All posts filed under: Lunches

Vegan Buffalo Hot Mess

Buffalo Hot Mess

It’s 4th February – 4 days post Veganuary – and I am still quietly plodding along with vegan cooking and eating. In previous years, I’ve been sick to death of the restriction by the end of the month and delved back into mozzarella and chorizo with reckless abandon as soon as the clock struck midnight on January 31st. I don’t know what’s different about 2019, but I’ve not felt particularly restricted at all and I’ll roll with it for as long as I feel like it. This weeks recipe is my current most favoured lunchbox situation. Vegetables are roasted in advance and placed into a plastic container. Cheese is grated on top, and hot sauce is drizzled over. This, when microwaved at the office come lunchtime, is the height of comfort. You can roast quite literally anything you fancy and in any amount. I’ve found this to be a great way of using up smaller portions of vegetables left over from other kitchen adventures. I’ve included specific veg and amounts in the actual recipe as …

Pumpkin Emmental Quesadillas

Pumpkin Emmental Quesadillas

I’m not being super original here. There are pumpkin quesadillas all over the internet this year. But god damn it, I can’t let October pass me by without posting a pumpkin recipe and this is all I could come up with. Also, can I just take a moment to express how difficult it is to take a good picture of a quesadilla? Like, it is hard. I was unable to do them justice, really. I wanted to do something at least a little different, so I’ve gone for emmental instead of cheddar. Emmental has a nutty taste that matches pumpkin well and is one of the greatest melters there is. It’s also more of a chewy melt than a stretchy one, which I really enjoy here. It does, of course, lack the sharpness of cheddar, but I’m packing a punch with chilli instead. If you’re nervous of the heat, just get rid of as much of the chilli as you want. I like the three different layers of spice that the roasted, raw and pickled chillis …

Pepper Pots Three Ways

Stuffed Peppers, Three Ways

The campaigns I get to take part in as a blogger are always a fun part of the gig, but the EU-funded #ItsPepperTime campaign has to be my favourite of the year so far – it’s so up my street. My mission today is to show you how quick, easy and worth doing more often Pepper Pots are. Pepper Pots, here, are capsicum peppers sliced right down the middle, deseeded and stuffed then baked in a hot oven for about 15-20 minutes until both pepper and filling are cooked and delicious and melty and just right in every way possible. I say 15-20 minutes because that’s the general consensus, but in my oven, and to cater to my personal taste, I’ll sometimes leave them in there up to 40 minutes to make that pepper really soft – keep an eye on it and yank it out when it suits you. The possibilities are about as close to endless as it gets when it comes to filling your peppers, but I’ve got three ideas to start …