Autumn really has hit with the wind, rain and dark evenings. So time to hunker down with some comfort food 😉 Continue reading “Warming rainbow veggie chilli”
Tag: dinner
Stir fried veg with chickpeas and green sauce
Second in my series on quick meals, here’s a super quick stir fry that literally takes 10 minutes. Serve it with either brown rice noodles or leftover cooked whole-grain rice (properly reheated of course) and it’s a fully plant-based, gluten free meal that your tastebuds and body will love. Continue reading “Stir fried veg with chickpeas and green sauce”
Brussel sprout masala
It’s turned proper cold this week – suddenly it feels like winter. And the good winter, with mornings decorated with frosty patterns, air so chilly it makes your nose tingle and clear blue skies with lots of sunshine. That’s something I think we’ve all been craving after the last few grey and rainy months! Continue reading “Brussel sprout masala”
Sticky ginger-garlic aubergine
I love aubergine. Unfortunately my husband can’t stand them. He’s very tolerant of my plant-based experiments, but sadly aubergine is his red line that can’t be crossed! Which is not too much of a problem as there are so many other delicious plant-based foods to play with. Plus he’s often away, so aubergine becomes my indulgence when he’s on his travels. Continue reading “Sticky ginger-garlic aubergine”
Creamy mushroom pasta
Following on from my ‘brain food’ post yesterday (plant-based foods that are particularly good for the old grey matter) I wanted to share one more with you – mushrooms. According to an article on the BBC website this week, a research study suggests that people who eat mushrooms more than twice a week have less age-related cognitive decline that those who didn’t. This means they performed better on memory and recall tests, good news for mushroom lovers!
The study was small and the research cannot make a direct cause and effect link (so hard to do as there are so many other factors to take into account). However, it does suggest there is something in mushrooms that can benefit the brain. As with all fresh produce, mushrooms contain a whole array of micronutrients and phytonutrients. In fact, mushrooms as medicine is a huge area of research at the moment. Continue reading “Creamy mushroom pasta”
Stuffed nut roast
It’s day 8 of my Sensitive Foodie Advent Calendar, into the second week already. I hope you are enjoying the posts and feeling inspired to try something new this Christmas period. Continue reading “Stuffed nut roast”
Rainbow dal
If I ever ask my family what they fancy for dinner, more often than not the answer is dal. Ever since our time living in India, it has become a firm favourite for all of us. Continue reading “Rainbow dal”
Red rice risotto with rainbow roasted veg
I have a bit of a gripe about risotto. It’s not that I don’t like it, far from it; it’s a regular weekday staple in our house. It also tends to be the go-to dish for restaurants wanting to offer a vegetarian or vegan option. It’s a safe option, but safe can also be boring. Continue reading “Red rice risotto with rainbow roasted veg”
Cauliflower and carrot tart with pesto
I often get asked where I get my recipe ideas from. The answer is – all sorts of places; magazines, recipe books and menus are the most obvious sources of inspiration. Seeing something I like the look of but can’t eat is also a great starting point, as this really triggers my imagination and creative juices – these are the dishes that really surprise people. And then sometimes I just wake up in the morning and get hit by the thought “I wonder if……?” Continue reading “Cauliflower and carrot tart with pesto”
Lentil and buckwheat bake
Just in case you haven’t noticed by now, I’m all about eating amazingly tasty food that just so happens to be good for the body too. Just as well, as I use the food I eat to keep myself healthy, and keep my multiple sclerosis under control. Continue reading “Lentil and buckwheat bake”
