Welcome back everyone! Today I’d like to discuss two very different, but rather brilliant, vegetables that I use frequently. Read on as I delve into all the goodness that this leafy green and starchy spud has to offer! If I’ve piqued your interest, then you might like to try my Potato & Leafy Spinach soup! You can find this recipe, and all my other quarantine cooking here on our blog. You can also watch a step-by-step video guide over on our Instagram.
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Vegan Brownies
Nothing beats a fudgy, gooey brownie when you need some comfort food. Using a handful of ingredients, this recipe is dairy and egg-free, while also being dense with bits of melty semi-sweet chocolate. Each bite of these brownies celebrates their crisp chocolatey outer layer, the chewy edges and the rich, moist centre. Gluten-free substitutes work just as well in this recipe so everyone can enjoy them!
Potato and Leafy Spinach Soup
As lockdown continues, I’m finding there are days where there just isn’t much left in the fridge or cupboards. As we’re all turning into food waste warriors as a result of fewer food deliveries/not wanting to go to the shops, there comes a time when necessity forces you to get creative. I didn’t have much left in my fridge when I made this soup, but I found a few potatoes and a bag of fresh spinach. So, I thought why not put them together in a surprisingly light & summery soup?
Lemon Roasted Potatoes
We’re back with another recipe from the Argent family archives! Most families have one person who makes the best roast potatoes. Unfortunately for you, that person isn’t me – it’s my dad! But I think I’ve learned enough from him to present you with roast potatoes that are crispy on the outside, fluffy on the inside with a delicious sticky and fragrant crust!
Fruit Crumble
Crumbles are a firm favourite at our house and I’ve been making them for years and years! I always get the best reactions when the crumble is really crunchy. And for that crunchy topping, it’s best to use brown sugar. White sugar is fine, and the crumble texture is a bit lighter. However, I find that it never turns a truly golden colour. I like to mix brown and white sugar together so I get that extra crunch. This also helps to keep the flavour light and not too treacly. Do feel free to experiment for yourself and let us know how you get on!
Flourless Aubergine Croquettes
In my never-ending quest to find interesting ways to use aubergines, I present to you Aubergine Croquettes! This recipe is really simple and good fun to make. It’ll even show you an awesome way to add smokiness to aubergines within minutes! We’ll be doing this by roasting the aubergine on the open flame of a hob! But never fear if you have an induction hob – check out our notes below on how to roast the aubergines in the oven.
BBQ Jackfruit Tortillas
I first came across jackfruit a few years ago when my sister mentioned this new fruit that, if cooked correctly, can mimic the texture of pulled pork. At the time, the vegetarian and vegan ‘fake meat’ offerings were largely of a similar calibre: highly processed, brown and soy based. So, the idea that we could take a fruit and turn it into ‘meat’ was exciting. It varies among non-meat eaters but for me, I didn’t stop eating meat because I didn’t like the taste, I did it because of the animal cruelty. So I jumped at the chance to turn a healthy fruit into a ‘meat’ substitute!
Maple Roasted Carrots
This maple roasted carrot recipe is really simple to make and bursting with flavour! Maple syrup creates a sweet and sticky coating on the carrots. Additionally, strong Extra Virgin Olive Oil helps to give this dish extra fragrancy. Simply seasoned with salt and pepper, these carrots are perfect served over a salad, as a side or even as a snack. If you happen to have any leftover, you can add them to a soup for a topping. You could also blend them into a soup for a hint of sweetness. I like to add these carrots to some rocket salad with a handful of dried cranberries and some crumbled vegan salad cheese.
Vegan Paella
It’s another #foodwastefriday and this time we’re celebrating Paella Day! Check out our stories for a step-by-step video guide on creating the perfect plant-based paella! This recipe is a great way to use up any leftover or on-the-turn vegetables that we might find in our fridge at the end of the week. In conjunction with celebrating this Spanish staple, we’ve also written a blog post about the proper storage of spices to ensure maximum potency and flavour in our cooking. Check it out here, where you’ll also find some interesting tidbits about the origins of paella.