Here’s the first post of a new series – looking at my favourite cookbooks! I love getting inspired by veggie recipes and even converting meat-based recipes for my use, and the Deliciously Ella book is one of those which really inspires my cooking every day. It just had to be my first choice for a feature!
This recipe is so rich, you won’t want to stop eating it. We decided to try out a chicken and mushroom skillet because it’s the kind of recipe that normally you can really only do with real meat. How would it work with a meat substitute? We decided to give it a try, treating the Quorn chicken as if it was real chicken.
We don’t usually head out to Ashford, but recently managed to meet my parents there while they were on the way to France. Next to the hotel where they were staying is a conveniently located pub with a rustic atmosphere, The Hop Pickers. The menu is fairly limited, so it’s a good job they had one thing that appealed instantly: a mushroom burger.
As you know by now, we love Mexican food here at VegBurge! That’s why we just had to try making this dish, which contains fantastic flavours with home cooking to create a much healthier version of a traditional recipe.
You start off by making your own nachos, which is one of our favourite things to do anyway – it’s so much healthier than the real thing and takes very little time to do. You can add your own seasoning, whatever you like, though this time we chose to use corn tortillas and leave them plain. They are tasty enough as they are!
If you have been paying any attention to our Instagram stories lately, you might have seen my visit to the Supermarket Siesta event! I was invited along by Pet Shop UK to enjoy an afternoon of seeing all the things you can order direct from the companies involved, rather than going to the supermarket.