Recipes for Bonfire Night

And so it’s November, the quiet spell before the festive fervour begins – and when it really starts to get cold.

It’s also World Vegan Month (Thursday was World Vegan Day) and a recent survey has revealed that one in eight Brits are vegan or vegetarian, while 21% of us follow a flexitarian diet. It seems that ditching the meat, dairy and eggs – or eating less of it – is now the norm.

Things have changed a lot in the three and a half years since I went vegan, back when it was assumed that switching to a plantbased way of eating meant sacrificing any form of flavour. Well, my tastebuds aren’t (and never have been) for turning and I’ve been trying to explain that to the naysayers for a long time. Now there are dairy-free Magnums, a sure sign that veganism has gone mainstream.

On Thursday, I went onto Prynhawn Da (you can watch me here – and there are subtitles if you don’t speak Welsh) to show the huge selection of vegan convenience foods that are now at supermarkets.  From pizza, burgers and fishless fingers, to Christmas cake, mince pies and Wensleydale with cranberry, it’s clear that eating vegan is easier than ever before. And while these goodies can be a little pricier, like the non-vegan versions, they should perhaps be seen as an occasional treat. After all, the bulk of a vegan diet (fruits, veggies, grains and pulses) are some of the cheapest things you can buy.

But while these are handy meals to bung in the oven or microwave when you’re tired or busy (the vegan life doesn’t have to consist of kale and cacoa), I’m actually really keen to cook at the moment. I’ve had a few weeks of not eating particularly well, thanks to working, commuting and generally being busy, so I’m looking forward to healthy, hearty soups and stews, and perhaps the odd cake, too.

It’s Bonfire Night on Monday, one of my favourite times of the year. It marks the turning point in the calendar, just after Halloween, when it’s just about acceptable to start thinking about Christmas.

This year, I’ll be staying in with baby Bobbie, our five-month-old kitten, who no doubt will be a bit afraid of the bangs and screeches, which are even louder than mine during a bad case of PMT.

It’s an evening for food to warm the cockles, so here are two easy recipes for you to try.

We had a load of pumpkins and apples left over from our Halloween party (which Bobbie and I just about survived – a gaggle of tweenage girls is terrifying whether you’re cat or human) so I’ve put them to good use in a simple but sustaining pumpkin soup and a sticky and sweet apple cake.

 

Pumpkin and red lentil soup with apple and sage

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Pumpkin and red lentil soup with apple and sage

Ingredients

1 medium pumpkin (or 400g) pumpkin or squash, peeled, roughly chopped and seeds and flesh removed

2 apples, cored and diced

2 small onions, finely diced

5-6 sage leaves

200g red lentils, rinsed and drained

1 tsp cumin

1 tsp allspice

1 red chilli, finely chopped

1.5 litres vegetable stock

A glug of rapeseed or olive oil

Salt and pepper

 

To garnish (optional)

Sage leaves

Pumpkin seeds

 

In a large pan, heat the oil over a medium temperature. Add the onion and sage leaves and fry for 2-3 minutes then add the pumpkin and apple and cook for another 5-6 minutes. Add the chilli and spices and fry for a minute, then add the lentils and the stock and season. Bring to the boil, then lower the heat, place a lid on the pan and simmer for 15-20 minutes. Turn off the heat and blend with a stick blender.

Serve in bowls with crusty bread. If you like, fry the pumpkin seeds and sage leaves in a little oil for a few minutes, or until crispy, and scatter over the soup.

 

Toffee apple traybake

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Toffee apple traybake

 

Ingredients

200g dates, roughly chopped

400ml milk

100ml rapeseed, vegetable or sunflower oil, plus extra for greasing

250g self-raising flour

100g light soft brown sugar

½ tsp baking powder

2 tbsp mixed spice

2 tsp vanilla extract

4 apples, grated

 

For the topping (optional)

1 apple, thinly sliced

A little brown sugar

 

Heat the oven to 180C. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and 200ml of the milk in a small pan and simmer gently for 10-15 minutes. Remove from the heat and set aside to cool.

Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the oil, the flour, brown sugar, baking powder, mixed spice, vanilla extract and the rest of the milk,  and mix together well. Fold in the grated apple.

Pour the mixture into the tray and spread out evenly. Place the tray on the top shelf of the oven and bake for 45 minutes until a skewer poked into the centre of the cake comes out clean. Leave to cool in the tray then cut into slices.

If you’d like to add the topping, remove the cake from the oven after 35 minutes, arrange the apple slices on top and sprinkle over the brown sugar. Return to the oven and bake for another 10 minutes.

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Scary spice

October has crept past me and all of a sudden, the clocks have gone back and it’s Halloween. The past four weeks have been a bit of a blur after a short stint of working nine to five in Cardiff. While I enjoyed it (I met some great people, the work was interesting and it gave me a reason to get out of my pyjamas), it was quite a shock to the system after the freedom and flexibility of freelancing. It got me out of the house andI was always paid on time (take note, other companies), but gosh, I was tired. I really don’t miss leaving the house while it was still dark and getting home at 7.30pm. I realise how lucky I am to do what I do.

Although commuting by train from Swansea to Cardiff took up a considerable chunk of the day (thank you, delays), it did mean that, when I wasn’t working, I could sit and watch the world from my window, or just read. I never finish books. Although I’ve always been a bookworm and own piles and piles of paperbacks, it’s rare for me to finish one before starting on another. Call it a short attention span or perhaps it harks back to my English degree when I always had about three books on the go, but I just can’t commit to one.

Well, finally, I’ve settled on one book and I’ve devoured its pages like The Very Hungry Caterpillar. I’m re-reading The Secret History by Donna Tartt, which is my all-time favourite novel. There’s a reason why it’s a cult classic and I’ve loved it ever since I first read it aged 18. For a novel in which the central plot is about a murder, it’s an oddly comforting read (in fact, at uni, I studied it as part of a module called ‘Danger, Domesticity and American Literature’) and the protagonist’s descriptions of fall in New England make me feel all warm and cosy. If you haven’t discovered it yet, you’re in for a treat.

It’s been good for me to slow down my brain, and reading really helps me switch off. While life has been busy, I haven’t had much time to cook, so I’ve been relying on ready meals and batch cooking at the weekends. I’ve always been a fan of one pot meals but they’ve proved especially useful in the past month. This warming curry is another way to use pumpkin and squash this scary season, and it’s pretty easy to make, too. I like the hint of a kick provided by the cardamom – if you’re using the pods, make sure that you remove these before cooking, although you can buy the ground version if it’s easier.

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Pumpkin, lentil and spinach curry with coconut milk and cardamom

Pumpkin, lentil and spinach curry with coconut milk and cardamom

Serves 3-4

Ingredients

1 medium (around 300g) pumpkin or squash, peeled, diced and seeds removed

200g red lentils, rinsed and drained

2 x 400ml cans coconut milk

1 bag (about 250g), fresh spinach (or use frozen)

1 onion, peeled and finely diced

1 heaped teaspoon coconut oil

1 tsp ground turmeric

1 tsp coriander seeds, ground

1 tsp cardamom seeds, ground

2 inches of ginger, peeled and finely chopped or grated

1 clove of garlic, peeled and finely chopped or grated

 

Prepare the pumpkin then in a large pot or saucepan, heat the oil over a low temperature, then add the onion, garlic and spaces and fry for 2 minutes. Add the pumpkin and cook for another 5 minutes. Pour in the coconut milk with the lentils and bring to the boil.

Reduce the heat, cover with a lid and simmer for 20 minutes, stirring occasionally. Add the spinach, stir through, and cook for another 2 minutes – or a bit longer if using frozen. Serve with brown rice.

All the leaves are brown…

Is it just me who feels a bit undone as the seasons change? We’re halfway through September and although the temperature’s dropped, we have much colder weather to come, and I’m dreading it. I’ve been feeling a bit low recently, and on some days I’m gloomier than Eeyore. Hormones and hiraeth are a heady combination.

It’s been over a year since I moved to Swansea, but I’m still in a long-distance relationship with Cardiff. I miss my daily walks through leafy Bute Park, the familiar faces, the smell of Brains Brewery and the gentle hustle and bustle that you can only get in a city the size of Cardiff. Where we live now, all the leaves are brown and the skies are grey.

People tell me that I’m lucky to be by the sea, but contrary to popular belief, not everyone lives in Mumbles, and unless you drive (and I don’t yet), the beaches aren’t quite on your doorstep. Thankfully, I’ve found some comfort in the words of Dylan Thomas, who as we all know, described Swansea as: “An ugly, lovely town … crawling, sprawling … by the side of a long and splendid curving shore. This sea-town was my world.”

It’s not my world yet, Dylan, but I’m working on it. I’m not slagging off Swansea, but it hasn’t found its way to my heart just yet.

At least I can cheer myself up with autumn’s abundance of fruit and vegetables. The kitchen is full of apples, squash, pumpkin, pears and plums, and partly inspired by The Great British Bake Off, I’ve been baking again. The prime-time favourite has survived the move to Channel 4 and watching it is still the televisual equivalent of a warm bath and a bedtime story – well, kind of. I’m rooting for Rahul, who is surely Britain’s nicest man, and looking forward to the much-anticipated vegan week.

I’m no star baker but I do like to experiment with my cakes. This approach can sometimes end in tears, but I’ve created a recipe that works a treat. While we’re on the cusp of courgette season, pears have been at the greengrocers for a few weeks, and the two work surprisingly well together. In this cake, the sweetness of the pears and the mild mellowness of the courgettes are lifted with a pinch of cardamom for a gentle kick of spice. I’ve used rice flour, which makes this a gluten-free bake, but any flour will work.

Perfect with a mug of tea and five minutes’ peace.

 

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Pear, courgette and cardamom loaf

Courgette and pear loaf

Makes 1 medium-sized loaf

 

Ingredients

200g rice flour

2 tsp baking powder

100g porridge oats

2 large ripe pears (300g), cored and cubed

2 small courgettes (200g), grated

100ml vegetable, olive, sunflower or coconut oil (plus a little bit extra for greasing the loaf tin)

200ml plant milk

100g brown sugar

1 tsp cinnamon

1-2 tsp apple cider vinegar (optional)

Cardamom (seeds from 5-6 pods)

Preheat the oven to 200C. In a large bowl, sieve over the flour and baking powder and mix together. Add the other ingredients and stir thoroughly. Grease a 9×5-inch loaf pan, add the cake mixture and place on the middle shelf of the oven. Bake for 45-50 minutes or until golden brown and a skewer inserted into the middle of the cakes comes out clean. Allow to cool, then serve in slices, perhaps with some coconut yogurt or vegan ice cream.

 

Home sweet home

It’s the tail-end of August, and like Cher, I’d be rather pleased if I could turn back time. What’s often a quiet month has, for me, been unusually busy. I had intended to spend the month taking stock of my first year as a freelancer and sorting out my tax return, but it’s gone by in a blur of work and a family holiday. I guess it’s true that life happens when you’re busy making other plans, but I feel even more disorganised than ever. I don’t feel particularly rested after our trip away and I feel like I have a million and one things to do so that I can play catch up.

Holidays are good for the soul, I know, and I’m the biggest advocate for them, but I feel well and truly out of kilter and I’m struggling to get back into a routine. We were sunkissed under the blue skies of Paris, but back in the UK it looks like the heatwave is going, going, gone. As I write this, bundled up under a blanket on the sofa, the grey skies are telling me to stay put even though I need to leave the flat, if only for my own sanity.

On Mondays I rarely talk to a soul until my other half gets back from his day at the office. Working from home can be a lonely business and I sometimes wonder if I’ve forgotten how to socialise, so I’m sure that starting at a new co-working space will change that. September and its shiny new school term always kicks me back into shape.

I’m looking forward to getting back in the kitchen, too, as the past few weeks have been a binge of eating out, oven dinners and of course, holiday food, which in Paris (and Disneyland) is très mal when you’re catering for a vegan and a pair of fussy vegetarians. If I never see another bread roll, I’ll be pleased.

Food aside, we had a lovely time, even if it did prove that my A Level French is woefully rusty. And I can’t complain as I’ve just come back from a flying visit to London where I soaked up some culture (if you like photography, you must catch the Dorothea Lange and Vanessa Winship exhibition at The Barbican before it ends next weekend), saw some dear friends and spent a lot of money on eating and drinking.

The payback of all this is that I’m now broke and busy with work so home cooking will be very necessary for the next few weeks. Here’s a one-pot pasta recipe that I made earlier this summer with runner beans and peas, which are still (but only just) in season. Use whatever green vegetables you have to hand though – courgettes would work pretty well with this, too.

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Pea and runner bean pasta with pesto

Pea and runner bean pasta with pesto

Serves 3-4

 

Ingredients

100g peas, fresh or frozen

100g runner beans, diagonally sliced

200g fusilli or penne pasta

1 x 400g can cannellini beans, rinsed and drained

The juice of 1 lemon

Salt and pepper

 

For the pesto

50g nuts of your choice

4-5 tbsp extra virgin olive oil

The juice of 1 lemon

5-6 basil leaves, torn and stalks removed, plus extra for garnishing

5-6 mint leaves torn and stalks removed, plus extra for garnishing

2 garlic cloves, peeled and cut finely or grated

2 large handfuls spinach

A dash of plant milk

Salt and pepper

Place the pasta into a large pan and pour over 500ml boiling water, then add the lemon juice and season. Cover with a lid and bring to the boil. Remove the lid and cook on a high heat for 5 minutes, then add the runner beans and after 2 minutes, add the peas and cook for another 3 minutes. Remove the pan from the heat and drain any away any residual water from the pasta and return to the pan.

Meanwhile, quickly make the pesto by placing all the ingredients in a food processor and pulsing on a high setting for a minute or two. Add the cannellini beans to the pan and stir through with the pesto. Scatter over the leftover mint and basil leaves and serve.

Freekeh Friday

I can’t sleep. I suppose I’d better join the club, as it can’t be easy for any of us during this hot, hot heatwave, but in my case, I don’t think the heat is to blame.

I’ve always been a light sleeper and the slightest sound or movement can jerk me awake, and sometimes I struggle to nod off again. I can’t take naps, I’ve never been able to fall asleep on trains, planes or buses (perhaps I’m too highly strung) and it often takes me a long time to fall asleep even though my other half is out like a light as soon as his head hits the pillow. As he snores, I lie awake, worrying about things that I haven’t done or thinking about food – yes, I even dream about it, too.

I wouldn’t mind the late nights, but the early morning sunshine streams through our blinds and wakes me up, so no lie-ins for me. Inspired by Dani Dyer, whose Love Island puppy love with Jack the stationer is warming the nation’s hearts, I’ve turned to an eye mask. While Dani looks cute in hers, I look like I’m nursing a heavy hangover, but hey, it works.

So that problem’s solved, but no, there’s noise, too. I can’t sleep unless there’s complete silence (diva, me?) which means no radio, TV or music in bed – and the sound of traffic, wind or rain, or snoring puts me on edge, too. Unsurprisingly, ear plugs have been a godsend for some time now, but they don’t block out everything.

For the past couple of years, I’ve heard a low, vibrating sound, a bit like a car engine. It’s usually at night, but sometimes during the day, and I hear it more often than not. It drives me mad. My boyfriend can’t hear it and thinks that I have tinnitus but I swear to God: it’s there. Has anyone else experienced this?

What’s a woman to do? Should I resign myself to the fact that I’ll forever be sleepless in Swansea? Sadly, I’m not nearly as winsome as Meg Ryan pre-surgery (yes, I know it was Tom Hanks’ character who lived in Seattle because God, I love that film), especially with my lack of beauty sleep, but I’ll survive and anyway, I’ve always loved coffee.

Moving onto food (because why else are you reading this?), I’m very much into my salads at the moment, mainly due to said heatwave. On Monday, I had a lovely afternoon making, eating and taking photos of salads with food photographer extraordinaire, Manon Houston. I’m in love with summer strawberries and they’re delicious paired with avocado and mint, and I made the most of seasonal asparagus by teaming it with giant couscous and pistachios. It was a very good day.

While I was in Beanfreaks in Cardiff, I picked up some freekeh, something I’ve been meaning to cook with for a while. This ‘ancient grain’ (whatever that means) seems almost too good to be true: it’s full of fibre, protein and high in magnesium, potassium, calcium and iron. A 200g packet is just over two quid and it tastes good, too. I made a salad with it using asparagus (again), sweet nectarines and salty green olives. This is light enough for sultry summer evenings but won’t leave you hungry either. Enjoy with a crisp glass of white wine or an ice cold beer.

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Freekeh salad with asparagus, nectarine and green olives

Freekeh salad with asparagus, nectarine and green olives

 Serves 2

Ingredients

For the salad

100g freekeh

Pinch of sea salt

1 tbsp olive oil

8 asparagus spears, sliced lengthways

2 nectarines, thinly sliced

Half a 340g jar pitted green olives

3-4 handfuls spinach leaves

2 handfuls unsalted almonds (optional)

 

For the dressing

The juice of 1 and ½ lemons

1 tbsp extra virgin olive oil

1 tsp dried mint (or oregano)

½ tsp chilli flakes

½ tsp sea salt

Place the freekeh and 500ml of water in a saucepan, add the oil and salt, if using, and bring to the boil. Cook for 15-20 minutes until tender, then drain and return to the pan. Pour over the dressing and stir. Meanwhile, bring a pan of salted water to the boil and cook the asparagus for 5 minutes or until tender. Divide the freekeh onto two plates and add the spinach, asparagus, nectarine and green olives and scatter over the almonds.

Heartburn

The days might be getting longer but it’s still coat and gloves weather – for me, anyway. In our house, I’m the only one who feels the cold, whereas he often goes out without a jacket. So yes, we’ve argued about the central heating.

Apparently, the heating is still switched on when the flat reaches its ‘optimum temperature’ and the radiators stop being warm and go cold, as do I. Where’s the bloody sense in that?

The course of true love never did run smooth, but I know I’m lucky to have him – and my oversized house cardigan, which is one of the better investments I’ve made in recent years. He’s a good egg, really: he calms my kitchen crises, patiently waits while I Instagram our meals and brings me coffee in bed every morning, so I can’t complain.

And there’s always stew. It’s warm and comforting and the longer you leave it to cook, the richer it gets – like any great love affair. Speaking of which, Dolly Alderton’s superlatively brilliant Everything I Know About Love is the new book on the block and proper comfort food for your brain and I devoured it in just a few days. Her ode to female friendship is especially heartwarming.

Back to food. Here are two simple stews to warm your cockles. One’s rich and handsome; the other sweet but suave.

Pearl barley, butterbean and cauliflower stew

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Pearl barley, butterbean and cauliflower stew

The miso paste really adds depth to this but if you don’t have it, use 2-3 tablespoons of soy sauce instead. I used frozen spinach as it was languishing in the freezer, but fresh will work just as well.

Serves 3-4

Ingredients

1 small cauliflower, broken into florets

1 onion, peeled and diced

1 clove of garlic, peeled and finely chopped

1 tsp caraway seeds

2 bay leaves

1-2 tbsp rapeseed oil

2 tsp miso paste

1 x 400g can of tomatoes, chopped or plum

1 x 400g can of butterbeans, drained

2 carrots, peeled and roughly chopped

150g pearl barley

150g frozen spinach – or about 8 ‘bunches’

Salt and pepper

 

Heat the oil over a medium heat in a large pan or heat-proof casserole dish, then fry the onion and garlic for 2-3 minutes. Add the carrot and cauliflower and fry for another 3 minutes, then tip in the tomatoes (fill the empty can with water and add that too) and the pearl barley, caraway seeds, bay leaves and miso paste. Season with salt and pepper.

Bring to the boil, then reduce the heat, add a lid to the pan and cook for 15 minutes. Add the spinach and butterbeans and cook for another 10-15 (again, with the lid on).

Remove the bay leaves and serve with bread or green vegetables.

 

Chickpea stew with beetroot, fennel and orange

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Chickpea stew with beetroot, fennel and orange

A fierce fusion of flavours. Mellow beetroot (use the vacuum-packed kind if you can’t get hold of fresh) turns this a pretty shade of purple and balances the sharp but sweet fennel and orange. If you can’t find fennel, try celery instead.

Serves 3-4

Ingredients

3-4 medium sweet potatoes (r around 200g), peeled and diced

4-5 fresh beetroot, peeled and diced

1 fennel bulb, stalks and fronds removed, and diced

1 x 400g can of tomatoes, chopped or plum

1 x 400g can of chickpeas, drained

1 orange, juice only

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper

1 tbsp rapeseed oil

 

Heat the oil over a medium heat in a large pan or heat-proof casserole dish, add the sweet potato and fry for 5 minutes, then add the beetroot, the tomatoes (fill the empty can with water and pour this into the pan), and the spices and season.

Bring to the boil, then reduce the heat and place a lid on the pan. After 10 minutes, add the fennel and cook for another 10 minutes. After this, add the chickpeas and the orange juice and cook for 5-10 minutes. Serve with green vegetables or on its own.

Viva la Veganuary

Happy new year! The Yuletide season is almost over and on Saturday, we must all take down our trees and tinsel. After feeling decidedly curmudgeonly about Christmas, I finally got into the spirit of things and had a jolly good time.

Now, it’s January, which despite being dark and more than a little depressing after all the festivities, is actually not that awful a month. Ever the optimist (no, really), I think of these first few days of January as an opportunity to take stock and think of the year ahead. Not that I’m one for making resolutions – and I’m definitely not going on a health kick, detox, cleanse or anything else that sounds remotely like a torture method.

That’s why I don’t understand all the slack that Veganuary has received this year. The annual month-long vegan challenge has been accused of promoting itself as just another January diet. That’s not fair. Just because the campaign endorses the health benefits of eating less animal produce and more fruit and veg doesn’t mean it’s a trigger for eating disorders. Yes, we need to be careful about the language we use and no, changing the way we eat doesn’t work for everyone, but listen up, folks: green eating ain’t clean eating. As Veganuary actively promotes on its website and social media, there’s a whole load of cruelty-free junk food out there to be enjoyed.

In the last couple of days, I’ve heard some tired tropes (and frankly, a lot of bull) about eating vegan, so for the record, here are some truths about veganism, Veganuary and anything else that encourages people to treat animals and the environment with love and respect.

It’s not a diet

OK, veganism is a diet in the literal sense of the word: it’s a way of eating. But it’s not a ‘diet’ of deprivation just because it doesn’t include meat, dairy or eggs. Eating more pulses, grains, fruits and vegetables is good for you but most people, although not everyone, choose to eat no (or less) animal produce for ethical reasons. I understand that some people use veganism as a way to control their diet (and that this can potentially be very dangerous) but why is the media criticising Veganuary, which promotes a balanced approach to eating, and not Weight Watchers or Slimming World, organisations that actively encourage its members to obsess over calories and ‘points’ in order to lose weight?

It’s not expensive

Look at the price of meat and dairy and then compare that to how little you need to spend on pulses, grains, fruits and vegetables. It’s hardly rocket science, is it? Yes, some vegan substitutes, like ‘chocolate’ and ‘cheese’ can cost a little extra but these shouldn’t make up the bulk of what you eat so save them for a treat.

It’s not elitist or classist

See my point above.

It’s not difficult

I’ll admit that changing the way you eat may at first be a challenge (been there, done that) but cooking without meat and dairy is actually a hell of a lot easier. For a start, you’ll almost certainly never give anyone food poisoning. There’s so much support and advice about cooking, eating out, nutrition and everything else you need to know about being vegan.

It’s not boring

I can’t believe that I still have to tell people that vegan food isn’t bland. Any meal prepared badly will taste terrible whatever it contains. Taking meat and dairy out of cooking means that you need to be more creative and experiment with flavours and textures. Look at all the amazing stuff that Avant-Garde Vegan makes – is that boring? While we’re at it, if you’re eating out, most places will be lovely and accommodating and will try their best to give you something tasty to eat (it’s always worth phoning up in advance), but beware the ‘chef’ who offers you an undressed plate of leaves and charges you a tenner for it. Don’t stand for it. Everyone deserves a decent meal at a restaurant – yes, I’m looking at you, Giles Coren.

It’s not self-obsessed

Thanks for that one, Richard Littlejohn. How is reducing your impact on the environment and saving animals from a life of misery a bad thing? Why shouldn’t we celebrate eating tasty and (mostly) healthy food? What’s wrong with sharing that on Instagram so that we can inspire others to enjoy this kind of food, too?

It’s not bullying

This is the most ridiculous thing I’ve heard about veganism this week. One journalist criticised PETA for an advert that showed a dog’s head served on a platter and asked if you wouldn’t eat your dog, why eat a turkey?’. Apparently, this campaign was ‘bullying’. Graphic, yes, but let’s just take a minute to think about how turkeys (and all the other animals killed for their meat) are treated – who do you feel sorry for? If you can’t face the unpleasant truth about the meat, dairy and poultry industry, you’re welcome to turn a blind eye and tuck into another bacon sandwich. It’s your decision. Contrary to popular belief, we’re not trying to convert you.

 

So, three cheers to Veganuary for doing a fantastic job this year. Over 140,000 people have signed up to try it in 2018 compared to 5,900 in 2017 and 1,500 when it launched in 2014. It’s friendly, welcoming and fun and gives you all the help you need if you’re a bit stuck.  Just remember, no one is forcing you to become vegan. Just try it, see if you like it and if it works for you, bravo. If it doesn’t, you’ll hopefully decide that you want to stick to eating veggie or vegan a couple of times a week.

I’ll just leave this here…

 

It wouldn’t be a blog post without a recipe so here’s my version of that comforting classic, spaghetti carbonara. Proof that veganised meals aren’t fiddly, faddy or flavourless – and they don’t have to rely on expensive substitutes. Cauliflower and sprouts are cheap and plentiful at this time of year and are a good way to disguise veggies if you’re cooking for fussy people – big or small. I like to use oat milk (which is £1.25 a litre in Morrisons) because it makes a really creamy sauce but any plant milk is fine. Nutritional yeast is a genius product as it gives dishes a deliciously cheesy flavour and you can buy it from most health food shops. If you can’t find it, though, you can use a few tablespoons of soy sauce or a little Marmite instead.

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Spaghetti carbonara

Serves 2

Ingredients

1 small cauliflower (around 300g), broken into small florets

200g sprouts, outer leaves and stalks removed and cut into half

100g mushrooms, roughly sliced

2 shallots, peeled and finely chopped

1 clove garlic, peeled and finely chopped

1 tbsp olive oil

400ml oat milk

The juice of half a lemon

3-4 tbsp nutritional yeast

1 tsp miso paste

A liberal grating of nutmeg

Salt and pepper

150g spaghetti

 

Bring a large pan of water to the boil, then add the cauliflower florets and sprouts and boil for 7-8 minutes. Drain and set aside to cool.

Meanwhile, over a medium heat, fry the shallots and mushrooms in the oil for 5 minutes, then add the garlic and fry for another 2 minutes. Set aside.

Bring another large pan (if you want to save on washing up, use the same one as before) to the boil and add a pinch of salt. Cook the spaghetti for 8-10 minutes.

While the spaghetti is cooking, put the cauliflower and sprouts in a food processor with half the oat milk and and pulse until smooth. Pour the mixture into a pan and add the rest of the pat milk, the nutritional yeast, lemon juice, miso paste and a grating of nutmeg. Stir together and heat on a low heat for 2-3 minutes, stirring frequently.

Drain the spaghetti (keeping a little of the pasta water) and return to the pan. Pour over the carbonara sauce, then stir in the mushrooms and shallots and the little bit of pasta water. Stir together and serve.

 

Stranger Things

If, like many a millennial, you spent the weekend devouring season two of Stranger Things, you’ll have seen a lot of pumpkins in the last few days. Even if you don’t watch the cult series (and you really should because even a scaredy cat like me is a fan), you’ve probably passed a windowsill or two with a jagged-toothed jack o’lantern on display.  Whether you heart Halloween or hate it, it’s the time of year to parade those golden globes – and when it’s over, you can turn them into something tasty.

I haven’t had much of a chance to enjoy autumn’s abundance this year because I’ve been too busy recipe testing. Gone are the gorgeous gourds I normally eat during these months as I make room in the kitchen (and my tummy) for lasagne, beetroot bourgignon, cauliflower ‘cheese’, and lots of other lovely things. If you think that sounds delicious, you can pre-order my book here.

In the meantime, pick up a pumpkin (or squash) and try these easy recipes. First up is a bright and sunny salad of roasted swede, pumpkin, broccoli, courgettes, tomatoes and, my favourite, romanesco cauliflower. Then there’s orange and cinnamon roasted pumpkin and sweet potato wedges,  the perfect partner for chilli or a hearty stew. Enjoy.

Autumn salad
All your RDA in one bowl

Autumn salad

Serves 4

Ingredients

1 small pumpkin or squash, peeled and sliced into wedges (remove the pith but keep cook the seeds, if you like)

1 swede, peeled and sliced into wedges

1 head romanesco cauliflower, cut into florets

1 head broccoli, cut into florets

1 punnet cherry or plum tomatoes

Herbs of your choice (fresh or dried)

2-3 tbsp olive oil

½ lemon

Salt and pepper

Preheat the oven to 200C (gas mark 6). Place the pumpkin and swede in a large ovenproof dish and drizzle with olive oil. Sprinkle over some herbs (thyme works well here) and season with salt and pepper. Place on the top shelf of the oven and roast for 10-15 minutes. Now, take another dish and add the cauliflower florets, courgettes and broccoli, drizzle with oil, squeeze over some lemon juice, and season. Place on the middle shelf of the oven and bake for 15 minutes – in the last five minutes, add the tomatoes. When cooked, divide the vegetables onto plates, drizzle with a bit more oil and eat.

Pumpkin and sweet potato wedges
Golden globes

Pumpkin and sweet potato wedges with orange and cinnamon

Serves 3-4

1 small pumpkin or squash, peeled and sliced into wedges (remove the pith but keep cook the seeds, if you like)

2 large sweet potatoes, peeled and sliced into wedges

1 orange

2 tsp cinnamon

2-3 tbsp olive oil

Salt and pepper

Preheat the oven to 200C (gas mark 6). Place the pumpkin and sweet potato wedges in a large ovenproof dish and drizzle with olive oil, then squeeze over the orange juice and sprinkle over the cinnamon. Season, then place on the top shelf of the oven and roast for 30-35 minutes.

 

 

Seeing red

I’m an impatient bugger. It’s mid-September and there’s still no sign of those ravishingly red leaves. Get a move on, autumn; these grey skies are making me grumpy. Admittedly, I’m not too excited about the approaching drop in temperature (I’ve been told that the heating doesn’t come on until October – we’ll see about that…) but I do hope those colours come out soon. If not, an Indian summer would suit me just fine but this in-between stage is rather getting on my nerves.

Luckily, I don’t have that much time to be distracted by the weather. Work is picking up and I have the not so small task of writing a cookery book – when I’m not testing recipes, that is. It’s a good thing I’ve joined a gym because at the moment, I feel like I’m eating for two (sometimes three or four), minus the pregnancy bit. When I’m not making cauliflower cheese, crumble, and tofish and chips (heavenly on the lips and the hips) I’m rusting up some healthy but hearty meals – just for a bit of balance, you know?

This sweet little salad is light but warming and the orange and tomato (British toms are still around so grab ‘em while you can) are a match made in heaven. I’ve used white kale, which I found at Swansea Market, but any sort of green leaves will do. When it gets colder (or if you’re really hungry) you can bulk it up with autumnal squash or pumpkin – or sweet potato. It would also be nice with rice.

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Indian summer salad

Serves 2

 

Ingredients

Head of cauliflower, broken into florets

1 leek or two spring onions, finely sliced

1 punnet cherry or plum tomatoes, whole

2 tbsp olive oil

3 big handfuls of kale or spinach, roughly chopped

1 tsp ground cumin

1 orange, peeled and in segments

Juice from 1 lemon

2 tsp capers

2 tbsp ground almonds

Flatleaf parsley or coriander to garnish (optional)

 

Method

Heat the oil in a large pan over a medium heat. Add the leeks, cauliflower, cumin and lemon juice and cook for five minutes, stirring frequently. Stir through the kale and tomatoes and cook for two minutes then add the orange segments and the capers, plus a little of brine from the jar, if you like. Season with salt and pepper and cook for another two minutes.

Serve with the almonds scattered over, plus the parsley or coriander if using.

You had me at halloumi

Boy, have I eaten well over the last few days. Steak, chicken, cheese, ham, chocolate doughnuts – I could go on. Before you ask, I haven’t fallen off the wagon; it’s all as fake as Donald Trump’s newsfeed. Yup, plant-based eating has moved on a lot in the two years that I’ve been vegan.

When I first ditched the meat, eggs and dairy two years ago I would never have dreamed of eating substitutes. I kind of fell into the trap of ‘clean eating’ (bleeurgh) and although it was just a phase, I still turned my nose up at processed foods, even if they were vegan. Eventually though, curiosity (and Instagram) got the better of me and in the last six months, I’ve relaxed a bit and eaten a lot of vegan ‘junk’ food. When I’m not scoffing fishless fingers and ‘chicken’ nuggets (thank you, Quorn), you’ll find me in the biscuit aisle – damn you, Oreos. Sure, my jeans are tighter, but it’s nice that I no longer feel like I’m missing out.

And so I move on to the subject of vegan halloumi – yes, you read that correctly. Demand for plant-based cheeses is higher than ever and Violife has a new range, which includes a Wensleydale-type cheese with cranberries or blueberries – and a much-hyped halloumi.

I dabble in a bit of dairy-free cheese now and then but it’s halloumi, in all its salty squeakiness, that I really crave. I’m not going to lie to you: this doesn’t taste like the real thing. It’s tasty and keeps its shape when fried or grilled but it’s more sticky than squeaky and needs a good bit of seasoning to really sing. I’d eat it again though.

Whether you’re trying the Violife version or just eating the regular stuff, halloumi goes really, really well with fruit. In this salad, I’ve paired it with watermelon but nectarine or blueberries would work just as well. I used D’aucy lentils (one of the best canned version around in my opinion) but own-brand green or brown ones will do. Obviously, you can cook them from scratch but using canned saves a bit of time.

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Halloumi, lentil and watermelon salad

Serves 2

Takes 15-20 minutes to make

 

Ingredients

1 packet halloumi (vegan or dairy), cut into long slices

1 can (400g) lentils, drained

2 small courgettes, cut into wedges

1 bag watercress

As much watermelon as you like

1 large handful pine nuts

1 large lemon

2 tbsp olive oil

1 tbsp balsamic vinegar

1 handful flat leaf parsley, roughly chopped

Salt and pepper

 

Method

Place two large pans on a medium heat and add a tablespoon of olive oil to each one. In one pan, add the courgettes and a good squeeze of lemon juice and cook for five minutes until brown, then remove from the pan and set aside. In the other pan, fry the halloumi slices with a squeeze of lemon for around ten minutes, turning frequently – they’ll be ready when they’re brown on both sides. Meanwhile, add the drained lentils and watercress to the other pan with a drizzle of balsamic vinegar and warm for five minutes. Return the cooked courgettes to the pan and heat for another minute. Remove the halloumi from the pan and lightly toast the pine nuts for a minute or so. Serve the lentils with the halloumi and watermelon and scatter over the pine nuts and parsley with a squeeze of lemon and some salt and pepper.