Happy weekend guys! Hope you have exciting things planned! I’m emerging briefly from my bathroom renovation chaos to bring you a new recipe, which I’ve been tinkering with in the background. We are 1 week in with our bathroom refurbishment and it looks like we won’t be done until almost the end of the month, sadly, but we are in good spirits and managing to wash using our backyard, a watering can and some creativity 😉 so we’re not too down about it.
Two days in our contractor discovered that the floor joists are completely rotten through and there is nothing supporting the floor other than the vestibule doorframe below. It’s a miracle we have not fallen through while taking a shower one day. We all got a little panicked and I started imagining being without a bathroom for months but luckily the disaster was averted. Our contractor’s mate came to our rescue and patched up the structure without needing to destroy the ceiling underneath. We were so relieved. All in all we lost 3 days to this and our fitter has holidays booked straight after the slot we were booked in for, so there will be a bit of waiting time until he can finish the job. It’s all good, as long as we have a bath and a toilet in place, which we hope to have by the end of this week, we can manage. All in all, we are pretty excited about having this work done finally and cannot wait to see the end result. Our bathroom guy is great – such a pleasure to have around – and he really came through for us when the chips were down (it’s funny, in my head I always pictured this saying to be about potato chips even though I knew it made no sense, hahaha) so we are not that stressed. Recipewise, I bring you a bit of comfort. It’s been cold, wet and windy over here lately so I felt like this dish is appropriate – comforting yet perfect for a BBQ should the sun decide to make more of a permanent appearance again. I made deliciously crusty, soft and salty Pretzel buns (recipe here) filled with smoky pulled mushroom ‘meat’ and a crunchy and creamy slaw. They make a delicious lunch on their own or with a side of some grilled corn on the cob, some chunky chips (I’m obsessed clearly) and a tumbler of craft beer if you are that way inclined. We’ve really enjoyed testing this recipe and I hope you’ll enjoy making and eating it too.
150 g / 2 packed cups finely shredded young cabbage 6 radishes finely shredded 1 carrot, finely shredded small handful of coriander, super finely chopped 4 tbsp / ¼ cup vegan mayo 2 tsp lime (or lemon) juice ½ tsp maple syrup 1 garlic clove, finely grated 2 tsp Dijon mustard salt and pepper, to taste
REMAINING INGREDIENTS
4 burger buns, I used homemade Pretzel buns pickles (optional)
ASSEMBLY
