As I said over on Instagram (if you haven’t visited my account, then check it out here), I keep seeing PB&J burgers at every restaurant I pass which exclusively serves burgers. Unfortunately, they are never a vegetarian burger for some reason.
I think the reason this combo is rarely a restaurant option is because most burger joins have burgers made from actual veg, instead of ones using mycoprotein or TVP. Sometimes you want something that’s more of a blank canvas though, and I think an actual veg burger would make this combination a little too stodgy. So instead of waiting for my perfect burger, I decided to assemble one for myself (if only you could do that with other things). It happened to go really well… Continue reading
The past few weeks have been a bit busy for me, what with my final essays for third year being handed in tomorrow, and completing my poetry portfolio to hand in a couple of weeks ago- something I’ve spent nearly a year working on and had to be pried away from me. I know that this time of year us students tend to just pick up food as we go, and though I am always ready to indulge my love of food, it can become a little bit expensive. It can become a LOT expensive. And since I’ve been spending a lot of time in a local cake shop recently, and I would rather spend my money on cake (its really good cake), this was becoming a bit of a problem. This is the kind of lunch that provides a solution: its fast, its pretty no-brain-power-required, it tastes great, and it will make you feel good. You can also then spend more money on cake.
Swap in whatever veggies you want/have. Here I’ve used broccoli (I always have that in), pepper (I was finishing up a three pack), and asparagus (on offer in the market, and coincidentally one of my favourite vegetables, so I was using up a massive bunch of the stuff). The idea is to keep this cheap, so don’t go buy mega-expensive ingredients. Couscous is something I feel like every student should have in, as are eggs. Both are things you can make multiple meals out of, and so are invaluable.
This has been one of my favourite lunches for a while now. Last year my flatmate would make massive couscous, pesto, and veggie salads, and then divide them up, store them in tubs in the fridge- and have lunch ready for a couple of days. With practically no effort. You can see where the inspiration for this meal comes from.
Since I’ve been at uni I’ve gotten into the habit of always having a big bag of couscous in my cupboard- just the plain kind, so that I can add my own flavours. Currently, wholegrain mustard and balsamic vinegar is my go-to combination to flavour my couscous salads. The veg I add changes depending on how well-stocked my shelf in the fridge is, and whether I want to add in Quorn, tuna, tofu, mackerel, or kidney beans for my protein source. That’s the basic formula you want here: couscous + protein source + seasonings + vegetables. And you’re good to go. The great thing about this dish is that you can change up what you put in it according to what’s in the fridge- though the combination I’m showing you today is vegan and veggie suitable.
The ingredients I’ve given below then are just an example; use what you like and let me know what you add down in the comments. You can also easily double this, and then keep a second portion in the fridge for up to two days.
- 50g dry couscous, left to soak for 5 minutes in 70ml freshly boiled water
- 1/2-1 can kidney beans (depending how hungry you are), drained, and well rinsed
- 1/2 red bell pepper, diced
- 1 handful close cup mushrooms, sliced and then microwaved for 1 minute (or have them raw- they’re equally delicious)
- Cherry tomatoes, however many you want really, each chopped in half
- 1/2 large carrot, chopped
- 1 large handful spinach (again, you can wilt this or leave it raw- completely up to you, and how much time you have)
- Balsamic vinegar, to taste (I use 1-2tbsp)
- Wholegrain mustard, to taste (I use 2-3tsp)
Whilst the couscous is soaking, simply place all of your veggies and beans into a large mixing bowl. Once the couscous has absorbed all of the water then throw that in too, followed by balsamic vinegar and mustard, to taste. Stir everything up together, and then dig in straight away, or transfer into a tub, allow to cool, and store in the fridge.
Omelettes are pretty much my go-to quick and easy staple meal. I’m in late: omelette. Not much in the fridge: omelette. Something quick: omelette. Something I can throw into a tub: omelette. You get the gist.
But can’t omelettes tend to get a little bit…boring? Well, yes, if you don’t play with different flavours occasionally. So, below I have 21 omelette ideas for you- vegetarian, pescetarian, and carnivore options, plus some sweet omelettes that make a great weekend brunch.
I’m giving you the basic omelette recipe below as a starting point, and then the quantities of the ingredients you’ll need for each flavour. Simply fold the ingredients up into the middle of the omelette, or whisk them into the eggs- the choice is yours. If you have an egg-cellent (sorry) omelette combination, then write it in the comments below…
- 2-3 large eggs
- Cooking spray
- Optional seasonings: salt, white, and black pepper for savoury. Cinnamon and 1.2tsp vanilla essence for sweet. (if any seasonings are specified in a recipe then add them along with these!)
Whisk the eggs and the seasoning together, then spray a pan with cooking oil and place over a medium- high heat. Pour the eggs in and swirl around the pan. Allow to cook for 1-2 minutes, add the filling, fold, and dig in.
And now, the flavour combinations… Continue reading
Mackerel is something I love, but most of the time genuinely can’t bring myself to cook in a shared house. Because I value my friendships too much to do that.
But canned mackerel is a different ball game, because the smell doesn’t really linger (well, linger for as long, if you take the bins out regularly). It’s also very cheap, and using a canned product removes a lot of time spent faffing about. This salad took me just 10 minutes to prepare- but was packed with nutritious ingredients, omega-3, and nourishing fats. You can switch up the combination of vegetables used here, depending on what’s left in the fridge. It’s great for using up all of the little leftovers from different meals throughout the week. I have to say though, the combination of ingredients used here works really well. So perhaps plan the rest of your meals around this instead…
- 1 can mackerel in brine or spring water, drained (if you want you can choose one with a sauce that works as a salad dressing- such as honey & mustard, or sweet chilli. Tesco make a good selection)
- 2 good handfuls of spinach
- 1 large beetroot, chopped into chunks Continue reading
Chickpeas are an incredibly versatile ingredient. I have a sweet chickpea post soon to follow this amazing savoury one, just to prove that to you all. But for today, the focus is on these warming Mediterranean chickpeas. Even though we aren’t quite into autumn yet, these are going to be an autumn staple for me- especially seen as I’ll be back at uni, and so in search of a cheap and healthy meal…
The quantities below make a batch of Mediterranean chickpeas that will serve 3. It could make four smaller portions at a push- but trust me, you don’t want to scrimp on the portion sizes here. It tastes way too good. If you want to, you can freeze two portions, as the chickpeas seem to keep in the freezer very well. Alternatively, keep it in the fridge for up to 2 days, and use it as a packed lunch or super-fast tea.
Ingredients (serves 3)
- 1 can chickpeas (400g net weight)
- 1 can chopped tomatoes (ditto)
- 1 large bell pepper, any colour
- 2 garlic cloves
- 1 small courgette, chopped into small chunks
- 12 green olives, each chopped in half
- 2tsp vegetable gravy granules
- 1tsp chilli flakes
- 1tsp Italian herbs
- 1/2tsp smoked paprika
- Generous pinch of each: thyme, oregano
- Salt and black pepper, to taste
- Non-stick pan spray
I’ve only made sashuka a few times, but this week just gone by I developed a massive craving for it- owing to seeing it on a food diary video on YouTube. Until that point I had always known it as “Eggs in Hell”, due to the spicy tomato sauce. You can eat it for breakfast, brunch, and lunch- and although its great in summer, its even better when the weather turns cold in winter.
This dish takes a little longer than my recipes usually do (around 45 minutes start to finish), but it looks after itself; the time is taken up by the sauce cooking down to a tomato and chilli flavoured goodness. And if the time it takes to cook is off-putting, then just remember: you have less washing up to do, as this is eaten from the pan. See? Perfect student food.
I like to keep my sauce fairly chunky, but if that isn’t for you then simply chop your vegetables into smaller chunks, and add in some more canned tomatoes- this will take longer to reduce though, and you will need to play around with how much chilli you add.
Ingredients (serves one)
- 1/2 can chopped tomatoes (roughly 200g)
- 1/2 bell pepper, chopped
- 1/2 onion, chopped
- 1/2 -1 medium red chilli, finely chopped
- 1 large garlic clove, crushed and finely chopped
- 1 handful of kale
- 2 large eggs
- 1/2 cup boiling water
- Pinch of each: cayenne, cumin, turmeric, smoked paprika (this is a recipe you can really tailor to your own tastes, but make sure that you have more smoked paprika here proportionately)
- Salt and pepper, to taste
- TO SERVE: Toast, if desired
- Into a frying pan place your garlic and chilli. Cook for around 1 minute, on a medium heat, until softened. Now throw in the onion; sauté over the same heat until golden.
- Throw in the pepper, the kale, and the chopped tomatoes, along with all of your spices, salt, and pepper. Reduce the heat to low, add 1/4 cup of the boiling water, and allow to simmer gently for 15 minutes.
- After 15 minutes, return to your pan and give it a stir, adding in the final 1/4 cup of water, and allowing to simmer for 15 minutes more.
- Once you return to the pan the sauce will have thickened, and cooked down nicely. Make two small wells in the mixture, crack in the eggs, and turn the heat up to medium. Allow the eggs to fry, keeping an eye on them to prevent burning. If the bottoms of the eggs have cooked, but the tops are still too raw, then place a baking tray or a lid over the pan (my pan has no lid, hence the baking tray), to direct the heat rising from the pan, back down to the eggs.
- After 5- 10 minutes- depending how runny you like your yolks- remove the pan from the heat, and add some more black pepper. If you have fresh basil hanging around then tear some up to top your sashuka with.
- No need for a plate- dig in straight from the pan.