If you were ever wondering how you could get away with consuming mulled wine with breakfast, this mulled wine jam has you covered! Perfect with toast, croissants, porridge, rice pudding… you name it. The first mulled wine jam I ever made was the Women’s Institute […]
If you’re looking for vegetarian and vegan inspiration, look no further. Here are 10 food blogs (some veggie, some vegan and some suitable for everyone but with plenty of vegetarian recipes) that you need to follow! Get ready to bookmark…
Cauliflower cheese is a classic family favourite. I’m personally not sold on the whole sauce thing though, I prefer it to just be melted cheese. But adding garlic to the mix is even better! I pretty much add garlic to everything (garlic roasted carrots, garlic […]
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 […]
As autumn begins to take hold and the weather gets decidedly chillier, you can’t help but sideline the salads and start seriously thinking about comfort food.
COMFORT FOOD! There is nothing better!
And when you start talking about getting chillier, you can’t help but think about chilli.
Or maybe that’s just me. Yes, I think that’s probably just me. But you’re thinking about it now though, aren’t you?
Chilli Con Carne is a classic comfort food recipe but I’m pretty sure that these Veggie Chili Dogs are going to feature fairly heavily in my kitchen this autumn/winter… I plan to feed them to everybody.
And I wouldn’t blame you if you wanted to feed them to everybody too.
They’d be pretty damn good with fries, but I’m a simple woman. So all I need is a simple slaw. Plus you can pretend as if you’re having a proper healthy, vegetable-based meal when you can physically see carrots in front of you. Whilst you enjoy your sausage and bread.
But even better still, it’s ready in under 30 minutes!
And it will either serve 2 very hungry people or 4 moderately peckish people.
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.