Hello! I hope you enjoyed yesterday’s menu! Here is a reminder of today’s:
Avocado toast has got to be my all-time favourite go-to breakfast. Just peel, chop and put the slices of avocado on warm (vegan)buttered toast, mash gently with a fork and season with a little salt and pepper. It’s magic! I have been including green juices in these menus so far (see here for my favourite recipe using kale or subbing spinach) but if you don’t have a juicer don’t worry! Just feel like I might have been overdoing it on the prossecco and gin over Christmas and green juice is a great healthy start to the day!
As for the sandwich, maybe you had leftover pate, maybe it ‘disappeared’, maybe you didn’t make it…that’s ok! Violate creamy spread or houmous both serve equally well in an easy sandwich!
Tonight’s dinner is so good. Like so good. And filing. And warm. And good. You don’t HAVE to put cider in if you don’t want to but it makes it so tangy and nice and the alcohol evaporates off so it won’t ruin a dry-January 😉
The other great thing about this stew is that the leftovers (if you’re lucky) will also form tomorrow’s lunch! The vegetables listed below are just suggestions, you can basically use any winter veg you like or have in such as turnips, swede, potato, etc.
Winter Vegetable Cider Stew Recipe
(for the stew)
- 1 large onion, chopped finely
- 2 cloves garlic, crushed
- 2 leeks, sliced
- 2 carrots, chopped
- 2 parsnips, chopped
- 400g butternut squash, cubed
- 3/4 cup red lentils
- 300ml cider
- vegetable stock/water
- 1 or 2 tbsp marmite (yes, it’s true!)
(for the dumplings)
- 220g flour
- 110g vegetable suet
- 3 level tsp baking powder
- pinch salt
- pinch dried herbs of choice (i.e. oregano, thyme)
- Gently sweat the onions, leeks and garlic in a little sunflower oil until completely soft.
- Add the chopped vegetables and stir to coat in the onion/leek mixture.
- Add the lentils and the cider and allow to simmer for 1-2 minutes, evaporating the alcohol.
- Add the marmite and enough stock or water to cover the vegetables with about 6cm to spare at the top (dumpling territory).
- Season to taste.
- Mix together the dumpling ingredients and add enough very cold water to just bring the dough together. It shouldn’t be too sticky and definitely not crumbly. Work it as little as possible.
- With wet hands, form golf ball-sized dumplings and throw them into your stew.
- Put the lid on tightly and DO NOT remove for 20 minutes. Set a timer and don’t peak or your dumplings will end up and hard (but tasty) bullets rather than fluffy deliciousness.
I served mine with kale chips from here. They are optional but the textures go really nicely together!
Put the leftovers into a tub when cold and refrigerate for tomorrow’s lunch! If you get super hungry at work like me, prep your snacks for tomorrow…
Here’s a sneak preview of tomorrow’s menu: