Thai Red Vegetable Curry

Thai Red Vegetable Curry

When I first started blogging I was adamant that everything had to be made from scratch. I have since realised that life is too busy to spend shopping around for obscure ingredients to then spend hours cooking. So, as with my recent easy vegetarian pho or more complex traditional Vietnamese tofu pho recipes, my Thai red vegetable curry recipe uses a cheat; pre-made red curry paste. I haven’t posted a traditional red curry paste before, but I have...
Get a Wriggle On

Get a Wriggle On

Back in 2014 I stumbled across a mobile app which had a similar ethos to Independent Kitchen called Wriggle. We both started in Bristol, we both had a passion for supporting independent businesses and most importantly, we both had an appetite for good food. Wriggle offers limited time deals on  independent food and drink establishments in Bristol, Brighton and London. This not only helps the wallets of those of us who love to eat out, but also the partner restaurants...
Easy Vegetarian Pho

Easy Vegetarian Pho

I make this easy vegetarian pho every other week, as I love how the stock uses any vegetables that are on the turn or scraps that are going in the compost. Kale stalks, bendy carrots, soft aubergine, onion skins, anything. An excellent recipe for using up the dregs of your veg box. I have another pho recipe on the blog but the list of ingredients is as long as my arm. So, pho lovers, do not hate me for...
2 minute Smoothie Bowl

2 minute Smoothie Bowl

Who has time to faff around with peeling and chopping fruit? Save time (and nutrients) and buy frozen bags of berries to blitz into a 2 minute smoothie bowl whenever you’re in need of a vitamin boost. An excellent addition to breakfast, as a snack or a healthy dessert. 2 Minute Smoothie Bowl 150ml fat free Greek yogurt (make your own Greek yogurt) 50g frozen blueberries and strawberries (or whatever berries you have) Add ingredients to...
Vegetable Satay Stir Fry

Vegetable Satay Stir Fry

I posted this vegetable satay stir fry on my Instagram the other day but also included Quorn chicken style pieces, which is a great way to up vegetarian protein in a meal. I didn’t have any today, but the meal was just as delicious without. You can also use tofu or pulses to increase the protein in this recipe and keep it vegan. You can use any vegetables you have, from peppers to beansprouts to cabbage. Stir fry’s...
Peanut Chickpea & Kale Stew

Peanut Chickpea & Kale Stew

Hello and Happy New Year! My Peanut Chickpea & Kale Stew is an incredibly cheap and easy recipe that uses mainly store cupboard ingredients – perfect for the frugal months after an expensive holiday season. It is the perfect balance of savoury (from the peanuts), spicy (from the hot sauce) and hearty (from the chickpeas). This recipe is also completely vegan and very healthy, yet feels decadent due to the peanut butter thickening the sauce....
Mushroom Wellington

Mushroom Wellington

Season’s greetings! Sorry there has been a lengthy break since my last post, a concoction of my laptop breaking, starting a new job and moving house has led to me not dedicating enough time to the blog. My brain has however still ben whirring away coming up with new ideas, so today I bring you an excellent festive vegetarian centrepiece just in time for Christmas… the mushroom wellington. Usually I take inspiration from other...
Beetroot Houmous

Beetroot Houmous

Beetroot houmous is a dinner party staple in our shared house. I think it has featured in the last 5 events we have attended or hosted, each with my 2 housemates and myself having our own recipes. This is my very simple version made out of raw organic beetroot from our veg box to celebrate the Soil Association‘s Organic September.  Surprisingly, I haven’t edited this picture AT ALL as I still haven’t bought myself a new laptop...
Vegan Tofu Scramble

Vegan Tofu Scramble

Although not vegan myself, I often cook meat/ dairy/ egg free meals, and probably over half (if not more) of my recipes on the blog are vegan. Whilst studying at university I turned completely vegan for about 6 months and to be honest, I struggled. I am a massive foodie who loves to eat out, so being so restricted in restaurants made me fall out with food. It wasn’t the fact that the food was vegan...
Egg Drop Miso Courgetti Soup

Egg Drop Miso Courgetti Soup

Granted this egg drop miso courgetti soup isn’t a looker, but it tastes wonderful. I used courgetti instead of noodles to make it healthier (and because I love them), but it would equally be as nice with real noodles to make it more filling. Egg drop soup is a Chinese soup made by creating a flavourful broth, then adding a thin stream of beaten eggs which cook in the hot broth, creating thin strands of...