All posts tagged: bbq

Baked BBQ Aubergine

There’s no direct replacement for meat come BBQ season, I myself am preparing to cave on the mostly-plant-based front as soon as it’s sunny enough to take hot coals down to the beach and smoke out anyone in a 5 metre radius. There are, however, several worthy alternatives. Aubergine is one of them. It’s a naturally smoky vegetable, and one that gratefully absorbs any flavour you introduce it to – making it particularly susceptible to a good BBQ rub. I was in the mood for a fancy one (feel free to recommend if you have a fav) but ASDA had only the Nando’s Peri Peri BBQ rub to offer, which did me just fine. Score as deeply as possible without cutting through the flesh for best results, and remember that aubergine’s a bastard for absorbing oil – so you’ll need more than you’d need for any other vegetable you’re used to baking in this way. For each salad-y thing you can see pictured in the featured image, I’ve included brief instructions and method after the …

Vegan Smoky BBQ Farfalle

Coming up with quick, easy, repeatable weeknight meals that don’t contain meat or dairy can be a massive ballache. It’s a large contributer to why I haven’t taken the plunge into actual proper vegan yet. Therefore, whenever I happen upon one, I’ll do my level best to share it with you. This vegan cheesy pasta from back in January is dinner for me at least twice a week, so be sure to bookmark that one too if you share in my plant based dinner inspiration struggles. This recipe yields enough for one portion for you for dinner tonight and three portions boxed up in tupperware for work – all for well under a fiver. One of the major positives to chilling out on the meat and dairy front. Notes on ingredients: If you’ve never used Old El Paso fajitas mix outside of its meal kit context before, you haven’t lived. That stuff is like gold dust, and deserves its own place in the kitchen cupboard alongside your other staple spices. The best vegan mince I’ve tried …

Pulled Pumpkin from ‘How to Eat Brilliantly Every Day’

Abel and Cole have just published a new recipe book and it’s been lighting up all the right bits in my brain like a Christmas tree (too soon, I know, but I am who I am). ‘How to Eat Brilliantly Every Day’ is sectioned up into each of the four seasons and I’ve been pouring over the autumn and winter pages like they’re the answer to life, the universe and everything. For me to have cooked three recipes from one book in less than a month is a big deal. This never happens. I’m smitten for reals. The book is predominantly vegetarian – or at least, it’s always making the vegetable the star. This is the kind of forward thinking recipe development that I adore, and obviously is incredibly appropriate coming from Abel & Cole, everyone’s favourite veg box guys. There’s something so cosy and inviting about it, and it really is so rare for me to flick through a recipe book and earmark so many of the pages for future cooking. It’s absolutely chock …