So I don't know about you, but a lot of my life is spent scrolling through Instagram drooling over food pictures. So when a cool account messages you because they like your photos... it's a pretty huge compliment.
Mob Kitchen are cool dudes. God I sound like my Mum there... But hey, they are. The music is always on point, the food is delicious and accessible, and it's always under a tenner. Sold.
My first thoughts when I got a message from my fellow foodie asking to remake one of his fab dishes was... "JESUS! HOW DO I PICK? THEY ARE ALL SO LUSH!". Secondly... "Damn, I can't eat some of these because of the ingredients". Combine these two things, and you get a C+C remake of a great Mob Kitchen recipe. Still under a tenner, still just as scrumptious... but sans the gluten, dairy... (and the music. Sorry. I am just not as cool).
When I saw the gorgeous sweet potato + pesto dish, I was sold. Pesto is an all time favourite for me. Tangy, smooth and vibrant- it perks up any dish with flavour and colour. Whilst MK go Classic Italian with sumptuous pine nuts and parmesan, I've got you dairy-free dreamers and plant-powered warriors with this whole-foods twist. Enjoy my lovelies...
(A key note is not to blitz the pesto. Now I'm all for a nutri-bullet, I blend just for the sake of blending. However, I go retro here with a pestle and mortar and some muscle power. As my sister says, vegan pesto can go a bit... "mushy", so we definitely want to avoid that...) Don't have ye olde P+M? No issue, you can blend very lightly (I mean 1 or two pulses max) or get all handy... Try the bottom of a wine bottle and a big bowl (just make sure it is closed. Winey-pesto isn't the best.)
1 bunch of basil (about 50g)
Bag of spinach (200g)
2 cloves of garlic (I used smoked for a twist, but normal is just fine)
5 tablespoons of olive oil (plus more for drizzling)
1 1/2 tablespoon of nutritional yeast (find this in most health food stores or Holland and Barrett)
1 1/2 tablespoon hemp seeds (plus a few more to sprinkle)
1 1/2 tablespoon of ground flax seed
A squirt of lemon juice
Salt, Pepper + Optional chilli flakes
There you have it: pesto sweet potatoes with a nutritional kick. Lots of good fats, fibre and natural protein. Yes it feeds four, but do you really want to share?
Ice-cream is life. It should be starter, mains + desserts. Back, many years ago, I went to the cinema and visited the Ben + Jerrys counter (of course). I somehow used my persuasive powers to try every flavour there, in excess of 30 magical mixes. "So you didn't even need to buy ice-cream?" I hear you say. Of course I bought some.. Three scoops, extra sprinkles.
Sadly the days of being able to visit my boyfriends Ben and Jerry are long over. My love of ice-cream, however, is not.
Do you remember choc ices? Those miniature bricks of vanilla ice-cream covered in a hard chocolate shell. As my housemate said.. he would find them deep in the depths of his Grandma's freezer when he went to visit as a child. At 27, I still want these beauties in my life. And I'm not the type to settle for a simple "you can't eat those Pheebs". Nope. Instead, I make it from scratch, and enjoy every chocolatey, sweet moment.
So if you are like me, your mouth is watering right about now. And if you are in England you're quietly asking "but it is 3'c outside, can I really make ice-cream? Yes, my friend. Yes you can. So go forth, make these beauties and enjoy. You wont regret it. (What's more it is super easy and quick to make. You just need to wait for the ice-cream to set.)
Ingredients: (Makes 3)
Hey.. I'm Phoebe, the woman behind Cake + Cucumber. Here in the blog page, I want to share with you some of our popular recipes, sprinkled with thoughts + odd rant of a twenty-something woman. Re-create, join the conversation and, most of all, enjoy. (Remember if you sign up for the newsletter you get exclusive recipes + discounts on our products).