Photo Credit

Posted mostly for Kitty, who requested it in the comments on my last TiLT, but since I was a [...]]]>

Photo Credit

Posted mostly for Kitty, who requested it in the comments on my last TiLT, but since I was a little lax in replying to comments over the weekend (sorry!) probably won’t see any reply I make now. Also, it’s awesome and anyone who isn’t vegan should try it. Sadly I didn’t take a photo of it.

Measurements are rather arbitrary, as although it’s based on a recipe I read a long time ago, I don’t know where I got it from and had to make some of it up.

Ingredients:

• 2 large leeks
• Butter
• Around half of a  medium-sized pot of single cream
• Half a Boursin (or a couple of tablespoons full of another herb and garlic-y soft cheese)
• A small glass (approx. ) of white wine
• Salt and pepper

Fry the leeks in butter until they’re soft, then turn the heat right down. Add the cream and the wine, stirring it and letting it heat slowly so it doesn’t curdle. When it starts to bubble slightly, add the seasoning and the cheese. Reduce it to whatever consistancy you require and add more cream or wine if needed. Serve, and drink the rest of the wine!

I served it with pan-fried pork loin. If you happen to serve it with the same or similar, make the sauce in the pan you fried the meat in, and add any juices that come out of the pork whilst it’s resting too. It just makes it all the more delicious!

I wish I’d taken a photo of this, but it was so good I couldn’t resist posting about it anyway! This is my recipe, completely improvised on the spot last [...]]]> I hadn’t planned to feature recipes on here, but this was far too good not to share!

I wish I’d taken a photo of this, but it was so good I couldn’t resist posting about it anyway! This is my recipe, completely improvised on the spot last night, for a cheap, filling and utterly delicious vegan meal that even my carnivore of a boyfriend thoroughly enjoyed. We wanted something wholesome and wintery for dinner, and this was what I came up with!

Ingredients:

1 Can of Kidney Beans in chilli sauce (or without, but add more tabasco later!)

1 Can of tomatoes

1 very large onion or a couple of smaller ones

1 large red sweet pepper, chopped

1 small can of sweetcorn (there was half a large can left in the ‘fridge that needed using up!)

Garlic – lots, depending on your taste!

Thyme, Basil, Oregano, Sage, salt and pepper!

Tabasco

Marmite (or veggie stock cubes / fresh stock, or beef stock if you’re not bothered about the vegan aspect!)

A little oil for frying

1. Chop the onion roughly and fry it in the oil until translucent.

2. Add the garlic and fry for a further minute or so, then add the chopped red pepper, the sweetcorn, salt and pepper. Fry for a further couple of minutes until the red pepper starts to soften.

3. Pour in the tomatoes and the kidney beans, and stir. Add two large teaspoons of marmite (it’s great for giving it a “meaty” flavour whilst being totally meat-free) or two stock cubes, and stir.

4. Add herbs to taste – I added a couple of teaspoons of each, and added a little more parsley towards the end when almost ready to serve. Splash in a little tabasco, again to taste, if required (depending on how hot the chilli sauce in the beans is of course!)

5. Turn the heat down low, put the lid on and let it cook for about 10 minutes to let the flavours mingle. (or longer, depending on how hungry you are!)

6. Stir and serve in bowls with a slice of bread on the side, or on baked potatoes, or rice, or pretty much anything you’d serve chilli with really!