What is Christmas without a mince pie!? However, before you berate me for ruining a classic, please let me defend myself and say… these are just a fun reinvention! There is nothing wrong with a good old fashioned mince pie! It’s just… these filo mince […]
Tag: dairy free
Autumn is peak carrot season! And although they may not make you see in the dark like your granny promised they would, they do taste damn delicious when they’re not boiled to within an inch of their life. I love rainbow carrots, roasted with garlic […]
If there’s one thing you need when sheltering from the cold, wet English weather, it’s a boozy hot chocolate. You know as well as I do that, as the nights draw in, it doesn’t get much more comforting than a mug of hot chocolate and a pair of fleecy pyjamas. But adding alcohol makes for next level warming that will make you glad to be a grown-up.
The best hot chocolate I’ve ever had was almost a decade ago, when I was living in Sheffield. There’s a place on Ecclesall Road called Cocoa which does an insanely luxurious hot chocolate made with cream and melted Belgian chocolate. It’s so thick you can barely drink it and I can’t express in words how indulgent it is.
Their hot chocolate is sacred and I will never, ever attempt to recreate it. If I ever have that hot chocolate again, I want to have it there.
But what I will have at home is this delicious, milky, dairy-free, boozy hot chocolate, spiked liberally with brandy. Why dairy-free? Well, unless you’ve been living under a rock, you will have noticed that nuts and chocolate go quite well together (hello, Nutella!) so I can’t understand why you wouldn’t want to use nut milk to make your hot chocolate. Particularly hazelnut milk, in this instance. Having said that, I have made this with almond milk and soya milk and it’s all pretty good, so you just… go ahead and use what you want!
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 […]
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.