This vegan cottage pie is packed full of veggies. Green lentils replace the traditional mince, providing texture and protein. This one has a number of steps so grab yourself a kitchen helper to speed things up or put the radio on and enjoy immersing yourself in kitchen activity.
I sometimes refer to this as a pesto, at other times a pâté or spread. This probably reflects the versatility of it. Perfect in a sandwich or on toast or oatcakes, it also serves well as a coating for pasta. I’ve been meaning to share it for a while but this seemed to be a good week as:
If none of the above are of interest to you then just know that my serving suggestion with pasta is delicious and well worth a try. So read on for two recipes in one.
Today I am sharing with you one of my all-time favourite dishes – aubergine parmigiana. This Italian classic is a knock-out dish whether you are vegetarian or not, making it a great way to get more vegetables in your diet. For a dish that has such depth of flavour it is surprisingly easy to make.
I’m writing this just before logging off for the Christmas holidays because I know it is going to come in handy over the festive period. This soup is tasty, warming, nourishing and is perfect for those days when your body is crying out for something healthy but you are just not quite sure what.
Whilst I was planning this series of easy but healthy comfort food recipes I was on holiday. It was a pretty cold half term week in Copenhagen and we were staying in an apartment with a tiny and very basic kitchen. This recipe made for a very satisfying evening meal accompanied by some gorgeous Danish dark rye bread. In my book anything that can be rustled up in a basic apartment using limited ingredients definitely counts as easy. I decided then and there that I absolutely wanted to share it with you all.
There’s definitely something about the clocks going back that makes my thoughts turn to comfort food. I don’t think I’m alone in that. The challenge is that when we think of comfort food we all too often think of overly starchy and sugary options – satisfying at the time but not great for sustaining our energy or our mood! Over the next few weeks I’m planning to share some of my favourite Autumn comfort food. I’m aiming to keep this simple for anyone who doesn’t feel like they have the energy to cook. Please join me – and if you have any favourite healthy comfort food then do share in the comments.
It’s getting cold outside, it’s almost Halloween and most of the UK is either celebrating school half term or about to. So here is a perfect recipe to use up the spare pumpkin from all that lantern carving.
If I was to write a recipe book then I think I could fill it with aubergine recipes. Aubergine is such a versatile vegetable. There are so many ways to marinate and cook it to produce different flavour combinations. If I had to choose just one aubergine dish to nominate as my favourite it would be a fight between caponata and parmigiana. You can find the parmigiana here but today it’s the turn of caponata.
I didn't prepare much pastry before Glutenfreeman went gluten free. I’ve never really eaten a lot of quiches or tarts and those I did I tended to buy pre-made. Once Glutenfreeman couldn’t eat regular quiches or pies I suddenly became far more interested in pastry than I had in the past. It’s still not something I do frequently but when I decide to run with a quiche or tart then this is my ‘go to’ pastry.
One of my favourite restaurants is a vibrant, local Mexican called Pinche Pinche. It’s one of my favourite restaurants anywhere, I’m just lucky that it happens to be on my doorstep. This restaurant works for me on a number of levels. The food has really interesting flavour combinations. The Boy is always up for it because he loves their churros. It has a fabulous atmosphere and it has a real neighbourhood restaurant feel (I almost always see someone I know).
But this is a recipe post not a restaurant review so what does Pinche Pinche have to do with today’s recipe? Alongside a huge choice of naturally gluten free dishes they also offer an ‘open burrito’ option – any of the burrito fillings without the flour tortilla wrap. This is Glutenfreeman’s favourite section of the menu.
I’m not sure whether open burritos are a ‘thing’ in home cooking but today’s recipe used to be my ‘go to’ burrito recipe and these days it is still a favourite but without the tortilla. So open burrito it is….
I'm Kim Adams, founder of SAVI Nutrition. A Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.