Author: cateinthekitchen

Creamy Vegan Kobucha Squash and Sausage Red Pesto Penne

This week, I found a kobucha squash (first of the season) nestled in my veg box next to a big bag of spinach and this recipe was born. I used veggie sausages simply because they’re my current favourite source of protein, wholemeal as opposed to standard pasta because the nuttiness lends itself so beautifully to the autumn vibes and red pesto to round off the sweetness of the squash. I’m breaking a few rules of mine in terms of pan usage here. If I can get away with it, I’m very much a one pan girl. Here, we use at least three. There’s pasta to be cooked, an onion to be caramelised and squash and sausages to be baked. Sometimes, it just can’t be avoided. This was my first time using Oatly creme fraiche (always one to adopt plant based alternatives as and when I can, as you know) and I was impressed, it’s definitely an appropriate replacement for dairy creme fraiche in pasta dishes for me. I found my pot in ASDA but a …

Vegetarian Sausage and Marmite Casserole

I’ve decided in this – the second week of October – to accept that Autumn is our current reality. Freshly laundered clothes will no longer dry in a matter of hours, beer gardens are cancelled until further notice, darkness reigns on the way too and from work but, most importantly, the le creuset is back on top of the cooker and ready to make me feel better. You’ll have to excuse the potentially poor formatting in this recipe, I’m in between laptops and using the app but wanted to get it out into the world before I forget. It’s a quick, cheap, easily repeatable vegetarian meal – and I know that’s what you come to me for. Serves 4 2 carrots / 4 potatoes / 1 onion / 1 leek / 4-8 vegetarian sausages / 1 litre stock / 2 heaped tbsps plain flour / 1 heaped tsp soft dark brown sugar / 1 heaped tbsp marmite Cook sausages according to pack instructions (I use Quorn frozen, 18 mins at 180) Peel and roughly chop …

5-Ingredient Carrot and Feta Fritters

I’m of the opinion that fritters are really quite good at capturing the tail end of summer and the very beginnings of autumn. They’re best served with fresh, crunchy salad, but are themselves shallow fried, edging us in to the comfort of stodgier treats to come. Plus, they’re orange. Anything that practically brings itself together and has an ingredients list I can count on one hand is always alright by me, and this ticks both of those boxes. You can whip up a quick salad while the fritters are frying and have the whole shebang on the table in 15-20 minutes, if you’re inclined towards speedier kitchen habits. If I could give you two tips, they’d be the following: Serve the fritters with sweet chilli sauce, or a spicy chutney, anything sweet and dippable, it brings everything together beautifully. When clearing up afterwards, pour excess oil into a container for recycling (this is a thing) and then mop up the very last dregs with kitchen towel before attempting to wash up, to avoid greasy slicks …