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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instagram – @marshingtons

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 

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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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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instagram – @marshingtons

twitter – @goodfoodmarsh

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