Amongst The Flour

Welcome to Amongst The Flour, a platform for fellow foodies to explore the world of seasonal eating and plant based recipes. Here, you’ll find a wide variety of dishes inspired by the people and places we love – and some good old favourites! We’re all about simplicity, flexibility, and sustainability. Whatever you’re craving, we’ve got a recipe for you!

Invested in creating and developing our recipes sustainably, we only ever use organic and in season produce (meaning that all of our recipes are seasonal too). Look forward to plenty of abundacnce in the summer, preserving in the autumn, soulful and warming dishes in the winter, and everything else in between. We love all things whole, organic, and plant based.

Balance, with a little (a lot) sweet on the side. Whatever you’re hungry for today, check out our recipes now – we’re certain your tummy will be rumbling. We hope you love our recipes as much as we do! If recipes aren’t what you’re looking for right now, and you’re wanting to learn more about sustainability, the importance of organic, or seasonal eating, we’ve got you covered with our articles.

If there’s anything specific that you want us to make or write about, don’t hesitate to contact us and we’ll see what we can do! The same goes for any questions you may have! We’re always ready to give you an answer, open to suggestions, you name it! Don’t want to ask us a question but want to see more of what we’re up to? Give us a follow on Instagram where we share loads of photos and stories – recipe related or not! Join the family, you’re more than welcome to stick around!

And of course, alongside all of these recipes, articles, and photographs, we’ve also got ebooks for you too! Hop on down to our shop and have a browse. Our latest ebook ‘A Simple Christmas’ is the current favourite, and we’re sure you’ll love it too! Don’t worry, it’s got recipes for autumn and the whole of winter in it too – all plant based, all seasonal, all delicious! Not your thing? Don’t worry, we’re currently working on another ebook! Watch this space!

Thank you so much for joining us here today at Amongst The Flour. We hope you find every yummy thing you’re looking for, and we look forward to hearing from you soon. Until next time,

Katherine x


dear subscriber

Dear Friend,

Thank you so much for subscribing to Rhythm & Green! We would not be where we are today without you! Thank you for all the posts you have read, liked, commented on, or shared. We are forever grateful! It is with great pleasure that we announce our rebranding (happening on Friday 19th March 2021) and we wish to invite you personally to join our new website community and become a part of the Amongst The Flour family.

CLICK HERE TO VISIT OUR NEW WEBSITE

Amongst The Flour is a platform for fellow foodies to explore the world of seasonal eating and plant based recipes. You’ll find a wide variety of dishes inspired by the people and places we love – and some good old favourites! We’re all about simplicity, flexibility, and sustainability. Whatever you’re craving, we’ve got a recipe for you! Our new website will hold much the same content as we have on here (Rhythm & Green) but with more of a focus on seasonal eating and plant based recipes. We will of course be pursuing our mission to raise awareness on subjects such as the importance of sustainability and seasonal eating, so you won’t miss a thing!

Once our sight has launched (this Friday 19th March 2021), you’ll be able to learn more about Amongst The Flour and what we’re all about. We hope you join our new community and look forward to seeing you again soon! We’re so glad you’re here!

Thank you,

Katherine x


WE ARE REBRANDING

EXCITING ANNOUNCEMENT

WE ARE REBRANDING AND MOVING TO A NEW WEBSITE

FRIDAY 19TH MARCH 2021

With the new year and the fresh season of Spring, we’re making some changes around here! But don’t worry! We’re still keeping our mission, motives, and meaning the same, and we’ll still be creating the same plant based recipes and sustainability content to share with you! Happening Friday 19th March 2021, Rhythm & Green is formally changing it’s name and moving to a new website! We’ll be leaving this website open for a couple of months though, to give you some time to move with us! Now, without further ado, it is with great pleasure that I announce our new brand name and new website:

Amongst The Flour


sunshine roasted red pepper pasta


This creamy smooth and extra saucy Roasted Red Pepper Pasta will bring some sunshine into your life any day of the week. A steaming bowl full of pasta coated in a herby, creamy, and oh so delicious red pepper sauce. What makes this sauce oh-so creamy, you ask? CASHEWS! That’s right, we’re using whole foods today so there’s not need to second guess this as a healthy decision. The cashew nuts really intensify the creaminess of the pasta sauce, and the flavour of the red peppers really shines through, giving it a vibrant look AND flavour. Everyone is going to love this dish!

We eat pasta for dinner any day of the week, but sometimes the sauces can get a bit same old same old. This time, I decided to shake things up a bit and try something new, and I have to say, this one’s the favourite so far! We make veggie sauces for our pasta dinners all the time, mainly because they’re really quick and simple to make, but there’s something about this Roasted Red Pepper sauce that just sings summertime. It’s perfect for when you’re missing the sunshine.

So how does a pasta dish bring such sunny vibes?

First of all, you’ve got to freshly roast your peppers. I know you can get pre-roasted peppers in the jar but they’re just not as good (not too mention they make the sauce extra oily). Get yourself some organic, locally sourced, fresh red bell peppers, give them a good wash, and put them in the oven to roast whilst the cashew nuts are soaking. You can prep the rest of the ingredients in the meantime. That’s what I love about this dish so much – you’re not in a rush to get it all done! Recipes where you can take your time are my kind of thing!

Of course you can customise this sauce as much as you want when it comes to the seasonings. I love a peppery, spicy red pepper sauce so I tend to add in more cayenne. But when cooking for my family, I load up on the herbs, adding more oregano than I think I need to give it an earthy undertone. Honestly I could rave on for hours about the versatility of vegetable pasta sauces – my love for them is too great!

Of course the good base to any recipe is caramelised onions and garlic. Make sure you get those onions properly soft and golden before adding anything else. The same goes for the garlic – don’t hold back! Fry those babies until they’re oh-so golden and delicious for a richer, more flavoursome sauce. Last of all, don’t rush to get that pasta on the table! Letting the sauce mature for a few extra minutes will really help to intensify the flavour!

When recipe testing this dish, I actually made a batch of the sauce in the morning and then cooked the pasta and reheated everything in the evening come dinnertime. The flavour was DIVINE! I fully recommend making this sauce beforehand so you can truly enjoy the rich and creamy taste to the fullest. For the pasta, I used Italian Durum Wheat Penne, but you can use whatever pasta you want (spaghetti is also a favourite here!). Top with a sprinkling of dried herbs and some hemp seeds and you’re set!

Finally, if you make this Sunshine Roasted Red Pepper Pasta, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy March, and I wish you a safe and warm rest of the week! I look forward to hearing from your soon!

Katherine x

Sunshine Roasted Red Pepper Pasta

  • preparation time: 40 minutes
  • cook time: 10 minutes
  • total time: 50 minutes
  • serves: 4

Ingredients:

  • 60g Fairtrade cashew nuts
  • 3 red bell peppers
  • 1 tbsp olive oil
  • 1 white onion, minced
  • 3 cloves garlic, minced
  • 5 tbsp tomato puree
  • 1 vegetable stock cube
  • 1 tbsp dried oregano
  • ½ tsp cayenne pepper
  • Salt and pepper, to taste
  • 300g pasta of choice

Method:

  1. To prepare the cashews, add them to a small bowl and cover with boiling water. Set aside and leave to soak whilst we prepare the rest of the ingredients (at least 30 minutes).
  2. Preheat the oven to 200˚C (400˚F) and line a baking tray with parchment paper. Place the peppers on the tray and roast for 20 minutes. Turn over and roast for another 20 minutes. Remove from the oven and leave to cool slightly.
  3. Once cool enough to handle, remove the stems, seeds, and skin from the peppers until only the flesh is left. Drain the cashews and add them to a highspeed blender along with the pepper flesh. Blend on high until smooth and creamy (you may need to add a couple tbsp of water). Set aside for later.
  4. In a large cooking pot, heat the oil over a medium heat. Add in the onions and saute for 5-10 minutes until soft and golden. Add in the garlic and saute for another 2 minutes until fragrant.
  5. In a separate saucepan, cook the pasta according to the packet instructions.
  6. Whilst the pasta cooks, add the blended pepper sauce to the pot with the onions in. Reduce the heat and stir until combined. Add in the tomato puree, vegetable stock cube, oregano, and cayenne, stirring until everything is well combined. Add a few tbsp of water if the sauce is too thick.
  7. Once the pasta is cooked, add it to the sauce and stir until completely coated in the sauce. Season to taste then serve hot into bowls with a sprinkle of oregano and hemp seeds. Enjoy!

Once completely cooked, the red pepper sauce can be kept in an airtight container in the fridge. Consume within 3 days.

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healthy breakfast blueberry banana nice cream


What’s that you’re saying, Katherine? Ice cream for breakfast? Hallelujah! That’s right folks, today we are making ice cream for breakfast. This Breakfast Blueberry Banana ‘Nice’ Cream is super delicious, super quick and easy to make, and super healthy. All you need to get that classic creamy ice cream texture is some bananas.

This blueberry nice cream is one of my go-to breakfast recipes (if you follow us on Instagram you’ve probably seen this recipe on my storied before). I absolutely love having an ice cream smoothie bowl for my breakfast, at any time of the year! The thing I love most about these dishes is their versatility. If you haven’t already noticed, we’re big on versatile recipes here, and this nice cream is another one to add to the list!

This blueberry banana nice cream is super easy to make. Think smooth and creamy ice cream, refreshingly healthy! All you need are some Fairtrade bananas, blueberries (both organic of course), maca/mushroom/cocoa powder (I use maca basically every single time), your favourite nut butter (I’m using 100% peanut butter, as always), a dash of vanilla, and your choice of plant milk.

That’s all there is too it! Oh, and the toppings, of course. You can’t forget those. The toppings really finish this recipe off perfectly for me. I tend to go for nuts and seeds, but you can add whatever you want e.g. chocolate chips! Honestly, bananas are an essential in my kitchen, I use them for everything, and they’re perfect for breakfast bowls.

Let’s talk details.

Firstly, make sure your bananas are organic and Fairtrade. Both of these factors are super important to me, the same with any other foods that have been imported. Buying Fairtrade foods means that the farmers and workers growing and harvesting your bananas, cocoa beans, coffee, etc., are being treated well and paid the amounts they deserve. You can read more about the importance of buying organic foods in THIS blog post.

You’ll also want to slice your bananas before adding them to the freezer, making for easier blending later on. When it comes to the blueberries, you can use fresh or frozen depending on whether or not they’re currently in season. I made this recipe in the winter, so I used frozen blueberries because they weren’t yet in season.

Add the frozen bananas and blueberries into your highspeed blender (I used a Magimix) along with a couple tsp of your favourite cocoa powder (or other). As mentions earlier, I absolutely love using maca powder in my ice cream bowls. Maca is a plant related to the broccoli, cauliflower, etc, and has a long history of being used in Peruvian culinary and medicine. Maca powder is made from the root of the plant and has an extremely earthy and nutty flavour. It’s super nutritious and super tasty. You can probably classify it as a superfood.

Along with the maca powder, I love adding nut butters to give my smoothie bowls a creamy, nutty flavour (as well as adding some healthy fats). I tend to go for peanut butter, but it has to be organic and 100% made from peanuts. No other ingredients necessary. Add a splash of vanilla, a couple tbsp of your go-to plant milk, and blend on mid-to-low until completely smooth and creamy.

Top with whatever you want. I love adding almonds or cashews, hemp seeds, chia seeds, and some extra blueberries, but you can add whatever you have to hand. And that’s all there is to it! A super healthy, super creamy, super tasty ice cream breakfast for one. What more could you possible ask for? It’s my favourite way to start the day, for sure.

And that’s all there is to it! As always, if you make this Healthy Breakfast Blueberry Banana Nice Cream, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

Healthy Breakfast Blueberry Banana Nice Cream

  • preparation time: 5 minutes
  • blend time: 2-5 minutes
  • total time: 10 minutes
  • serves: 1

Ingredients:

  • 2 Fairtrade organic bananas, sliced and frozen
  • 100g frozen organic blueberries
  • 2 tsp maca powder (or cocoa powder)
  • 1 tbsp 100% peanut butter (or other)
  • ½ tsp vanilla extract
  • Unsweetened plant milk, to blend
  • Toppings of choice e.g. nuts, seeds, chocolate chips, fruits

Method:

  1. In a highspeed blender, add the frozen bananas and blueberries, maca powder, nut butter, vanilla, and a few tbsp of plant milk.
  2. Blend on medium-low until completely smooth and creamy. Add more plant milk as necessary until the desired consistency is achieved.
  3. Transfer to your favourite breakfast bowl, top with whatever you like (my favourites are almonds or cashews, chia seeds, and hemp seeds). Enjoy!

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sunday brunch banana pancakes


Super fluffy Sunday Brunch Banana Pancakes are calling my name this morning! There’s something about pancakes for breakfast on a Sunday that just makes my heart happy, and so I thought I’d share my favourite recipe with you! Banana pancakes are by far my favourite kind of pancake, and this recipe has a secret ingredient that gives these pancakes a super breakfast-y flavour. Assam tea! You heard me, we’re putting tea in our pancakes this morning!

Now, I know what you’re thinking, sounds a little weird right? WRONG! These are literally the most delicious pancakes I have ever made. If anything, the flavour of the assam tea and the banana complement each other in a way I’ve never experienced before. Am I getting too sentimental about pancakes? You’ll understand once you’ve tried these!

Super light, super fluffy, super banana-y, these pancakes look, smell, and taste heavenly. I haven’t had pancakes for a good long while, and since going vegan I’ve struggled to find a recipe that really creates those fluffy American pancakes that I so crave! The trick? Self-raising flour! Or extra baking powder. There’s no need for any fancy ingredients in these bad boys. Goodbye aquafaba, my least favourite ingredient (asides coriander… bleugh).

I made these assam banana pancakes for my breakfast the other day and they’re definitely one of the best flavour combinations I’ve come up with. Think rich assam undertones, fresh banana, sultry maple, and yoghurt to top it all off! I love using vegan yoghurt as the base for a lot of my recipes, but it works the best in pancakes. It just makes everything that little bit easier.

Let’s talk flavour

Assam tea is one of the stronger black teas you can get, but it has the best flavour! To recreate the velvety flavour of assam in these pancakes, I steeped a couple of tea bags in some warmed milk for around 15 minutes (for a stronger assam flavour, use loose tea leaves and leave them in the batter!). Whisk the steeped milk straight into the mashed bananas, add a splash of maple and vanilla, and you’ve got yourself the coziest flavour combination imaginable.

Make sure you’re using unsweetened vegan yoghurt for your base. I use a plain oat-based yoghurt in these pancakes, as I find oat yoghurts don’t alter the overall flavour, but you can use whatever you have to hand. I also recommend using a neutral flavoured oil such as sunflower oil in this recipe for the same reason. You can obviously use other oils e.g. olive or coconut, but the flavours can interfere with each other.

Once you’ve created a fairly smooth mixture with all the wet ingredients, go ahead and add in the flour. I used self-raising flour, but if you want to use plain flour just add in the same amounts along with a couple tsp of baking powder to make sure you create that fluffy pancake texture.

Your pancake batter should be smooth and creamy (minus any bits of banana, it doesn’t have to be perfect). To cook, simply add a dab of vegan butter to a frying pan or griddle, and spoon in about half a ladles-worth of batter into the centre of the pan. Cook on a medium-high heat until bubbles show in the centre of the pancake and the underneath is golden brown. Flip and cook until golden and nicely risen. I recommend not pressing down on the pancakes once you’ve flipped them as it tends to create a rubbery texture.

Serve warm from the pan with a dollop of vegan yoghurt, banana slices, frozen blueberries, and a good helping of maple syrup. Along with a steaming mug of assam tea, of course. The perfect breakfast to share with friends or family (or to have all to yourself!).

As always, if you make these Sunday Brunch Banana Pancakes, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

Sunday Brunch Banana Pancakes

Ingredients:

For the assam banana pancakes:

  • 125ml unsweetened plant milk
  • 4 assam tea bags
  • 210g vegan plain yoghurt
  • 4 very ripe bananas, mashed
  • 2 tbsp sunflower oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 280g self-raising flour
  • Pinch of salt

Toppings:

You can choose your own toppings but some of my favourites are vegan plain yoghurt, maple syrup, bananas, and blueberries (all organic of course).

Method:

  1. In a saucepan, gently warm the milk over a low heat. Once simmering slightly, remove from the heat and stir in the assam tea. Cover and leave to steep for 10-15 minutes.
  2. In a large bowl, whisk together the steeped tea-milk mixture, plain yoghurt, bananas, sunflower oil, maple syrup, and vanilla extract until everything is smooth and well combined.
  3. In a separate bowl, mix together the flour, and salt. Add the dry ingredients to the wet ingredients and whisk together to form a smooth(ish) batter.
  4. Heat a large frying pan or griddle over a medium-high heat and grease with a little butter. Spoon a ladle of the batter into the centre of the pan and leave to cook on a medium heat until bubbles appear in the middle. Use a spatula to flip the pancake over and cook on the other side until both sides are golden. Repeat with the remaining batter.
  5. To make the maple yoghurt, add the plain yoghurt, maple syrup, and cinnamon to a bowl and whisk everything together until light and fluffy.
  6. Serve the pancakes topped with the whipped yoghurt, banana slices, and blueberries if desired. Enjoy!

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vegan garlic walnut & kale pesto



My latest obsession is this vegan garlic walnut & kale pesto. I’ve been having this pesto on my pasta, on crackers, on freshly made sourdough, you name it! You get all the caramel flavour garlic, the mellow taste of walnuts, and of course some kale (perfect for if you need to get in your greens for the day). I love pesto and pasta sauces alike, but this one is by far my greatest achievement! A little taste of summer whilst still being in season in the winter – I’ve been experimenting a lot with this sort of thing lately and I wanted to share this super easy pesto recipe with you guys!

This recipe is super versatile too. If you haven’t got kale, you can use spinach or broccoli. Swap out the walnuts for pine nuts, cashews, tofu, vegan parmesan, whatever you’ve got to hand (that you think would work of course). I’m all about creating versatile recipes for you guys, but the flavour of the garlic and walnut and kale is by far my favourite! I’ve also made this recipe with broccoli and tofu which was super delicious.

The secret is to caramelise the garlic before blending everything together. You get a really smoky flavour AND you don’t overpower all the other flavours in the dish! As always, make sure all your produce is organic and locally sourced! I’m looking forward to making pesto with fresh spinach from the garden in the summer, but for now, kale is hitting all the right places for me! Grab your ingredients and a high speed blender and you’re done! It’s literally as simple as that! Mix into freshly cooked pasta, spread on top of a slice of our traditional country bread loaf along with some vegan cream cheese, or use as garlic bread filling!

Whatever you enjoy this pesto with, we hope you love it as much as we do! As always, if you make this Vegan Garlic Kale & Walnut Pesto, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

Vegan Garlic Kale & Walnut Pesto

Ingredients:

  • 3 cups fresh kale, chopped
  • 1 tbsp dried basil
  • 3 cloves garlic, minced and fried
  • 70g walnuts
  • 75ml walnut oil
  • Salt and pepper, to taste

Method:

  1. Place all of the ingredients in a food processor and pulse until chunky smooth. Transfer the pesto to an airtight jar or container and keep stored in the fridge. Consume within 3 days. Enjoy!

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creamy shiitake mushroom & brown rice soup



Warming my soul a little with this Creamy Shiitake Mushroom & Brown Rice Soup. That’s a bit of a mouthful… literally! This soup is just what you need on these cold and snowy winter days. Winter is the season for soups and stews, and this mushroom soup hits the spot every time. Think earthy tones of mushroom mixed with creamy winter herbs and fibrous brown rice to keep you feeling full and warm on the inside. It’s creamy, herby, and oh-so delicious. What more could you ask for?

Soups have been on my heavy rotation for lunches recently, but this soup is definitely my favourite so far, oh my goodness. I have to say I’m not a big mushroom fan either but the use of shiitake mushrooms in this soup just tastes so right! Leave the soup to simmer for a while and mmm you’ve got such a delicious flavour going on.

I suppose this recipe is a mixture between a soup and a stew. We’re divided in my household. It’s a 50/50 debate on whether soups should be smooth or not. I don’t think they have to be. What do you think? Let me know in the comments! I love a chunky soup, especially rice based ones!

I got the inspiration for this dish from a creamy mushroom ramen recipe that I saw somewhere. And although this recipe has nothing to do with ramen, the dish did get me thinking more about flavour combinations. I’ve had cream of mushroom soup, but I never dared to make a chunky one. I was afraid that using regular chestnut mushrooms would be too slimy or overpowering, but the delicate texture and flavour of shiitake mushrooms is just what I was after.



So how do we make it?

This recipe is a super duper simple one-pot dish, perfect for if you’ve got other things to be doing whilst your food is cooking. The key, as always, is to caramelise the onions. Heat a good helping of olive oil in a large cooking pot and saute those onions and garlic until they’re lovely and soft and golden. Make sure you give the mushrooms a good wash before adding them to the pan – you’ll want to be careful though because shiitake mushrooms are a little fragile.

Add your veggies to the pan along with the rice and stir until everything is nice and coated in the juices from the onions. After that it’s just a simple matter of adding the stock and herbs, stirring to combined, and letting the flavours do their thing! Making sure the rice doesn’t stick to the bottom of the pan is also important – stir every 10 minutes or so.

Don’t let the rice cook completely before adding the kale and cream, otherwise you tend to end up with a very mushy soup. Once the rise is al dente add in the last of the ingredients and bring the soup to a good simmer. Once the rice is cooked to your liking, serve steaming into bowls with a slice of freshly baked Traditional Country Bread Loaf and enjoy!

Finally, if you make this Creamy Shiitake Mushroom & Brown Rice Soup, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

Creamy Shiitake Mushroom & Brown Rice Soup


Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 white onions, minced
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 120g shiitake mushrooms
  • 100g brown rice
  • 3 cups veg stock
  • 2 sprigs fresh thyme, minced
  • 1 tbsp sage, minced
  • 2 sprigs fresh rosemary, minced
  • 2 cups fresh kale
  • 100ml vegan double cream
  • Salt and pepper, to taste

Method:

  1. In a large cooking pot, heat the oil over a medium-high heat. Add in the onions and saute for 5 minutes until soft and golden. Add in the garlic and saute for another 2 minutes.
  2. Add in the carrot, mushrooms, and rice, stirring until everything is combined. Add in the vegetable stock and the herbs, stir everything together, then bring to a boil.
  3. Reduce the heat to a simmer and leave to cook until the rice is semi-soft, about 20 minutes. Stir occasionally to stop the rice from sticking to the bottom of the pot.
  4. Add in the cream and kale, stir everything until combined, then leave to simmer until the rice is tender and the soup is fragrant, about 10 minutes. Season to taste.
  5. Serve hot into bowls with a slice of Traditional Country Bread Loaf and enjoy!

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easy vegan omega granola

Okay you guys, there is no better way to start your day than with this Easy Vegan Omega Granola. I have this granola almost every day for breakfast. Topped with bananas and a splash of oat milk, or with some vegan yoghurt and fruits… it’s delicious AND you get your omegas in really easily. Packed full to the brim with oats, quinoa, chia seeds, hemp seeds, almonds, you name it! Mix it all up with some nut butter, maple syrup, and a splash of vanilla, and you’ve got yourself the yummiest granola out there.

Ingredients:

  • 300g old fashioned oats
  • 100g uncooked quinoa
  • 40g chia seeds
  • 50g hemp seeds
  • 50g raw almonds, chopped
  • 3 tbsp 100% peanut butter
  • 50ml maple syrup
  • 2 tsp vanilla extract

Method:

  1. Preheat your oven to 180˚C (350˚F) and line a roasting tin with parchment paper. In a large bowl, combine the oats, quinoa, chia, hemp, and almonds until everything is evenly mixed and dispersed.
  2. In a separate bowl add the peanut butter, maple syrup, and vanilla. Mix until everything is smooth and well combined. Add in this mixture to the bowl of oats and stir until the oats are completely covered and everything is well combined.
  3. Transfer the granola to the roasting tin and bake in the oven for 25-30 minutes, stirring after every 10 minutes to distribute the baking and browning of the granola evenly. Once golden and fragrant, remove from the oven and leave to cool completely.

Serve over vegan yoghurt with fresh fruit or in a bowl along with plant milk for a yummy and nutritious breakfast! This granola can be kept in an airtight jar or container in a cool dry place once completely cooled and consumed within 2 weeks. Enjoy!

Finally, if you make this Easy Vegan Omega Granola, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy February, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

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vegan cauliflower soup with crispy garlic croutons



Spring is just around the corner, and the days are calling for Cauliflower Soup with Crispy Garlic Croutons. I have been obsessed with soup lately, and this recipe just tops them all (I know I say that a lot but its true!). This cauliflower soup is ultra-creamy and so so delicious. It’s also pretty darn healthy, so don’t be fooled by its creaminess. Paired with some fresh from the oven garlic croutons and you have the perfect lunch or dinner.



Make this soup for lunch or dinner and day of the week. This recipe is super quick and really easy to make. Cook up the veg, chuck everything in the blender, and you’re done! Well, almost. We can’t forget the croutons too… I am on a cauliflower craze at the moment, I’ve got so many recipes lined up for you guys, and with Spring inching her way closer, I seized the opportunity.

You’ve probably already got all the ingredients you need for this soup. All you need now is a cauliflower. And don’t forget the leaves! That’s right, not only is this recipe super yummy, it will also help you cut down on your food waste. Did you know you can eat cauliflower leaves? Yes, you can, and they’re packed full of flavour and nutrients. Give them a good wash, as you would with salad, and you’re set.



So, how do we achieve such creaminess?

The first step, as always, is to caramelise the onions and garlic. Add them to the pot along with a good helping of olive oil and saute those babies until they’re lovely and soft and golden. The rich caramel taste of the onions and garlic really rings through dishes if you cook them well, and they really bring out such amazing flavours in this recipe too.

Cut up the potato and cauliflower pretty small, so that they cook a little quicker (conserve your energy folks!). They’re going to be blended anyway. Add them to the pot along with the veg stock, and some salt and pepper. The key to this recipe is to not add too many seasonings. We want the main flavour to be the cauliflower, after all. Some basic veggie stock and s+p is enough this time. Once cooked, blend on high until creamy smooth, then serve topped with yummy garlic croutons.

The croutons really are the cherry on the top. I fully recommend making them from my traditional country bread loaf recipe, as it really gives you the crunchiest, crispiest, croutons (and if always feels extra good to say you made the bread yourself). Cube a couple slices of homemade bread, and toss them in some olive oil, minced garlic, and of course some salt and pepper. Bake until golden and crispy.

This soup is probably the best one I’ve made this season. It’s a great way of getting your veggies in, as well as warming you up from the inside. A hug for the soul. Trully. I’m super excited to be sharing this recipe with you guys and I can’t wait to hear all about it!

Finally, if you make this Cauliflower Soup with Crispy Garlic Croutons, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy February, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Love, Katherine x

Vegan Cauliflower Soup with Crispy Garlic Croutons


  • preparation time: 10 minutes
  • cook time: 20 minutes
  • total time: 30 minutes
  • servings: 4

Ingredients

For the cauliflower soup:

  • 1 tbsp extra virgin olive oil
  • 1 large white onion
  • 2 cloves garlic
  • 1 russet potato
  • 1 cauliflower (and the leaves)*
  • 1 vegetable stock cube
  • salt and pepper, to taste
  • fresh parsley, to garnish

*you can use the cauliflower leaves in this recipe to help reduce food waste (just give them a good wash and discard any that look old or damaged).

For the crispy garlic croutons:

Method:

To make the creamy cauliflower soup:

  1. Mince the onions and garlic, chop the potato into cubes, and cut the cauliflower (and leaves) into small pieces.
  2. In a large saucepan, heat the olive oil over a medium-high heat. Add in the onions and sauté for 5 minutes, until soft and golden brown. Add the garlic and continue to sauté for another 2 minutes.
  3. Add in the potatoes and the cauliflower, along with the salt, pepper, and vegetable stock cube. Add in enough boiling water to partially submerge all the vegetables. Stir everything together and leave to simmer on a medium-low heat for 20 minutes.
  4. Once the potatoes and the cauliflower are cooked through, transfer everything to a heat-safe blender and blend on high until a thick and creamy soup has formed. Pour the soup back into the pan, season to taste, and keep warm until ready to serve.

To make the crispy garlic croutons:

  1. Whilst the vegetables for the soup are simmering, preheat your oven to 180˚C (350˚F) and line a baking sheet with parchment paper or reusable silicone sheet.
  2. Cut your slices of bread into small cubes and spread them evenly over the baking sheet. Drizzle on the oil, minced garlic, salt, and pepper, and give everything a stir with your clean hands or a pair of tongs, until all the bread cubes are evenly seasoned.
  3. Bake the croutons in the over for 10-15 minutes, until they are crispy and perfectly golden.

Pour the hot soup into bowl, sprinkle on some croutons and parsley for garnish, and enjoy!

Once completely cooled, this soup can be stored in an air-tight container in the fridge for up to 2 days. Keep leftover croutons separate.

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