‘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

Advertisements

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

~

Photos by P.S.H. ❤

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

TIAN PROVENÇAL

Salut! I made a tian!

TIAN

After making my Moroccan Ratatouille (funnily, exactly one month ago today), I was desperate to give the ‘traditional ratatouille’ dish another go. This time, I fancied attempting a glorious tian, which is essentially the same as ratatouille (courgettes, aubergine, tomato), except far more sassy in appearance &  baked like a gratin. For this dish you will need: tomatoes, courgette (zucchini), aubergine (eggplant), onions (preferably red), garlic, thyme, olive oil, a working oven (of your choice) & a little bit of patience. Scroll down for the exact recipe!

 TIAN TIAN

TIAN

Begin by frying your finely chopped onions & crushed garlic in a little oil. Sprinkle with thyme and simmer for about 10 minutes until the onions begin to soften. These will form the base for your dish (as y’all can see). Whilst those are simmering away, begin the gargantuan (it’s not that bad) task of chopping your beautiful veggies. You’ll want to finely slice the courgettes and aubergines to about 2mm thick, and the tomatoes a little thicker to about 3mm. Once these are all prepped and ready to go, use a handful of the courgettes to create a thin layer over your onions. Now you’re ready to begin the arranging!

TIAN

I’ll admit, the artistic layering of veggies did take quite a while, but just LOOK at the finished article. It’s definitely worth persevering. I also made some absolutely divine sweet potato fries, although this would also go perfectly with a good old fashioned baked potato. This dish took 40 mins in the oven & don’t forget to drizzle in a little oil before cooking.

TIAN

I got the recipe from Rachel Khoo’s ‘My Little French Kitchen’. Have any of yous got this? It’s a glorious read, with quite a few vegetarian and vegan recipe options. Lemme know if you approve!

TIAN

Recipe:

(serves 4-6 apparently, but I found this was more realistic between 3 or 4 people. Unless your dinner guests are mice, in which case it might just stretch to 6 portions)

4 red onions [I used 3 onions & only one of them was red #rebel] / 4 cloves of garlic / thyme / 1 aubergine (I used 1.5) / 1 courgette (I used 2) / 5/6 firm plum tomatoes (the firmer the better, especially for fiddly slices!) / a pinch of salt & a good drizzle of oil

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh

MOROCCAN RATATOUILLE

Hello-ingtons! This here’s my delightful recipe for this outrageously simple ratoutille. It’s vegan, wholesome and entirely scrumptious. Don’t say I don’t treat y’all well.

Ratatouille

My fondest memory of ratatouille consists of a glorious July evening in the South of France; with one real-life French family, lots of fabulous wine, and my best attempt at some rather dodgy conversation en français. I’d like to imagine that I made this dish in memoriam of such a splendid occasion, but in all honesty, I had about 53 courgettes (aka zucchinis) in my fridge that needed using up & this was the first thing that sprung to mind.

Ratatouille II

For this dish you will need:

Onions, garlic, sugar, tomatoes, courgettes, peppers & aubergine (eggplant to you American rascals). The Moroccan twist to this dish involves some right honourable chickpeas and black olives. SEE, I told you it was easy-peasy. I simply fried one large onion (and some red onion because it’s beaut) with garlic, and added sugar to slightly caramelise the mix. To this I added my chunky courgettes (about 3/4) and 3 large tomatoes with lots of cherry tomatoes thrown in too. My top would be not to cut the veg too finely, as this will all bubble away in the oven. Finally, add 400g of chickpeas with a handful of black olives and season. Serves 3/4.

OH and you’ll also need one early noughties Anastacia album playing in the background whilst y’all prepare all this. It’s ESSENTIAL to the success of your recipe. In Anastacia we trust.

.

My favourites feature a dash of Worcestershire for a fiery kick, some good old fashioned pepper, a sprinkling of Mediterranean spices, and absolute LASHINGS of red wine. I found this bottle of Cabernet Sauvignon at the back of my cupboard and it did the job just fine. I also made some rather cheeky sweet potato wedges to accompany the ratatouille. Simply boil the sweet potato, slice into wedges and bake in a small amount of oil in the oven.

Sweet potatoes

Et voilà! That’s one dayum fiiiiiiiine ratatouille.

Final

And of course, this GoodFoodMarsh post wouldn’t be complete without the obligatory decadent dark chocolate snap. Enjoy!

Wine

~

instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh