This week’s blog post, 7 Of My Favourite Plant-Based Comfort Foods, was inspired by my lunch today of tomato soup. I remember as a child sitting with a big plate of tomato soup and virtually licking the pattern of the bowl I enjoyed it so much.

It got me thinking about the different foods that we eat because of the nostalgic or sentimental feelings they create within us, or because they simply make us feel better – comfort foods.

Did you know the term “comfort food” has been traced back at least to 1966, when the Palm Beach Post used it in a story: “Adults, when under severe emotional stress, turn to what could be called ‘comfort food’—food associated with the security of childhood…” 

Now I don’t know about you, but for me comfort food is more about the substance of it. I like warming, hearty food, especially after a hard day’s work in cold, dark January.

I look forward to coming home and sitting down to a big bowl or plate of some delicious food that I know will be nourishing and filling, as well as making me feel a whole lot better!

Here are 7 Of My Favourite Plant-Based Comfort Foods, in no particular order.

They’re all super simple to make and taste delicious.

Without any further ado, here they are…

1. Tomato soup

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2. Shepherd’s / Cottage Pie

[gmc_recipe 3715]

3. Spaghetti Bolognese

[gmc_recipe 2819]

4. Hungarian Goulash with Dumplings

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5. Adzuki Bean Burger and Sweet Potato Chips

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6. Veggie Chilli

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7. Glorious Potatoes!

Baked Potato with Hummus & Spring Onion

I love them mashed, roasted and baked, as well as oven baked fries. You can find the recipe for my mash above in the Shepherd’s Pie recipe, for my sweet potato chips, look to the burger recipe above and for baked potatoes, see below how I cook them.

You can bake the potato in the oven or you can microwave them. I always use a traditional oven as I love the way the skin becomes crispy and the centre soft and fluffy.

Try to buy a variety such as King Edward, Maris Piper, Ailsa or Golden Wonder. They’re the best for baking as they’re a floury potato that have white rather than yellow flesh and crumble when they’re cooked.

Make sure it’s clean and dry before pricking it all over with a sharp knife or fork to stop it exploding in the oven.

Try to get as big a potato as you can e.g. between 350g and 450g. If you can’t get a big potato buy a couple of smaller ones. Put them in the oven for about an hour at 200C or gas mark 6. To check they’re ready, stick a skewer in to their middle. It should slide in without you having to push.

I usually have my baked potato with a generous spoonful of home made hummus. Here’s the recipe:

Hummus Recipe:

1 x 400g can, or your home cooked chickpeas. If it’s a can, make sure you drain an rinse them.

4 tbsp lemon juice

2-3 cloves of garlic finely chopped

2 tbsp tahini

1 tsp dried cumin

1 tsp paprika

2 tbsp water

Put all the chickpeas (set a side a few for decoration), garlic, tahini, paprika, cumin and lemon juice in a blender or use a stick blender to blend to a smooth creamy consistency. Add some water to make it a bit looser if you prefer.

Sprinkle with a little more paprika and decorate with the reserved chickpeas.

This is the basic recipe to which I add dried chilies and jalapeños to give it a bit of a kick.

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