Here are twelve recipes for winter, because we're in this for the long haul, peeps, and I wanna set you up good and proper. Instead of being especially festive or focused on traditional Christmas food, these recipes are for the inbetween days. The meals when you're sick of brussels sprouts and tofurkey hype and want to eat some other food that's in season instead. Just click on the recipe title to pop over to the original blog with all the details you'll need to recreate them. Without further ado...
This recipe was made entirely on the hoof, but I come back to it again and again for wintery mid-week dinners, and it strangely seems to be the recipe most of my friends will try when they're looking to cook from this blog for the first time. Maybe I've inadvertently chosen pals with an equal experimental taco obsession!
Oui, I also featured a squash soup in my autumn recipe list. That's called "when things are in season", folks, and I'm afraid these gourds are hanging about for a bit longer. This soup makes a nice break from the kinda beige colour scheme I find sets in when there're a lot of roast potatoes to eat up. You can make this soup look super pretty with a drizzle of coconut milk on top, or keep it as low-maintenance as you like.
Breakfast with mates still holds as much fascination to me as it did when I started having sleepovers. I love the debriefs, the coffee refills, the lack of fuss. The so-called party season goes hand-in-hand with peak fry-up season in my book. Grease, salt, sugar and caffeine- all better shared with pals. Here's a recipe for chipotle beans and herby mushrooms at breakfast, but I'd say the potato smilies/waffles/potato croquettes/hash browns and veggie sausages you get ahold of are equally as important.
There is no recipe that says "January" more to me than this one. It's ideal for having a lighter dinner that doesn't knock you for six, it's not going to bust your budget, you can use the dark, leafy greens of the season to bulk it out with, and there's something so understated in the mix that's difficult to see in photos. My boyfriend is much better at making this than me, so I just make sure I've got a big enough appetite to come back and have three large bowls of the stuff.
As one of my best friends is gluten free, I'm always on the look out for actually do-able recipes that sit in the centre of our kinda ridiculous baking Venn diagram. This recipe worked a treat for our joint Christmas dinner a few years back, and obviously there should be more rabbit-shaped things in the world, and it enables that, so...
I've never been that endeared to just frying up balls of stuff and calling them breakfast food, but I don't know why, because scrambled tofu and potato croquettes are exactly that, and I mean, they're clearly the tastiest way to feel human again after a heavy night. So, in the same vein as the fry-ups, these snazzier potato cakes are spot-on for soaking up some next-day realisations, but they're also good for actually using up the beetroot you're sick of grating into coleslaw, adding to risotto or just roasting. I know how it gets.
If you're looking for some last-minute Christmas gift ideas, something handmade or just something vegan to bring a long to your family's Christmassy gatherings, these truffles are it. It's worth buying good quality coconut oil for these, so I'd look to even make two batches and give them to as many people as possible to keep your costs down- or save the coconut oil to use in some other vegan baking later. They travel well and are a cute alternative to dairy-chocolate presents.
You can make channa masala in any season you goddamn like, but it fits in winter because it's warming, it's colourful and it's incredibly cheap for the edible reward. You can spruce it up, as I did, when fave bud Stevie came round for lunch earlier in the year, and we had mango lassi, green rice, Turkish flatbread and slices of avocado. Or you can make this really low cost and just use a lot of coriander, lemon juice and a thick tomato sauce- passata works really well.
Bánh mì is my favourite thing to eat if I've been away from London for a little while, and I ended up making it over a laborious lunch hour this time a year ago in York. Because of the quick pickling process and the presentation, this is a nice sandwich to serve if you've got pals over- the kind of thing that's simple enough to still hold a conversation through, but special enough for a friend that's come out in the cold to see you.
It's a quick lunch or dinner that can probably cost under £1 in total, or a side dish you can tweak with avocado cream, shredded red cabbage and lemon zest. Stuffed sweet potatoes aren't as heavy as the regular kind, and any excuse to mix potatoes with the mild onion flavour of chives and soy cream is a win for me.
This recipe is based on Hugh Fearnley-Whittingstall's, although you'll see from my notes that I still apparently had a lot to add about veganising this. A good lasagne is hard to find so it was worth it in the end. Not sure about my abbreviation of CTFD, mind. If you're yet to get into your lasagne groove, and that recipe looks like a hassle, remember it's perfect for making a large batch, freezing in chopped-up portions and also for eating for lunch the next day.
On the days where chocolate-for-breakfast aren't in play, this is my favourite recipe for something a bit lighter. It's kinda fussy, sure, but if you've got time off and a lot of different odds and ends of vegetables to use up, it's also great for finding a home for half-eaten kale, carrots and cabbage. Use smoked tofu if you can't be bothered with roasting it, and just be sure to have plenty of lime juice and chilli sauce on hand for seasoning. It's the best kind of non-holiday, wintry food.