All posts tagged: vegetarian

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 …

Peanut Butter Biscoff Porridge

If you’re in the market for a recipe that adds a few hundred extra calories to a breakfast staple for no reason other than a fondness for deliciousness, you have come to the right place. I’ve been eating this for breakfast almost every day for just over a month. The biscuits give it a cakey consistency that is either going to be very much up your street or make you hate me a little bit. Please do keep me posted. The peanut butter in conjunction with the seeds and oats make this a proper slow release energy, full until at least 11-11.30am breakfast situation. (I’m not gonna say full until lunchtime because I don’t believe that anyone is ever truly full until lunch, they’re just resisting the urge to have a Kit Kat at elevenses, which is entirely different.) The closest comparison I can give this is to the Dorset Cereals gingerbread porridge sachets – if you like those, you’ll have a lot of time for this. Serves 1: 1/2 cup porridge oats 1/2 cup …

Vegan Buffalo Hot Mess

Buffalo Hot Mess

It’s 4th February – 4 days post Veganuary – and I am still quietly plodding along with vegan cooking and eating. In previous years, I’ve been sick to death of the restriction by the end of the month and delved back into mozzarella and chorizo with reckless abandon as soon as the clock struck midnight on January 31st. I don’t know what’s different about 2019, but I’ve not felt particularly restricted at all and I’ll roll with it for as long as I feel like it. This weeks recipe is my current most favoured lunchbox situation. Vegetables are roasted in advance and placed into a plastic container. Cheese is grated on top, and hot sauce is drizzled over. This, when microwaved at the office come lunchtime, is the height of comfort. You can roast quite literally anything you fancy and in any amount. I’ve found this to be a great way of using up smaller portions of vegetables left over from other kitchen adventures. I’ve included specific veg and amounts in the actual recipe as …