Winter Vegetable Stir Fry

Winter Vegetable Stir Fry |Add A Little

Wow ok so I know I’ve been gone for legit forever. I mean I can’t actually even remember the last time I blogged? Eeeek… bad blogger! Don’t get me wrong though, I have been rustling up delicious food (read chickpea flatbread, lentil mushroom burger, rostis) but this winter lighting is not doing me any favours, it gets dark at like 3!

So I’m here to actually write that I’m going to make an effort. 2016 HERE I COME! More blog posts (I mean like two a week, but ya know, still more than the however-many-month hiatus I seemed to have posting nothing) and more fun!

So onto the post, I can’t even get my head around the fact that it’s Christmas day in 3 DAYS. And the new year is like a week away!! SAY WHAT!!! To get into the mood, I’ve been eating so many seasonal vegetables which I’ve been digging. Red cabbage is so good and can’t believe I haven’t really cooked with it before!

This stir fry is perfect post or pre Christmas when you’re looking for something a bit lighter yet still full of flavour, texture and goodness. Filled with the king of greens, kale, red cabbage and crunchy and sweet carrot as well as the kick from ginger. It’s great on its own as a side but also delicious on a bowl of steaming brown rice for the ultimate bowl of nourishment!

Winter Vegetable Stir Fry |Add A Little

Winter Vegetable Stir Fry vegan, gluten free, dairy free
Serves 2

Stir fries are the ultimate quick meal, prepped and cooked in under 15 minutes, yet full of flavour and texture. Feel free to add other vegetables like brussels sprouts or even spiralised/ julienned parsnips which I’m sure would make a fantastic addition! Make sure to get toasted sesame oil as it has a fantastic deep aroma that really makes this dish.

1/4 cabbage, sliced thinly
2 large handfuls kale
3 carrots, julienned
1 onion, sliced
1 teaspoon ginger, grated or cubed
1 tablespoon flavourless oil (rapeseed works well)
Salt and pepper, to taste
1/2 tablespoon apple cider vinegar or 1/2 lime, juiced
1 teaspoon toasted sesame oil

To serve: brown rice or rice noodles, sesame seeds, quick pickled cabbage

Heat oil in a medium heat pan and add onions.

Sauté onions for about 2 minutes until starting to brown then add ginger and sauté until fragrant.

Add carrots, cabbage and kale and sauté and season with salt and pepper for about 4 minutes, until all vegetables are cooked.

In the last few second of cooking, add acid of choice and toasted sesame oil to coat the vegetables and add flavour.

Serve atop freshly cooked brown rice or add rice noodles and sauté.

Winter Vegetable Stir Fry |Add A Little

Link Love Sunday

Link Love Sunday | Add A Little

So I’m back after what feels like 10 years ago… I actually can’t believe it’s the 1st of November today. How, what and why?! Time is shooting past!
In the time that I’ve been gone I’ve been working, working, working and went for a short trip to the beautiful Paris! It was such an enjoyable trip and I feel like I gained so much from it: I learnt a lot from my art historian friend who continually gave me new knowledge, and ofcourse, no trip is complete without delicious food!
As the weather’s getting cooler, here’s my round up of warming recipes!

This Autumn glow bowl is exactly what I want for lunch!

These roasted sprouts and parsnips with tahini dressing are everything!

This Thai quinoa salad would make the best lunch for tomorrow.

I want to cozy up with this miso and soba bowl with shiitake and sriracha tofu. (pictured)

These balsamic caramelised onions. Ugh. I would like 10 in my mouth now.

Loving the look of these triple almond apple muffins.

This pumpkin curry is my dream made true!

This roasted carrot and lentil salad combines my favourite ingredients.

This butternut squash, coconut and turmeric soup looks super warming.

Be sure to follow me on YoutubeTwitterInstagramPinterestFacebook  and bloglovin’ for all the latest updates!

Baked Parsnip Chips

Baked Parsnip Chips | Add A Little

So I don’t know if you’ve noticed but….

I’ve now got my own domain name! No longer https://addalittle.wordpress.com, but now http://addalittlefood.com (yes, somebody already took addalittle.com *sad trombone*) But still, wooo parday!

This is super exciting news – I’ve wanted one for ages but took so long to configure but now it’s finally here and it feels unbelievably legit. Like, wow, I’ve got my own website now.

*internal freak out*

Baked Parsnip Chips | Add A Little

Also, I can’t believe Christmas is in 3 days – how?!?!?

2 days left and I’ve bought 1 gift. FAB-U-LOUS. But it’s cool, I’m just going to go to Waterstones and buy every single cookbook on the shelf. Panic averted!

These baked parsnip chips are perfect to serve at a party – I imagine they’d go really well with a beetroot dip, or just plain!

Baked Parsnip Chips | Add A Little

Baked Parsnip Chips vegan, gluten free, dairy free

These are the perfect snack or party appetiser served with dips, crudites and antipasti. Super easy to make and feel free to add other flavours, such as paprika or rosemary!

Parsnips, sliced thinly or with a mandolin
Extra virgin olive oil
Sea salt

optional: paprika, rosemary

Preheat oven to 160ºC.

Massage parsnips with olive oil and salt and other optional flavourings.

Place in oven for 10-15 minutes (depending how thinly you cut them) and flip them over.

It’s ok if they feel slightly soft when you take them out as they harden as they cool!

Serve right away!

Baked Parsnip Chips | Add A Little