All posts filed under: Sides and Salads

Sesame Fried Courgettes

It’s been a huge few weeks for courgettes in the UK, and anyone with an allotment or vegetable garden will probably have an enormous glut of them just as we do. Perhaps it’s down to the higher-than-usual temperatures, or the occasional heavy rain shower, I’m no green-fingered genius so I wouldn’t know. All I do know is that I’m grateful for all this free green stuff. So “what do I do with all these courgettes?” I hear you ask. Fear not, this week I’ll be bringing you a few recipe ideas to mess about with and use up your bounty. Sesame fried courgettes are best served as a tapas dish, and in the spirit of tapas they’re best served straight from the pan. Warm, spicy, crunchy, salty – if you’ve got a courgette hater in the house, this recipe is likely to swing ’em. I’ve been a bit vague with measurements because it’s such a casual affair and a super simple concept, so please forgive the lack of official guidance and go with the handful …

Vegan Stuffed Sweet Peppers

Stuffed vegetables (namely mushrooms and peppers) are huge in the “what do I cook for a vegetarian if they’re coming to dinner” world. But in their natural state, they’re not great for vegans. Almost every recipe you’ll see for stuffed peppers will be laden with cheese, mozzarella, cheddar, feta.. yeah, I miss cheese. Cheesy these ain’t, but they still taste good and they probably have about a third of the calories of your standard dairy based veggie starter and they’re cruelty-free. The gooey texture that cheese would usually lend to a dish like this has not been lost, our good friend avocado has done a stand-up job of replacing it. And when do roasted tomatoes not taste fantastic?   5 or 6 sweet peppers a handful (7 or so) cherry tomatoes, chopped 1/2 avocado 1 garlic clove, chopped finely       In a bowl, mash together the garlic and avocado, keep a few chunks in there but you want this to be relatively smooth. Then add the tomatoes and stir carefully so as not to crush …

Vegan Rainbow Marinade Salad

If you’re a regular, you’ll know I recently announced that I am venturing in to six weeks of veganism after watching Vegucated. It’s a challenge that I’m wholeheartedly embracing not only for my body (and the animals of course) but also my brain, nothing could kick me vigorously in to learning more about plant based foods than making them the only thing I can eat. So in all my recipes for the next six weeks I’ll be including new things I’ve learned about ingredients and their health benefits, alongside killer tips for doing vegan. Speaking of, I have some questions for devout veganists, scroll right to the bottom of this post to go all Hermione on me. Quinoa is my new favourite thing, I think I discovered it on Oh She Glows, the blog that introduced me to the very concept of food blogging. Kind of boring alone, but unbeatable with a glug of good olive oil, a generous amount of garlic and a squeeze of lemon juice. I liked it before, but its about …