This is a an improvised (and lighter) version of the famous Mexican breakfast which is pretty much my staple brunch at least twice a week these days. I use it with whatever ingredients I have in stock – if I don’t have black beans I’ll use kidney or cannellini beans. I don’t always have tortillas…
Tag: Vegetarian
Haricot bean and halloumi bake
This was a recipe I made a couple of Saturdays ago, conjured up at the last minute based on ingredients I happened to have in the cupboard and fridge (a typical ‘Cheap, Fresh and Easy’ approach). I usually plan for the week’s meals in advance and shop accordingly, as it’s cheaper that way. But lately…
Creamy cauliflower tagliatelle
Here’s another recipe to celebrate Veganuary (although I should say I’m not doing the full vegan diet this month, just using this time as an incentive to cut down on meat). This recipe is from Miguel Barclay’s book Vegan One Pound Meals – part of his fantastic One Pound Meals cook book series which is…
Black bean vegan burgers
I’m not a big fan of shop bought vegan burgers – I am still on the hunt for one that I really like, both in texture and taste. In the meantime I prefer to make my own with pulses or as I did once with beetroot. This recipe using black beans is nice and quick,…
Butternut squash lasagne
I love this recipe because it is so seasonal – the butternut squash was in my Oddbox recently and I already had most of the other ingredients in stock (including sage from my garden). I just needed to buy the ricotta and mozzarella. One of the pleasures of subscribing to Oddbox is that I start…
Jackfruit in barbecue sauce
This is the first time I have eaten jackfruit. I’ve had a tin at the back of my cupboard for a while and fancied creating a vegan alternative to pulled pork – and last night I finally got around to it. I wanted to make a completely vegan recipe so had to improvise with the…
Chargrilled baby gem lettuce
I’m always trying to avoid food waste but so often I don’t succeed and I get very annoyed with myself. Just this evening I threw out half a big bag of spinach I’d completely forgotten about – the spinach was way too yellow to salvage. And I’m always finding bags of soggy and yellowing bags…
Puy lentil salad with aubergines and broccoli
Puy lentils make a fantastic base for any salad and go very well with most vegetables. Try circles of carrot cooked Vichy-style (simmered in water, butter, salt and sugar until nicely glazed and soft) or courgettes and red peppers, brushed with olive oil and griddled. You could try stirring some cauliflower florets in olive oil…
Courgette omelette
Sometimes I think I veer away a bit from the ‘easy’ part of the ‘cheap, fresh and easy’ philosophy of this blog. So here’s a quick and simple recipe that only takes about 10 minutes. My tips for a successful omelette are: use a non stick frying pan pour the beaten eggs into the hot…
Sticky shiitake mushrooms
This is a vegan recipe from Bosh! which I made yesterday and devoured greedily. I swear this is one of the most delicious meals I’ve ever eaten and my photo doesn’t really do it justice. As the Bosh recipe says ‘If you’re a fan of sticky, sweet, pan-asian cuisine you will absolutely LOVE this dish. (Seriously,…
Mushroom frittata
I made this frittata two weeks ago over the Easter (and Passover) weekend because I was observing Passover, so not eating any bread or flour based products otherwise I might have made a quiche. I was out and about a lot over the long weekend and wanted to grab something ready prepared for quick snacks,…
Slow roasted tomato and pepper soup
Here’s a very easy, spicy (and vegan) soup that’s perfect for these cold days of early spring. The slow roasting really helps build up the flavour which means you can use the cheaper tomatoes rather than the tastier vine ripened ones. I served the soup with crunchy rosemary croutons, made with my own sourdough bread…
Cheap, fresh and easy 