So, I’ve been pretty quiet lately for a few different reasons. Namely moving home… and career (more on that in another post, possibly). As a result of this, and the fact that we now have an entirely new set of crockery (whoop whoop), I have been experimenting with new recipes. I recently bought Rita Serano’s Vegan in 7, which is an amazing book (though I’m pretty biased as I worked on it) – vegan recipes all using only 7 ingredients or less. This week alone I made her courgette noodle salad and lentil ragu (which I’m pretty sure could have convinced any meat-eaters, so sumptuous were the flavours). I’ll probably be posting a few more recipes on here as I discover new ones and adapt some of my own. For now, I’ll leave you with a couple photos of what I’ve been making recently, most which have already made their debut on my Instagram page (please excuse the shoddy camera work – I am not a photographer).
This was one of the first meals we cooked with the new crockery, cooking courtesy of the SO. We have spicy mushrooms, fried tenderstem broccoli, white rice and peanut satay sauce.
Movie night! All homemade except the tortilla chips – guacamole, the SO’s trademark salsa (which I actually don’t like as I hate coriander!), garlicy yogurt dip and nacho cheese, recipe from Fifteen Spatulas: https://www.fifteenspatulas.com/homemade-nacho-cheese-sauce/.
And, to finish, Courgette Noodle Salad from Vegan in 7, will lots and lots of pine nut ‘Parmesan’, which is super versatile.