All posts tagged: cauliflower

Vegan Currywurst at Beelzebab, Apple Braised Cabbage and an Impromptu Vegan Dinner Party

Week 2 of Veganuary has passed with neither insult nor injury. My stomach has returned to its former not-8-months-pregnant-looking glory thanks to the week 1 bloating phase being well behind us and, at this half way mark, I’ve not really had a craving for anything non vegan or felt particularly deprived. This perceived lack of deprivation in my diet may well be coming only from the fact that I’m also knee deep in Dry January, and all minor inconveniences are paling in comparison to the fact that not a single drop of alcohol has passed my lips in 14 days. Who’s to say. Here’s this weeks highlight reel: Beelzebab at The Hope and Ruin Beelzebab are renowned the whole city over for their vegan kebabs and hot dogs, but it was the ‘loaded fries’ side of the menu that my friend and I gravitated towards when we were in for a drink this week. Currywurst (right) is £5.95 and chilli cheese fries (left) are £6.95, both an ideal portion for a carb-heavy, self indulgent, beautifully …

Butternut Squash and Cauliflower Frittata

I’ve started toying with the idea of getting regular veg boxes delivered again. I’m in search of a way of forcing myself to post recipes more often – being confronted with vegetables not of my choosing that need to be used up in a 7 day period does wonders for my creativity. I’ve dipped my toe in the water by buying a one off box from Fin and Farm (£9, 6 veg variety) and been pleased enough, I’ll continue to mull the issue over and perhaps make it a regular occurrence. While I love ALDI for its affordability, I do yearn for food that’s been grown closer to home, and that’s not something they have to offer particularly often. However, my emphasis in this recipe is not on the ingredients but on the practice of frittata making itself. A frittata is almost always the result of fridge foraging for me. This recipe has come about because I only had the seeded end of a butternut squash leftover, which can be tricky to turn into chips …

Vegan Chilli and Garlic Flatbreads with Roasted Cauliflower

Chilli + Garlic Flatbreads with Roast Cauliflower and Lemon Yoghurt (Vegan)

It’s taking me a little while to settle in to the habit of making proper vegan meals. I don’t mean that I’m struggling to cook without dairy or desperately missing eggs, but I am discovering that it doesn’t come naturally to me yet to have a whole joined up plant based dinner. I think it was Sal who once said that when she tried going vegan for a while, she found herself just eating sides all the time and never really felt as though she’d had dinner. Hopefully, in time, new behaviours in the kitchen will start to set in and I’ll be eating recipes like this almost every day. We’ve got filling carby homemade flatbreads (far easier to knock up than I had presumed until recently), our bulky and robust veg is the humble yet somehow trendy at the moment cauliflower, a little crunch and protein from the cashews, a welcome touch of green from salad leaves and avocado and most importantly of all, creamy deliciousness thanks to the lemony yoghurt sauce. You couldn’t possibly …