Butternut Squash Masala & Kale Chips!

BUTTERNUT KALE

Why hello, you decadent creatures. I’m back with an absolute banger of a post with my utterly glorious butternut squash masala and sa$$y soy-infused kale chips. For this fabulous supper treat, I was fortunate enough to be blessed with some outrageously organic kale from an allotment in Cork & one very battered butternut squash from a market stall in Dublin. For this dish you will also need chickpeas, spinach, onions, garlic, chopped or tinned tomatoes, and aubergine (aka eggplant). For da kale marinade and masala sauce, y’all will need some cayenne pepper, paprika, soy sauce, rapeseed oil, Himalayan rock salt, mixed peppercorns & sunflower seeds.

BUTTERNUT KALE

BUTTERNUT KALE

BUTTERNUT KALE

For the Kale Chips:

Break off yo’ kale pieces from the stems and place on a baking tray. For the marinade, I prepared a soy-infused rapeseed oil mix, whilst going to town on some wonderful sunflower seeds in my decadent pestle & mortar. Lovingly spread your mixture over the kale and give it a good shuffle around, before adding a pinch of salt and pepper. Bake for 10ish minutes at around 200 degrees until your chips are fantastically crispy.

For the Butternut Squash Masala:

Roast your glorious squash in the oven for about half an hour until it becomes unashamedly soft, and slice into pieces for l8r. Meanwhile, gently fry one red onion (other onionz are available, y’all) until soft, throw in some garlic & chickpeas, before covering in chopped tomatoes and adding some fresh baby spinach. Season to your taste – I love throwing in lots of cayenne pepper, paprika and the odd pinch of turmeric. Serve up your dish of sa$$ and enjoy!

BUTTERNUT KALE

BUTTERNUT KALE

BUTTERNUT KALE

BUTTERNUT KALE

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p.s. Special thanks to Penny for her glorious kale & marvellous outlook on all things raw. What a splendid treat.

instagram – @marshingtons

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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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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

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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.

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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.

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twitter – @goodfoodmarsh

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