Three Recipes I've Tried (and loved) Recently

Mmm... food. I'm a big fan of it. I like cooking it and I certainly like eating it. I've been trying to cook at least one new recipe each week so today I'm sharing Three Recipes I've Tried (and loved) Recently. 

Magical miso and peanut sauce.  
Oh me oh my. This one is amazing. I came across this one on Pinterest from Pinch of Yum. It is the most dreamy sauce, basically my go to for EVERYTHING now. I honestly want this on everything. Try it with chicken, tofu, prawns, quorn pieces, anything you fancy. 

Here's the recipe:
1/4 cup crunchy peanut butter
3 tablespoons miso
1/2 cup broth or water
1 tablespoon soy sauce
1 clove of garlic, minced
3 green onions, sliced
1 jalapeno, minced (optional)
3 cups red grapes, chopped

I didn't have any crunchy peanut butter so I substituted PB Fit Peanut Butter Powder and my Coconut & Almond Butter for the peanut butter. And I added more chillies because I like it spicy. I made up loads of the sauce and used it throughout the week with various other ingredients but the original recipe uses it for chicken lettuce cups. This stuff is dreamy. I am obsessed with it and I wish it was appropriate to eat it on everything. 

Roasted Parsnip and Rosemary Soup.   
This is a ridiculously simple one I just made up because I have been doing lots of batch cooking of stuff for the freezer and that has included a pile of different soups. 

I used probably a kilo of parsnips, roasted them for an hour or so in a bit of coconut oil with two sprigs of rosemary, a bit of salt and pepper. I always try to keep homemade stock in the freezer but if you don't have that then just use a couple stock cubes. Once I'd roasted the parsnips, I stripped the rosemary off the twigs, threw it all into a pot and covered it with enough liquid to generously cover the parsnips (stock if you've got homemade, or enough stock made up with stock cubes). Blend it and grind some fresh black pepper into it to taste. This made enough for me to freeze about 5 or 6 portions (depending on how hungry you get). 

Creamy Cashew Mushrooms.  
My dad got me the Clever Guts Diet book by Michael Mosley because he knows I have had some digestive issues over the years and this is all about getting your gut biome on track (not a diet book about losing weight btw) I made these Creamy Cashew Mushrooms and served them with courgette pasta and on another occasion used wholegrain penne. Both times, delicious. The mushrooms are spicy and super creamy.  

1 tablespoon coconut oil
1 large onion, sliced
1 garlic clove, minced
250g chestnut or exotic mushrooms, sliced
1/2 teaspoon chilli flakes
1/2 teaspoon pink peppercorns (I didn't have these so used black pepper)
1/2 teaspoon paprika
1/2 teaspoon thyme
40g cashew nuts
1/2 mushroom or veg stock cube
160mL tin coconut cream
juice of 1/2 lemon
small bunch fresh parsley

Sweat the onion in the coconut oil for 5-7 mins. 
Add garlic, chilli, herbs & spices (not the fresh parsley though!). Add mushrooms, crumble in stock cube, stir in coconut cream and lemon juice. Season with salt and simmer until it reduces a bit and makes a delicious stew. Stir into your favourite pasta, rice, or courgetti. Or just eat it on top of some toast. Your choice!

I try keep away from highly processed or pre-prepared foods and refined sugar as much as I can but I do have the odd treat. I cook pretty much all of my meals from scratch so am always on the look out for new recipes to try. 

Have you got any favourite recipes you've tried lately? I'd love to hear about them.

Chat with me on social media at:
www.instagram.com/angela.chick.illustration
www.twitter.com/MissAngelaChick
or send me an email!
hello@angelachick.com