Using up some leftover puff pastry with this one – into which you can read we winged it – and the following is more a rough outline than a recipe.
No need for oodles of fresh herbs to make these pies taste great, cracking comfort food for these winter dayz. yup. Continue reading “Veggie Pot Pies”
Veggie Power part 3.
These glazed carrots with ginger are surprisingly good, so good in fact they were the inspiration behind By The Power Of Vegetables 2 series of this week.
Martha Stewart uses baby carrots for hers, our carrots weren’t baby carrots as you see but they were young, fresh, knobbly wholesome, smallish carrots, and worked just the same. Continue reading “Glazed Carrots with Ginger”
We’re back with a bit more veggie power for ya….
You remember the last one, right? Back in April? We featured five dishes giving vegetables centre stage.
Reckon it’s time we checked in again, what with our mish here at CBP to eat less meat and shout our big mouth off about it.
We’re on a root vegetable tip this time round and these beauties, each of them capable of ‘holding the plate’, will be coming atcha over the next few days…. Continue reading “By the Power of Vegetables 2….”
Not to mislead those looking for NFL junk food delights, we’re not sure a rubble of raw veggies, lentils and quinoa quite cuts it as a nachos / dog side order. It ain’t slaw.
Nah. This is a hearty bowl of superfoods, hence the ridic’ name we’ve given it. Eating this is better suited to playing a sport than watching one we’d say.
For some unknown reason I’ve always been surprised when I enjoy ‘healthy’ food – this was mind blowing.
Continue reading “Superbowl Salad”
So it’s taken us a while to get round to sharing but we made veggie pasties to use up all the veg from making vegetable stock the other week.
Pasties are one of the best ways to use up leftovers, a principle that applies to veggies as much as it does your leftover roast beef.
Yummier than the sum of its parts, definitely. Continue reading “Veggie Pasties, yey!”
Yep. Not the sexiest topic for a blog post, with ya there.
But here’s a thing. In the climate kind eating world that is Charlie Big Potatoes, the importance of making your own vegetable stock cannot be overstated.
So we’re giving it it’s own post and a bit of the limelight. Alright?
We’ve got a chefy trick for ya, for when vegetable stock is the star of the show. Like the recipe that’s coming up tomorrow, for example.
We tend to make a batch, use half and freeze half, it’s well handy to have a stockpile (err, sorry?). Continue reading “Vegetable Stock”
With feta dressing no less. Check this. Continue reading “Harissa, Lime and Honey Puy Lentil Salad”
International Carrot Day is upon us at last!
To celebrate we’ve whipped out some golden oldies from the recipe collection and added a spanking new one to our faves list. Expect to find 3 recipes giving carrots centre stage here over the next few days…… Continue reading “It’s Carrot Time”