All posts filed under: Vegetarian

Grilled Cheese and Tomato Soup For One

To my fellow waifs and strays eating lunch on their own every day of their sad locked down little lives, this one goes out to you. I often catch myself having a hankering for something like tomato soup but simply cannot be arsed with the obligation to eat soup every day for a fortnight having made it in family-sized quantities. If you find yourself in the same position, I’ve got you. This is delicious. It makes one single serving, it took me half an hour and (as with pretty much everything I ever do) very little effort. Note before starting: you’ll need a stick blender or similar For the soup:1/2 an onion, finely chopped2 cloves garlic, minced10 cherry tomatoes, chopped300ml veg stockSplash of cream (optional) For the grilled cheese:2 slices bread (whatever you like best)A little slather of mayonnaise1 handful grated cheese (your fav, I used vegan smoked cheddar) 1 – Begin by starting the soup. Cook the onion in a teaspoon of butter on a low heat for 5-10 minutes until translucent. Add the …

Red Pepper + White Bean Orzo with Saffron + Paprika

This recipe should, I hope, encapsulate everything you ask me for most frequently. Vegetarian (vegan, in fact), but not relying on pretend meat for its protein (not that I’m averse to pretend meat, as you know). A small list of ingredients, not a particularly labour intensive affair and – everybody’s favourite – cheap. I’d say this would comfortably serve three for lunch. In my sad little locked down case, of course, that means one serving is poured into a bowl and two are portioned away in plastic boxes for later in the week. I tend to serve it with greens on the side, too, because I am just that sort of person these days. Serves 3 175g orzo1 red pepper, finely chopped1 onion, finely chopped1 can cannelini or butter beans3-4 cloves garlic, minced700ml stock (I use chicken but feel free to use veg)1 tbsp paprikaLarge pinch of saffronSalt, to taste 1 – Heat 1 tbsp oil in a saucepan on a medium heat and add your pepper and onions. Sprinkle with salt then cover, and …

Blue Cheese Orecchiette with Toasted Walnuts

When I asked on socials recently what people were looking for when it comes to vegetarian recipes, I was overwhelmed with requests along the lines of ‘anything that isn’t another f*cking pasta dish’. Fair. I know it’s easy to over-carb when you’re eating a mostly veggie diet and I know that’s something people prefer to be mindful of. I promise I’m listening (this halloumi with white beans, red pepper + tomatoes is a shining recent example) but there’s no denying the fact that what I’m probably best at is comfort carbs, I just can’t switch it off. Pasta is, to me, the only true superfood. The water it’s cooked in is the secret ingredient to literally all of it’s sauces. It’s conducive to genuine start to finish 15 minute meals. It’s cheap. It makes you feel nice. Honestly, lean in to having pasta a few nights a week. It’s October and it’s what you deserve, hun. P.S – yes, I did have to spellcheck orecchiette literally every time I typed it out for this post. …