RSS Feed

‘Vegetable side dish’ Category

  1. Sublime Online has launched!

    May 18, 2012 by peasoupeats

     

    mango salsa recipe – post: ‘choose organic. change the world’

    I feel a little bit like a duck on water at the moment – calm on the surface whilst furiously paddling away underneath. Don’t get me wrong, it is great (GREAT!) to be busy, although I can’t help but feel peasoupeats is suffering as a result. This new work juggling act (assistant one day, blogger the next, intern another) is all very new to me (i was an actor for pete’s sake) and I’m still finding my feet – and ways to keep some equilibrium. It’s not easy but it’s also kinda exhilarating because I reeeaaaalllly don’t do well not doing anything. I think the phrase I’m looking for here is ‘stir crazy’ – too much downtime sends me a little bonkers, as my poor Hubby and Family can testify.

    Now though, I can finally reveal what I’ve been working on and whilst there are still some teething problems, I hope you agree (when you click on the link – CLICK ON THE LINK!) that it’s looking pretty impressive (toot toot!). A little something for everyone….. at least that is the aim.

    I talked a bit about Sublime here but to break it down for you again, it’s a sustainable lifestyle magazine, available bi-monthly either via subscription or in selected shops. It’s international, so even if you live outside the UK you should still be able to get your hands on it.

    I’m involved with the online side of things and have been working on posts and also finding appropriate contributors – in fact, if you are interested in contributing a little sumpin’ sumpin’ we’re on the lookout for like minded individuals who have a vested interest in all things sustainable. Shoot me an email (address in the about section) and we can talk it through.

    chinti and parker heart striped tee – post: ‘the real price of cotton’

    Unsurprisingly my interests lie between food and fashion although I am branching out and writing posts on other topics too. So far, I’m feeling challenged (always a good thing in my book), terrified (you put me in charge? say wha?!) and also somewhat fulfilled (my blog got me this gig – true story).

    Please, please, please give me any feedback on what you think of the site (it’s the latest section only) – I really value your opinion, I have the best followers ever, so intelligent, savvy and stylish, I totally trust your opinion. We’re trying to appeal to a wide spectrum of people, which is tricky but maybe there’s something you’d like to see covered. If so, let me know and I shall endeavour to make it happen.

    By the way, there is a totally awesome craft post coming your way very soon (via Sublime), which was kindly contributed by the super talented Cariad (she makes stuff, owns a shop in Wales, and is generally all kinds of awesome). Check out her website for an array of pretty gifts, stationary and more…ooh, and like her facebook page too!

    Watch THIS space!

    poola kataryna necklace – post: ‘ethical fashion with a POP!’

     

    Category personal, Vegan, Vegan Fashion, Vegetable side dish | Tags: | 4 Comments

  2. a look at my lunches….

    March 29, 2012 by peasoupeats

    olives, homemade slow roasted tomatoes, grilled marinated artichokes, toasted wholemeal roll spread with sweet harissa and plain hummus, organic black seedless grapes

    Having promised you a certain carrot and ginger soup yesterday, I may have got waylaid and ended up with a lunch focused post instead. Not sure why really ‘cept maybe I’ve missed partaking in the What I Ate Wednesday shenanigans and thought you might like a look at a normal weeks afternoon eats.

    Generally speaking I don’t give lunch a terrible amount of thought. I certainly don’t plan my lunches in the same way I plan dinner, so it’s usually a hotch potch of what I have hanging around the cupboard/fridge that I don’t intend to use for our evening meal.

    We usually have a few soups ordered with our weekly veg box – they’re organic soups, my current favourite is a red pepper and lentil, which is kinda to die for. I know most people think soups are bit whatever but I am a self proclaimed crazy soup lover lady. Can’t get enough of it.

    fried sliced white cabbage and fennel with smoked paprika and flat leaf parsley, sliced fried tofu sausage, lettuce leaves, wholemeal roll spread with sweet harissa hummus

    If we don’t have any soup or Hubby fancies something else or I decide we probably should mix it up then my next option will always be a ‘bits & bobs’ type affair. Variety is the spice of life they say and for me this is most appropriately applied to my plate. Tapas, Antipasti, Dim Sum, Sushi. You get me? Variety equals good.

    Other times I’m just trying to use up ingredients like, for example, the never ending cabbage I’ve been seemingly hacking through for what feels like a lifetime. Get out of my fridge cabbage, I’ve had enough of your mocking white leaves! Best way to serve bland white cabbage? Thinly slice, fry with fennel, season generously and stir through some smoked paprika. I’ve done this twice already this week and still have half a cabbage left. Get out of my fridge cabbage!!

    Today, I’m serving up leftovers from last nights dinner, namely pasta salad with grated carrot, basil tofu, tarragon and nayonaise dressing. So. Good. Might throw a little salad together or spread a rice cake with hummus and top with sliced tomato. Nice.

    red pepper and lentil soup, toasted burrito filled with hummus and slow roasted tomatoes

    *tummy rubbles*

    *dashes off to get grub*

    Category Vegan, Vegetable side dish | Tags: | 2 Comments

  3. Slow roasted tomatoes

    March 22, 2012 by peasoupeats

    ingredients

    5 large tomatoes

    1 tbsp balsamic vinegar

    1 tbsp olive oil

    1 heaped tsp rock salt

    1/2 tsp freshly ground black pepper

    1 tbsp herbes de provence

    method

    1. pre-heat oven to 70 degrees celsius/160 fahrenheit.

    2. slice tomatoes in half, place in a baking tray and cover with the balsamic, oil, salt, pepper and herbs.

    3. bake slowly for 7-8 hours. allow to cool.

    4. place in a tupperware container, cover with a little more olive oil and chill.

    5. eat.


     

    Category Vegan, Vegetable side dish | Tags: | No Comments

  4. The Last Hurrah!

    January 7, 2012 by peasoupeats

    Well, that’s it. The tree is down. The decorations have been packed away for another year. Christmas is but a distant memory. Almost.

    Because we love this time of year so much, we tend to eek it out to the bitter end. With that said, we never, ever, leave the tree and decorations up past the 6th. Obviously. That would just be silly.

    However, we did mark the last official night of Christmas with a festive meal of stuffed baked squash, roast potatoes, lemon and chilli roasted parsnips, sliced fried brussel sprouts stirred with chestnuts and dried cranberries and, last but not least, homemade cranberry sauce.

    We also found a Christmas pudding we had bought before we left Cornwall and this became our dessert coupled with soya custard and cream. I mean, seriously?!! Could this dinner get any better?

    Everything was washed down with a beautiful vegan Pinotage from Sainsbury’s (fairtrade too!), which finished the whole thing off perfectly.

    A dreamy evening it was and so very fitting to mark the end of what was a magical (if not slightly fraught) Christmas Holiday.

    Simply.

    Wonderful.

    Category personal, Vegan, Vegetable side dish | Tags: | 1 Comment

  5. Me on Marcus plus 8 vegan recipes you may or may not know!

    January 2, 2012 by peasoupeats

    Noodle Salad For One

    If you’re not already privy to my Marcus Samuelsson contributions, let me fill you in. Since May of last year Marcus has kindly featured two weekly PeaSoupEats recipes (one savoury, one sweet) on his rather fantastic website, which has many amazing cooking tips, dishes, as well as a boat load of info on food and health. My kind of site.

    Gluten and Soy Free Vegan Chocolate Cupcakes with Vanilla Frosting

    Thus far I have resolved to not make any resolutions and instead appreciate what the past year has brought and what 2012 has yet to bring. I’m continually amazed at how unpredictable life can be and I can safely say that my Husband and I are now officially go with the flow people – plans are for suckers.

    Super Duper Green Kale Smoothie

    Okay, so we still make plans but are more prepared for those plans not to work out. You learn such things after moving your entire lives across the Atlantic only to have to return a mere two years later. These things happen. You deal with it and move on.

    Chickpea and Eggplant Stew

    If you had told me even a few months ago I would be sitting in my new London apartment about to embark on a fashion internship with the Daily Express I would’ve thought you were mad or at the very least delusional. And yet….here I am. In London. And I start my placement next Monday. Crazy.

    Pistachio, Pecan and Goji Berry Bites

    Throughout everything that’s happened in 2011 – moving (again!), changing career – the two continuous things that have kept me grounded, happy, sane are my Husband (of course!) and my blog. Obviously, Ma, Pa and Sister get a mention too;)

    Humdinger Hummus, Carrot, Cucumber, Avocado and Alfalfa Sprout Sandwich

    In all seriousness though, this little blog has kept me going on many an occasion when I was feeling useless and gave me a much needed outlet. More significantly, I believe it has enabled me to flex those rusty writing muscles thus giving me the confidence to enter the world of fashion journalism and for that I am ever grateful.

    Peanut Butter, Banana and Chocolate Baked Oatmeal

    It goes without saying (although I will say it) that I am so incredibly thankful to everyone who reads my blog. Without an audience this blogging lark would be a lot more difficult and I appreciate every view as if it were gold dust. Quite honestly, you are the reason I continue to write here, so to each and every one of you, thank you, thank you, a thousand times, thank you x

    I started with noodles and therefore I will end with noodles – spotting a theme anyone? I think I can safely say noodles, chocolate and kale are my top 3 foods. Not a bad top 3 if you ask me!

    Miso and Mung Bean Noodle Soup

     

     

     

    Category Bread, Breakfast, Desserts/Sweets/Baking, Pasta/Rice/Noodles, Salad, Vegan, Vegetable side dish | Tags: | No Comments

  6. Vegan Christmas Ideas!

    December 8, 2011 by peasoupeats

    I’m branching out. Whilst food blogging has been a major focus in my life for almost two years now, I can’t deny my enthusiasm has somewhat waned of late and, as my life evolves, I find myself wanting to write about my other interests too.

    That’s not to say I won’t be adding the odd recipe but PeaSoupEats will be diversifying a bit to include most notably a PeaSoupWears (ya dig?) and PeaSoupMakes (crafty!) section, which I hope will be of just as much interest as my food.

    I love blogging. It’s what I do. I almost treat it like a journal (I’m not so sure that’s a good thing!) and it has been my salvation on many occasions but recently I’ve struggled to write about my food. Recipes have generally come easy to me and whilst I’m no Nigella, I’ve never really struggled in the kitchen, however, over the last few months my cooking confidence has slowly been dissipating (I don’t know why and where to but it has) and I feel like now is the time I should address it.

    My plan of action is simple. Back to basics. No more experimenting in the kitchen. Just plain, simple meals that I know like the back of hand, require virtually no thinking power and taste great. Luckily, I have a long list of those already up my sleeve so my plan shouldn’t become derailed too easily.

    I’m also excited about reading more cookbooks, blogs and occasionally making a few carefully chosen recipes and I may or may not feel compelled to photograph them. We’ll see. I’m  not putting any pressure on myself, just doing what feels comfortable and going with the flow.

    Like many of you, I am ever so slightly freaking out about Christmas and this move isn’t helping. So, over the next few weeks, I’ll be relying on familiar recipes, like the ones below, to keep me sane. These are quick, easy and delicious recipes. Minimal ingredients, short prep and cooking time, exactly what I need at this time of year.

    I was pretty relaxed last Christmas and I hope I can breeze through this year in the same fashion. One thing’s for sure, these recipes will most certainly help keep those stress levels at bay.

    1. festive slaw and winter fizz cocktail

    2. mont blanc cheescake

    3. chocolate truffles

    4. walnut squash and apple bread

    5. mini tofu frittatas

    6. sweet potato casserole

    Category Bread, Cocktails, Desserts/Sweets/Baking, Vegan, Vegetable side dish | Tags: | 4 Comments

  7. Salad Casserole

    December 5, 2011 by peasoupeats

    Yes, you read right, salad in Winter. No, those tomatoes are not in season but the dressing more than made up for their lacking in the flavour department.

    Why bother though, you ask, with ingredients that are mediocre, hmmm? Hmmmmm? Because, quite frankly, I’m not willing to wait until next summer to indulge in a little salad eating and that’s that.

    The ‘casserole’ aspect to the dish is my way of striking that bizarre balance between Summertime eats in Wintertime temps and it doesn’t not work, I must admit.

    Aside from the cooked rice, this dish requires mere assembling skills. Hurrah for easy meals in a fraught time of over indulgence and mass consumption of pretty much everything – i.e.Christmas. A minor triumph methinks.

    Don’t get me wrong, I am the biggest Christmas afficionado that ever walked, wrapped or caroled but amidst the chaos that is my life at the minute, I am ever more frequently reaching for the tin of soup and meals like these are just about all I can muster – that packing ain’t gonna do itself, y’know!

    I must admit to being beyond excited now about our very imminent move back to London – just over a week, ahhhhhh! The first thing I plan to do when we arrive is to put up the Christmas tree. Priorities and all that.

    All I can say is, thanks goodness for Nigella Christmas. It may not be vegan but it sure as heck inspires me in the cooking department at this time of year and like I’ve said many times before, Nigella’s recipes are ripe for veganizing. Tonight we had her Butternut Squash Orzotto (lush!) – just leave out the mascarpone and Bob’s your Uncle (or is it Fanny’s your Aunt?). Of course, I couldn’t help but stir through some peppery rocket (arugula) and a handful of freshly chopped flat leaf parsley.

    Oh, and not forgetting her dangerously alcoholic ‘Santa’s Little Helper’ cocktail, which has just about kept me sane these last few weeks. God bless ye Nig:)

    salad casserole

    1/2 cucumber

    2 large tomatoes

    1 avocado

    2 or 3 cooked beetroot

    1/2 cup cooked brown rice

    1 tbsp freshly chopped flat leaf parsely

    dressing

    1 heaped teaspoon dijon mustard

    juice 1/2 lemon

    1 tbsp red/white/cider vinegar

    1 tsp agave or other sweetener

    4 tbsp olive oil

    1 heaped tbsp finely chopped capers

    salt and pepper

    1. Peel and slice the cucumber and avocado. Slice the tomato and beetroot.

    2. Make the dressing by putting everything into an empty-or almost empty-mustard jar and shake vigorously until it emulsifies. Set aside.

    3. In a medium sized casserole (baking) dish place a layer of cucumber followed by beetroot, avocado and then tomato. Lightly salt and then cover with half of the rice. Give the dressing another shake and then pour half over the rice and other ingredients.

    4. Place another layer of veg on top in the same fashion, finishing with the rice. Pour over the remainder of the dressing and sprinkle over the flat leaf parsley. Let it sit for 10-15mins before serving. Goes wonderfully with baked tofu and a side of beans.

     

    Category Pasta/Rice/Noodles, Salad, Vegan, Vegetable side dish | Tags: | 2 Comments

  8. Coconut Mung Bean Curry

    November 22, 2011 by peasoupeats

    You may have already deduced my internet absence is down to an almost complete change of circumstances for me. I can confirm that plan move Londinium is pretty much well under way and we now have less than a month in our current abode. To say this is completely and utterly terrifying would be an understatement.

    Neither of us thought we’d be moving so soon but whilst I was staying with my lovely little Sister recently the flat above hers became available and after a single viewing I decided it was absolutely the one for us. Like our Cornish flat, it is at the very top of the house (a Victorian one this time), built into the eaves with lots of character and plenty of space – two bedrooms this time, which means our visitors get their own bed!

    I’m desperately trying to qualm my excitement at this stage because not everything has been finalised but we are finding it very difficult to contain ourselves (plenty of spontaneous dancing has already occurred). And because we are moving before Christmas we now get to put up our Christmas tree (can I have a woot!!!) and seeing as we are complete Crimbo nut jobs this has also added to the frenzied state we have subsequently found ourselves in.

    I tend to do a lot of fretting and this relocation is no different to any other but we’ve become pros at this moving game so everything is underhand. For now.

    Even though I may not have been blogging, I sure as heck have been a busy bee and loving every second of it. Subsequently I’ve had to adapt my cooking style because I have limited time on my hands. However, I’m really relishing whipping up fuss free meals and must concede to not enjoying them any less than my usual fare, which usually takes well over an hour to prepare, yikes!

    For the future, I will have to rely on some convenience food (baked beans on toast is a saviour in such circumstances) and also find short cuts in my evening meal prep – so far, I’ve only opened one jar but I fear there may be many more to come. Of course, I will try to maintain some diet equilibrium, as my body doesn’t react tremendously well to pre-prepared food in vast quantities.

    This coconut mung bean curry is a reasonably quick and easy affair. The trickiest thing about it is remembering to soak the mung beans the night before – I didn’t and made do with an afternoon, which just about sufficed. They did take a tiny bit longer than usual to cook but the good news is they retain their shape so well you’re unlikely to overcook them.

    I adore this curry and have made it many times before. It is perfect served with rice or noodles and wonderful when paired with roasted spiced potatoes. Just like a dhal, it’s one of those dishes that requires minimal tampering – occasional stirring, a wee bit of patience and you’re good to go. Enjoy!

    coconut mung bean curry (makes four generous servings)

    1 tbsp coconut oil

    1 onion

    2 garlic cloves

    1 thumbsized piece of ginger

    1 cup dried and soaked mung beans

    1 can (approx 1 1/2 cups) full fat coconut milk

    1 tsp cumin

    3 cups of water

    salt and pepper

    Heat the coconut oil in a heavy based saucepan.

    Finely chop the onion and add to pan. Salt, clamp on lid and allow to soften on a medium to low heat for several minutes.

    Mince the garlic and ginger and add to pan. Season with salt and pepper, stir, clamp on lid and allow the flavours to infuse.

    Drain the mung beans and rinse. Add to the pan along with the softened onion, garlic and ginger and stir to combine.

    Pour in the coconut milk, 1 cup of water, cumin, season, stir and bring to a gentle simmer.

    Add the remainder of the water gradually – as the beans absorb the liquid. You never want it too dry so remember to periodically stir and top up with the water.

    Simmer for at least an hour until all the water has been used and the beans are thoroughly cooked. Season generously. Serve immediately or gently reheat the next day – you may need a little more water to loosen it if you choose to do this.

     

    Category Curries, Vegan, Vegetable side dish | Tags: | 2 Comments

  9. What I Ate Wednesday

    October 26, 2011 by peasoupeats

    ey!

    It’s the pumpkin guy:)

    Thought it was about time I wheeled out my Halloween decorations and this little guy is my favourite. I bought him when we were in beautiful Chicago and he takes pride of place in my kitchen.

    This is my first WIAW in a while and I really missed it, so it’s great to be joining in the fun again – yay!

     

    Without further ado, here are my Wednesday eats baby……

    Breakfast

    Polenta made with oat milk and sweetened with maple syrup topped with Jordan’s Country Crisp Chunky Nuts and sliced kiwi.

    Hot water and lemon

    Lunch

    Homemade mildly curried cauliflower and carrot soup served with a slice of toasted rye bread spread with hummus and vegan tapenade.

    Snack

    Cup of black tea with soya milk and two squares of dark chocolate with nuts.

    Dinner

    Noodle stir fry tossed in a homemade sweet and spicy peanut sauce served with maple glazed tempeh.

    That was a pretty good days eating. Dinner was mega tasty and I really enjoyed my mid day indulgence – hmmmm, chocolate:)

    Hope everyone else had (or is still having, depending on where you are in the world) a wonderful What I Ate Wednesday!!

     

    Category Breakfast, Pasta/Rice/Noodles, Soup, Vegan, Vegetable side dish | Tags: | 13 Comments

  10. Sauteed Kale and Carrot with a Tahini Sauce

    October 25, 2011 by peasoupeats

    I bought a diary.

    Filled it with tasks and reminders.

    Now I’m methodically ticking off each task (tick!) and you know what? It feels good. No! It feels great.

    It’s been a year since I’ve had a diary and in that time I’d completely forgotten what a useful little tool it can be. I used to be the kind of person who’d note down everything – ‘to do’, ‘shopping’, ‘menus’, ‘recipes’. I’m a lists girl through and through. Somehow though I lost my way and for some reason unbenownst to me, tried to keep everything in my head. Maybe this works for some people but I’ve discovered the hard way, it does not work for me.

    As well as tidying up my life I’m also cleaning up my diet. I’ve replaced my usual black tea with soya milk in the morning with hot water and lemon and to my surprise Hubbie has taken to this change rather well. In fact, given the choice this morning, he went for the lemon!

    In addition to this, I’ve been craving greens like there’s no tomorrow. Honestly, a bowl of sauteed kale might just be my favourite thing to eat on this planet. With something so perfect in its simplicity, I tend not to mess about with it too much. Here, the grated carrot and tahini sauce are just enough to compliment the kale without overpowering it.

    Tahini sauce is bloody gorgeous, in my humble opinion, and I can’t believe it’s been this long since I last made some – it must be months since I last whipped up a batch! I aim to rectify this ghastly oversight by forthwith declaring it a once a week ritual. That shouldn’t be a problem seeing as it goes with just about anything. Except maybe ‘ice-cream’. Although…..

    Ingredients

    2-3 cups chopped kale

    2 carrots

    1 tbsp coconut oil

    2 tbsp umeboshi plum vinegar

    1 tbsp soy sauce/shoyu or tamari

    1 tbsp sesame oil

    1 tbsp sesame seeds

    ¼ cup ‘nooch’ (nutritional yeast)

    Tahini Sauce

    1 tbsp tahini

    1 tsp pink himalayan salt (or rock salt)

    Juice ½ lemon

    1 tsp umeboshi plum vinegar

    2 tbsp filtered water

    Method

    Heat the coconut oil in a frying pan.

    Grate the carrot and add to pan. Stir fry on a medium heat for several minutes. Add the kale and allow to wilt a little before adding the plum vinegar and soy sauce. Stir to incorporate the carrot and kale.

    Whilst the kale is wilting further make the tahini sauce. Place the tahini in a bowl along with the salt and lemon juice and mix or whisk until it thoroughly combined. It may seize up, that’s fine, it will become creamy again after adding the water. Next add the plum vinegar and water and stir until creamy and smooth. Set aside.

    When the kale has sufficiently wilted, drizzle over the sesame oil and stir through. Sprinkle over the nooch and sesame seeds and stir once more.

    Serve the stir fry over freshly boiled brown rice (add a star anise to the pot for beautifully aromatic rice) and top with the tahini sauce. I like to drizzle over a small of sauce initially and add more as I’m eating.

    Bon appetit!

    Category Pasta/Rice/Noodles, Starters/Sauces/Dips, Vegan, Vegetable side dish | Tags: | No Comments

Older Entries