vegetarian, healthy meals, frugal, leeks

If there’s one thing that my blog has taught me over the course of the past few weeks, it’s that almost every ingredient can be enjoyed by all, if only it’s prepared in an attractive manner. For instance, my recipes for roasted sweet potato and parsnip soup and root vegetable mash have already proved that parsnip can be enjoyable. Likewise, this soup recipe has largely transformed my once obnoxious attitude toward the cauliflower.

The main suspect in the case against the cauliflower is the somewhat ubiquitous cauliflower cheese. You see, this loathsome dish tends to be one of two things; insipid or watery. However, it could be considered somewhat brutish to judge what was once my least favourite brassica, by a largely awful dish. Instead, why not follow my lead and enjoy the poor vegetable in this exquisite soup?

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As you may have noticed, I write rather a lot about flavour combinations. Since few ingredients can bring enough flavour to make a great dish, it is important they have a partner in gastronomic crime. In my mind, there are two distinct types of flavour combination; those that contrast and those that compliment. My previous post, double chocolate cookie bites, is a fantastic example of a contrasting partnership. Happily, for the sake of variation, this recipe exhibits a complimentary culinary combination. Indeed, if one were to visit one’s local green grocers in the dead of night whilst under the influence of a potentially deadly squint, one would almost be able to discern a mushroom and a knob of ginger strolling gaily through the aisles. Perhaps I’ve been indulging in a little too much Toy Story.

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Since my last recipe was fairly rich in calories it seemed only fair to give my body a rest from all the fat and carbohydrates and prepare something a little more forgiving. During our most recent food shop we picked up 3 large bags of dried pulses; pinto beans; kidney beans and borlotti beans. Naturally I jumped at the chance of doing something extremely healthy with such wonderful ingredients. This salad is exceedingly fresh and has a taste not dissimilar to a recipe for Tabbouleh I posted not long ago. It is perfect eaten on its own, as a snack, or as a side dish – perhaps it would do rather well paired with a Mexican main.

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It would appear that recently this blog has unintentionally taken a rather vegetarian slant. The reason for this is that I’ve had to start cooking with whatever is to hand, rather than planning meals properly, due to the fact I now live ‘at home’ and work fairly unpredictable hours. However, fear not my carnivorous friends, meat is on the way – I have a number of top notch recipes for you flesh lovers tucked away just under the hem of my sleeve. In actual fact, there would have been such a recipe yesterday if someone, and I’m not naming names, had remembered to defrost the damn chicken.

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This is my first day off from work since last Monday, which may not sound very absurd to those of you who have worked full-time for years, but I’m really not used to it. I didn’t work a single day whilst at university, which means for the best part of 3 years I’ve had only to concentrate on studies and music – thank God I’m working expressly to go back to university and do a Master’s degree. As such, I can’t really complain – I need just about as much money as I can happily earn. However, it does mean that blogging regularly can be a little difficult, hence the lack of new post over the past few days.

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