Honeybunch of
Onion Tops
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23 / 06 / 2019

This recipe is featured in my Postcard Set on my Etsy shop - however it's so flippin' fantastic, homey, wholesome and warm-hug like, I have no qualms sharing it here too. It's my clear-as-day answer to the traditional get-well-soon Chicken soup, or Chicken noodle soup - as it's full of veg, pasta, chickpeas, soft sautéed leeks & onion, and a delicious comforting rosemary infused vegetable broth. If that doesn't get you salivating then know that it's hands down my favourite soup to date, and everyone I've fed it too has gone head over heels for it too. I'm telling you, this is the soup recipe you never knew you needed.

Serves 4-6

Ingredients

Method

  1. In a large pot, sauté the onion, celery and garlic over medium-low heat with a generous drizzle of olive oil, until the onion is starting to soften. Add the leek and rosemary sprig and continue to sauté, until the leek is softened, and everything is smelling top notch.
  2. Add the potatoes, drained chickpeas and cover with enough vegetable stock so that everything is submerged. Stir, cover the pot and cook for 20 minutes on medium heat. The potatoes should be tender.
  3. Add the pasta and cook until the pasta is al dente, adding the kale, peas and asparagus 2 minutes before the pasta finishes cooking. Season to finish, remove the rosemary stalk and serve.


23 / 06 / 2019

If you're a lil' bit familiar with the whole 'vegan' thing, then the chances that you've heard of a tofu scramble are pretty high. It's a wonderful meal, seriously - I'm not knocking it, it fills you up, tastes great and will keep you full for yonks. However, every person who tries it understands that it's not aaaalll the similar to the real deal. This on the other hand, is bloomin' close. It's delicious and a tad more complicated than the tofu scramble, yet yields EPIC results. I've adapted it from the Smith & Daughters Recipe, to make it gluten-free and yet just as grand. I hope you enjoy this one HB's, it's real good!

Serves 2-3

Ingredients

Method

  1. Make the Eggy sauce first, by combing both flours, the nutritional yeast, paprika, turmeric and black salt in a small saucepan. Whisk to combine and place over medium-high heat. Add the soy milk gradually, whisking at the same time to incorporate all the dry ingredients into the wet. When the mixture is smooth, continue stirring for 5 or so minutes. The mixture will thicken as it heats, into a thick savoury sauce. When it starts to bubble take off the heat. Whisk in the dijon and vegan butter. Set aside.
  2. In a small frypan, add a lil drizzle of olive oil and sauté the onion and garlic. When soft add a lil' bit more olive oil and crumble in the tofu. Don't crumble the tofu too small as it will break up further in the cooking process. Leave the tofu to cook a bit on one side before tossing and cooking further on the other.
  3. Once the tofu is heated and slightly golden, pour in the eggy sauce, and gently stir to combine for a couple of minutes, until the sauce thickens further and heats through. Turn off the heat & season with pepper
  4. Serve the scramble over buttered toast with a sprinkle of parsely to finish. Alternatively, this goes amazingly in a breakfast burrito!


20 / 06 / 2019

This recipe is adapted from a Hot For Food recipe for a similar dish, found in Lauren Toyota’s cookbook. I've made it many times and go head over heels for it. It's eaten far too quick, especially when you consider all the effort involved to make it. Here I've simplified the recipe, without compromising on taste or texture - which is a big woo-hoo in my books! It still requires a couple of elements, yet is absolutely worth every minute involved. It's better than take-out, and will have you going back for thirds. Enjoy HB's!

Serves 4

Ingredients

Method

  1. Cook your rice according to packet instructions, drain and leave to cool.
  2. Make your sauce by heating a drizzle of sesame oil in a small fry pan/pot. Add the spring onions, minced ginger and garlic, and sauté for a couple of minutes. Add the chilli flakes, orange juice & zest, tamari, rice wine vinegar and liquid sweetener - bringing to the boil and letting simmer for a couple of minutes. Add the slurry and stir immediately to evenly thicken. After a minute or two, when the sauce is nice and thick, stir through the sesame seeds and set aside.
  3. Heat a generous drizzle of olive oil in a large fry-pan/pot and add the tofu cubes, crisping up on most sides.
  4. Meanwhile, grab a wok/large fry-pan and add a drizzle of olive oil and sauté the remaining spring onions, minced ginger & garlic for a minute, before adding the chopped veg and tossing for a couple of minutes. Add the cooked rice, stir-frying for another minute or two, then drizzling over the desired amount of tamari. A tablespoon or two should do it. Finally add in the peas and toss for a minute more until they look bright-green and tender.
  5. When the tofu is crispy, pour over the sauce and stir to combine. Serve the sticky tofu over the fried rice, topping with more spring onions if you like. Eat up!


20 / 06 / 2019

These are simply splendid! Fabulous cozy-cafe food that you can now make at home no problemò because it's très easy and the end result is just as delicious as the original-ricotta version. How do we make that happen? With the trusty help of firm tofu and a few of its seasoning-friends. I hope you find these as lovely as my family and I do. Enjoy HB's!!

Makes approx. 20 rolls.

Ingredients

Method

  1. Pre-heat your oven to 180C. Grab a baking tray (lined with baking paper) and put the pumpkin chunks on it. Drizzle over some olive oil and season with salt & pepper. Toss with your hands to coat and then bake in the pre-heated oven for 30 minutes or until soft and lightly brown.
  2. Meanwhile, in a food-processor or blender, add the tofu, nutritional yeast, 2 tbsp of olive oil, lemon juice, garlic powder, mixed herbs and a generous sprinkling of salt. Blitz until the texture of ricotta. Put the mixture into a large mixing bowl.
  3. In a small fry-pan, add a drizzle of olive oil and saute the onion until soft. Add the spinach, cover and let wilt for a minute or two. Turn off the heat and add the onion/spinach to the tofu ricotta. When the pumpkin is cooked, turn the oven up to 220C, then squish each chunk with a fork once (to mash them a little), then add to the bowl. Add the parsley and vegan cheese. Mix thoroughly to combine.
  4. Grab your puff pastry and assemble the rolls as you would with a sausage roll, using the plant milk to help them stick shut, and adhere the seeds to the top. Once assembled, bake in the pre-heated oven (220C) for 20 minutes or until golden brown and adequately puffed. Enjoy.


20 / 06 / 2019

This is a super simple lunch that takes 15 minutes’ tops (if taking a leisurely pace) to make, and is something that I've been turning to when wondering what the heck I'm going to make for lunch/dinner and my stomach is demanding something a-sap! I think butterbeans are just heavenly, the texture and taste are both creamy and satisfying - which is a big bonus because we all know the beans/pulses are some of the (if not the heathiest) foods on the planet. Beans on toast in the traditional-smokey-tomatoy form are fab, but so are these and a lil' fancier with minimal effort. Enjoy this one HB's x

Serves 2

Ingredients

Method

  1. Heat a non-stick fry-pan over medium heat, add a generous drizzle of olive oil and add the leek, stirring frequently until soft & starting to caramelize. Add the garlic and cook for a couple of minutes more.
  2. Add the drained beans and stir to combine with the leaks. Cook for about 5 minutes, letting the beans crispy up a little on both sides - yet watching the heat, as the leeks can burn pretty quickly.
  3. Finally add the parsley, capers, lemon juice and a sprinkling of salt & pepper.
  4. Serve on buttered toast hot out of the pan.