Eat the Right Stuff food blog — eat the right stuff

sweet potato rosti with asparagus and poached eggs

This sweet potato rosti was not the easiest thing to make.

Breakfast & Brunch, Vegetarianabby dyson26 April 2015eggs, sweet potatoes, asparagus, potatoes Comment

tomato and coconut white bean cassoulet

Delicious flavours - a nice mix of comforting and a little exotic.

Vegan, Vegetarianabby dyson5 March 2015basil, beans, bread, coconut, tomatoesComment

dal with crispy sweet potatoes and coconut

This is a fabulous recipe.

Vegan, Vegetarianabby dyson19 February 2015coconut, lentils, spinach, sweet potatoes Comment

spicy chickpeas with ginger

This has a lovely rich tomato flavour, with sweetness from slow cooked onions and peppers, and a freshness from ginger and fresh coriander.

Vegan, Vegetarianabby dyson3 February 2015chickpeas, peppers, tomatoes Comment

a couple of sauces

A Brazilian style chimichurri and toasted pepita (pumpkin seed) and coriander pesto. Plus Yucatan pink pickled onions.

Vegan, Vegetarianabby dyson26 January 2015coriander, parsley, onions, tomatoesComment

lentil and charred broccoli salad with poached egg

Charred broccoli, earthy lentils with pancetta and the richness of an oozing egg yolk - perfect.

Salad, Vegetarianabby dyson16 January 2015broccoli, eggs, lentilsComment

autumn slaw with apple

Red cabbage, carrots, radish, spring onions, coriander, toasted sesame seeds and, for a lovely hint of sweetness, Granny Smith apples.

Salad, Vegetarian, Veganabby dyson11 November 2014apples, cabbage, carrots, coriander, spring onionsComment

pumpkin with garlic, chilli and thyme

Pasta with pumpkin, garlic, properly hot chilli and thyme.

Pasta & Pizza, Vegetarianabby dyson28 October 2014chilli, fennel, garlic, pumpkin, thymeComment

cauliflower & sumac linguine with hazelnuts

A subtle sweet and sour contrast - the sauce is created by white balsamic vinegar along with some browned butter and a little of the pasta cooking water.

Pasta & Pizza, Vegetarianabby dyson16 October 2014basil, cauliflower, hazelnuts Comments

borlotti beans with anchovy and rosemary dressing

I love borlotti beans with their brightly colouredpink and white marbled pods.

Vegan, Vegetarianabby dyson10 October 2014beans, borlotti, spinach Comments

red lentil and carrot kofte

Red lentil and carrot kofte, topped with pomegranate and drizzled with a tahini dressing - perfect if you’re hosting guests as they can be prepared in advance and are eaten at room temperature.

Vegan, Vegetarianabby dyson3 October 2014carrots, coriander, lentils, pomegranate, tahiniComment

lemon basil pizza

This is very simple, reminiscent of a cheesy garlic bread but with little hits of lemon or basil to punch through the richness.

Pasta & Pizza, Vegetarianabby dyson30 August 2014basil, lemon, mozzarella Comments

courgette carbonara

Courgettes are wonderfully versatile and I love finding new things to do with them.

Pasta & Pizza, Vegetarianabby dyson18 August 2014lemon, courgettesComment

pfifferlinge

Learning how to enjoy pfifferlinge.

Vegetarianabby dyson8 August 2014mushrooms Comments

fried courgette and burrata pasta

Deep-fried courgette dressed with a little red wine vinegar plus a basil and parsley pesto, the combination of which is very moreish; capers, lemon zest and more basil plus pasta; add torn pieces of creamy burrata and the deliciousness is amped up several notches.

Pasta & Pizza, Vegetarianabby dyson22 July 2014basil, mozzarella, courgettes Comments

za’atar chickpeas and flatbread

The thing I take from this recipe and will use again is the dressing for the chickpeas – olive oil, lemon juice, lemon zest, za’atar plus salt and pepper.