Probably the best comfort food there is – crispy tofu on a bed of fluffy mustardy mash, with lashings of rich gravy made with roasted onions and plenty of red wine. Ingredients: Crispy tofu – 400g extra-firm tofu; 60ml soy sauce; 2 garlic cloves; 1 tsp dried thyme; 2 tbsp vegetable oil; 2 tbsp plain…
Author: oliphantfood
Roast carrot and hazelnut tart with a creamy mushroom base
Garlicy mushrooms and silky cashew cream give this tart a hearty richness, whilst the roast carrots add a sweet and lively freshness. A handful of hazelnuts on the top are the jewel on the crown, adding lovely nutty depths and crunch. Serve with potato wedges and a fresh salad, and this is one scrumptious dinner!…
Gnocchi with slow-cooked tomato sauce
This was our first ever attempt at gnocchi, and it was surprisingly so easy and SO GOOD. Here’s our recipe, with a slow-cooked tomato sauce to go with it, and a scattering of crumbly sesame seasoning. Serves 2. Ingredients: Gnocchi – 2 large potatoes; plain flour; glug of olive oil; 1/2 tsp salt. Tomato sauce…
Tomato & basil scones
These rustic looking beauties are the perfect accompaniment to a soup, stew or a salad. You can use scone cutters to make perfect rounds, or just slice the rolled out dough as we have here and save rolling out the leftover bits again. Makes 6-7 scones. Ingredients: 250g self raising flour; pinch salt; 60g olive…
Apricot, cranberry and cardamom buns
The perfect breakfast for the Easter weekend (and every weekend forever more!) Fill your kitchen with warm aromas of spice, and your belly with these freshly baked beauties. Enjoy these warm with a big melty scoop of plant spread and this is pure perfection. Makes 12. Ingredients: 300ml hot water; 8 cardamom pods; 2 star…
Spiced apple flapjacks
Golden toasted oats with a gooey spiced apple centre, these are the cake equivalent of a big warm hug! Ingredients: 350g rolled oats; 175g plant butter; 150g dark brown sugar; 100g golden syrup; 2 apples (Bramleys are best); 1 tsp mixed spice; 2 tbsp caster sugar; 1/2 tsp salt. Optional: handful of dried fruit. Peel,…
Pan-fried gnocchi with roast veg and toasted nuts
If you have any leftover gnocchi, it’s really good pan-fried the next day! Possibly even better…. here’s our recipe with some lovely roast squash, sweet potato and broccoli, topped with toasted nuts and crumbly sesame seasoning. Ingredients: gnocchi (see recipe here); your choice of vegetables to roast; garlic; olive oil; salt & pepper; big handful…
Crepes with garlic mushrooms, spring greens and marmite cashew cream
A super quick little invention for tonight’s tea here, perfectly brought together with the tangy marmite cashew cream. You gotta try it! Serves 2. Ingredients: Crepes – 300ml oat milk; 150g plain flour; 1 tbsp melted coconut oil plus a little for frying. Garlic mushroom filling – 1 onion; 4 garlic cloves; 2 tbsp olive…
Moroccan stuffed squash
The nutty caramel flavours of buttercup squashes make them perfect for roasting and stuffing, and they’re a sensational centerpiece for your dinner table! Here’s our recipe for a warmingly spiced filling mix, with fragrant rice, dried fruits and toasted nuts. It’s seriously good. Serves 4. Ingredients: 1 large squash; 3 tbsp olive oil; 1 tsp…
Curried beetroot pasties
We love a good pasty, and this is a truly magnificent one! Crisp shortcrust turmeric pastry filled with a fragrant curry made with roasted spiced beetroot, spinach and chickpeas. The curry is sensational on it’s own, and the pasty will give you a lunch of Kings. Makes 6 pasties. Ingredients: Beetroot curry – 2 large…
Kitchen 1.5 