Marrows are often thought of as a bland, watery vegetables that aren’t really worth the time of day – but they’re actually great for carrying strong flavours. I’ve shared recipes previously for marrow tikka masala and lentil stuffed marrows, but this thai green curried marrow […]
Tag: dairy free
Perfect for kids (and big kids), this dairy free milkshake made with ripe bananas and soaked walnuts makes for a quick and healthy breakfast. Granted, it’s not the lurid yellow colour we typically associate with banana milkshakes, but it’s delicious all the same. I guess […]
I can’t really explain to you what possessed me to create this. I’d love to have some kind of inspirational story to tell you but, in reality, I just flung together some leftovers from the fridge to make lunch and ended up with this – an indian inspired veggie club sandwich, complete with flatbreads and curried aubergine. I’m always up for a mish mash of god-knows-what and this did not disappoint.
Now, I did not make said flatbreads – I got them out of a packet. The packet said they were gujarati flatbreads, however having looked up gujarati flatbreads online, I’m slightly sceptical because they look nothing like anybody else’s gujarati flatbreads.
So let’s just call them flatbreads.
The curried aubergine was leftover from the night before, as was the mango chutney and the beetroot and chickpea dip.
And then I raided the salad drawer.
That was essentially the process of creating this veggie club sandwich.
Now if that doesn’t have you sitting back in your chair thinking, “wow, this woman really knows what she’s doing!” I don’t know what will! Ahaha.
Other people research ingredients, test flavour combinations and make notes… I simply pray to the refrigerator Gods for good luck and get on with it. All I can say is, I must be in favour with the refrigerator Gods because, more often than not, something delicious is produced and I leave the kitchen feeling like a magician.
- 2 flatbreads, cut into quarters
- A few tablespoons of curried aubergine (warm or cold – though I think I may be the only person on the planet who likes cold curry)
- 2 tbsp of mango chutney
- 4 tbsp beetroot and chickpea dip (just blend tinned chickpeas and a little beetroot with lemon juice, garlic and extra virgin olive oil)
- 1 avocado, de-seeded and sliced
- Half a red bell pepper, sliced
- A handful of shredded purple cabbage
- A handful of washed spinach leaves
You only actually need 6 pieces of the 8 pieces of flatbread that you have available to you (3 for each sandwich). What you do with those extra two pieces is up to you. I ate them whilst constructing and photographing the sandwiches, but you could make another sandwich with them, add another layer to your sandwiches, save them for a rainy day… whatever you feel like!
Then just layer all of the ingredients evenly between the flatbreads and secure with a skewer.
That’s literally it.
Oh and by the way, there is no polite way of eating this veggie club sandwich. You will get it all over your face. Just saying.
I’ve got to be honest – I’m not usually one for ready meals. My version of convenience food is batch cooking dishes like chilli and curry from scratch and then freezing them in portions, ready to whip them out the freezer during a busy working […]
Another salad, because it’s spring and therefore time to eat leaves. This spinach, mango and avocado salad was inspired by something I once ate at Ethos Foods in London – some kind of fruity spinach-y concoction; it was amazing! I think theirs was made with some kind of mango dressing, but I tend to use frozen raspberries – they add a nice tartness to the salad and because they’re a bit squishier than fresh raspberries, they create a kind of dressing too.
Like most people, I’ve gone the vast majority of my life without even considering that you might be able to eat cauliflower leaves. When I’ve previously bought cauliflowers from the supermarket, they’ve barely had any leaves to speak of and I’ve never managed to successfully […]
It’s no secret that my general approach to cooking involves adding large quantities of garlic to everything. So, in the spring, when wild garlic is in season, it stands to reason that it features pretty heavily in my day-to-day meals. One of my favourite things to make with wild garlic used to be pesto; that was, until I made this creamy, wild garlic dip. It’s so good, I could just eat with a spoon! And it’s the perfect accompaniment for baked potato wedges, especially purple ones, because… well… the colours!
I’m lucky in that wild garlic grows in my mum’s back garden, but all it takes is a little walk in the woods and you’ll soon sniff out your own supply. In fact, that’s probably the best thing about wild garlic – it’s free! And, unlike other foraged foods, there’s less chance of you picking the wrong thing. All you need to do is smell the leaves!
Failing that, they do often sell it at farmers markets though.
In April and May, the leaves are at their best, but later in the season, you get the added bonus of their little white flowers – not only are they pretty, but they’re also edible!
The leaves are pretty pungent when raw, which is how I like it! I used raw leaves to make the dip. But you can also wilt them like spinach and have them either as a side dish or eat them in soups, stir-fries and curries.