It’s been a long, long time since I did a round up of recipes I’ve tried/plan to try this month. The beginning of June marked the start of winter here in the Southern hemisphere, so I’m craving comforting, hearty foods; soups, bakes, stews and curries full of good-for-me veg. The colder months are definitely my favourite time to be in the kitchen experimenting – you can keep warm over the stove and then curl up with a bowl of warming goodness when you’re finished. I’ve got some recipes of my own in the pipeline to share in the coming weeks, but here’s a few that have caught my eye to cosy up with until then.
I’ve been wanting to make a dish like this ever since I visited Miznon in the city and sampled their incredible Baby Cauliflower – baking it in the oven gives a slightly charred and moorish crisp crust, while keeping the inside tender. This recipe uses chilli, cumin and paprika which gives that distinct colour and spice. Paired with the lentils and topped with pomegranate seeds, this would make a show stopping dish to serve at a dinner party, yet the ingredients are affordable and simple enough to enjoy this any time of the week.
Before going vegan, laksa was one of my favourite dishes. It can be a struggle to find one made without seafood in the stock when eating out so I’m always on the hunt for simple and delicious alternatives to make at home – this looks right up my street. I love anything with a spicy, coconut broth because it’s warming and incredibly filling, which is exactly what I need in the winter months. Pile it up high with heaps of coriander and a squeeze of lime and I’m in heaven.
Making beautiful home-cooked pies is so simple with the aid of ready-made pastry. And the best part? It’s normally the cheapest stuff in the supermarket that’s accidentally vegan, so it’s a win-win for lazy, cheap vegans. Earthy mushrooms always pair perfectly with a creamy sauce and let’s be honest, most things are better when they’re topped with pastry. Plus, what a genius tip to glaze with aquafaba! We get through tinned chickpeas in our household like nobody’s business, so I must start saving the liquid for future use.
I’m currently in the grips of a pretty serious chai obsession, so I’m down with any recipe that lets me incorporate the good stuff into more of my daily meals. For my chai lattes, I use an organic loose leaf tea, but this recipe keeps it simple by infusing the oats straight from tea bags while they cook. Whenever I make oats, I tend to just sprinkle in a generous amount of cinnamon, but this is an easy way to add depth of flavour and change up the taste without cluttering your cupboards with extra spices. And you already know, I love me some pear with porridge.
This bowl contains everything I’d include if someone asked me to describe my dream winter dish – squash, sage, walnuts, brussels sprouts, vegan parmesan and my favourite pasta, pappardelle. Squash and sage are the taste of autumn/winter to me, and although I love them, I tend to chuck them into a soup, whizz it up and call it a day. This would be perfect alongside some homemade garlic bread and a glass of wine. I love how all the ingredients reflect the natural colours of the season, too – definitely one to try soon.
What are your favourite things to cook when it’s cold outside?