(Gluten Free, Dairy Free, Vegan | Paleo-Friendly) Happy (day after) Valentine’s Day! I recently went to the Herne Hill Sunday Market and had some crazy good vegan burgers. So, because I’m a firm believer in loving yourself all year round , I’ve created my version of the burger magic to share using the delightful contents of my Kent Veg Box as a guide ❤ If you want to make them for your sweetie, may I recommend shaping the burgers into hearts!? I love LOVE and (veggie) burgers! Sending you all my love and healthy wishes. Happy (day after) V-Day you beauties! 💜 Keep on loving yourself with good, wholesome food! xxx Continue reading
Vegan
Napa Cabbage Salad
(Dairy Free, Meat Free) I got a gorgeous head of red cabbage in my Kent Veg Box, and it put me in the mood for my mom’s Napa Cabbage Salad recipe that I grew up on. The only problem was that although the recipe was delicious, it lacked much nutritional value (outside the cabbage) and had loads of sugar in the dressing. So, I’ve mixed it up a bit by using honey and adding quinoa/apple. You could also add grated carrot if you want to get more vegetables involved as well! Continue reading
Butternut Squash Mac ‘n Cheeze
(Gluten Free, Dairy Free, Meat Free | Vegan Option) I’ve had the type of week where I’m craving comfort food. This recipe is one of my go-to favs when I’m feeling like I need a little food hug. Everyone I’ve ever served this dish to loves it so tuck in and enjoy this little comforting treat to celebrate Friday!
Ingredients
- 1 fresh butternut squash (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin (I had an acorn squash hanging about so I just used that)
- Extra virgin olive oil, salt and pepper
- 1 tbsp Earth Balance (or other non-dairy butter replacer if you’re making this vegan, but I just used butter)
- 3/4 cup unsweetened & unflavoured almond milk
- 1 tbsp arrowroot powder or cornstarch (I just used gluten free flour)
- 6 tbsp nutritional yeast, or more to taste (you can buy at most all health food stores in London like Holland & Barrett)
- 2 tsp Dijon mustard (this is really bad, but I didn’t have this so I used wholegrain mustard instead. It wasn’t as good as using Dijon mustard, but it was still yummy!)
- ¼ – ¾ tsp garlic powder
- ½ tsp onion powder
- ½ -1 tbsp fresh lemon juice
- ½ -1 tsp kosher salt (to taste) & ground black pepper, to taste
- 4 servings brown rice macaroni (or any gluten free pasta)
- Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)
Directions
- Preheat oven to 200C (400F). Line a casserole dish with tin foil. Mix chopped squash with olive oil, salt and pepper. Roast for about 40 minutes, uncovered, or until tender.
- Prepare the sauce in a pot on the stovetop. Add Earth balance (or butter) over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, lemon, Salt & Pepper) and whisk over low heat until thickened (about 5-7 minutes or so).
- Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.
- In a blender, blend the sauce with 200g (1 cup) of roasted squash -or if using canned, simply stir 200g (1 cup) into the pot (our blender wasn’t working so I just mashed squash with a potato masher by hand, which was also fine!)
- Add cooked, drained, and rinsed macaroni into pot, along with sauce & mix-ins. Heat and serve.
Peanut Butter & Bicycles 