Our new recipe this week is the fabulous naan burger, a dish we dreamt up whilst possibly under the strong influence of one two many curries. This is what happens when you try to combine an Indian dish with a burger, and, well, it’s pretty epic.
So, this is what’s in it. It’s a soya burger with BBQ sauce, vegan cheese and onion rings, served on a homemade white roll with chips. It costs £9.95 and is vegan, but not gluten-free.
This week’s video recipe is something a little bit different: lasagna soup. We love soup so much we decided to make a few recipes based on bringing our favourite dishes to soup form, so there are going to be plenty more where this came from.
This dish brings everything we enjoy about lasagna to a soup. It also brings along everything we enjoy about soup to a lasagne, which is pretty neat. We started with a tomato base and included plenty of the vegetables and herbs that you might want to use in your lasagna, which was a good start – but still just a vegetable soup. So how to make it more lasagna?
We’re loving the fusion theme at the moment, and so these Italian quesadillas came to mind. We started with the basic idea of the Insalata Caprese: a salad which is meant to represent the colours of the Italian flag. Red tomatoes, white mozzarella, and green basil are a staple of this dish.
We were invited down this past weekend to sample some veggie food and cocktails at Brick & Liquor, a relatively new venue in Tooting. It opened in October 2016 under the management of David Layton, who has 12 years of experience in running venues across London.
For this week’s recipe, we wanted to do something a little different. We came up with a fusion of two of our favourite cuisines: Chinese fajitas.
This is a pretty fun meal to make, all the more so because it’s totally unexpected. But if you can make duck pancakes, we figured you can also make duck fajitas. And why shouldn’t satay sauce go with black beans? As it turns out, it does – very nicely indeed.
This recipe may not be the prettiest, but I can assure you that this aubergine bake tastes AMAZING. What’s more, it’s so low in calories you could eat it all day long and barely see the difference.
I’m not always an aubergine fan, but there’s something about chopped tomatoes and cheese that makes everything better. Here’s the Vine so you can see how we made it, and be sure to scroll down for the recipe!
This week past, I was living the field life at the British Grand Prix. Silverstone has been my home for five days out of the year for a decade now, as I have been volunteering as a crowd safety (and now track safety) marshal for all of that time. You might think it’s pretty tricky to eat veggie food at a place like that, where all of the food stalls are focused mostly around burgers – but actually, it’s not so bad, and this year there were more choices than ever.
Recent weeks have seen two food festivals come to our local area – the Penshurst Fair, and the Tonbridge Castle Food Festival. We managed to grab the time to go to both, and we always love seeing local vendors and picking up some treats. Let’s start with Penshurst, as this was the first of the two events to take place!