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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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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Leftovers Hullabaloo!

Hello mates.

If y’all were blessed enough to catch my Spicy Aubergine Fries post, then you’ll know that I was left with an absolute heap of leftover slices of aubergine (aka eggplant). As per usual, my fridge was stacked up to the brim with courgettes, tomatoes and whole host other other fresh veggies. And so, I proudly present my impromptu ‘leftover hullabaloo’.

LEFTOVERS

This dish is all about improvisation & having a good ol’ go at throwing in just about everything you can get your mitts on. I began by frying a large, finely chopped onion with a clove of garlic & adding my slices of eggplant + chunky slices of courgettes to the mix. I also gently fried some yellow pepper to give the dish some colour, before adding some absolute gorgeous fire roasted red peppers & a good handful of vine-ripened tomatoes. I coated my dish in lashings of cabernet sauvignon and seasoned with salt, mixed herbs & a sprinkling of cayenne pepper. This dish can be enjoyed solo, or complimented with a rather decadent crusty roll or simple portion of rice. And if that wasn’t good enough, this dish is 100% vegan and also wheat + gluten free. Perfect.

LEFTOVERS

If you like the look of my leftovers, then you’ll definitely want to check out my Moroccan Ratatouille + Tian Provençal!

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Vegan & wheat free curry!

Why hello my glorious fellow foodies!

Now listen here, I know that you’re all dying to know how a self-proclaimed amateur gastronomer goes about cooking a fabulous vegan curry from SCRATCH. Well, contain those feeling of euphoria, I’m about to share mine with you.  I cam promise you that this rather sassy spice dish is cruelty free, gluten free and absolutely exploding with flavour and kick. Whoever said that cooking vegan had to be dull, was about as ill advised as Posh Spice’s solo career. 

Y’all are going to need to start by prepping your vegetables of choice. So, pour yourself a glass of wine, whack on Yeezus, and grab a rather sharp knife. For this particular curry, I opted for carrots, broccoli, cauliflower, petit pois & onion. I also like to use lovely green beans and sweet potato. I prepared this with my housemate in honour of our farewell supper together, as she flies back to England tomorrow. Violins at the ready, please and thank you.

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1. We used 2 onions to form the foundations of our spice mix. Gently fry your finely chopped onions in a shallow pan until they begin to sweat and soften. Then simply season to your taste. We don’t use exact measurements (I told you I was an amateur)!  I recommend mild madras curry powder, ground corriander & turmeric powder. Using a ground spice mix will also give your curry an added kick if you like it fierce! Experimenting with cinnamon, ginger, fennel, cloves & bay leaves are also great ways of adding spice and depth to your ordinary korma recipe.

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While the onions & spices are sizzling away, put your vegetables on to boil. I really enjoyed making this larger portion as it gave me an excuse to use my gorgeous Le Creuset pan – oh the simple joys!

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When your vegetables are close to being ready, add your coconut milk to the spiced onion mix. I did all of this in my giant wok, as you’ll need plenty of room for some good ol’ stirring. I prefer using really thick  & creamy coconut milk to add a wonderful texture to my vegetable korma. I recommend using Blue Dragon coconut cream, or any good canned coconut milk from a health food store or Asian supermarket. After we added our vegetables to the coconut milk base, we threw in a handful of chickpeas & generous sprinkling of red lentils. Et voilà!

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The kitchen filled up with the most scrumptious smell whilst this was all cooking away. Finally, whack on some rice 20 minutes before you want to serve and you’re done. It really is that easy.

IMG_9746

Hope you enjoyed this recipe! Please share with family & friends. I’d love to know what y’all think.

Goodfoodmarsh xoxo

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