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I’m talking some cooked quinoa, marinated sweet corn, toasted pumpkin seeds, cilantro/green onions, lime wedges, maybe some feta cheese and a little chili oil. If you don’t stock whole cumin/coriander seeds, feel free the sub ground spices here but use less, start with 1 teaspoon and taste as you go. Olive oil 1 large yellow onion 1/2 teaspoon sea salt 1 tablespoon smoked paprika 1/4 teaspoon chili flakes 1.5 cups cooked black beans 7 cups water/veg stock 2 cobs of corn, kernels removed (keep the cobs! ) Cook onion until soft, 5 minutes, stirring often, then add in sea salt, cumin, coriander, chili and smoked paprika, stir to coat.

The tomatoes were slow roasting in the oven and the afternoon sun was shining through the kitchen window right onto the tablecloth It’s something that I’ve always done and I’ve never had the misfortune of a bitter eggplant, so I figure it just works. Hummus, homemade or store bought Greens of choice (I used arugula) Sliced tomato 4 slices of wholegrain sourdough bread, toasting optional Layer eggplant slices in a colander, sprinkling generously with salt between each layer. To assemble: spread one slice of sourdough with hummus, top with roasted eggplant, sliced tomato, harissa relish and greens.

It’s been a totally different summer for us here, but it’s felt like home all the same and we’ve added a few new bricks to that home with carry with us. Along with some good crusty bread to soak up all the basil oil and a chilled glass of white wine to wash things down. In a large bowl combine cooked white beans, chopped olives, lemon juice and zest, parsley, garlic and a good drizzle of olive oil. Blend remaining 1/2 cup basil with 1/4 cup olive oil until somewhat smooth and season with salt and pepper, then spoon basil dressing over the peppers.

Place oat milk, salt, vanilla and honey in a small sauce pan over medium heat. If you don’t have an ice cream maker, place the cooled, smooth oat mixture into a freezer friendly container and chill in the freezer. If not using immediately, remove ice from the freezer about 5-10 minutes before scooping and serving. Toast oats in a dry skillet over medium/low heat until light brown and fragrant, stirring often to prevent burning, about 5 minutes.