All posts tagged: recipe

Veganuary 2019 | Sweet Potato Peanut Stew, Fake Nando’s and Food Shame

*taps mic*.. this thing still on? If anything was going to bring your old pal Cate out of the woodwork, it was going to be Veganuary. I’ve delved into the depths of my brain LastPass folder to recover my WordPress password, I’ve dusted off my keyboard, I’ve remembered how to string a sentence together. Let’s do this. So, how’s it going? By far the easiest transition to Veganuary I’ve had to date. I don’t know if its down to the mass uptake of the challenge nationally, the delight I find in novelty of any kind or just my body’s sheer desperation for an increase in vegetables after a month of surviving on whisky and crisps, but it’s been entirely painless. I’d like to say that a widened availability of vegan products has contributed to how I’ve found my first week as it has for many others, but to be honest I’ve hardly touched them. I haven’t even gotten a Greggs vegan sausage roll down my gullet yet. I’ve rediscovered my love of food prep and signed …

Spicy Peanut Cabbage Noodles

Spicy peanut cabbage noodles is a simple, comforting dish that I’ve turned to a few times throughout Veganuary. It’s almost definitely an accidental bastardisation of something that already exists. If I were to hazard a guess, I’d say that Bouillon powder probably doesn’t feature heavily in Asian cooking. I use udon noodles here, but it’d be just as great with egg noodles, or flat rice noodles, or whichever noodles you happen to have to hand. The ‘straight-to-wok’ packets are really handy, cause you just chuck them in to reheat and your work is done, all in one pan. Peanut butter, chilli bean paste (or sauce, whichever you can find), bouillon powder (or a normal stock cube), cabbage and cooked noodles. One of those magic five ingredient meals that I’m hoping will become much more regular around these parts. I don’t know how available chilli bean sauce is where you are. I can only find it in Chinese supermarkets. If you have one local to you, go check it out. I love this stuff. It’s all fermenty …

Broccoli Stalk and Garlic Fried Rice

I do remember that at some point in recent past, I promised you an onslaught of easy weeknight meals. I still intend to stand by that promise, but January has been an absolute shocker thus far, and so I’m afraid a recently acquired side dish is going to have to do for the time being. As you all know, food waste is one of the things that I’m most passionate about. The food waste figures in this country are shameful, and I think we all need to talk more about it, as frequently as possible, so that it’s at the forefront of our minds when we’re in the kitchen. To that end, whenever I pick up a new trick to combat food waste, I pass it on to you ASAP. Which brings me to today’s guest of honour: broccoli stalks. Did you know they were edible? Up until these past few months, I really had no idea. I’ve been throwing them in the bin this whole time.   Upon reading a book about food waste …