Onion Soup with Smokey Maple Butter Croutons

Ready in: 25 minutes
Serves : 2

People keep joking about how summers over but I'm refusing to let the Negatrons bring me down. Let's be practical though it's been getting pretty cold and whilst I'm hardly reaching for my winter coat, I have been eating a lot more warm comforting foods. That includes this soup, for which I waited precisely no seconds after cooking to start eating. Which is why I now have blisters all over my mouth. Smart move, sister.

Ingredients

Soup

• 1 white onion
• 1 red onion
• 2 small shallots
• 2 cloves garlic
• 6 cups vegetable broth
• 1 tbsp nutritional yeast
• 1 tsp wholegrain mustard
• 1/2 tsp marmite/vegemite

Croutons

• 1 dinner roll
• 1 tbsp vegan butter
• 1 tbsp maple syrup
• 1 tsp smoked paprika

Garnish

• Vegan parmesan 
• Fried onions 

Method

Croutons

1. Cut the dinner roll into half inch thick chunks. You can use any bread you like, but a dinner roll is the amount that you're aiming for.
2. In a sauce pan, slowly melt the butter and mix in the paprika and maple syrup but don't let it boil.
3. When fully melted, take off the heat and mix in the bread. You'll need to mix it fast to make sure it all gets coated. Once mixed, leave to sit for a couple of minutes to soak up any leftover residue.
4. Heat in a non-stick frying pan over medium heat for a few minutes on each side. You'll know its done when the sugar in the syrup has started to caramelise and blacken a little in places.

Soup

1. Thinly slice the onions and cook down on a low heat in a pan until soft - about 10 minutes. Stir the onions continuously so that they all cook evenly.
2. Add the minced garlic to the pan and cook for a further couple of minutes.
3. Pour in the vegetable broth, nutritional yeast, wholegrain mustard and marmite. Bring to the boil and simmer for 10 minutes.
4. Plate up!

Substitutions

• I found this parmesan cheese in Tesco but but you could use nutritional yeast or even better- vegan gruyere if you have it.
• You could also garnish with truffle oil or fresh parsley.

Bánh Mì Chay

Ready in: 45 minutes

Serves: 2

I feel like the sandwich is having a fancy revival. Gone are the days where you can smear salad cream onto a single slab of white Warburtons before you fold it in half and shove it in your mouth as you go about your day. Instead we marinate our fillings, make the sauce from scratch and pre-pickle the veg. We then over-stuff it to within an inch of its life before sitting down to silently savour every second of goodness, barely stopping to breathe. You have sauce smeared from ear to ear and breadcrumbs in your hair but who cares? You demolish that sandwich! You deserve it!

Ingredients

• 1 Vietnamese baguette 

• 1 cup sliced tofu
• 1 tbsp water
• 1 tsp soy sauce
• 1 tsp miso
• 1 tsp liquid smoke
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

• 1 tbsp vegan mayonnaise
• 2 tsp gochujang paste

Garnish

• 1/4 spiralised cucumber
• Fresh Coriander
• Spring onion
• Fried onions

Method

1. Mix the water, soy sauce, miso, liquid smoke, garlic powder and onion powder in a freezer bag.
2. Add in the sliced tofu and coat thoroughly. Leave to marinate for half an hour.
3. After half an hour fry on both sides on medium head for 5 minutes each.
4. Mix the mayonnaise and gochujang paste together.
5. Slice the bread through the middle and spread half of the spicy mayonnaise on the insides. They put it under the grill for 5 minutes. 
6. When it is ready add all of the toppings to the sandwich and drizzle on the rest of the sauce. 
7. Cut in half and plate up!

Satay Stir Fry

Serves: 2
Takes: 20 minutes

I keep seeing people on holiday uploading pictures of beautiful views and exotic foods, but it's just been making me want to broaden my culinary horizons rather than my literal horizons. It's lucky because I'm probably not going anywhere interesting anytime soon due to the fact that I spend all of my money on food instead of travel. It's a vicious/delicious cycle.

Ingredients

• 1 half red onion
• 1 courgette
• 1 carrot
• 1 red pepper
• 1 handful pak choi
• 1 cup beansprouts
• 1 cup deep fried tofu
• 1 half cup mushrooms

Sauce

• 1/2 cup coconut milk
• 1 tbsp peanut butter
• 1/2 tbs chilli paste/hot sauce
• 1/2 tsp sesame oil
• 1/2 tsp tamari
• 1/2 lime

Method

1. Chop onion, pepper and mushroom into thin strips and stir fry for 10 minutes
2. Spiralise the courgette and carrot and add to the stir fry with the bean sprouts and tofu and cook for a further 5 minutes
3. Whilst cooking, mix the sauce ingredients together. I prefer it cold but if you want it warm you can add it to the stir fry along with about a quarter of a cup of water for the last 5 minutes of cooking.
4. For the final 2 minutes, add the pak choi and allow to wilt.
5. Once cooked, remove from the wok and plate up. 

Baked Aubergine

Serves: 4
Ready in: 45 minutes

I wont lie, I thought this up when I drunkenly invited friends over and forgot about it until they turned up. It's good because it tastes like you put more than 15 minutes worth of effort into the prep. Luckily they don't read vegan food blogs...

Ingredients

• 2 cups dry rice

• 1 aubergine
• 1 yellow pepper
• 1 red onion
• 2 cups cherry tomatoes

• 1/2 cup vegetable stock
• 1 tbsp tamarind paste
• 1 tbsp tomato puree
• 1 tbsp hot sauce
• 1 tsp tamari
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder

• Sesame and spring onion to dress

Method

1. Add vegetable stock, tamarind, tomato puree, hot sauce, tamari, garlic powder, onion power and ginger powder in a sauce pan, mix well and bring to the boil.
2. Chop the aubergine, into 1cm cubes and the pepper and onion into similar sized squares. 
3. Once vegetables are chopped add to a baking dish with the sauce and cherry tomatoes and put into a pre-heated, 200C for thirty minutes, mixing every 10 minutes. If it starts to look dry, add in a little water.
4. As soon as the aubergine goes into the oven, start to cook your rice.
5. Plate up with the sesame and chopped spring onion.

Sticky Sesame Cauliflower Wings

Serves: 2
Ready in: 45 minutes

I based the batter for these wings on the Hot for Food Cauliflower Buffalo Wings batter. I didn't use milk though, because I had none and I didn't care enough to put pants on and walk 30 seconds to the end of the street to buy some. Honestly though, I couldn't tell the difference without it.

Ingredients

• These cauliflower wings (this recipe makes enough sauce for 1 head of cauliflower)
• 1 red onion
• 1 cup vegetable stock
• 1 tbsp hot sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1 tsp soy sauce
• 1 tbsp sesame seeds

Method

• Fry the onion until soft
• Add the stock, hot sauce, maple syrup, sesame oil, garlic powder and soy sauce to the pan and reduce for about 15 minutes. The finished result should be thick and sticky.
• Mix the cauliflower wings in and put back on the baking sheet in the oven for another 20 minutes, turning half way. Remember to tap off any excess liquid.
• You should still have a few table spoons of the sauce left to put the cauliflower wings back in and mix through.
• Plate up, sprinkling the sesame seeds on top.

Avocado Pesto Tart

Serves: 6

Ready in: 20 minutes

I'll be honest with you on this one, I had absolutely no idea what I was going for when I started making this so was pleasantly surprised when it turned out to not be super weird. It face planted the floor after I took these pictures though so I didn't get to eat it.

Ok fine, I still ate it...

Ingredients

• 175mm x 115mm sheet of puff pastry

• 1 avocado
• 1/2 cup chopped cashews/pine nuts/walnuts
• 1 handful basil
• 1/2 lemon
• 1 tbsp nutritional yeast
• 2 cloves garlic

• 1 red onion
• 1 yellow pepper
• 1 cup chopped tomatoes
• 1/2 cup chopped mushrooms

Method

1. Blend avocado, nuts, basil, nootch, garlic and lemon juice.
2. Spread the pesto onto the pastry sheet and then add the onion, peppers, mushrooms and onions.
3. Cook in oven for the amount of time stated on the pastry box.

Salt and Pepper Broccoli

Serves: 1

Takes: 15 minutes

I'm going to pretend that I used 2 different kinds of broccoli for artistic effect rather than because I had prepared the normal broccoli before realising that the purple sprouting broccoli in the fridge was about 2 hours away from actually sprouting. I know I could have frozen one but that option involves me eating less food and I 'm not about that life.

Ingredients

• 1 head of broccoli
• 1 half red pepper
• 1 half onion

• 1 tbsp rapeseed oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chilli flakes
• 1/2 tsp sea salt
• 1/2 tsp pepper

• 1 spring onion
• 1 tbsp sesame seeds

Method

1. Chop the broccoli florets off the stem and pour over the oil, garlic, onion powder, chilli, salt and pepper. 
2. Place the florets on a baking tray in the oven at 180°C. I put mine in for 10-15 minutes because I like it really crunchy but you could leave it in for longer if you prefer your veg softer.
3. On the same chopping board you seasoned the broccoli on, chop the pepper and onion. Rub them around on the surface of the board to pick up any left over seasoning and oil. 
4. Cook on the hob for 5 minutes
5. Plate up with the chopped spring onion and sesame seeds!

Turnip Mash and Mushroom Sauce

Serves: 2

Takes: 1 hour 10 minutes

Mashed turnip and vegan sausages with a creamy mushroom and onion sauce.

Its like Bangers and Mash were your childhood friends but then you lost touch after school, until one day when you bump into them in Harvey Nics when you nip in to use the toilet and now you don't know how to talk to each other anymore cause they got classy and you have doughnut in your hair

Anyway...

Ingredients

• 1 turnip
• 2 tbsp vegan butter

• 4 vegan sausages (homemade or shop bought, I'm not here to judge*)

• 2 cups spinach
• 1 cup chopped mushrooms
• 1 red onion
• 1 cup vegetable stock
• 1/2 cup of vegan cream (I used Alpro soy cream)
• 2 cloves garlic
• 1 tsp wholegrain mustard
• 1 tsp marmite
• 1 tsp dried parsley/1 handful of fresh parsley

Method

1. Chop the turnip into 1 cm cubes and boil for an hour or until soft enough to mash.
2. Start to cook the sausages and sauce about 30 minutes into the turnips cooking time (may vary depending on the sausages stated cooking time)
3. Stir fry the mushrooms and red onion for about 5 minutes
4. Add in the garlic and cook for a couple more minutes.
5. Pour in the stock and cream, along with the mustard, marmite and parsley and simmer for about 10 minutes.
6. Add the spinach into the sauce to wilt.
7. When the turnip is soft, drain well and mash with the butter.
8. Plate up!

Substitutions
Marmite- you could use vegemite. I get that 50% of the planet hate marmite but just trust me on this one, you really can't taste it.
Sausages- whatever you have; tofu, tempeh, more mushrooms...



*mostly not judging because I have no intention whatsoever of ever making my own.

Breakfast Qaesadillas

Serves: 1
Takes: 15 minutes

I'm planning on attempting to start going to the gym in the morning before work. I say 'attempting' because my morning self has no willpower and cannot be trusted. But I intend to start an that's enough for now. I realised that if I was going to be working out so early on I would probably need something a little more substantial that a granola bar for breakfast. I have a feeling that this is going to be more likely to stick than the exercise...

Ingredients

Quesadilla

• 2 tortillas 
• 1/2 cup of re fried beans
• 1/2 cup of tomatoes
• 1/2 cup of vegan cheese

Tofu scramble

• 1 tsp rapeseed oil
• 1/2 cup of tofu
• 1/2 tsp turmeric 
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp nutritional yeast

Method

1. Crumble the tofu into a frying pan along with the turmeric, onion and garlic powder and nutritional yeast. Mix together until cooked- about 5 minutes.
2. Place one tortilla flat into the bottom of a fresh frying pan.
3. Spread on the re fried beans and then space out the tomatoes, cheese and tofu scramble on top.
4. Place the second tortilla on top and leave to cook.
5. Keep checking the bottom of the tortilla to make sure it doesn't burn. When it has turned crispy flip over for the other side to cook. Mine took about 10 minutes to do both sides.

Tahini and Wholegrain Mustard Chopped Salad

Serves: 1 as a main or 2 as a side dish
Ready in: 10 minutes

I like this salad because you can really just use whatever vegetables/fruits/grains/nuts you have to hand. And because it's already chopped you can just put it all straight in your face without having to bother with cutting implements and what not.

Ingredients

Salad

• 1/2 cup kale
• 1/2 cup of broccoli
• 1/2 cup sweetcorn
• 1/2 cup tomato
• 1/2 pepper
• 1/2 avocado
• 1 medium sized beetroot
• 1 spring onion

Dressing

• 1 tbsp tahini
• 1/2 tbsp wholegrain mustard
• 1/2 tbsp olive oil
• 1/2 tbsp maple syrup
• 1 clove garlic
• 1/2 lemon
• 2 tbsp water

Method

1. I put my kale and broccoli in the oven for 5 minutes whilst chopping but you can skip this step if you prefer them raw.
2. CHOP EVERYTHING.
3. Mix the dressing ingredients together. When you first add water to tahini, it looks pretty gross but whisk with a fork for about a minute and it'll blend together perfectly.
4. Throw it in a bowl.

Substitutions
Leave that damn dressing alone. I suppose you could sub out the maple syrup for another sweetener BUT THAT'S IT.
Salad ingredients- literally just use whatever you have. You cant go wrong here...

No Bake Oreo Millionaires

Serves: 8
Ready in: 3.5 hours

Stop being a massive negatron and just trust me- that 3.5 hours is almost entirely spent waiting for things to set. You need this in your mouth right now. Or in 3.5 hours if we're being pedantic.

Ingredients

• 1 pack oreos
• 1 cup chopped dates
• 1/2 cup chocolate chips
• 1/4 cup of full fat coconut milk
• 1 tbsp vegan butter
• 1 tsp vanilla paste

Method

1. Soak the chopped dates in boiled water for one hour.
2. Crush the Oreos and mix in the melted butter.
3. Flatten the mixture out into a greased tin and refrigerate for 1 hour.
4. Pulse the chopped dates together with the coconut milk and vanilla paste. Add in the coconut milk slowly, if it becomes too watery it wont set. If this does happen, just add more soaked dates to the mixture.
5. Flatten the mixture on top of the Oreo base and refrigerate for 1 hour.
6. Melt the chocolate and pour over the top of the date caramel once it has set. Refrigerate for another half hour.
7. Slice into 8 (or whatever- if can do it in one then do it. I'm not here to judge you, my friend)

Roasted Veg and Chilli Sauerkraut Salad

Serves: 2
Ready in: 45 minutes

This is a perfect early spring salad. It's for when you're at a point where you can see that the Sun definitely exists and that the sky is definitely blue, but its still cold enough that your toes are the same colour as your newly discovered sky and your long-johns are still just an extension of your body. You have the freshness of the leaves, peppers and tomatoes mixed with the warmth of the courgette and aubergine. Also, sauerkraut. Just because.

Ingredients

Ingredients

• 1 aubergine
• 1 courgette
• 1 red onion
• 1 cup mushrooms
• 2 cloves garlic
• 1 tbsp oil

• 2 cups salad leaves (I just used a bag mix)
• 1 cup chopped cherry tomatoes
• 1 half red pepper
• 1 half yellow pepper

• 1 cup sauerkraut
• 1 minced chilli

Method

1. Chop the aubergine, courgette, mushrooms and onions and roast with the garlic and oil for about 25 minutes, turning once. Use a small roasting dish for this as you don't want to give the juices much chance to cook off.
2. Mix the sauerkraut and chilli together.
3. Assemble the cold salad ingredients onto the plates.
4. Put the roasted vegetables on top and the pour on the liquid from the roasting dish.
5. Put the sauerkraut over the top of the salad.

Baked Rosemary Polenta Fries

Serves: 2 as a side dish
Takes: 1 hour and 10 minutes

These are inspired by the polenta fries at No.1 Watson street. Polenta can be a little heavy and hard to take after a while but the ones here are so moreish and tasty. The rosemary they use keeps them interesting. I'm pretty sure the originals are not vegan though so best to just stay at home and make your own. It takes what feels like an age to make (anything more than 45 minutes hurts my attention span, like, physically hurts it) but it's ever so slightly cheaper and you don't even have to put any pants on to do it.

Ingredients

• 1 cup polenta
• 1 1/3 cup water
• 1 tbsp nutritional yeast
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp onion powder
• 1 tsp garlic powder

Method

1. Bring the water to a boil
2. Slowly whisk in the polenta. It has a tendency to clump and once it's gone there's no bringing it back.
3. Continue to whisk until it thickens (about 3-5 minutes)
4. Add in the seasonings and mix in.
5. Oil a tin and flatten the mixture into it so that it's about 1 cm  high. 
6. Refrigerate for 30 minutes
7. Preheat the oven to 180°C
8. Slice into 1 cm wide strips and put on a baking tray in the oven for 30 minutes.
9. Plate up! These taste amazing dipped into tomato and basil sauce.

Substitutes
Nutritional yeast- This isn't really necessary but polenta is often served with some sort of cheese (often parmesan) and this was my substitute. If you have vegan parmesan that would work great!

Sweet Potato and Butternut Squash Soup with Beet Puree

Serves: 4

Ready in: 1 hour

 

Serious question 'Why can't I just put all of the ingredients in a pan and cook it that way?'

Serious Answer 'Because it doesn't look as pretty and also stop asking stupid questions.'

I realise that this is the second butternut squash and beetroot based recipe I've put up in a short space of time, but I love them and I need them and it's pretty.

Ingredients

Base

• 2 medium sized sweet potatoes
• 1 small butternut squash
• 1 white onion
• 5 cups of vegetable broth
• 2 cloves of garlic
• 1 tsp chilli flakes

Puree

• 2 large beetroot
• 1 small red onion
• 2 tbsp balsamic vinegar

• 1/2 cup of walnuts

Method

1. Fry the white onion and garlic for about 7 minutes. 
2. Add onions and garlic to a large pan with the broth, sweet potato, butternut squash and chilli flakes and cook for about 15 minutes or until the squash and potato have softened.
3. Wait until cool and blend.
4. Caramelise the red onion for about 5 minutes and then add the beetroot and balsamic vinegar. Cook for a further 5 minutes.
5. Wait until cool and blend. this should be thicker than the soup
6. Warm back up and put the sweet potato and squash soup in to the bowls first. Next add the puree into the middle of the bowls and lightly mix. 
7. Sprinkle the chopped walnuts on top.

Mango and Lime Cream Cakes

Serves: 6

Ready in: 30 minutes

This happened because I haven't had a cream cake since becoming vegan and I was starting to get a little bit desperate. Like worryingly desperate. Like staring longingly into the mouths of people eating them kind of desperate. I said at the top that this recipe serves 6, but you could easily eat them alone, all in one go as soon as you've spooned on the topping, chewing so fast that you forget to breathe. You know, if you wanted to...

I was going to make three cakes that had tops and bottoms but I made way more topping than I needed so I used them all as bottoms. I'm glad I did now because I think more pastry would have been overpowering. 

Ingredients

• 175mm x 115mm sheet of puff pastry
• 1 small mango
• 1 lime
• 1 can full fat coconut cream
• 1/2 tsp vanilla paste

Method

1. Cut the puff pastry into 6 rectangles and cook in the oven for 15 minutes at the temperature stated on the box.
2. Spoon the thick creamy part of the coconut milk into a bowl with the vanilla and whisk until creamy. If it's too stiff, just add teaspoons of the milk left in the can until it becomes easier to work with. Be careful not to whisk in too much milk though as it still needs to be able to hold its shape. Make sure you leave the can in the fridge overnight prior to making the cream.
3. Add the mango and lime juice (and 1 tbsp water if the mango isn't juicy enough) to a blender and mix. 
4. Remove the puff pastry from the oven and leave to cool for about 15 minutes.
5. Only add the toppings to the pastry once you're ready to serve. The juice from the fruit can leave the pastry a little soggy if you leave it for too long.

Substitutions

• Puff pastry- I used pre-made because baking isn't my bag but if you make your own then that'll work fine. It does need to be puff pastry though or it'll be more of a pie.
• Coconut cream - I've had trouble finding any substitutes in England but I'm pretty sure I've seen people in America and Canada using vegan whipped cream in a can which would probably work just as well.
• Mango - Use whatever you're into. Just make sure it's not too juicy a fruit, you need to be able to puree it and end up with a fairly thick consistency. Strawberries or apples might be nice.

Apple Pie Style Pancakes

Serves: 2

Ready in: 20 minutes (the oats can be done overnight)

I'm not sure that adding cooked apple is enough for me to be able to label this 'apple pie style' but porridge pancakes and apples didn't sound jazzy enough so this is what we're going with. 

Ingredients
Pancakes

• 1 cup porridge oats
• 1.5 cups almond milk
• 1 tbsp apple sauce
• 1/2 tsp of cinnamon
• 1/2 tsp vanilla paste
• 1 tbsp coconut oil

Topping

• 2 medium sized apples 
• 2 tsp coconut oil
• 2 tbsp oats
• 1 tbsp maple syrup

Method

1. Soak the oats, milk, vanilla paste and cinnamon overnight.
2. Add the apple sauce to the porridge and mix thoroughly. 
3. Spoon the porridge mixture into a large frying pan with 1 tbsp coconut oil and fry until golden brown on both sides (about 15 minutes with a flip half way through).
4. In another pan add chopped apples and oats to the coconut oil and fry until everything is golden brown (another 15 minutes).
5. Plate up and drizzle the maple syrup over the top

Substitutions

• Almond milk- you can use water. I've not had milk before and water worked just as well. Any other dairy free substitute is fine too (except maybe coconut milk, just because it changes the flavour).
• Apple sauce - this acts as a binder so if you don't have apple sauce you can use any other egg substitute e.g. mashed banana or a flax egg.
• Cinnamon- If you don't like cinnamon just use whatever other flavourings you usually use in your apple pies. My nan uses nutmeg. Cool story, bro.

Mushroom and Cashew Stir-Fry

Serves: 1
Ready in: 15 minutes

This is a one-person recipe for when you just need some solo eating time. Or when no one else is vegan. Or when everyone went out and left you in alone because you're sick or whatever. It's fine. I don't even care OK ...

It's not the sauciest of stir-fry's, the dressing in the bowl is just enough to coat everything with flavor and the half cup of water will be gone by the time you finish cooking. It's also quick enough to make that you can handle that shit even if your cold is bad enough for you to be convinced that death is upon you.

Ingredients

Dressing

• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tsp pomegranate molasses
• 1 tsp chilli puree
• 1/2 tsp onion powder
• 1/4 tsp garlic
• 1/4 tsp tamari
• 1/4 tsp ginger powder
• 1/4 tsp cumin
• 1 squeeze lemon juice
• 1 big pinch of pepper

Stir-Fry

• 1 packet of udon noodles
• 1 handful of mushrooms (I used 5)
• 1 handful of cashew nuts
• 1 small white onion
• 1 half cup of water

Garnish

• Kimchi
• 1 spring onion
• 1 handful of rocket
• 1 pinch of sesame seeds

Method

1. Put all dressing ingredients in bowl and stir.
2. Saute the mushrooms and onions in a wok for about 5 minutes.
3. Then add the cashew nuts, noodles, water and dressing and stir for another 5 minutes
4. Plate up!

Substitutions

Mirin - any other rice vinegar

Pomegranate molasses - maple syrup
Chili puree- tomato puree and chili powder

Udon noodles- any other noodles are fine, just adjust for cooking times.
Rocket - any lettuce or cabbage is fine but the peppery taste of rocket goes really well with the mushrooms

Roasted Butternut Squash Salad and Beetroot Dressing

Serves:2

Ready in: 50 minutes

I don't do New Years resolutions. January is the month I consistently have scheduled in for slowly becoming a human bin. People around me are all dieting and exercising as I sit defiantly in my panda onesie, sprouting life-affirming shit like 'I ate four bags of crisps today. TOMORROW I SHALL HAVE FIVE.' I still eat  healthily. I just eat everything else as well. I'm not proud, but also I am. Like, just a little bit...

I'll be honest though, I was starting to look a bit gray so I decided to tone it down a notch and eat a damn salad. A warm one though because it's freezing right now. Yes I did go outside to photograph it. I don't know why. Then I spent 20 minutes trying to decide what size the picture should be. Okay, I have no idea what I'm doing.

Anyway, onto the ingredients..

Ingredients

Beetroot dressing

• 2 medium sized beetroots
• 1 tbsp tomato puree
• 1 tbsp balsamic vinegar

Salad

• 1 small butternut squash
• 1 tbsp coconut oil
• 1 cup quinoa
• 1 cup chopped cherry tomatoes
• 1 cup spinach
• 2 spring onions
• 1 half cucumber
• 1 handful pine nuts

Method

1. Peel, chop and boil the squash for 10 minutes. Then transfer to a roasting dish and coat with the coconut oil. I like the taste of the coconut in this dish but if you're not a fan, it can be substituted with whatever you usually use. Roast for 30 minutes.
2. Boil the quinoa for 15 minutes.
3. Put all dressing ingredients in a food processor (or a blender if you want a smoother consistency). 
4. Plate up!