It’s turning warm (well, not cold) in Edinburgh and so my need for lighter meals has begun; eating your own bodyweight in Lentil Shepherd’s Pie is less fun when it’s sunny outside.
I love miso and we’ve recently invested in a few different types, one of which is a sweet white miso which I have to stop myself eating by the spoonful. It’s so thick and rich but still with that subtle miso flavour – in short, it’s perfect for a light but satisfying soup like this.
The idea to combine miso with tahini came from this great recipe from 101 Cookbooks. I feel like I wanted a bit more of a layered flavour, though, so I added ginger and nori into my stock when cooking to draw out those lovely tastes and infuse them into the dish. I also used broccoli and red kale as we always have too much of the damn stuff in our place.
I don’t know if I’ve mentioned it before (I definitely have), but my absolute favourite kitchen book (I don’t call it a cookbook because it isn’t, really, but it’s certainly a book everyone should have in their kitchen) is the Flavour Thesaurus by Niki Segnit.
As the name suggests, this book is a complete reference guide for flavours that go together beautifully – including ones that you wouldn’t expect. Today’s recipe was very much inspired by a few flavour combinations that I found in the book: mint and strawberries, strawberries and balsamic vinegar, and fig and almonds.
In the mornings, I need a little help.
I try to be a morning person, really I do – and for the most part, I can get up and go about my business and do things I need to, as long as I don’t need to leave the house. Once I’ve left the house, all bets are off – unless I’ve had a proper breakfast.
I’m quite lucky in terms of work hours and a short commute (either to my living room or to an office 20 minutes’ walk away) that I can make this sort of stuff most weekdays if I want to. If you’re not flush with time in the mornings, however, this makes a great weekend brunch, or you can cook it the night before and its just as delicious cold.
But why is it so good?
Well, every single ingredient here is full of something good, with the possible exception of the soy sauce. Sweet potatoes are full of fibre and beta-carotene, spinach is full of iron and calcium, kale is a nutritional powerhouse, tahini has calcium, protein and omega-3s, lemon juice has vitamin c and cleansing properties and the garlic, ginger and the chilli in Harissa will stimulate your immune system. It’s like giving your whole body a kick in the bum before you even leave the house!
Spring is finally springing here in Edinburgh. The flowers are poking their heads out of the ground, beer gardens are starting to think about maybe possibly just one day opening, and you can wear 2 layers instead of 3 without getting hypothermia. There’s a promise of 12 degrees on Thursday, but let’s not get our hopes up.
From a kitchen stand point, that means that all the summer fruits and vegetables aren’t that far away – and that soup season is on its way out. The long nights of winter are perfect for a warming, comforting bowl of happiness, but in summer, it just doesn’t work.
Let’s cling on to soup season as long as we can – after all, soups are easy, cheap and always nutritious. Especially this one.
Alright, I know I’m about four years behind here, but I’m just getting into goji berries, and holy mother are those things amazing.
Delicious, just the right amount of chewy, full of good stuff – and then to top it all off, they give a gorgeous splash of vibrant red into any recipe. It’s like they were made just for me.
I got some goji berries on sale from Real Foods last week; my basic modus operandi with that place is to wander around, see what’s on sale, then craft some sort of meal or recipe around that. Both the goji berries and the coconut shavings in this recipe were on sale at Real Foods, and the shaved coconut was only a pound for 100 grams – so if you shop right, this is a budget recipe!
I’m not a fan of chocolate-flavoured things.
Don’t get me wrong; I LOVE chocolate. After a youth misspent eating horrible milk chocolate and those cheap white chocolate mice (alright, they are awesome, in a disgusting sort of a way) I’ve matured into my tastebuds and these days, I love love LOVE dark chocolate. The darker and more subtley flavoured, the better.
It’s just that chocolate FLAVOURED things are so…wrong. Just like strawberry-flavoured things, they tend to never actually taste like what they’re meant to taste like.
This has meant that I’ve avoided chocolate smoothies and the like for a long time; as well as being sort of strangely chemically, they’re often far too chocolatey, or just altogether wrong.
This smoothie, then, has sort of changed my life.
There is truly no purer joy in life than a lazy Sunday brunch. If there were enough cafes in Edinburgh (I lie: there clearly are) and I had enough money, I would probably go out for a 4-hour brunch every Sunday, but as my lust for food far outstrips my budget, I often cook brunch at home with friends, listening to BB6Music and reading each other bits of interesting things. It is bliss.
Since moving back to the UK a few months ago, I’ve remembered all the ingredients that I’ve barely used in the last 6 years – and parsnips feature heavily at this time of year! They’re affordable, versatile and can last for a long while in your fridge, which helps cut down on wastage. And yet they’ve been given short shrift for so long, much like the long-maligned beetroot (poor guys).
It’s only 7 days til Christmas, and you know what that means. The presents are bought, the neighbours have got their cards, so now the only thing to worry about is the food.
Or if not, just forget everything else and just worry about the food anyway.
Yesterday I posted up this recipe for the dish that’s going to be my vegan Christmas dinner starter: a delicious Mushroom, Walnut and Spinach Puff Pastry Roll. You can serve these as they are, but I like to serve a couple on top of a light and fresh salad – and so I’m giving you the recipe for that salad today!
Christmas dinner in our house has always been a pretty joyous occasion. Folk from Yorkshire love a roast, and at our Christmas table, amongst the napkins and crispy veg and crackers with shit jokes in you can find a little present for each person, a little something to make the excitement of the morning last through lunch.
My mum cooks a mean turkey, and her roasties are well known to be fantastic – but these days, she has two little grandkids running around as well as a house full of bickering relatives, so you might say that she has enough on her plate without having to deal with crafting an entirely different meal for her difficult vegan daughter. You might also say that a meal that nut roast and stuffing are basically the same thing, so a vegan Christmas dinner might not want both. For these reasons, I have taken Vegan Christmas Dinner into my own hands this year.
And oh, I have some big plans.
Butternut squash is one of those odd ingredients that I seem to forget about for a large portion of the year. I suppose that this is the ideal for seasonal cooking, but I can’t claim that I’m an entirely seasonal shopper; rather, I get more obsessed with beetroots and cashews and a whole host of other things and squash just falls out of my head entirely.
My friend brought a beautiful butternut squash home from the market (yes! A winter market!) last week, and when I was scouting through the fridge post-yoga with a ravenous need to eat, there it was: just what I needed.