‘Tis the season to be squashy!

Okay, dad jokes aside, I’ve got a serious thang for butternut squash at the moment. And my addiction is here to stay.

SQUASH SEASON!

‘Twas the Monday before Christmas, and GoodFoodMarsh was searching her cupboards high and low for something appropriately decadent (you know how it is) & entirely glorious to whip up in two shakes of a lamb’s tale. Or..er, two shakes of a quinoa’s tutu? Well, y’all know what I mean. I managed to find one utterly sublime butternut squash (literally the size of a bottle of prosecco, can I get an AMEN?!), some green beans just about in date (livin’ life pon de edge), a handful of glorious plum tomatoes that were getting very lonely at the back of my fridge, and a life-saving sack of sweet, sweet potatoes. #myfavouritefallvegetable

And thus, a feast was born. Before I knew it, the butternut squash was roasting away (before it met its fate in the soup), as were the sweet potato wedges, and the beans were steamin’ up on point. Everything was just about coming together. It was like that scene in Disney’s Snow White where she’s making da pie, and all the woodland creatures are helping her execute the most exquisite feast. Just like dat, but with less institutionalised racism and a slightly more accessible standards of beauty. I mean for starters, my waist isn’t the size of a chickpea, sorry not sorry. The rumours are true, I’m just another vegan killjoy here to ruin your day – and your childhood. But alas, with a sprinkle of cayenne pepper, a dash of soy sauce, and a liberal dusting of my favourite kosher salt, the supper was complete. A Christmas hotchpotch of sorts, but a banquet nonetheless. [Recipe below].

SQUASH SEASON!

SQUASH SEASON!

Butternut Squash soup recipe [serves 5]:

– 2/3 butternut squash (mine was giant as y’all can see, but you will need more if they’re babie$)

– cayenne pepper/soy sauce (gr8 addition)/kosher salt for seasoning

– 1/2 tin of coconut milk

– 1 vegetable stock cube with about 300ml of water to thin the soup

– roughly 300ml of unsweetened almond milk (depending on how you like the consistency of the soup)

– handful of shallots or onions of your choice

– one clove of garlic

Directions:

– Drizzle your sliced squash in oil on a baking tray + add a lil’ salt an pepper before putting in the oven for about 40 minutes at 200 degrees Celsius

– Meanwhile, fry some shallots or onions in a pan until they begin to sweat & continue frying on a low heat until soft. Crush one clove of garlic and add to the mix.

– Once your squash is lovely and soft, scoop out the insides and mash into a pulp with the onions and begin to add coconut milk. Add almond milk + vegetable sock until mixture forms into a soup-like consistency. I also blend mine with one of those fantastic whizzing contraptions.

– Season to your taste. I’m notorious for adding cayenne pepper, though little by little! And lots of soy sauce to balance out the sweetness of the squash! And a sprinkling of kosher salt & black peppercorns at the end.

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

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Vegan Adventures: The Happy Pear!

Hello, you glorious bunch.

THE HAPPY PEAR

I had the absolute delight of escaping the hustle & bustle of Dublin city centre for the delightful idyll of Greystones, County Wicklow. For those of you planning a visit to the Emerald Isle in the near future, you simply cannot miss a trip to this wonderful coastal pocket. And, more importantly, y’all absolutely have to visit The (utterly glorious) Happy Pear. This charmingly named establishment features scrumptious market and entirely wholesome & outrageously delicious kitchen. Self described as a ‘natural food market with soul’, The Happy Pear is one of those gems that you comes across once in a blue moon* (*other clichés are available). Although I only intended to pause at The Happy Pear for a cheeky coffee, I ended up basking in the magnificent sunlight for several hours, with one too many trips to that illustrious kitchen of theirs. Foodies of the World, take this as your warning – it starts with an innocent almond-milk latte and then, before you know it, you’ve relocated to Greystones to feed your Happy Pear addiction.

A rather decadent almond milk latte ft. soup & a mountain of chickpeas!
A rather decadent almond milk latte ft. soup & a mountain of chickpeas!

First things first (I’m the realest), I must have looked like the Cheshire cat upon noticing that their café featured not one, but FOUR different types of non-dairy milk alternatives. How jammy is that? I was utterly thrilled at the thought of my morning coffee getting friendly with some sassy almond milk. I also enjoyed a raw walnut bar, but I’m afraid I’d wolfed it down before I could take a snap. You’ll just have to visit for yo’self to see, or rather sample, what I’m talkin’ bout. After catching a glimpse of their salad counter, I just had to indulge – and my plate was the small option! I think measly portions might just be blacklisted at The Happy Pear.

THE HAPPY PEAR

Salad HEAVEN pt. II
Salad HEAVEN

Since The Happy Pear is also a fabulous natural food market, I obviously had to have a little explore. Their fresh produce gleamed in the sun outside, whilst their market inside featured fresh juices, organic veggies, homemade vegan pesto, just about every seed you could ever need & much, much more. I came home with a selection of goodies,  the highlight of which were some fantastic Irish grapes, which had all but one (lucky me!) sold out!

Fanciest tomatoes in all of Wicklow!
Fanciest tomatoes in all of Wicklow!
SO many fresh goodies!
SO many fresh goodies!
Glorious grapes galore!
Glorious grapes galore!
My fabulous goodies
My fabulous goodies

And as if that wasn’t enough for y’all, The Happy Pear also features a rather sassy system of providing fantastic Wicklow mountain water for it’s customers. In addition to this, I was also warmed by their policy of ‘suspended coffees’ – of which there was a grand total of 39 on offer. Suspended coffees are an anonymous act of charity, stemming from an Italian tradition of buying a pending coffee for whomever may need one. All in all, The Happy Pear was an absolute delight to visit and without a doubt, I’ll be returning in the very near future. Enjoy!

GLORIOUS AD INFINTUM!
GLORIOUSNESS AD INFINTUM!
Glorious Greystones
Glorious Greystones

TREAT YO’ SELF.

~

instagram – @marshigntons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

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!

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

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 ❤

RAW!

RAW!

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RAW!

RAW!

RAW!

RAW!

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh