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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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…

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twitter – @goodfoodmarsh

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STUFFED PORTOBELLO MUSHROOMS!

Who doesn’t absolutely adore mushrooms, right? I thought I’d have a go at making some scrumptious stuffed mushrooms!

MUSHROOMS

Stuffed mushrooms are a ridiculously simple and quick supper to whip up. For my first batch of chickpea & spinach stuffed mushrooms, I used the ‘Friend That Cooks’ recipe which you can find here!

Portobello

Begin by removing the stalks and  drizzling your voluptuous portobellos in a little oil & season to your taste. I baked these in the oven for about 20 minutes at 200 degrees celsius, turning the temperature down towards the end.

Spring Onion

For the stuffing, I fried some glorious organic spring onions (look at the size of them!), 3 cloves of crushed garlic and oodles of fresh baby spinach. I also gently heated a tin (or 400g) of chickpeas in some vegetable stock before adding them to the mixture. This serves 2/3.

Cooking

And here they are! I baked the mushrooms in their delicious entirety for another 20 minutes before serving with green vegetables and a homemade mushroom sauce.

Mushrooms

I made the sauce with some beautiful chestnut mushrooms & this dairy free sauce mix. I’m not usually a fan of pre-made tings, but since going vegan I’ve missed making my own crème fraîche  and cheddar concoctions. In all honesty this sauce was a little bland, but it just about did the job!

 Vegan Cheese

For my second batch, I rustled up a portabello bake with zucchini, Linda McCartney ‘sausages’, chestnut mushrooms and stuffing. For this lil dish, again bake the Portobello mushroom for 20 minutes or so, whilst frying the zucchini, and chestnut mushrooms. Grill the ‘sausages’ and finally add everything to the dish and drizzle the ‘cheese’ sauce over the top. Bake for 20 minutes and you’re done!

  Mushrooms II

Lemme know if you have any wonderful ideas for stuffed mushrooms!

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twitter – @goodfoodmarsh

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