Vegetarian cooking for people who are hungry now
This is a small blog about cooking vegetarian food that is genuinely good for you and genuinely worth eating. No twenty-ingredient shopping lists, no ingredients you will use once and then compost six months later.
Most of what you will find here takes under an hour, leans on beans, grains and whatever the market had that morning, and tastes better than the effort would suggest.
Garlic is not one flavour. Depending on how you cut it and how you heat it, the same clove can be aggressive, sweet, nutty or almost like balsamic jam. Here is what is happening, and how to use it.
Chickpeas, tomatoes, a fistful of spinach and a squeeze of lemon at the end. Forty minutes from cupboard to table, and even better on day two.
Broccoli cooked hard enough to blister, creamy white beans and a lemony tahini sauce. The weeknight bowl I come back to more than any other.
Sweet roasted beets, nutty black lentils and a cool herb yogurt come together in a salad that eats like a full meal. Ready in about an hour, mostly hands-off.