This blog used to be a space where I would spill my heart out and share the ups and downs of life, budgeting, parenting, and feeding my family on a budget. Now I carry around stories that are not my own to tell and while it feels odd not to share them here, I won’t be. I do find myself checking what I share online so as to respect the privacy of their owners. The reality of these stories are that they shape my days at the moment and have partially been the reason why I’ve been so quiet on the blog.
If you follow me on social media you will know that I am working from home all the time now; a change that happened with the dawn of 2020. This is okay. I am needed here. It’s a change that I am doing my utmost to embrace but after a number of years away from the house at work it’s taking some getting used to.
The benefit to me being based in the house is more time to develop and test recipes, and hopefully, more blog posts and work on the website. I think if you tap my name above you’ll notice a fairly radical change to my design which I’m incredibly proud of. *whispers* I did it all myself!
This is a recipe for vegan mayo I worked on last week; served with a bowl of warm Irish vegetables and topped with toasted almonds and seeds it’s a wonderfully fresh and filling meal to have after a long day or to celebrate the best of in season vegetables.
It’s a doddle to make each ingredient sing in this plant based vegetable bowl with a plant based mayonnaise. It’s perfect hot or cold and will keep for leftovers the following day.
- 3 carrots, peeled and chopped
- 1 head of broccoli, chopped
- 1 leek, chopped in matchsticks
- 1 tablespoon maple syrup
- 100g sliced almonds
For the mayo
- 1 teaspoon french mustard
- Juice of 1 lemon
- 1 clove of garlic, crushed
- 75ml Irish Rapeseed Oil
- 2 tablespoons cooked chickpeas
- Salt & Pepper to taste
Simmer the carrots in hot water for 10 minutes, then add the broccoli, allow to come to boiling again and strain immediately. Place the carrots, broccoli, and leek (on top of the vegetables) into a roasting dish, drizzle with maple syrup. Place under a hot grill until the leeks are charred.
Put all the mayo ingredients into a blender and pulse until you have a smooth mayonnaise. Season to taste.
Serve the vegetables hot in a bowl drizzled with the mayonnaise and sprinkled with the almonds.
Tip: To make this bowl of nourishing veggies more filling add some crushed steamed baby potatoes or a few tablespoons of cooked freekeh.
We are fine at home. It’s a relief to be juggling ‘less’ around working outside of the home even if there are new juggles for us all to adjust to. Cxxx