‘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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instagram – @marshingtons

twitter – @goodfoodmarsh

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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

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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

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instagram – @marshingtons

twitter – @goodfoodmarsh

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Tomato and Lentil Millefeuilles [Vegan MoFo #1]

Hello.

Ladies, gentleman, members of the Royal family, children, pu$$y cats, pups, amphibians, degenerates, and to all those cold-blooded creatures in-between, WELCOME to yet another #goodfoodmarsh bonanza. Now listen, I know I promised that I’d saved the best ’til last with my my  Les petits légumes farcis, but then I went and made this glorious creation – the tomato & lentil millefeuilles. Et voilà!

      VEGAN MOFO

This post also marks another rather special occasion: September is the official ‘Month Of Vegan Food’. Now technically it all kicked off yesterday (which was when I was making this scrumptious feast I’ll have you know), but rather than partaking in the idyll that is food blogging, I was instead having two great toothy whoppers yanked out of my mouth. Violins, PURLEAZE.

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And so it begins. For this dish y’all will need 200g of buckwheat flour (I used spelt), 100g of puy/beluga lentils (I used red lentils), 1 courgette, 2 peppers, 200g cherry tomatoes, 1 red onion, 300g assorted tomatoes, a lil’ lemon. This dish does need a wee bit of preparation, so give yourself a couple of hours or begin making the batter the night before!

VEGAN MOFO

Start with the batter. You’ll want to mix your flour (with a pinch of salt) with water – gradually so that it turns into the consistency of double cream. Chill in the fridge for at least an hour/overnight and then whisk again before using. Heat yo’ non-stick crêpe pan over medium heat with a dash of oil & ladle in the batter until it coats the base entirely. The photo below shows how bloody hard it can be to get the perfect galette! I’ll admit, there were a few soggy parcels that I sent swiftly to the bin, but don’t give up – I got there in the end & so can y’all! Layer your galettes separately between a sheet of baking parchment.

VEGAN MOFO

Meanwhile, cook your lentils according to packet instructions. I could’t find the bloody puy lentils in the cupboard, so I used red lentils & they turned out swell. Mix together with courgette (aka zucchini), peppers, cherry tomatoes and onion. Then begin your sassy layering…

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

VEGAN MOFO

And there we have it. Your very own golden tower of deliciousness.

You’re welcome.

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instagram – @marshingtons

twitter – @goodfoodmarsh

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