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!
This week, we decided to try the Asda Spicy Piri Piri Bean Burgers, which I was a bit apprehensive about. After all, look at all those chillis on the packet! In the end, I actually decided to forgo these in favour of some beetroot burgers which you’ll hear about soon. On the other hand, J was keen to give them a go, and after having a tiny nibble of his, we were able to cobble together a review between us.
This one was a lot of fun to make – I love a festive carrot dish, and it was the first thing that we thought of after picking up this cranberry sauce at the Foodies Festival. As you know by now, I’m a soup lover – and in fact Black Friday brought us a new individual blender which we will be showing off next time we get the chance to make smoothies.
Hopefully by now you’ve seen our Foodies Festival highlights post from earlier this week! As promised, today we’re bringing you a more in-depth look at the show and the brands that we encountered there. First off, let’s start by saying that we both loved walking around the event and speaking to all of the new brands. Everyone we spoke to was lovely and there were a lot of fantastic foods to sample.
We had a great time over the weekend at the Foodies Festival Christmas show, an event aimed at food lovers ahead of the festive season. You probably saw some of our exploits over on our Instagram story if you follow us there!
We’re going to be going into more depth on Wednesday about everything we saw and the brands that we were lucky enough to try. For now here’s a quick highlight reel from the event.
So here’s a new one. Mac n cheese… in a burger. We were half amused and half sceptical when we first spotted these in the supermarket. It’s a bit of an odd idea, so it would have to go either one of two ways. This has to be the best idea ever conceived, or the worst.
We have another open quiche recipe for you this week! This time it’s caramelised onion and spinach. It’s a fairly simple recipe, but a bit more classic than our apple and cheddar version.
I love the open quiche format because it’s all the tastiness of the filling without the fattening pastry. As much as I do love pastry, it’s just too much to eat on a healthy diet. That’s why we’re trying out a few of these recipes to come up with variations that we enjoy the most.