There is something special about bringing a meaningful dish, a product of hard work and the occasional shed tear, to the Christmas table and witnessing all the important people in your life fall in love with it. Especially when that reaction is genuine – I’ve had a few food failures in the past that I nonetheless decided to present for the consumption of others and I could almost see the tears glistening in everyone’s eyes in response to my wannabe gourmet creations.
I, however, like to believe that I’ve become a much better cook since those dark days and like to make celebratory meals of any kind a pleasant experience. While I am writing this, Christmas is a mere two days away and I am very excited to cook for the family. Christmas, of course, is much more than just food and presents, the former is still a universal language that brings everyone together and makes you appreciate having the ability to sit around a table with your loved ones, enjoy the deliciousness, appreciate the spirit in which the festive season is conducted. Actually making the food is very special to me – my mum and I have different schedules and rarely find time to spend together in the kitchen, and when Christmas day comes around it is always exciting to see what we can make when we combine our best efforts. Continue reading “Three Party Table Treat Ideas (Vegan)”
I know I have been astoundingly bad at creating seasonal recipes and content in general, but I promise I will try my best to post something that is more in synch with the festive mood going around the Internet over the next couple of weeks. However, in my humble opinion this could count as a Christmas recipe? I mean, not only does its colour resemble a Christmas tree, but pasta could potentially make a delicious, even if somewhat unorthodox side dish for your holiday table.
During the winter months, I adore eating pasta whenever the chance arises. It’s very easy to make, super comforting and versatile. Definitely perfect for someone like myself, who struggles with dark evenings and cold weather (I know, I am probably the least stereotypical Russian you will ever meet). However, that is not to say that this pesto does not have a variety of other uses. It can be eaten on toast with some fresh tomatoes and dried herbs, stirred into salads, used as a dip for fries. I like to store a batch in the fridge for a couple of days and bring it out whenever I feel like adding a nice finishing touch to any of my meals.
Continue reading “Easy Pea and Avocado Pesto”
I don’t know about you, but to me, toast will always be a classic, either as a snack or a full on meal. There are endless possibilities when it comes to toppings, and there is just something fundamentally cosy about a hearty slice of bread on a cold morning – essentially the only thing that can make crawl out from under my blankets (although, that probably my fault for sleeping with the window open, but I cannot deal with a stuffy room, at all).
I spent this weekend trying out new recipes, one of which was supposed to be a vegan version of a Russian classic – pelmeni, or boiled dumplings with mushrooms and peas. It failed. Badly. Not gonna lie, I wept a bit because it’s always a shame when you come up with a fantastic idea, but the expectations do not accord with reality and it quite literally falls apart before your eyes. After feeling sorry for myself and having something like an existential crisis, I decided to see the whole situation as a sign to make something that’s a lot simpler but definitely not inferior in terms of quality. After all, I am all about making vegan recipes accessible and easy to incorporate into any lifestyle, and toast couldn’t come closer to these parameters – it requires minimal preparation, can be eaten for any meal (although, does anyone else find it strange that we allocate certain foods to certain times of day?! this rule should apply to any food) and is perfect for lunch/bento boxes.
Continue reading “Three Vegan and Healthy Toast Ideas”
I know I’m on a roll with these recipe posts recently, and I think that’s because I’m hungry pretty much all the time. Paired with insubstantial sleep, that’s the main effect the cold has on me. So, I cannot think of a better excuse to whip out my creative side, put my appetite to good use and try out a bunch of new recipes.
With starting a new job recently, I have been busier than usual (hence, I do apologise for any delay in comment responses!) which always brings the need for super simple meals I can create up in fifteen or so minutes without compromising taste. Oatmeal falls into this category for sure – no matter how much I eat oats, I never get bored of them. Moreover, they are ideal for storing in the fridge in time for breakfast and giving yourself a few extra minutes in bed! Continue reading “Two Quick, Easy and Vegan Oatmeal Recipes”
I’m not going to lie, I’ve never been an autumn/winter person. I am easily dismayed by the onset of darker evenings, constant rain and waking up to a room as cold as the arctic circle. While cosy evenings and scented candles help my seasonal blues to an extent, I feel much more at ease in the summer, when the days are long, the weather is decent even in England and I can go outside without having to brace myself. Many people find this surprising as I lived in Russia for the first nine years of my life (hello -40 degree weather) and while I’ve retained many ‘Russian’ characteristics, my ability to withstand the cold has faded alongside the stereotypical accent.
However, the one thing I adore about autumn is the food. I’m talking everything pumpkin, cinnamon and roasted vegetables. You know that scene in Miranda when she lists all the things she loved about Christmas? Yep, that’s me when it comes to autumn. I had a lot of fun constructing these jars because their simplicity does not compromise that hint of seasonal flavour. As usual, the recipes are vegan friendly, healthy and packed with micronutrients. And of course, eating food from a jar does the trick of making your life that much more Pinterest-worthy. Well, in my case, I cannot make any other aspect of my life suitable for Pinterest except for food: I’ve been frantically reading style blogs to try and bring some coordination into my wardrobe, and the only plant I kept in my room withered away from neglect before I managed to miraculously revive it #almostRIP.
Anyway, while I created a ‘base’ for these jars (e.g. the curry and the tofu), feel free to switch up any of the vegetables and/or dressings, eating them either straight away or storing in the fridge overnight. Many of the ‘components’ can be cooked in bulk for meal-prepping purposes. I am a big fan of spices myself (and thoroughly believe Autumn is all about spices, whether that’s in candles or in edible things – unfortunately, those are mutually exclusive) but you can adjust the amounts in accordance with your own preferences. Before I can ramble on for 365 more words, let’s leap straight into the recipes:
Butternut Squash and Pumpkin Curry in a Jar
Hearty, warm and packed full of spices, this recipe just sings Autumn. Perfect for cold evenings and as a satisfying lunch. Served over a bed of rice and with leafy greens for an extra crunch.
- 1 cup (228g) butternut squash, chopped into small cubes
- 1 cup (228g) pumpkin of choice, chopped into small cubes
- 1/2 red bell pepper, diced
- 1/2 medium onion, diced
- 1/2 can (200ml) light coconut milk
- 1/2 can (227ml) canned tomatoes
- 1.5 cups (355ml) vegetable stock
- 1/2 cup (50g) green lentils
- 1 tsp mild curry powder
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1 tbsp nutritional yeast
- 2 tbsp tomato paste
- two large handfuls of kale
- 1/2 cup (85g) dry sushi rice, to serve
- Raw zuccini and spinach, to serve
- Heat either cooking spray or a dash of oil of your choice in a large pot. Add in the pepper, onion, butternut squash and pumpkin, stirring for 3-5 minutes on a medium heat.
- Add in the vegetable stock, coconut milk, canned tomatoes, vegetable stock, lentils, curry powder, cumin, turmeric, nutritional yeast and tomato paste. Bring to the boil, before lowering the heat and simmering for 30-35 minutes until the butternut squash and pumpkin are cooked through. Add more water/vegetable stock and salt to taste if necessary. Meanwhile, cook the sushi rice according to instructions in a separate pot.
- Add the kale into the curry and stir until wilted.
- Assemble the jars: distribute the rice evenly between the jars, before topping with the curry, the raw zuccini and the spinach.
Continue reading “3 Autumn-inspired Vegan Jar Recipes”
In my opinion, nothing can beat a stack of pancakes on Sunday morning. Or on any day of the week, at any time (midnight snack anyone?). Vegan pancakes is the sort of meal I could eat for the rest of my life and not get bored because ‘YUM’ is the only word that can accurately summarise them.
And I am not just being biased because I had to make these twice due to poor lighting earlier in the week: the struggles of trying to blog about food as it gets darker! My mum even said the unthinkable: ‘why don’t you just use artificial lighting?’ What a great idea: I love it when my food looks mustard-yellow rather than this lovely mixture of golden and blue and pink.
I brought apple sauce from my local health food store the other day (and five other things, when I only walked in with the intention of stocking up on protein powder) and founds it works wonders in creating the fluffiest, Autumn-inspired pancakes – and from this day onwards, all of my food has to have a hint of Autumn as a way of making myself embrace this season. Otherwise the Summer nostalgia will never go away.
These pancakes are super fluffy, vegan, low in fat (nothing wrong with fat at all, but I know some people prefer ‘lighter’ options) and that chocolate-cashew sauce should be on everyone’s bucket list. Not gonna lie, I ate most of it before the pancakes had finished cooking! Try it, and don’t forget to thank me later 😉
Apple and Cinnamon Pancakes with a Chocolate Cashew Sauce
Fall-inspired apple and cinnamon pancakes with a delicious chocolate-cashew sauce. Healthy, vegan and super fluffy.
- In a mixing bowl, whisk together the wet and dry pancake ingredients and set aside for around five minutes. Meanwhile, heat some cooking spray or coconut oil in a large frying pan – make sure it is nice and hot before you start making the pancakes.
- Spoon mixture into pancakes shapes: make sure they are not too thin. I find that slightly under 1/4 cup of the pancake mix per pancake works best. Carefully flip when bubbles start to form on the surface and the edges are looking crispy.
- To make the sauce, simply whisk together the cashew butter, cashew milk, agave nectar and cacao powder in a small bowl.
- Serve immediately with some fresh fruit and shredded coconut.
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Hello dears! I hope your week has been treating you well so far. Mine has been all over the place. For one, I had to start a new Instagram account (@earthofmariaa) because after experiencing a hack on my last one, nothing was working: my images were being deleted, I wasn’t able to like any photos, etc. After around ten days of trying to fix it, I decided to create a new account, which is upsetting because I worked so hard on my old one but sometimes a fresh start can be a good thing! Let’s hope Instagram won’t let me down this time.
Anyway, I am back with a taco recipe, featuring two different fillings to satisfy every tastebud ever. First we have marinated tempeh, with a spinach bedding and jalapenos for some extra spice (jalapeno has to be one of my favourite words of all time). Next, we have a delicious chickpea and broccoli stir-fry that goes to show you can make tacos work with everything. Drizzle these over with a delicious mango sauce, and you have a Tupperware-friendly lunch or a satisfying family dinner.
(Currently, I am trying to think of tacos to distract myself from thoughts of the humongous spider I found in my room this morning. Is anyone else experiencing a spider epidemic in the UK?! I think it’s time to move planets.)
When I was ill with my eating disorder, tacos were a big ‘fear food’ I had to overcome because the carby wraps scared me. Now I look back and shake my head because carbs are amazing. Especially in taco form. These, in a way, were a celebration of how far I’ve come in terms of not giving two hecks about carbs and calories anymore, simply eating what I want whenever I want to. Continue reading “Vegan Tacos Two Ways ft. Mango Sauce”