‘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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Diwali Decadence!

“This Diwali, may you be blessed with good fortune as long as Ganeshji’s trunk, wealth and prosperity as big as his stomach, happiness as sweet as his ladoos and may your troubles be as small as his mouse.” – Manish Gupta.

DIWALI DECADENCE

Diwali, aka the ‘festival of lights’, is the most glorious of autumnal festivals. According to Wikipedia (only the best sources for my readers, ya feel me?), the ancient Hindu festival “spiritually signifies the victory of light over darkness, knowledge over ignorance, good over evil, and hope over despair”. You’d have to be a lil’ maddo to have qualms with that. In true GoodFoodMarsh fashion, this feast was born out a good ol’ rustle around my cupboards for something that could do such a sublime occasion justice. It’s a good thing I have industrial quantities of chickpeas and fabulous Irish spinach at my beckon call. OH, and oodles of kale. Never forget about the kale. And of course, an impromptu supper party wouldn’t be complete without some absolutely terrific company, so I was fortunate enough to be joined by the crème de la crème of Dublin society. In the interests of their privacy (too famous 4 u, Glen Coco), we’ll call them Salome Spice and Octavian.

Kale chips ya knoooooow!
Kale chips ya knoooooow!

For nibblez whilst we were gossipin’, I rustled up some kale chips. These cheatin’ chips are outrageous easy to make and obscenely cheap. My marinade was a simple combination of some indulgent soy sauce, rapeseed oil, and some crushed up sunflower seeds. I bake these fairly high (around 200 degrees-ish) for ten minutes or so, until they’re delightfully crispy. As for the main dishes, I made two separate creations. One chickpea, spinach and mushroom curry & a sassy butter bean and pepper masala. For these dishes you will need the aforementioned ingredients, some garlic, several lovely red (or pink!) onions, coconut milk (the creamier the better), and an array of your favourite spices. I love using cayenne pepper, turmeric, paprika and cumin. With my back turned for a just a second, Salome Spice (living up to her name in more ways than one) also  added some cinnamon and nutmeg and my GOODNE$$ it was great. Serve with brown rice or a grain of your choice, and enjoy with a cheeky bottle of something sassy, if you’re as decadent as us.

Feastin'!
Feastin’!
Post-Diwali food slump...
Post-Diwali food slump…

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

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

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

Independence Day Feast Y’AAAALLLL!

Happy 238th Birthday Americaaaaaaa!

destinys-child-america

I’m not even American, in fact I’m actually English (don’t tell Uncle Sam), but ain’t nobody got time to pass up the opportunity to celebrate something glorious. The States sure do know how to pardy & I want in. I thought I’d honour this occasion by attempting to make something scrumptious, patriotic (lol) and vegan!

Before I got stuck into preparing my wonderful vegan feast, I made myself a rather sassy Watermelon juice. I simply fleshed out half a medium sized watermelon, blended, and sieved to remove all dem seeds because I’m a pussy cat when it comes to pips and pulp. I may or may not have imagined myself as some dodgy Riff Raff tribute act as I sipped away on this tall glass of (almost) purple deliciousness. TURN UP.

Watermelons   Processed with VSCOcam with f2 preset

Anyway, inspired by what I imagine to be America’s finest half-time-at-the-Super-Bowl cuisine, I decided to create some of my own ‘pizza-style’ flatbreads. These are literally the easiest & most delightful little things I have ever made.

Prep      IMG_2456

I prepped some chestnut mushroom, vine-ripened tomatoes and zucchini (the English word is courgette, please and thank you) as well as some corn (that’s sort of American, right?) with olives, sundried tomatoes and avocado. The bases were wheat-flour tortillas, which I used to make vegan nachos last week! I would usually prep the base with tomato purée, but I didn’t have any cotching in my cupboards, so improvised with some tinned tomatoes – which turned out just fine.

Supper

Supper II

SALAD

I also made a super cheeky side salad which consisted of Italian mixed leaves, sweet peppers, falafel, spinach & cucumber –  all rather lazily thrown together. All of this was perfectly tied together with a scrumptious bottle of Corona. Corona is my BAE.

Corona

Last but not least, I threw together my own take on the iconic combination of all things red, white and blue. I was hoping to channel ye olde star spangled banner, but ended up with a gooey concoction of summer berries, drizzled in Fairtrade vegan dark chocolate. Maybe we’ll call this one the Harvard Tidy. #dadjokes

Red/White/Blue

Red/White/Blue 2

As Erma Bombeck once said, “you may think you have overeaten, but it is patriotism”.

~

Twitter – @goodfoodmarsh

Instagram – @marshingtons

Tumblr – @goodfoodmarsh