MISO & SESAME ROASTED RADISHES
Georgie Eats
by Georgie
3w ago
Print MISO & SESAME ROASTED RADISHES Ever tried your radishes roasted? It will shock you just how delicious they are. Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 4 servings Ingredients 500 g radishes trimmed & halved if large toasted sesame oil 1 heaped tbsp miso paste 35 g vegan butter softened 1/2 tbsp soy sauce 2 tsp sesame seeds 1 spring onion finely sliced salt Instructions Preheat the oven to 180°c (fan assisted)/390°f/gas 6. Combine the radishes and a good drizzle of sesame oil in a baking dish. Season with a generous pinch of salt, th ..read more
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GREYHOUND COCKTAIL
Georgie Eats
by Georgie
1M ago
Print GREYHOUND COCKTAIL This cocktail get its name from Greyhound Bus Stations where it was a signature cocktail. It’s a simple mix of vodka and grapefruit juice, with my added addition of rosemary which I think is perfect in it. Prep Time 5 minutes Total Time 5 minutes Servings 1 cocktail Ingredients 50 ml good-quality vodka 200 ml freshly-squeezed pink grapefruit juice 1 sprig rosemary to serve: ice, slice of grapefruit, rosemary Instructions Add the vodka, grapefruit juice, a sprig of rosemary and a handful of ice into a cocktail shaker and shake until the outside of the shake ..read more
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SOUPY PASTA GOODNESS
Georgie Eats
by Georgie
1M ago
Print SOUPY PASTA GOODNESS It's not quite a soup, it's not quite a pasta dish, but it's utterly delicious. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 4 servings Ingredients 250 g jar sun-dried tomatoes 1 onion finely chopped 5 garlic cloves minced 1 red chilli seeds removed & finely chopped 1 tsp dried oregano 1 L vegetable stock 225 g dried pasta (any smallish shape) 150 g spring greens finely chopped 500 ml oat milk juice of 1 lemon sea salt & freshly ground black pepper to serve: chopped basil & parsley, vegan parmesan, lemon zest Instruct ..read more
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ROASTED BROCCOLI & PRESERVED LEMON SALAD
Georgie Eats
by Georgie
2M ago
Print ROASTED BROCCOLI & PRESERVED LEMON SALAD The perfect lunch for spring! You can find preserved lemons in most large supermarkets now and I would certainly recommend keeping a jar in the cupboard. They bring a big boost of flavour to lots of dishes. Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 4 servings Ingredients 1 large broccoli 1 garlic bulb olive oil 100 g quinoa 1 vegetable stock cube 4 radish finely sliced 40 g roasted pistachios roughly chopped 2 large handfuls rocket DRESSING 1 preserved lemon seeds removed and very finely chopped 2 tbsp ..read more
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THE BEST SCRAMBLED TOFU
Georgie Eats
by Georgie
2M ago
Print THE BEST SCRAMBLED TOFU A recipe every vegan should have up their sleeve! Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 servings Ingredients 280 g extra-firm tofu olive oil 3 tbsp nutritional yeast 1/2 tsp ground turmeric 1 tbsp tahini oat milk sea salt & freshly ground black pepper Instructions Remove your tofu from its pack and dry it with a tea towel. Chop it into chunks, then use your fingers to crumble it into small pieces. Heat a good glug of olive oil in a frying pan set over a medium heat. Once hot, add the tofu and cook for 3-4 minu ..read more
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MUSHROOM BOURGUIGNON
Georgie Eats
by Georgie
2M ago
Print MUSHROOM BOURGUIGNON A classic recipe made vegan. It's an absolutely gorgeous dinner. Prep Time 25 minutes Cook Time 2 hours Total Time 2 hours 25 minutes Servings 2 servings (but easily doubled) Ingredients olive oil 1 large carrot chopped 1 stick celery chopped 3 shallots peeled & halved 2 garlic cloves minced 2 tbsp plain flour 300 ml red wine 2 tbsp tomato puree 1 tsp Dijon mustard 2 bay leaves 5-6 sprigs thyme 2 tbsp vegan butter 300 g mixed mushrooms sea salt & freshly ground black pepper to serve: celeriac or potato mash, fresh parsley Instructions Preheat the ..read more
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PEANUT CRUNCH SALAD
Georgie Eats
by Georgie
3M ago
Print PEANUT CRUNCH SALAD Fresh, crunchy and peanut buttery. It's utterly delicious. Prep Time 20 minutes Total Time 20 minutes Servings 4 servings Ingredients 200 g kale hard stems removed & finely chopped 150 g edamame beans 1 carrot grated 1 small red onion finely chopped 1/4 red cabbage finely chopped 15 g coriander finely chopped 60 g roasted & salted peanuts roughly chopped DRESSING thumb-sized piece ginger grated 5 heaped tbsp smooth peanut butter 1 tbsp miso paste juice of 1 lime 1 tbsp soy sauce 2 tbsp brown sugar 1/2 tsp cayenne pepper sea salt Instructions To ..read more
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KALE & APPLE SALAD
Georgie Eats
by Georgie
3M ago
Print KALE & APPLE SALAD As kale is pretty sturdy, this gorgeous salad keeps perfectly for a few days, making it great for lunches throughout the week. I make it on repeat! Prep Time 30 minutes Total Time 30 minutes Servings 4 servings Ingredients 125 g quinoa 1 vegetable stock cube 250 g kale hard stems removed & roughly chopped 1 apple chopped into small cubes 35 g dried cranberries roughly chopped 75 g toasted pecan nuts roughly chopped 100 g vegan feta crumbled sea salt & freshly ground black pepper DRESSING 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp Dijon musta ..read more
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EASY VEGAN PANCAKES
Georgie Eats
by Georgie
3M ago
Print EASY VEGAN PANCAKES The most perfect basic pancake recipe, ready to be jazzed up with any toppings you see fit! Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 2 servings Ingredients 350 ml full-fat oat milk 1 tbsp apple cider vinegar 250 g self-raising flour 2 tbsp caster sugar vegan butter for frying sea salt Instructions Start by making the vegan buttermilk. Combine the oat milk and apple cider vinegar in a jug and stir well. Set aside for 15-20 minutes, or until the mixture has thickened. Sieve the self-raising flour into a mixing bowl. Add the ..read more
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ROASTED BEETROOT SOUP
Georgie Eats
by Georgie
3M ago
Print ROASTED BEETROOT SOUP A proper winter warmer made with only 5 ingredients. Definitely make a double batch and keep some in the freezer – you won't want to be without it! Prep Time 20 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 35 minutes Servings 3 servings Ingredients 500 g raw beetroot scrubbed extra virgin olive oil 1 onion finely chopped 400 g can cannellini beans drained & rinsed 650ml-750ml vegetable stock 1-2 tsp wasabi paste sea salt & freshly ground black pepper Instructions Preheat the oven to 180°c (fan assisted)/390°f/gas 6. Top, tail and quar ..read more
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