This week it’s all a bit up in the air, and with the full weight of Christmas food in our bellies we’re not up to editing clips or writing recipes! In order to celebrate the year gone by, we’ve decided instead to show you the best Vine videos of 2016.
This week I’m giving a bit of a different review than normal – it’s all about the Riverford vegetable box service, which brings farm-fresh food straight to your door. They also deliver fruit, eggs, and meat if you want it, though we stick with the veggies. We’ve been trying this delivery box for around a month, which we figured is enough time to give it a review!
This is something I’ve always wanted to try, and it carries on our beloved trend of “putting stuff inside other stuff”. Rather than a traditional lasagne, this one is layered inside and around a butternut squash. There’s no pasta involved, which is great for those of you avoiding it, and it’s a lot healthier than the normal version.
A little while ago I told you all about the veggie ebook we have up for sale on Fiverr. ‘Going Veggie’ is a handy short guide on how to go vegetarian for beginners, with some tips which might be handy for those who have been veggie for a while too.
First up, apologies for the delay on getting this coleslaw recipe out to you all – we had a lot of trouble with the update to WordPress 4.7! Thankfully I managed to basically learn coding in the space of a few hours to get it fixed. Anyone out there who still hasn’t updated – beware – there are lots of bugs in it!
As soon as I saw this burger, I knew I had met my dream. I LOVE beetroot, and the best part is that J can’t stand to eat it. This means I had these beetroot burgers all to myself! They come with a sachet of beetroot salsa as well, which I was excited to try. They’re frozen, which means you have to defrost the sachet in a cup of boiling water.
This week, we decided to do something with that free sauce we picked up at the Foodies Festival. We wanted to create something based around a ragu sauce, and went for this tasty spaghetti ragu number.
It’s very simple – no recipe to speak of, you just cook the veggies and mince together and then add the sauce. The spaghetti cooks separately, and when they are ready, you combine the two together. Give them a good mix and serve with garlic bread and a generous scattering of grated cheese on top. Done!