Butternut Squash Curry!

Hello darlings.

BUTTERNUT CURRY

Alright y’all, I know it’s been a while and for that I’m very sorry, but of course I needed to come back with a bang – and here it is. I proudly present my wonderfully sassy ‘butternut squash curry’. This recipe was born out of yet another good ol’ fridge clear-out & the fact that I now live minutes away from a very authentic Asian supermarket (be still, my beating heart). I never go by exact measurements, just by grabbing a handful of this & a sprinkle of that. For this dish I used a couple of gorgeous red onions, one clove of da freshest garlic, some wilting chestnut mushrooms (sorry, pals), a couple of glorious sweet red peppers, one lonely courgette, a handful of vine-ripened tomatoes, some coconut milk & the all important butternut squash. As for spices, I used a whole heap of cayenne pepper, cumin, turmeric, and my bae, PAPRIKA!

BUTTERNUT CURRY

Beautiful curry preparation!

I managed to pick up this beastly butternut squash for 59 cent and I’ve never been prouder to have bagged such a bargain. I halved this fantastic thing, drizzled it in oodles of rapeseed oil & sprinkled with pepper & some pink Himalayan rock salt. Whilst this autumnal beauty is roasting in the oven (about 30 minutes to get it cooked to perfection), you’ll want to simmer your onions & garlic before adding all your juicy veggies. Once everything is suitably sizzling away, whack in your squash & pour a good ol’ dose of coconut milk all over. As for spices, I absolutely adore cayenne pepper, cumin, paprika & turmeric. If you’re playing it safe, any standard ‘mixed curry powder’ will do, or for those feeling a little more adventurous, get freaky with some fresh chillies. I sprinkled a lil’ pink Himalayan salt over my brown rice & threw some pumpkin seeds on top to serve. Happy cooking!

BUTTERNUT CURRY

BUTTERNUT CURRY

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BUTTERNUT CURRY

BUTTERNUT CURRY

BUTTERNUT CURRY

DELISH!

~

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twitter – @goodfoodmarsh

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Feijoada Revisited! [Vegan MoFo #5]

Are ye alreet?

  FEIJOADA

If any of y’all saw my first attempt at Feijoada, you’ll know about my struggle in finding some juicy black beans for a dish named after the bloody thing itself (this is the problem with being a country mouse). So, after a little health store binge, I felt a little bit like Jack (of beanstalk fame) upon discovering some organic black turtle beans hidden on a shelf. I’ll admit, this dish takes quite a lot of time investment – but it’s always worth it in the end! You’ll need to soak your beans for at least 6 hours before cooking & then you’ll need to boil/simmer them for a following two hours! Whilst my beanz were softenin’ up nicely, I fried onion, garlic and some sweet red peppers – before throwing everything in together. I added salt, pepper, cayenne pepper & vegetable stock & tinned tomatoes, before throwing a rather cheeky chilli on top and cooking for a further hour. At the last minute, I added black olives and a few sassy sun-dried tomatoes! You can enjoy this dish solo, or as a filling with tortilla wraps. Lemme know if you give it a go!

FEIJOADA

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FEIJOADA

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Fruitarian Faves! [Vegan MoFo #4]

Hello, my little chickpeas!

FrameMagic

About 5 years ago, I remember hearing about the raw food movement via vague whispers about Jason Mraz’s diet (remember that absolutely banger, ‘I’m Yours’?!). Since then, I’ve discovered the absolute wonders of raw vegan pair of Freelee and Duriarider on YouTube – watching their videos with a mixture of awe and bemusement. I couldn’t believe the amount of fruit that they used to ‘smash in’, as they so perfectly put it. There’s absolutely no way I saw myself partaking in any of their glorious madness. Besides, I was suitably nestled underneath my blanket of haloumi & hiding behind the gauze of comfortable vegetarianism. Since then, I believe I’ve become a little more enlightened (if I do say so myself..) after reading ‘The China Study’, generally educating myself & meeting a fabulous real life raw vegan (check out her blog – it’s delish!).With all these influences, I was gradually steered towards a more plant-based orientated diet myself . Now, before y’all put me on some kind of pedestal (I joke!), let me get one thing straight – I’m by no means fully raw. However, since going vegan 3 months ago, I’ve been trying to eat as much raw fruit as possible & I’ve been absolutely loving it. After all, isn’t trying something yourself the best way of casting judgement over it? These are just some of my fruity faves!

Homemade watermelon juice (ft. recycling!) / ‘Gateorade’ date & banana smoothie / Mango & OJ / Superfood snacks / Innocent goodness <3

RAW!

RAW!

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RAW!

RAW!

RAW!

RAW!

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VEGAN BONANAZA! [Vegan MoFo #3]

Hello, you glorious things.

VEGAN BONANZA

For my third consecutive day blogging in this wonderful Month Of Vegan Food (do I get a Nobel prize yet?), I scoured my fridge for some lovely veggies that needed using up & trawled my cupboards for some complimentary bits and bobs. I was left with a wonderful mix of chestnut mushrooms, vibrant bell peppers, tomatoes, flat leaf parsley, onions, garlic, chickpeas, butter beans & risotto rice. I somehow managed to come up with a cheeky veggie feast of three separate dishes, which made for a rather decadent vegan bonanza (if I do say so myself, if I do say so myself).

1. Spicy roasted chickpeas with rosemary / 2. Butter bean bake / 3. Mushroom risotto

VEGAN BONANZA

For the spicy baked chickpeas, I used the AMAZING recipe from ‘aquietvegan’ which y’all can see here! It’s definitely worth investing in the slightly laborious process of removing their skins – to give them that crispy edge. I coated mine in a little oil, lots of turmeric, cayenne pepper, a sprinkle of rosemary & a little salt. I didn’t have any sumac, but I finely chopped some red jalapeño and thew it in. Spread yo’ chickpeas out on some baking parchment & bake for 40 mins. These would also make for a lovely snack!

VEGAN BONANZA

VEGAN BONANZA

As for the risotto, I cooked about 400g according to packet instructions & with a little help from this recipe from ‘foodaddicted1′ – her snaps are INSANE & her tip about gradually adding stock (I used veggie stock) bit by bit = a life saver. To season the rice, I fried onion, garlic & chestnut mushrooms & added lots of pepper to give those mushrooms a kick. At the last minute, I also decided to throw in some vegan green pesto which made for a delicious twist.

VEGAN BONANZA

Finally, I started work on a rather cheeky butter bean bake. For this, I fried onion, garlic & peppers,before covering in a tin of chopped tomatoes. I then added black olives, capers, sun-dried tomatoes & topped with some glorious yellow cherry tomatoes & flat-leaf parsley. Bake in the oven for just under and hour and you’re done. For another gr8 butter bean recipe, see this one from ‘the intrepid chef’ Perfect.

VEGAN BONANZA

VEGAN BONANZA

~

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twitter – @goodfoodmarsh

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Sassy Pepper and Lentil Soup! [Vegan MoFo #2]

Oh, BOY! Have I got something special for y’all today.

PEPPER SOUP

Kicking off Vegan MoFo day two in true style is this rather sassy red pepper & lentil soup.

As I’m still on liquids (gnarly teeth, don’t ask) I fancied rustling something up that was both absolutely scrumptious & suitable for my delicate requirements (#petal). And thus, this glorious soup was born. I had about 82 gorgeous red peppers in my fridge, so the main competent of the dish was decided & I was away. I didn’t go by any recipe, except for following the way my tastebuds guided me. I love a good ol’ bit of guessing and improvisation. For this dish, I used 3 red peppers, roughly 100 grams(ish) of red lentils, half a red onion, 1 large clove of garlic, vegetable stock & some rather sassy seasoning (I’ll explain later).

PEPPER SOUP

PEPPER SOUP

Whilst your lentils are simmering away (according to packet instructions), you’ll want to gently fry your onion (I recommend red – whack in as much as you like!), garlic & yo’ peppers until soft. I also threw in some spring onion at the last minute just because I felt like it. Once everything is nicely sizzling away, cover with some scrumptious vegetable stock. Unfortunately, I didn’t have enough time to make the stock from scratch – and my packet version worked just fine! Finally, blend and season before serving up this wonderful dish! For seasoning, I used a generous helping of cayenne pepper, a dash of tabasco & a good splash of soy sauce for a salty kick! Throw on a wee bit of coriander and you’re done. Enjoy!

PEPPER SOUP

PEPPER SOUP

PEPPER SOUP

~

instagram – @marshingtons

twitter – @goodfoodmarsh

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Tomato and Lentil Millefeuilles [Vegan MoFo #1]

Hello.

Ladies, gentleman, members of the Royal family, children, pu$$y cats, pups, amphibians, degenerates, and to all those cold-blooded creatures in-between, WELCOME to yet another #goodfoodmarsh bonanza. Now listen, I know I promised that I’d saved the best ’til last with my my  Les petits légumes farcis, but then I went and made this glorious creation – the tomato & lentil millefeuilles. Et voilà!

      VEGAN MOFO

This post also marks another rather special occasion: September is the official ‘Month Of Vegan Food’. Now technically it all kicked off yesterday (which was when I was making this scrumptious feast I’ll have you know), but rather than partaking in the idyll that is food blogging, I was instead having two great toothy whoppers yanked out of my mouth. Violins, PURLEAZE.

~

And so it begins. For this dish y’all will need 200g of buckwheat flour (I used spelt), 100g of puy/beluga lentils (I used red lentils), 1 courgette, 2 peppers, 200g cherry tomatoes, 1 red onion, 300g assorted tomatoes, a lil’ lemon. This dish does need a wee bit of preparation, so give yourself a couple of hours or begin making the batter the night before!

VEGAN MOFO

Start with the batter. You’ll want to mix your flour (with a pinch of salt) with water – gradually so that it turns into the consistency of double cream. Chill in the fridge for at least an hour/overnight and then whisk again before using. Heat yo’ non-stick crêpe pan over medium heat with a dash of oil & ladle in the batter until it coats the base entirely. The photo below shows how bloody hard it can be to get the perfect galette! I’ll admit, there were a few soggy parcels that I sent swiftly to the bin, but don’t give up – I got there in the end & so can y’all! Layer your galettes separately between a sheet of baking parchment.

VEGAN MOFO

Meanwhile, cook your lentils according to packet instructions. I could’t find the bloody puy lentils in the cupboard, so I used red lentils & they turned out swell. Mix together with courgette (aka zucchini), peppers, cherry tomatoes and onion. Then begin your sassy layering…

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

And there we have it. Your very own golden tower of deliciousness.

You’re welcome.

~

instagram – @marshingtons

twitter – @goodfoodmarsh

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Les petits légumes farcis!

Salut again!

It’s got to that point in the week where it’s definitely time for another one of Rachel Khoo’s ‘My Little French Kitchen’  recipes. I’ve already attempted her artisan Tian Provençal & sassy Spicy Aubergine Fries, but I’ve absolutely saved the best ’til last. You’re all in for a bloody good treat!

FRENCH KITCHEN

Preheat your oven to 180 degrees Celsius & grab some lovely fresh veggies to get cracking with. I opted for peppers, beef tomatoes and courgettes. You’ll also want red onion, black olives, capers, mushrooms, cherry tomatoes, raisins (optional), herbs (of your choice) and the all important red rice. [full recipe down below!]

Begin by cooking your vibrant red rice according to packet instructions. Whilst your rice is cooking, flesh out your veggies so that you’re left with some wonderful hollow shapes & place on a lined baking tray (see above!). Meanwhile, fry one large red onion and mushrooms before adding your cooked + drained rice. Complete your gorgeous filling by adding black olives, chopped capers, chopped cherry tomatoes and some juicy chopped raisins! The raisins are optional, but I think that they add a lovely fruity twist.

FRENCH KITCHEN

Load up the veggies with the glorious rice mix & you’re just about ready to pop these fabulous creations in the oven to bake for 30 minutes until the veggies are soft. Make sure to have a cheeky sample and season to your taste. I sprinkled some kosher salt, peppercorns & thyme over mine before serving. I also whipped up some chunky sweet potato wedges to serve on the side. Enjoy!

~ Before & After ~

FRENCH KITCHEN

FRENCH KITCHEN

FRENCH KITCHEN

FRENCH KITCHEN

RECIPE (serves 3-4 as a main):

150g red rice (be generous with this!) / 3 beef tomatoes / 5 peppers / 2 large courgettes / 1 red onion / 5 chestnut mushrooms / 10 cherry tomatoes / handful of black olives / 40g raisins (soaked in warm water for 5 mins) / herbs

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Leftovers Hullabaloo!

Hello mates.

If y’all were blessed enough to catch my Spicy Aubergine Fries post, then you’ll know that I was left with an absolute heap of leftover slices of aubergine (aka eggplant). As per usual, my fridge was stacked up to the brim with courgettes, tomatoes and whole host other other fresh veggies. And so, I proudly present my impromptu ‘leftover hullabaloo’.

LEFTOVERS

This dish is all about improvisation & having a good ol’ go at throwing in just about everything you can get your mitts on. I began by frying a large, finely chopped onion with a clove of garlic & adding my slices of eggplant + chunky slices of courgettes to the mix. I also gently fried some yellow pepper to give the dish some colour, before adding some absolute gorgeous fire roasted red peppers & a good handful of vine-ripened tomatoes. I coated my dish in lashings of cabernet sauvignon and seasoned with salt, mixed herbs & a sprinkling of cayenne pepper. This dish can be enjoyed solo, or complimented with a rather decadent crusty roll or simple portion of rice. And if that wasn’t good enough, this dish is 100% vegan and also wheat + gluten free. Perfect.

LEFTOVERS

If you like the look of my leftovers, then you’ll definitely want to check out my Moroccan Ratatouille + Tian Provençal!

~

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Spicy Aubergine Fries!

Hello you delightful things.

AUBERGIENE

After enticing y’all with my Tian Provençal last week, I’m back again with another glorious Rachel Khoo recipe, from her book, ‘My Little French Kitchen’. For this charming dish, you will need some gorgeous aubergines (obvo), garlic, tomato paste/purée, oodles of olive oil, pepper & salt. I also prepared a complimentary cous-cous dish, but that’s so easy peasy that you’ll only need some a spritz of lemon & oil – when you’re done doing your thang.

AUBERGIENE

Take your juicy eggplants and slice into 2cm slices (see below). Rachel Khoo recommends using 2 aubergines for this dish, but that’s absolutely nuttin (I’m convinced that her dinner guests are mice). I used 3 but could have quite easily used 4 or 5. You’ll want to leave most of the spongey core, but fear not, I’ve saved dem bits for yet another round of ratatouille from my kitchen. (YES, I do like a good ratatouille).

AUBERGIENE

After this, you’ll want to prepare your marinade. This is the part where the y’all get an excuse to dig out your pestle & mortar. Pound two cloves of garlic and a pinch of salt into a paste, and then add 2 tbsps of tomato purée with a lil’ pepper and 2 tbsps of oil. I also added a dash of tabasco sauce to my marinade for that extra kick. You’ll want to layer a couple of baking trays with baking parchment or greaseproof paper & lightly brush your eggplant fries with the freshly made marinade. It’s as easy as that!

AUBERGIENE

Bake in the oven @ 180 degrees for 30 minutes and you’re done. In the penultimate 5 minutes of baking, I also made a very sneaky cous-cous dish. Simply pour your cous-cous into a bowl with boiling water, leave for 5 minutes & lightly fluff with a fork and a little oil once all the water has absorbed. I also added some gorgeous sweet peppers to my mix. Et voilà!

AUBERGIENE

AUBERGIENE

How do you like them aubergines?!

~

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TIAN PROVENÇAL

Salut! I made a tian!

TIAN

After making my Moroccan Ratatouille (funnily, exactly one month ago today), I was desperate to give the ‘traditional ratatouille’ dish another go. This time, I fancied attempting a glorious tian, which is essentially the same as ratatouille (courgettes, aubergine, tomato), except far more sassy in appearance &  baked like a gratin. For this dish you will need: tomatoes, courgette (zucchini), aubergine (eggplant), onions (preferably red), garlic, thyme, olive oil, a working oven (of your choice) & a little bit of patience. Scroll down for the exact recipe!

 TIAN TIAN

TIAN

Begin by frying your finely chopped onions & crushed garlic in a little oil. Sprinkle with thyme and simmer for about 10 minutes until the onions begin to soften. These will form the base for your dish (as y’all can see). Whilst those are simmering away, begin the gargantuan (it’s not that bad) task of chopping your beautiful veggies. You’ll want to finely slice the courgettes and aubergines to about 2mm thick, and the tomatoes a little thicker to about 3mm. Once these are all prepped and ready to go, use a handful of the courgettes to create a thin layer over your onions. Now you’re ready to begin the arranging!

TIAN

I’ll admit, the artistic layering of veggies did take quite a while, but just LOOK at the finished article. It’s definitely worth persevering. I also made some absolutely divine sweet potato fries, although this would also go perfectly with a good old fashioned baked potato. This dish took 40 mins in the oven & don’t forget to drizzle in a little oil before cooking.

TIAN

I got the recipe from Rachel Khoo’s ‘My Little French Kitchen’. Have any of yous got this? It’s a glorious read, with quite a few vegetarian and vegan recipe options. Lemme know if you approve!

TIAN

Recipe:

(serves 4-6 apparently, but I found this was more realistic between 3 or 4 people. Unless your dinner guests are mice, in which case it might just stretch to 6 portions)

4 red onions [I used 3 onions & only one of them was red #rebel] / 4 cloves of garlic / thyme / 1 aubergine (I used 1.5) / 1 courgette (I used 2) / 5/6 firm plum tomatoes (the firmer the better, especially for fiddly slices!) / a pinch of salt & a good drizzle of oil

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