Man oh man, it’s sure as hell been a while since I did one of these posts, eh? Sometimes I forget I started out as purely a food blogger …truth be told I didn’t even know what blogging was back then, I just wanted somewhere to keep a record of my recipes and my Husband suggested I start a blog.
Anyway, here we are, some four or so years later and PeaSoupEats is less about eats and more about me. I can never tell if that was a good move or not but hey, we’ll roll with it for the time being.
Let me assure you though, I still cook a lot. A LOT! I am still creating vegan recipes and the kitchen remains my favourite place to hang out. These three recipes were impromptu dishes that I came up with on the spur of the moment after deciding we wanted an early evening picnic in the park, and I must admit they were bang on and totally perfect for outdoor dining. And as ever, they are easy peasy lemon ….you know the rest.
vegan potato salad
2 sticks of celery, finely diced
2 tbsp capers, minced
1 bunch flat leaf parsley, finely chopped
2 heaped tsp wholegrain or dijon mustard
salt and pepper
1 tbsp cider vinegar
juice 1/2 lemon
1 tsp agave
1/4 cup olive oil
- Boil the potatoes, then drain and allow to cool. Chop into medium size pieces, season and set aside.
- Prepare your celery, capers and parsley. Set aside.
- Put all the dressing ingredients into a jar and shake vigorously until it emulsifies.
- Place everything in a bowl and gently but thoroughly mix together. Place in fridge until needed.
Cous cous with griddle peppers and toasted pinenuts
1 cup cous cous
1/2 red pepper
1/2 green pepper
1/4 cup pinenuts
juice of 1/2 lemon
- Place the cous cous in a bowl and cover with the same amount of boiling water. Put a plate or lid on top and leave to soak for 10-15 minutes.
- Cook the peppers on a hot griddle skin side up until blackened, then turn over and griddle on the other side.
- Toast the pinenuts in a hot skillet – keep your eye on them, as they can easily burn. Keep shaking them to ensure they are evenly toasted. Transfer to a bowl.
- Fluff the cous cous using a fork, sprinkle over some smoked paprika (to your taste), chop the peppers and add to the bowl, stir through before flavouring with tamari, lemon juice, hemp oil, tabasco and more smoked paprika (again, all to taste, I am pretty generous with everything).
- Give it a final stir through and place in fridge until needed.
Griddled Tenderstem Broccoli with Vegan Pesto Dressing
10 tenderstem broccoli stems
1 tbsp vegan pesto (I like the sundried tomato one from Dress Italian)
1 tbsp lemon juice
1 tbsp olive oil
1 tsp cider vinegar
nooch (nutritional yeast)
- Brush the broccoli with a little oil and griddle for a few minutes until just cooked. Remove from pan and season. Set aside.
- Place the pesto in a small bowl and lightly whisk in the lemon juice, oil and vinegar.
- Cut the broccoli into thirds, return to plate, spoon over the pesto dressing and generously finish with nooch. Place in a tupperware container and refrigerate until needed.
Well whaddya know, I may just have gotten my food bloggin’ mojo back – must be our impending move to Cornwall getting me all inspired and stuff. Whoop whoop!!