Back in the kitchen

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Roasted cauliflower salad, with the addition of a boiled egg

Cooking on my road trip mainly constituted heating up frozen meals I made before I left, making porridge for breakfast and the odd cup of tea. So it’s been great to dust off the knives and get back into some proper cooking, as well as to return to my meat-free vibe. I’ve made a few things this week and as always I have leftover for days.

First, I made pumpkin soup. I love this as it’s so damn easy. I take a whole butternut squash and cut it in half lengthways. I scoop out the seeds and put the pumpkin on a baking tray, surrounded by some sliced red onion. I roast that for 30-40 minutes then scoop the cooked pumpkin flesh out, discarding the skin. Throw that, the onions and about a litre of stock into a pan and blitz it. Done. I think next time I make this, I’ll add some sage to the squash when I put it in to roast. This also freezes really well.

Then I made a pretty awesome salad. Take a whole head of cauliflower, cut it into florets and place on a baking tray. Drizzle with oil and add some sliced onion. Roast for 25-30 mins until the cauliflower starts to colour. While that’s roasting, empty and rinse a can of chickpeas. Pop them into a frypan with a touch of cumin, garlic powder and cayenne pepper. Keep it on the heat until the chickpeas begin to get crispy. Once the cauliflower is cooked, mix in the chickpeas and add the leaves from a bunch of parsley. I made a dressing from equal parts tahini, water and lemon juice with a dash of cayenne pepper. Too easy.

I’m planning a few more dishes this week. Stay tuned for details.

 

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