Manifested the heat away, let’s cook
Three recipes I can’t stop making right now
Remember me complaining about the heatwave last week? Apparently, I manifested it away because it’s finally cooling down here. I can actually cook again without sweating like an otter trying to escape a slip ‘n slide. So naturally, I’ve been back in the kitchen testing some banging recipes for you.
In this newsletter, I’m sharing three of my current favourites on the website plus one little ramble about bread (of course). If you love summery, carby meals that don’t require a culinary degree, you’ll want to save these.
Okay, quick focaccia rant. My brain has fully locked onto the bread-baking community lately, especially the jiggly focaccia kind. This is mostly thanks to the homie
who makes the fluffiest, most mouthwatering focaccia with crispy edges and toppings that look like art. As a fan of all things jiggly, I’m about to turn my kitchen into a local focaccia factory. If you have any tips, topping ideas, or “insider” focaccia secrets, hit me up. And before you suggest sourdough, I’ve tried, and I don’t have the patience (it’s me, hi). Focaccia is way easier. Also, before you say “add olives,” don’t. It’s the one food I can’t get into, I’m sorry to every Italian reading this.Now let’s get into the top three recipes I’ve posted recently and why they’re worth your time:
ROASTED EGGPLANT PASTA WITH TAHIN
This pasta is for those days when you want something comforting but still fresh enough for summer evenings. It starts with roasted eggplant that gets caramelised and soft, picking up all those golden edges that make eggplant actually taste good. You’ll toss it with pasta and a tahini sauce that’s lemony, creamy and has a nutty depth that clings to every noodle.
I add a handful of fresh herbs to keep things bright, plus chili flakes if you want a bit of a kick. It’s the kind of recipe that feels restaurant-level but uses stuff you already have. You can add crispy chickpeas on top if you want extra protein and crunch. Leftovers? Even better the next day. If you’ve been scared of eggplant, this will convert you.
This one is for when you’re craving takeout but want to keep it homemade and vibey. The tofu gets crisped up until golden, then tossed in a sticky, glossy sauce packed with garlic, ginger and a ridiculous amount of freshly cracked black pepper. The sauce is sweet, savoury, spicy and deeply satisfying, coating every tofu cube perfectly. It’s amazing over fluffy rice or noodles, and the peppery heat makes it weirdly addictive.
I usually add a bunch of green onions at the end for freshness and colour. This is one of those recipes that tastes like you put in way more effort than you did. If you’re trying to impress someone (or just yourself), this is your recipe. Plus, it’s meal prep friendly if you’re into that.
HARISSA CHICKPEAS WITH TURMERIC RICE
This is your “I want something warming but also fresh and easy” dinner. Chickpeas get simmered in a smoky, spicy harissa tomato sauce that’s deeply flavourful without being too heavy. The turmeric rice is vibrant and earthy, pairing perfectly with the saucy chickpeas. It’s great topped with a dollop of coconut yoghurt, fresh herbs or a squeeze of lemon for brightness.
The whole meal is budget-friendly and uses pantry staples, making it perfect for a midweek dinner. It’s also a low-effort, high-reward dish that reheats well. If you want to bulk it up, add roasted veggies or a handful of greens at the end. It’s one of those meals you’ll end up adding to your regular rotation.
Alright, quick note: my website has a paid subscription (separate from Substack) where you get access to all my recipes ever posted for less than a coffee per month. Over 200 of you are already subscribed, and it helps me keep creating content and recipes you actually want.
As a thank you for hanging out here on Substack, I’ve got a one-time discount for you: use code YEEHAW at checkout to get 20% off your subscription. This code expires Wednesday, 16 July, so grab it while you can and get cooking.
Now for your free recipe this week. I posted it in my stories a few days ago and over 100 of you slid into my DMs for the recipe, so you know it’s gonna be good. We’re talking about the best sweet treat ever: chocolate chip cookies. They’re chewy, crispy-edged and just the right amount of sweet. Let’s get into it.
CHOCOLATE CHIP COOKIES
INGREDIENTS:
110 gr plantbased butter
60 gr white sugar
150 gr brown sugar
1 tbsp soy milk
200 gr flour
1 tsp baking powder
1 tsp baking soda
1 cup dark chocolate, chopped
Flakey salt
METHOD:
Preheat your oven to 190 Celsius.
Meanwhile beat the butter and sugar with a stand mixer until creamy.
Fold in the dry ingredients and let it firm up in the fridge for at least 30 minutes.
Take out about 3 tbsp of dough (roughly 70 gram each) and form balls.
Bake for 12 minutes and cool completely before sprinkling on some flakey salt enjoying your perfect snack
TAHIN PESTO GNOCCHI
Ingredients
500 grams gnocchi
250 grams cherry tomatoes
2 tablespoons olive oil
1 garlic clove
Handful fresh basil
50 grams arugula
3 tablespoons tahini
Juice of half a lemon
2 tablespoons nutritional yeast
Salt and black pepper
Vegan parmesan (grated, to taste)
Method
Preheat the oven to 200 degrees. Slice the cherry tomatoes in half, toss with 1 tablespoon olive oil and a pinch of salt. Place on a baking tray and roast for 20 minutes until soft and lightly caramelised.
Cook the gnocchi according to package instructions until they float. Drain and set aside.
Make the tahini pesto by blending the garlic, basil, arugula, tahini, lemon juice, nutritional yeast, 1 tablespoon olive oil, a good pinch of salt and black pepper. Add a splash of water for a creamy sauce.
Heat a pan, add the gnocchi and fry until lightly golden. Add the tahini pesto and toss to coat.
Divide the gnocchi over plates, top with the roasted tomatoes and finish with vegan parmesan and extra basil if you like.
That’s it for this week. Let me know if you make any of these, tag me on Instagram or hit reply so I can see your creations. Thanks for hanging out here, supporting this space, and cooking plants with me.
Catch you next week with more recipes, rambles and maybe a focaccia update (pray for me).
Happy cooking!