LET'S EAT! GIMME RECIPES!

Watercress Soup

Wash a pile of watercress (two bags as sold in Tesco's, e.g.) and stick it in a pan with chopped garlic and a couple of shallots.

Add 500 ml vegetable stock (I use Kallo).

After about 20 mins, cool it, whizz it in your blender, then add 200 - 300 ml single cream.

Mmmmmmm. Warm your portion up before eating it, and serve with your own home-made bread.

If you like hummus, I make this instant pot one. Easy, doesn’t heat up the house too much, vegan, and good with veggies or pita.

This afternoon made creamy coconut curried lentils with a side of roasted curry carrots from the Budget Bytes blog. Nom nom. Makes four servings; ate one and plopped the remaining lentils, carrots and rice I made into freezer containers. I like to keep homemade grab and reheat meals in the freezer so I don’t have to cook after work. Here’s the link:

I was feeling lazy so grabbed a bag of fresh crinkle cut carrots at the store this morning and roasted them.

I’ve followed Beth Moncel’s blog since not long after she started it and have made and enjoyed many of her recipes. She is also one of the few food bloggers/celebrities who seriously undertook the SNAP Challenge in September 2014, and wrote very detailed posts about the experience. It is an interesting read:

I’ve had huge respect for her every since she did this and used her blog to call attention to hunger in the US.

She also did a Vegetarian Challenge in January 2019:

https://www.budgetbytes.com/coming-soon-31-day-vegetarian-challenge/

I eat vegan (well, 95 percent of the time -- sometimes a bit of dairy finds its way into my mouth), and this recipe is absolutely DELICIOUS, if you like eggplant (which, of course, not everybody does). https://theflexitarian.co.uk/recipe-items/spicy-miso-roasted-tomatoes-and-eggplant-from-whole-food-cooking-every-day-by-amy-chaplin/

Pancetta, potato, onion asparagus hash with a fried egg. Garlic toast https://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/

Easy to make!

You may already do this, a picture of my great stuffed peppers that I don't have the tech skills to attach, reminded me of the ones (I prefer red) I make. I found a recipe online and adapted it to my taste. I use a plant based protein, I like Beyond Burger but any would work or tofu, and I make it using rice, of course, but the yumminess comes from the sauteed veggies like mushrooms, onions, garlic, any veggie you like works really. Spice it up as you like, stuff, bake and voila deliciousness for din.

Also, btw, thanks for the interesting topics & positive nature you provide to others, it's much appreciated.