Baked Parsnip Chips

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*

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 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!

Advertisement

Green Smoothie

GUYS.

I’m beyond excited.

It’s finally come.

My nutribullet arrived!! I’ve wanted one for so so so long and then I won one in a competition yada yada yada but it’s finally here – seems like Christmas came early!

I was slightly overwhelmed as to what to make first; vegan mac ‘n’ cheese, baba ganoush, hummus, vegan pesto, creamy tomato soup – the possibilities are endless!

In the end I settled for a green smoothie!

I’ve got to say: I’m a massive green smoothie lover, however I’m quite specific that I don’t like it to be full of fruit, I like it to be about 60:40 on the veg to fruit ratio.

Green Smoothie vegan, gluten free, dairy free
Serves 1

This delicious smoothie is a perfect afternoon pick-me-up as well as a portable breakfast: it would be great to add in a handful of oats or some chia seeds in here to keep you fuller for longer!

2 handfuls of kale
1/2 banana, frozen
1/4 avocado
Squeeze of lemon
Knob of ginger
water of almond milk, adding until desired consistency

optional: mint, dates or stevia to sweeten

Add all the ingredients to your blender and blend until smooth.

Serve straight away, adding ice cubes if preffered.

 

The Best Roast Potatoes with Rosemary & Garlic

It’s so close to the holiday I can almost taste it. SO CLOSE GUYS.
I’m not even doing anything particularly exciting but sometime you just need a break, ya know?

Also, I’m going through a potato phase at the mo. I mean, it is autumn right now which means COMFORT FOOD, so that kinda explains it I guess. I’ve literally been sneaking potatoes into anything and everything. Roast sweet potato salads, potatoes in miso soup, roasting potatoes as a snack – the list could go on forever to be honest!

And don’t know if you can tell (you can totally tell) but I got super into photographing the rosemary – it’s just so gorgeous!

The Best Roast Potatoes vegan, dairy free, gluten free
Serves 2

This is such a great side dish – crispy roast potatoes with a fluffy interior are perfect for the colder months when you are craving something warm and comforting. Feel free to omit the rosemary and garlic, but I adore the flavour it gives!

4 baby potatoes (more commonly used are Maris Piper potatoes, but I like small potatoes for maximum crispy exterior!)
Extra virgin olive oil (you can also use goose fat or duck fat)
Bunch of rosemary
2 cloves of garlic, crushed
Salt and pepper, to taste
1 teaspoon cornstarch

Preheat your oven to 190ºC and cover tray with olive oil, then put in oven.

Cut the potato into chunks and boil for about 15 minutes until soft.

Once boiled, drain the potatoes and shake them in the pan so the edges become fluffy. (This can also be done with a fork.)

Add cornstarch, garlic and rosemary and mix together.

Place in pan and put in oven for 15-20 minutes until they are brown on one side. Flip them around and place in oven for another 10 minutes.

Serve straight away with a sprinkling of salt.