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Roasted Sweet Potato and Bhaji Salad with Fennel and Couscous

Leave a comment August 25, 2019 virtualjess @ Jessicat Cooks

This salad is a medley of contrasts. Spicy fried bhaji, crisp fennel and apple, roasted sweet potatoes and chickpeas, bright greens and a lemony-sweet dressing. This is a showstopper dish, perfect for special occasions or dinner with friends.

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A picture of Jess with her cat, Kintsugi

This is me, Jess, with my sous-chef, Kintsugi <3

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Cooking up good things over there in #amsterdam 😍👌🥯 ~ It’s ok to use pre-chopped veg sometimes ~ Even if it’s more expensive Even if it’s wrapped in plastic Even if you “should” have managed your time better to leave time for chopping veggies Pre-chopped veg blends are a great way to streamline your cooking and make sure you get the appropriate amount of veggies in your diet. Chopping vegetables takes time, it can feel like work, and it’s a major deterrent to cooking at home. But the veggies you eat are 100% better for you than the veggies you don’t eat because of not having time, energy or space to chop them. So get yourself some prepped veg! This mix is rapini, pumpkin, cremini mushrooms, and red onion from @albertheijn Tossed with gnocchi, passata, vegan cooking cream and marjoram. Served alongside our favourite vegan schnitzels and lemon, of course 🍋 #plantbased #weeknightdinner #easyveganmeals #pasta Saturday brunches are like this 💞 Shredded potato hash and a big batch of tofu scramble with mushrooms, leeks, peppers, tomatoes and spinach for easy lunches this week. Making extra tofu scramble is always wise! Leftovers can be tossed in wraps or served on toast and enjoyed hot or cold. Pre-made high-protein meals with lots of veg are the cornerstone of batch cooking. Carbs are easy, but chopping veg takes time, even if you’ve got mad knife skills. #vegan #brunch #plantbased #batchcooking #tofuscramble Happy Thanksgiving, Canada! 🍁🍽🍁 It feels like a lot of work to make a holiday meal for two in a continent that doesn’t celebrate said holiday 😂 But we took some short cuts— pre-chopped bread and pastry crust! So glad we did, because this is amazing 😍 ~Vegan schnitzels with mushroom gravy ~ Buttery mashed potatoes ~ Smoked tempeh sourdough stuffing with wild rice and cranberries ~ Green beans, because colours are important ~ Salted Maple Pecan Pie 🥧😍 Yeah, it’s as good as it sounds. #thanksgiving #veganpie #iatetoomuch #noregrets I use these ingredients a lot, I know. But you can do so much with them! One basic flavour profile quickly becomes several different dishes from different cuisines with a few tweaks here and there. Mix this combo with: ~ tomatoes, potatoes, garam masala and chickpeas ~coconut milk, lemongrass, ginger and tofu ~ teriyaki seitan, stir fry veg and noodles ~coconut milk, jamaican curry powder, peanut butter and pumpkin ~potatoes, cumin, and vegan chorizo for a delicious breakfast hash ✨ Choosing a few recipes from different cuisines that use the same base veggies is incredibly helpful for streamlining your cooking process. If you’re the kind of person who despairs over buying seldom used vegetables for a recipe, only to watch them fade in the crisper because you don’t know what else to do with them, try reorganizing your recipes by base flavoring ingredients instead of cuisine or meal. Cilantro, pepper, scallion, garlic, lime is a very versatile pairing. #vegan #plantbased #whatsfordinner #brunch Amsterdam is sadly lacking in the brunch front. There are few savory, protein-first breakfast options and nothing at all if you want your usual scramble, bacon and potatoes. So whenever we get a little bit closer to the real deal, I celebrate. 🎊 Here’s a scramble on toast with black beans, guacamole, salsa and fried mushrooms from @deermama.nl and it was perfectly delicious 👌 #veganbrunch #breakfastofchampions #plantbased

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