‘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.

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Vegan Thanksgiving!

VEGAN THANKSGIVING

Did someone say vegan thanksgiving with a touch of decadence and sa$$? Oh, das right, y’all are in for a treat. After coming to the conclusion that Pringles probably weren’t the best supper idea (for the 3rd evening in a row), I decided to rustle up a little suttin-suttin in the kitchen in light of such a glorious festival, celebrating both harvest, gratefulness, and humongous appetites. That sounds like a fabulous combination to me. I made a rather sumptuous butternut squash soup (with cayenne pepper obvz, hunz), chunky soy-infused sweet potato wedges & some delightfully roasted sprouts (get the recipe here). After delving into the terrifying world of Brussels sprouts, I can actually confirm that they are hideously underrated and I won’t hear a bad word said against them. I had a wonderfully clichéd evening with my pal, ‘Ashlee Simpson’, (you met her here) listening to Ella Fitzgerald and cackling away at the brilliance of our impromptu supper party. Yes, we actually drink out of jam jars. And yes, I hate us too. As my fantastically cheap IKEA fairy lights gave everything a fuzzy, nostalgic edge, I had time to reflect on what I’m truly thankful for this winter. To my family, my pals, and my gals – thank you for the endless giggles and glorious moments you provide me with. And to sweet potatoes, you  really ARE my favourite fall vegetable. Taaaaaanks a million.  #turnipforwhat

VEGAN THANKSGIVING

VEGAN THANKSGIVING

VEGAN THANKSGIVING

VEGAN THANKSGIVING

VEGAN THANKSGIVING

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Photos by P.S.H. ❤

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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

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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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

Processed with VSCOcam with f2 preset

FEIJOADA

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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh