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Pea Shoot Pesto with Buttery Gnocchi

pea shoot pesto gnocchi

Homemade Pea Shoot Pesto with Butter Fried Gnocchi

A delicious 15 minute meal using a homemade pea shoot pesto which is naturally vegan, paired with butter fried gnocchi. If you want a really simple meal for after work or a picnic, this pesto recipe is great to have up your sleeve. You can pair it with pasta or gnocchi, depending on what you have in your cupboards.

What’s in the recipe?

Pea Shoots- This is the main ingredient, it’s a delicious sweet and fresh tasting salad leaf. If you don’t have pea shoots you could replace it with watercress, rocket or spinach. All have a delicious peppery and fresh flavour.

Pine Nuts- These offer a delicious nutty and rich flavour to work with the greens, but can be swapped out for almonds or walnuts. If you want an even richer flavour, toast the pine nuts until slightly brown.

Gnocchi- I find with gnocchi if you bring it to boil for 2 minutes, drain the water then add to a frying pan with oil or vegan butter it gives the best results.

Butter- I find using vegan flora block is great, be generous with the amount to use with the gnocchi and fry on a medium heat until slightly brown on each side.

Nutritional Yeast- Now if you’re a hardy vegan you’ll have this in your cupboard, but if you’re not, it’s a flake that gives a slightly nutty and cheesy flavour. If you’re not vegan use a hard cheese such as parmesan or a vegan version of the same cheese.

pea shoot pesto

 

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pea shoot pesto gnocchi

Pea Shoot Pesto & Buttered Gnocchi

Vegan buttered gnocchi with a homemade pea shoot pesto which is really simple, easy and quick to make. The flavour of fresh garden peas really comes through this dish which works beautifully with the buttery toasted gnocchi.
Prep Time 10 mins
Cook Time 5 mins
Servings 2 people

Ingredients
  

Peat Shoot Pesto

  • 70 g pea shoots
  • 1 cloves garlic
  • 1 tsp salt
  • 1/2 cup olive oul
  • 1/2 cup pine nuts
  • 2 tbsp nutritional yeast
  • 1/2 lemon squeezed

For the Gnocchi

  • 500 g gnocchi
  • Pine nuts to top
  • 150 g asparagus

Instructions
 

  • Pop the gnocchi in a pot of boiling water and simmer for 2 minutes until the gnocchi floats to the top
  • In the meantime add all of the pesto ingredients to a food processor and blitz
  • Drain the boiling water then add the gnocchi to a frying pan and fry for a few minutes before adding the pesto along with the asparagus and pine nuts and continue to fry until crispy on the bottom
  • Serve in a bowl with a few sprigs of fresh pea shoots and enjoy!

Notes

you can swap pea shoots for watercress or rocket or spinach!
Swap pine nuts for walnut or toasted almonds
Don’t have nutritional yeast? Don’t worry, it just adds a nutty cheesy flavour but isn’t essential
Don’t have gnocchi? Just use some cooked pasta instead!

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

vegan vegetable risotto with bulgar wheat

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The Ultimate Chocolate Chip Vegan Cookie

Ultimate Vegan chocolate chip Cookie recipe

Ingredients

220g plain flour

200g vegan butter (margarine)

200g sugar (I used 1/2 golden caster and 1/2 soft brown sugar)

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla extract

1/2 tsp sea salt

80g chocolate chips (or chopped chocolate)

Method:

Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth

In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add

One combined, add the chocolate chips (or chopped chocolate) and fold in. Pop the mix in the fridge for at least an hour (even better left overnight)

Once ready to bake, preheat the oven to 170°C

Using an ice cream scoop (or just your hands) roll out equal sized balls and place them with lots of room (as these will expand)

Bake for 10 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes

Leave to set for 10 minutes (trust me they’re worth the wait) and ENJOY!

Ultimate Vegan chocolate chip Cookie recipe
Ultimate Vegan chocolate chip Cookie recipe
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Waitrose Chronicle Magazine Feature

It May Not Be Vogue, But It's The Closest I'll Get To Being a Cover Girl...

Whilst studying Interior Architecture at university, I work part time at Waitrose and have been there nearly 5 years! Working in a food supermarket definitely influenced my interest in food, and using ingredients that usually I wouldn't have thought about using. 

The story was put forward to the media team about my Instagram account and within 1 week I was being interviewed for the next article, and had a very cringe worthy photo session. I love having photographs taken with friends, however having a big camera in your face whilst you smile at your food was very embarrassing. However the hilarity of the situation made it genuinely fun!

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The story covers my transformation from eating extremely badly after leaving school until my second year at university, and how through healthy eating I've learnt how to make nutritious meals. It also explains how I had (and still have) very basic culinary skills showing that anyone can do healthy eating! 

When I first started trying to eat healthier foods, I wen't from one extreme to the other. I thought that cutting out all fats and trying to eat less would be better, however it had the opposite affect. I had cravings for anything with sugar around 4pm and felt hungry and unsatisfied with each meal. But after reading about foods and nutritional meals, I now feel I have a balance between healthy AND tasty. After all food is meant to be enjoyed!

The message that I wanted to get across was that healthy doesn't need to be hard, and anyone can give it a go, that's not to say that I don't still indulge in a bit of ice cream, or chocolate however with eating mostly homemade hearty meals, it means that indulgences are perfectly fine!

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