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.

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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.

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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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twitter – @goodfoodmarsh

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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 ❤

RAW!

RAW!

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RAW!

RAW!

RAW!

RAW!

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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh