Vegetarian – The Mother Cooker

Vegetable Noodles

Posted on September 29, 2017by The Mother Cooker

Vegetable noodles or ‘voodles’ are so amazingly easy to create, you could use them as a base for a dish instead of carbs, or as a side like I am. This is quite possibly one of the easiest recipes of mine to date, I feel quite a cheat calling it a ‘recipe’ but alas. Ready in six minutes, a great way to introduce vegetables to the littles. Evie simply thinks the are ‘nuuudles’, she ate a whole bowl. Packed full of vitamins, you can either eat them completely raw or blanch them in boiling water for two mins, drain and dress.

Vegetable Noodles | The Mother Cooker

Dessert

Spiced Blackberry & Pear Crumble

Posted on August 15, 2017by The Mother Cooker

As blackberries are really coming in to their own now and I have seen a heap of my online friends foraging for the beautiful, deep purple fruit. I thought I’d inspire you all to throw them in to a gently spiced, super comforting crumble. Amazingly simple to make, fulfilling and not overly sweet, I promise you will be making this over and over in to the autumn.

Paired up with just ripe conference pears, nutmeg, cinnamon and cloves it is the perfect balance of naturally sweet with an after hit of spicy warmth. All you need to do is, top the fresh out of the oven crumble, with deliciously vanilla melting ice cream. I hope it becomes a firm favourite in your household.

Spiced Blackberry and Pear Crumble | The Mother Cooker

Sides

Hasselback Potatoes with Pesto

Posted on August 11, 2017by The Mother Cooker

Welcome to my new series on the blog: sides. To me, sides are extremely important, I sometimes eat more of them than the main meal. I’ve been known to go to a restaurant and make a meal out of a few sides. So I thought, I can’t be the only one who values them so much? So where best to start than with potatoes, comforting, cheap and so versatile.

Hasselback Potatoes with Pesto | The Mothercooker

30 Minutes or Less, Vegan

Sweet & Spicy Houmous Bowl

Posted on April 5, 2017by The Mother Cooker

Houmous is super versatile and you can make so many different options, I absolutely adore the roasted red pepper one you can get at Nando’s. My dip is spicy and sweet at the same time, a perfect balance. A great tang of lemon, but without the traditional tahini. Pair any crunchy spring vegetable with it, spread it on a wrap and add some halloumi. It is moreish and I couldn’t stop eating it. Super quick to make too.

Sweet and Spicy Homous Bowl | The Mother Cooker

Recipes, Vegan, Vegetarian

Butternut Squash & Lentil Curry

Posted on March 8, 2017by The Mother Cooker

As March is vegetarian month and I know a lot of you who read the blog are, I decided to do a hearty meal. For all of you meat lovers, this is simply delicious and you won’t miss the meat at all. It has mild heat, but if you want to make it a little hotter, just add another tsp of chilli powder or more fresh chillies. It is my first time experimenting with pulses, I’ve realised they are simple to cook, cheap to buy and go a long way. I will most certainly be using more of them in my cooking. Roasting the butternut squash, adds a great depth of flavour and a lovely texture. A great treat to take to work, freezable for up to a month. I hope you like it, don’t forget that if you make any of my recipes, to forget to let me know over on Twitter or Instagram.

Vegan Roasted Butterut Squash and Red Lentil Curry | The Mother Cooker