Forget all other salads. This is the one, right here. Not only is it ridiculously easy and quick, but it's also absolutely perfect for this time of year, when the weather's finally changing ... for good, it seems; but we're still not quite ready to give up warm foods just yet - at least I know I'm not. What you have here is your warm-cold, cooked-raw solution. My favourite one so far, by far.
"I hate this weather." I've so come to hate this small talk ice-breaker. I hear it day in day out. Huffs and puffs about how cold it is, how people have had to wear an extra sweater today and how they've had to put on thermal tights underneath their jeans, and how they couldn't sleep because the wind was making too much noise. How incredibly unfortunate for them...
Now, I'm not saying that I'm loving this freezing weather. I'm not fond of the season-long chilblains I'm having to put up with. Not to mention walking the dogs in the rain in the bitter morning air. But, for sanity's sake, let's just all stop complaining about it. What we should do instead is daydream. Daydreaming is much more productive than complaining. Let's go over some of the Pros and Cons:
Hi, my name is Stephanie, and sometimes I get fast-food cravings. I'm not very proud of it but it happens, yes. Pizza, burgers, chips, hot dogs. The former three aren't really a problem but I'd never really nailed the hot dog one. I have tried wheat gluten, freeze-forming, and a whole other list of ingredients and techniques. The end result never quite hit the spot. Plus, the process always took too long. So I started thinking, what fits in a hot dog bun and is much healthier than processed 'meat'? A carrot, obviously.
I guarantee this is a recipe you'll immediately learn to do with your eyes closed. It's incredibly simple so it serves as a great go-to side-dish recipe. It uses very little ingredients, but they work so well together you won't stand the fact you haven't been combining them for years. You can serve this with some simple wholegrain rice and these sweet potato rounds or boiled sweet potatoes. You can even make this dish ahead and then heat it up before serving. Enjoy! P.S. I'm quite fond of this playlist.
Let me start off by saying that this is not for the faint of heart. So while my mother wouldn't even look at the chilli-covered cauliflower florets (let alone taste them), my partner immediately eliminated the threat and devoured them all. If I had to be honest I'd say these aren't really my cup of tea, but my fire-breathing dragon of a boyfriend insisted I post the recipe. He keeps telling me to make these again, and I keep postponing it. I'm selfish like that.
A couple of days after I published this website, SMART supermarket contacted me about the opportunity of featuring a recipe of mine in their May magazine issue. I was obviously very eager as it was something completely new for me! The theme was barbecues, seeing that summer is now already with us in spirit (i.e. heat).
As much as I can, I try to avoid dips and spreads that contain added preservatives. The result being zero dips and spreads in my shopping bag (apart from tomato paste), as the only other options I find are normally quite pricey and soy-based (I'm not too big a fan of soya). So gradually I've got used to the idea of having to make my own dips and spreads. Over the years I've experimented with a number of ingredients and techniques, but I keep coming back to the same recipe I had stumbled upon when I first became vegan - something that I like to call the easy-peasy eggplant dip/spread. As its name suggests, this recipe is quite simple, although it does require some preparation and waiting time. Everyone in my family loves this dip and they have their own preferences as to how to use it. Personally, I love to spread it on bread with some tomato paste and olive oil. My boyfriend loves to do the same, but he spreads it directly on the bread not letting anything else get in the way of its taste. I also serve it with salads, use it as a dip for veggies or crackers, and even spread it right on top the filling of a vegetable pie before I cover it with pastry, for some added flavour. In other words, this is a very versatile number, and it's vegan.
I guess I have to start off from somewhere, and this sweet potato recipe is so incredibly simple that I almost feel ...well, simple, posting it. But they do look good and they taste great, so here it goes.
Brace yourselves. (You won't need a pen for this one).