years on, we’ve got a good repertoire of vegetarian meals. Sure, there are some days where we pull veggie sausages out of the freezer or order a takeaway, but mainly we manage to eat well. Plus, when you live in a village the takeaway options are grim.
This tomato orzo is one of my favourites at the moment. (more…)
Much favoured amongst the fashionable Saturday brunching community, shakshuka is usually more of a weekday-dinner type of dish for us, it just fits better. Hey, we’re not fashionable. Shakshuka is an essential weeknight staple to add to your repertoire – its easy to make, cheap, one-pot, uses mostly store cupboard ingredients, healthy and very adaptable. (more…)
I didn’t know what a serious business potato salad was until I met my husband. He’s part German, so potato salad is a permanent fixture at barbecues and buffets, as well as on Christmas Eve when we celebrate German-style Christmas. His family version is made with mayo, spring onions, chopped boiled egg and peeled, boiled potatoes. Over the years I’ve generally stuck to that recipe, but as you may know by now, I can’t resist experimenting. This is where this recipe comes in! (more…)
I’d like to think we are now reaching the end of soup season, as the temperatures start to move into the teens, but in all likelihood we’ve still got another 6 weeks or so of soup eating to go. (more…)