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Christmas Potato Stuffing Wreath

Posted on November 30, 2022

Christmas Potato Stuffing Wreath Recipe

The Ultimate Potato Stuffing Wreath for Christmas. This recipe is a perfect centrepiece on the table this holiday. whether you’re vegan or not. Making the most of the humble potato, this ingredient is the star of the show.

This recipe is created in collaboration with Seasonal Spuds

What’s in the Potato Stuffing Wreath?

Potatoes- In this recipe we want a crispy delicious potato. They’re technically twice baked, first of all to cook them, then when mashed in with the other ingredients. Think of this as a mash up between stuffing and a delicious giant roasted potato.

Cranberry Sauce- What is more festive than cranberry sauce? Use store bought or home made, either works.

Rosemary and thyme- The two perfect herbs this time of year are rosemary and thyme. Fresh or dried work for this recipe, but fresh herbs look fantastic to garnish.

Cooking tips for the Potato Wreath

Use a decorative tin- You can use a bundt tin to cook the wreath, just remember to grease the tin so the potato doesn’t stick to the inside.

Roast at a high hear for crispy coating- Depending on your oven, you may need to increase the temperature or the roasting time to get a delicious crispy coating.

Season well- The inside of the stuffing needs to taste delicious, so be sure to season well with salt, pepper and herbs. If you’re a garlic lover be sure to get a few extra cloves in.

Potato Stuffing Wreath

The Ultimate Potato Stuffing Wreath for Christmas. Perfect for a centrepiece on the table this season. Perfect whether you're vegan or not.

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Prep Time 10

Cook Time 40

Servings 6 slices

Ingredients

1 tbsp olive oil
1 red onion
5 cloves garlic
400 g white potatoes
100 g mixed chopped nuts we used pistachios and walnuts
3 sprigs each of fresh rosemary and thyme
Large pinch of salt & pepper
1 tbsp tomato puree
80 ml water

1 tsp each of dried:

Rosemary thyme, sage

Top with:

2 tbsp cranberry sauce

Instructions

Start by preheating the oven to 200ºC, drizzle olive oil onto a large baking tray, place in the middle of the oven to heat up.
Quarter the potatoes, then add to the pan with the hot oil, sprinkle in salt with a few sprigs of fresh rosemary then bake for around 25 minutes
Prepare the filling by dicing the onion, add to frying pan with a drizzle of olive oil for around 4 minutes
Finely chop the garlic cloves then add to the pan with the onion, toss in the dried rosemary, sage and thyme, mixed chopped nuts and fry for around 6-7 minutes
Add the tomato puree with a dash of water and mix until combined and set aside
Once the potatoes have roasted, add to the pan then roughly mash together before adding to a greased baking sheet, mould to the shape of a wreath and bake for a further 20 minutes
Take out once crispy, then drizzle a little cranberry sauce over the top and a few sprigs of thyme leaves

If you like this recipe why not try my Tates in Blankets

Recipe Sides & Savoury Snacks

Tates In Blankets Christmas Recipe

Posted on November 30, 2022

vegan pigs in blanket tates in blanket recipe

Tates In Blankets – Vegan Answer to Pigs in Blanket

Vegan answer to a vegetable Pigs In Blankets. Using potatoes for the filling and carrots instead of bacon. It’s a Christmas themed recipe with no fake meat alternatives – just good old veg starring potatoes as the hero ingredient.

This recipe is created in collaboration with Seasonal Spuds

What’s in these Tates in Blankets?

Potatoes- the star of the show has to be the humble spud. I used Maris Piper for this recipe as it was the one that had the least air miles (a good thing to keep an eye our when buying).

Carrots- the carrots make the ‘bacon’ after being marinaded in a simple concoction of smoked paprika and tamari.

Seasoning- You want the tates in blankets to have loads of flavour so be sure to season well, get loads of herbs in the mix and cornflour to thicken.

Cooking tips to make tates in blankets:

Season well- when making the tates in blankets, be sure to season well. Lots of salt, pepper and dried herbs to get these pockets filled with flavour.

Brush the carrots once out of the oven- to give the carrots that gorgeous shiny glaze, leave a little of the tamari and smoked paprika mix to brush over once out of the oven. It’ll get them shining.

Leave room for the tates to expand- don’t pack them too close together on the baking tray as they will expand a little due to the flour. Don’t worry if they go a bit rogue and expand. When they’re out the oven you’ll be wrapping them in the carrot bacon anyway.

Tates In Blankets

Vegan answer to a vegetable Pigs In Blanket. Using potatoes for the filling and carrots instead of bacon. It's a Christmas themed recipe with no fake meat alternatives - just good old veg starring potatoes as the hero ingredient.

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Prep Time 15

Cook Time 38

Servings 12 tates in blankets

Ingredients

3 large white potatoes
100 g of plain flour cornflour if gluten free
1 tsp garlic powder
1 tsp dried rosemary
1 tsp smoked paprika
1 tsp dried sage
Salt and pepper to taste

For the carrot ‘bacon’

1 large carrot
1 tbsp tamari
1 tsp smoked paprika

Instructions

Roughly chop the potatoes and add to a pot of boiling water with a pinch of salt, simmer for 15 minutes
Meanwhile add the flour, herbs and seasoning to a large bowl, whisk together
Once the potatoes have softened add to the bowl of flour mix, mash together until a moldable texture forms, shape into rough sausage shapes for the filling and add to a greased baking tray, add to a preheated oven (200ºC) with a drizzle of olive oil and bake for 20 minutes
Prepare the carrots by using a julienne peeler to create the ‘bacon’ strips, you’ll need around 2 strips for each potato tot
Mix the Tamari and paprika in a bowl then add the carrot strips to coat, leave to marinade whilst the potatoes are baking
Once the potatoes have had 20 minutes, wrap in the carrot bacon and pop back in the oven for around 10-15 minutes or until crispy
Enjoy fresh out of the oven

Video

https://www.instagram.com/p/ClolDe_DgzE/

If you like this recipe why not try my Festive Sausage Pinwheels

Dinner Recipe

Tofu and Chestnut Sausage Rolls

Posted on November 25, 2022

Vegan Tofu and Chestnut Sausage Rolls

These Christmas themed tofu and chestnut sausage rolls are perfect for the festive season. Full of flavour and made with tofu, you wouldn’t know these are in fact plant based. Set aside an hour to make these delicious pastry rolls, put on some Christmas music and enjoy hot out of the oven.

What’s in these tofu sausage rolls?

Tofu- For this recipe there’s no better tofu than Cauldron’s organic block. Working with Cauldron for the last three years has made my biased but it’s a fantastic tofu that never fails. You want a firm tofu for this recipe as silken will simply break down into a paste.

Chestnuts- These give a really meaty flavour and texture to the sausage rolls as well as holding the ingredients together.

Puff Pastry- The standard puff pastry off the shelf is usually plant based. Be sure to check the ingredients but they are usually accidentally vegan. Take out of the fridge 20 minutes before filling with the stuffing.

Cranberry sauce- What is more festive than a Christmas chutney or cranberry sauce. It’s the perfect accompaniment for the tofu and cranberry.

Follow my recipes on Instagram and Pinterest

Tofu and Chestnut Sausage Rolls

A vegan Christmas themed recipe using tofu and chestnuts to make vegan sausage rolls. Easy and simple to make, cheap and freezer friendly.

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Prep Time 15

Cook Time 22

Servings 14 rolls

Ingredients

300 g firm Tofu I use Cauldron, drained and roughly crumbled apart
1 red onion finely diced
180 g roasted chestnuts roughly chopped
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
2 tbsp tamari
1 tbsp red onion chutney
1/2 tsp salt
1/4 tsp black pepper
4 tbsp cranberry sauce

Instructions

Start by finely dicing the red onion and frying in 1 tsp olive oil
After five minutes add the dried herbs, chopped chestnuts and block of tofu (roughly crumble the tofu into the pan) along with the tamari, red onion chutney and fry for a further 5 minutes until the tofu has browned slightly
Season with salt and pepper then take off the heat and set aside
Preheat the oven to 200°C
Roll out the sheet of puff pastry and slice in half (down the shortest side)
Spoon on a line of the cranberry sauce down the short side of the sheet
Add the crumbled tofu mixture on top of the cranberry sauce then fold the edge of the pastry over to enclose then using a fork prod the edges to seal it
Repeat with the other half then brush with the tamari
Cut each long sausage roll to create 12 smaller ones, sprinkle with the sesame seeds then bake for 22-25 minutes
Allow to cool and enjoy!

If you like this recipe why not try my Christmas Tofu Mince Wellington

Dinner Recipe

Sticky Sriracha Tofu

Posted on November 11, 2022

Easy Sticky Sriracha Tofu Recipe

This sticky sriracha tofu recipe is perfect for meal prepping or when you have less than 30 minutes to make a meal. It’s vegan friendly and will give you perfect sticky tofu every time. I share tips on how to get the crispiest tofu chunks before adding the sticky sauce to give you the ultimate vegan tofu recipe.

What’s in the recipe?

Tofu- It helps to drain the tofu, give it a little squeeze with a tea towel to help drain off that excess liquid and tear into bite size chunks. Toss in cornflour before frying on a high heat, this way it’ll get a lovely crispy texture to the tofu. Then add in the sauce and continue to fry on a high heat to get that lovely sticky texture.

Sriracha- To make this a sticky sriracha tofu recipe we need the key ingredient. This recipe works with either spicy sriracha or sriracha mayo, whatever your favourite.

Tamari- This is such an important ingredients, it’s got a umami flavour to it. Tamari is actually a gluten free soy sauce but I think the flavour is actually better than soy.

Grated Ginger- This is a delicious punch of flavour to the recipe, either finely chop or grate into the sauce.

Cooking Tips:

Tofu- A good non stick pan makes all the difference to your tofu staying sticky, or sticking to the pan. Tossing it in cornflour really helps give the tofu a crispy coating so make sure to toss in the flour, fry on a high heat until crispy then add the sauce.

Add the sauce- Once you’ve added the sauce you only need to fry on a high heat for a few more minutes.

Follow my recipes on Instagram and Pinterest

Sticky Sriracha Tofu

This sticky sriracha tofu recipe is perfect for meal prepping or when you have less than 30 minutes to make a meal. It's vegan friendly and will give you perfect sticky tofu every time. I share tips on how to get the crispiest tofu chunks before adding the sticky sauce to give you the ultimate vegan tofu recipe.

5 from 1 vote

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

375 g tofu
3 tbsp cornflour

For the sauce:

2 tbsp tamari or soy sauce
3 tbsp sriracha / sriracha mayo
2 tbsp grated ginger
1 tsp garlic powder
1 tsp brown sugar
1 tsp mirin optional

For the bowl:

2 portions sticky rice around 120g
120 g tenderstem
50 g fine green beans
sprinkle garlic powder
1 tbsp tamari
1 spring onion finely chopped

Instructions

Start by draining the tofu, press with a kitchen towel then tear into bite size chunks, toss in a bowl with the cornflour until coated
Place a non stick wok on a high heat (option to add sesame oil to fry) once hot add in the tofu chunks and fry until crispy
Meanwhile prep the rice by washing, adding to a pot and just covering with water, bring to boil then turn the heat down allowing to steam for the final 8 minutes or so
Prepare the sauce by simply mixing the ingredients together (save a little of that grated ginger to add to the green beans later) then pour over the crispy tofu and fry on a high heat for 2 minutes, set aside in a bowl
Add the chopped green beans and tenderstem to the wok used to fry the tofu with the garlic powder, tamari and fresh ginger and fry on a high heat for a few minutes before serving with the sticky rice and tofu, add over chopped spring onions and enjoy

Video

https://www.instagram.com/p/Clg4Wd-DcRj/

If you like this recipe why not try my Grilled Tofu Sandwich with Chimmichurri

Dinner Recipe

Easy Roasted Tomato and Garlic Soup

Posted on November 7, 2022

Easy Roasted Tomato and Garlic Soup

This vegan roasted tomato and garlic soup is so easy to make, you only need one roasting tray and a blender. It’s hearty, delicious and cheap to make. Perfect for week night meals or lunch box ideas, this soup will have you going back for seconds. Paired with a vegan cheese toastie to dip in, it’s a great recipe for summer or winter.

What’s in the recipe?

Roasted Tomato – To make this soup really delicious it helps to roast tomatoes and garlic to release all the flavour. It’s a perfect way of getting everything almost caramelised in the juices.

Garlic- To make sure the garlic doesn’t burn when roasting, keep the skin on. This way it’ll become soft inside without burning.

Vegan Cream- For this recipe, oatly cream works, alrpo, emlea, you name it. If you’re in the U.S you need a half and half cream for this.

Basil Dressing- This is such a simple dressing, simply mix together finely chopped basil with olive oil, a dash of white wine vinegar and garlic powder.

Cooking Tips:

Garlic skin on- to make sure it doesn’t burn whilst roasting, keep the garlic skin on

Roast the onions face down- to make sure the onions don’t get crispy edges make sure they’re coated in olive oil and turn them face down to stop them drying out.

Season to perfection- it’s really important to season at each stage, so salt and pepper the veggies before roasting, then after adding the cream to make sure it is seasoned to perfection.

Follow my recipes on Instagram and Pinterest

Easy Roasted Tomato and Garlic Soup

This vegan roasted tomato and garlic soup is so easy to make, you only need one roasting tray and a blender. It's hearty, delicious and cheap to make. Perfect for week night meals or lunch box ideas, this soup will have you going back for seconds.

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Prep Time 5

Cook Time 38

Servings 2 people

Ingredients

1 tbsp olive oil
700 g tomatoes whatever is in season
4 large cloves garlic
1 large red onion
150 ml vegan cream (oatly or alrpo) (if U.S half and half)

for basil dressing

5 fresh basil leaves finely chopped
1 tbsp olive oil
1 tsp white wine vinegar
1/2 tsp garlic powder

Instructions

Start by preheating the oven to 200ºC (fan) and adding the tomatoes, quartered red onion and un-peeled garlic cloves to a large roasting tray, drizzle in olive oil, salt and pepper then pop in the oven for 30 minutes
Once roasted, give the tray a shake ensuring everything is evenly roasted then pop back in for around 10 minutes
Get the cheese toasties ready by buttering one side of each slice of bread, layer up the vegan cheese then fry butter side down in a frying pan
Add the roasted veg to a blender along with the vegan cream until smooth, and serve piping hot with the cheese toastie
To make the basil dressing simply chop the basil and mix with the other ingredients and drizzle over the soup

Video

https://www.instagram.com/p/Ckq0wzdjyxn/

Notes

Remember to add salt and pepper when roasting the veg and before serving to season to perfection

If you like this recipe why not try my Wild Rice & Butternut Soup

Dinner Recipe

5 Ingredient Vegan Creamy Pasta

Posted on November 1, 2022

5 Ingredient Vegan Creamy Pasta

Easy 5 Ingredient Creamy Vegan Pasta. Think of this as the same category as a carbonara (but definitely not authentic). It’s creamy, silky, smokey from the vegan bacon and delicious. For this recipe to taste delicious, you need to season as you go. When using 5 main ingredients you want to make sure you’ve got good flavour coming through each.

What’s needed to make this vegan creamy pasta?

Vegan Cream Cheese- To get a really easy creamy pasta sauce using a cream cheese such as Nush, will be a quick and simply hack. Don’t forget to add pasta water to get the silkiest of pasta sauces, it’s an essential step!

Garlic-To get a delicious rich flavour you want around 3 cloves for this recipe, dice them nice and finely to stop anyone chewing down on a large piece.

Vegan Bacon- This gives a really smokey flavour to this recipe. This recipe uses This brand but you can use what you have to hand. Dice it nice and fine to get little pieces through the recipe.

Salt and pepper- this is essential to the recipe to bring out the flavours. Salt the pot of water before adding the pasta, salt the sauce and taste test along the way. Lots and lots of cracked black pepper will help tie together the creamy sauce and smokey ‘bacon’.

Cooking tips:

Pasta water- The tip to get creamy silky pasta every time is adding in a bit of the pasta water. Certain sauced will require more water so be sure to take a mug full and add as much or as little as you need.

Season – A good pasta dish has salt. Don’t be scared to add salt to the water to when cooking the pasta, and don’t be scared to salt the sauce. Cracked black pepper is also essential for this recipe, a good pinch of this whilst cooking and before serving too.

Follow my recipes on Instagram and Pinterest

5 Ingredient Creamy Vegan Pasta

Easy 5 Ingredient Creamy Vegan Pasta. Think of this as the same category as a carbonara (but definitely not authentic). It's creamy, silky, smokey from the vegan bacon and delicious.

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Prep Time 5

Cook Time 7

Servings 2 people

Ingredients

1 tsp olive oil
3 rashers vegan bacon diced
2 portions spaghetti around 200g
3 cloves garlic finely chopped
120 g vegan cream cheese I use Nush
salt and pepper to taste
1 tbsp dried parsley or freshly chopped basil

Instructions

Start by bringing a pot of salted water to boil before adding the spaghetti
Finely chop the garlic and vegan bacon then add to a large pot with the olive oil, fry on a low-medium heat
Once the garlic and vegan bacon has fried off add the cream 'cheese' with around 150ml of the pasta water
Drain the rest of the water from the spaghetti then add to the pot with the cream cheese mix
Season generously with salt and pepper, this is key to getting a good flavour
Add in the dried or fresh herbs, stir through and enjoy

Video

https://www.instagram.com/p/CkbZ18UjXHq/

If you like this recipe you need to try my Gochujang Pasta

Dinner Recipe

Harissa Tomato Gnocchi

Posted on October 19, 2022

Harissa Tomato Gnocchi Recipe

An easy vegan recipe using harissa, tomatoes and gnocchi. Cheap, quick and simple, this pot is perfect for batch cooking or week-night meals. You can use home made harissa or shop bought to create this recipe, just note you might need to add a little more if you have quite a mild jar.

What’s in this vegan harissa tomato gnocchi recipe?

Gnocchi- A brilliant ingredient to add to recipes in a really quick and easy way. It bulks out recipes really easily, keep a look out for fresh gnocchi as it cooks even quicker.

Tomatoes- Keeping it cheap with whatever tomatoes are in season / grown locally. For this recipe it’s cherry tomatoes.

Harissa- You can use home made or shop bought for this recipe. It doesn’t require lots of the ingredient but make sure to taste test as you go along as you might need a little more for heat and flavour.

Garlic- Keeping the flavours simple, garlic is a great way to add flavour to the tomatoes.

Follow my recipes on Instagram and Pinterest

Cooking tips:

Gnocchi- Make sure to add the gnocchi to boiling, salted water, it should be ready to eat once it floats to the surface after a few minutes.

Tomatoes- Make sure to squish the tomatoes with the wooden spoon or a fork to get the lovely juice out

Add the vegan cheese – At the end of the recipe, add the vegan grated cheese, it helps to add a splash of water and pop a lid over the top to help it melt evenly.

Harissa Tomato Gnocchi

An easy vegan recipe using harissa, tomatoes and gnocchi. Cheap, quick and simple, this pot is perfect for batch cooking or week night meals.

5 from 1 vote

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

1 tbsp olive oil
1 red onion finely diced
3 cloves garlic finely chopped
1 roasted red pepper thinly sliced
200 g cherry tomatoes
1 tbsp harissa paste
1 tbsp dried oregano
1 tsp salt and pepper
400 g fresh gnocchi
1 tsp dried parsley
1/2 lemon squeezed
80 g grated vegan cheese

Instructions

Start by finely dicing the onion then frying on a low heat in a large pan with the olive oil
Add in the chopped roasted peppers, garlic and tomatoes, add a splash of water, salt, pepper and parsley and fry on a medium heat for around 8 minutes
Meanwhile bring a pot of salted water to boil before adding in the fresh gnocchi, this will start to float in about 2 minutes
Take around 150ml of the water from the gnocchi and add to the pan with the tomatoes, add in the harissa paste then squish the tomatoes with a fork / wooden spoon
Drain the water from the gnocchi then add to the pan before stirring in the vegan grated cheese
Add in the squeezed lemon juice and stir together, adding a little more salt and pepper if needed

Video

https://www.instagram.com/p/Cj5zb1Kj3sU/

Notes

Option to mix 1 tbsp olive oil with dried parsley and oregano with lemon jucie and add to the gnocchi pot as shown in the video.

If you like this recipe why not try my Tomato Garlic Risotto

Dinner Recipe

Garlic Creamy Vegan Spaghetti Squash

Posted on October 6, 2022

Garlic Creamy Spaghetti Squash Recipe

This garlic creamy spaghetti squash vegan recipe is perfect for autumn using seasonal ingredients, loads of garlic and vegan cream. If you haven’t seen Spaghetti squash in the U.K it’s starting to become more accessible in the shops & greengrocers. Once roasted, you can use a fork to pull apart at the squash flesh inside which makes ‘noodle’ like spaghetti that works perfect with the filling.

What’s in the recipe?

Spaghetti Squash- Keep your eye out for this type of squash, it’s usually got a yellow skin, but the one in this recipe has green. It pulls apart like skinny spaghetti noodles on the inside.

Garlic- With 2 cloves per portion, this recipe is packed with flavour and perfect for pairing with this roasted squash.

Vegan Cream- The best way to make the most of squash it pairing with garlic and cream. You can find vegan cream in most supermarkets these days. If you’re from the U.S I’m using a cream that is similar to your ‘half and half’ cream.

Crispy Sage Leaves- Fried in garlic until crispy, the sage leaves work beautifully with this recipe. Don’t forget to add this in your version at home.

Tips for the perfect Garlic Creamy Vegan Spaghetti Squash

Roast face down on a baking tray for around 30 minutes, then flip over to bake for the final 20 minutes.

Use a fork to pull apart the inside of the squash t create the ‘spaghetti’ like strands before adding the creamy sauce.

Don’t forget to fry off the sage leaves in the olive oil first, then set aside, add on top before serving and enjoy.

Follow my recipes on Instagram and Pinterest

Garlic Creamy Vegan Spaghetti Squash

Garlic Creamy Vegan Spaghetti Squash recipe, plant based and delicious. Perfect autumn recipe using seasonal spaghetti squash, loads of garlic and vegan cream.

5 from 2 votes

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Prep Time 10

Cook Time 50

Servings 2 people

Ingredients

1 medium spaghetti squash
1 tbsp olive oil
5 sage leaves
4 clovces garlic minced
50 g grated vegan cheese
250 ml vegan cream if U.S use 'half and half'
1 tsp cracked black pepper
1/2 tsp salt
1 tsp chilli flakes

Instructions

Start by preheating the oven to 200ºC (fan), half the spaghetti squash, remove the stringy middle with the seeds, drizzle each half in olive oil, top with salt, place on roasting tray face down then roast for 30 minutes
Meanwhile add a glug of the olive oil to a frying pan, place on a medium - high heat before adding the sage leaves and fry until crispy, put in a bowl and set aside
Save that oil in the pan then add the minced garlic and fry on a low heat until cooked, then pour in the vegan cream and grated vegan cheese and stir on a low heat until thickened
Once the squash has roasted for 30 minutes, turn over so the inside is facing up then roast for a further 15 minutes
Remove from the oven and using a fork pull at the roasted squash flesh to create the spaghetti like texture, pour in the creamy mixture, sprinkle salt, sage leaves, pepper and chilli flakes on top then pop back in the oven for 5-10 minutes
Enjoy eating straight out of the squash

Video

phttps://www.instagram.com/p/CjYX4RoDb4g/

If you like this recipe why not try my Truffled Cheesy Pasta

Recipe Sides & Savoury Snacks

Smashed Potatoes with Avocado Garlic Dip

Posted on September 27, 2022

Roasted and Smashed Potatoes with Avocado Garlic Dip

Crispy smashed potatoes withe a creamy avocado dip. These potatoes are perfect for BBQ’s and family get togethers. Extra Crispy on the outside and fluffy on the inside. This recipe is vegan friendly and one of my favourite’s to make for a bit of comfort food.

What’s in this recipe?

Potatoes- Using baby potatoes to get the perfect sized potato, if these aren’t readily available you can use whatever you have at hand. But the smaller the potato the better as you can get the crispy skin.

Olive oil- The trick to a good crispy potato is using oil to roast them in. Opting for olive oil, be sure to drizzle a good amount over each potato.

Salt-Another key ingredient to the perfect crispy potato skin is a generous pinch of salt over each.

Avocado- For the dip, a creamy ripe avocado is the base of this one. Paired with basil and zingy lime, it has the perfect blend of creamy texture with a hint of spice and acid from the lime and chilli.

Tips to get the perfect Smashed Potatoes?

Smashed Potatoes- Using the bottom of a glass to smash the potatoes down onto the baking tray will get a nice even smash. You want to make sure the potatoes have softened when boiling in the water, if they’re not soft on the inside you will most likely break the glass before smashing the potato (from past experience).

What if they fall apart? Don’t worry too much about this, the potato flesh almost acts like a glue, just smush it together, drizzle in oil and salt and bake. Once they’re out the oven, allow them to cool slightly before moving.

Follow my recipes on Instagram and Pinterest

Smashed Potatoes with Avocado Garlic Dip

Crisp roasted smashed potatoes withe a creamy avocado dip. These potatoes are perfect for BBQ's and family get togethers. Extra Crispy on the outside and fluffy on the inside.

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Prep Time 10

Cook Time 1

Servings 6 people

Ingredients

1 kg baby potatoes
2 tbsp olive oil
large pinch salt and pepper

For the Creamy Avocado Dip

1 ripe avocado
10 g fresh basil
1 clove garlic (I used a roasted piece of garlic)
1/2 lime squeezed
1 tbsp olive oil
1/2 tsp chilli flakes to garnish

Instructions

Start by adding a large pot of water onto boil, salt the water then add the packet of potatoes, boil for around 15 minutes of until you can pierce easily with a fork
Meanwhile preheat the oven to 220ºC (fan) then drain off the potatoes once boiled, allow to steam off for a few minutes so they're no longer wet then add to two baking trays
Using a glass, smash the potatoes (don't worry if some of the potato stick to the glass, just smush them together
Drizzle oil and salt over each potato, making sure to get a little oil underneath them if you're not using a non-stick pan
Bake in the oven for around 40 minutes or until crispy
Blend the avocado ingredients together, garnish with chilli flakes then enjoy!

Video

https://www.instagram.com/p/CjBOfKlDVYz/

If you like this recipe why not try my Double Roasted Potatoes Recipe

Dinner Lunch & Light Bites Recipe

15 Minute Hummus Linguine

Posted on September 21, 2022

Easy 15 Minute Hummus Linguine

This simple and easy vegan hummus linguine recipe is perfect for week night recipes. It takes just 15 minutes to make, only a few ingredients and can easily be altered to fit what is in season / what you have in your fridge.

What ingredients do I need for this hummus pasta?

Linguine- This pasta is perfect for creamy dishes like this one. It is thicker than spaghetti and one of my favourites to use.

Hummus- You can use home made, shop bought, whatever you have at hand. Using a cheap pot (like I have in this recipe) will mean you might need a little more pasta water to make the sauce creamier. If you’re using home made you might not need as much pasta water to get the same texture.

Garlic- There is never enough garlic in a pasta recipe, using three cloves to get a delicious flavour across.

Courgette- This vegetable is in season at the moment so perfect for adding to recipes, however feel free to use whatever vegetable is in season. This could work with mushrooms or roasted squash.

Cooking tips:

Pasta Water- The most important thing to remember is to heavily salt the pot of water just before adding the pasta. Allow the water to get to a bubbling state then add in the pasta. SAVE THAT PASTA WATER! I usually get a mug, fill it with the pasta water to add to the sauce, this way I can add a little more if it needs it.

Hummus- Depending on what hummus you use for this recipe will determine how much pasta water you need for this.

Season and Flavour- Adding dried herbs can mean you may need to add a little more then if they were fresh herbs. If you’re swapping dried dill for fresh I would use around 2 stalks of dill finely chopped. Season generously with salt and pepper as this is key for any good pasta recipe

Follow my recipes on Instagram and Pinterest

15 Minute Hummus Linguine

Print Recipe

Prep Time 5

Cook Time 7

Servings 2 peopl

Ingredients

2 portions linguine Around 200g
200 g hummus store bought or fresh
3 cloves garlic finely chopped
1 white onion finely chopped
1 courgette diced
100 g tomatoes
200 ml pasta water
1/2 tsp chilli flakes
1/2 tsp dried thyme
1 tsp dried dill
salt and pepper

Instructions

Start by bringing a pot of water to the boil, salt the water then add in the linguine, cook for around 10 minutes
In a large pot fry off the onion, courgette, tomatoes and garlic with a drizzle of olive oil for around 7 minutes before adding in dried herbs, salt and pepper
Add in the hummus and pasta water to the pot of veggies
Drain off the pasta (save some more of the pasta water in case the sauce needs it) then add to the pot with the veggies, stir together
Season with salt and pepper and serve piping hot

Video

https://www.instagram.com/p/CixySqtjlY8/

If you like this recipe why not try my Sun Dried Tomato Pasta Soup

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