It’s an easy-to-assemble, light meal for two. Feel free to add whatever other stray vegetables are in the fridge. Things like green beans, baby sweetcorn or cauliflower florets will work nicely in this recipe if you chop them up fairly small and cook them in the aubergine-filling mix. If you’ve any of the filling left […]Read more "Roasted stuffed aubergine"
Need cookies in a hurry? These maple syrup cookies are quick to make and only need 10 minutes in the oven. They last for 2-3 days in an airtight box (or about 2-3 hours in my house when the kids are here. Thanks Jordan and Shannon!) Ingredients (makes about 12-15 cookies) – 120g margarine – […]Read more "Maple syrup cookies (vegan, dairy-free)"
There are half-a-dozen lonely leeks in the bottom of my fridge and small box of mushrooms sitting next to them. What am I going to do with these? The answer is soup. A leek and mushroom soup. It turns out this recipe is from 1981 and was apparently well-known in its day. It’s quite unusual […]Read more "Creamy leek and mushroom soup (vegan)"
This one-pot casserole has a deep, rich flavour. There’s sausages and mushrooms, a hint of warmth from paprika and garlic, and an aromatic sauce of red wine and tomatoes. Your kitchen will smell great when this is cooking! You can easily extend the recipe with additional vegetables (e.g. frozen peas, carrots, spinach, cauliflower or broccoli […]Read more "Sausage & red wine casserole, with mustard mash (vegan, vegetarian)"
Some days, you want to eat something a little different. These savoury cauliflower popcorn bites are incredibly moreish and you can spike them with whatever flavours you fancy. Oven-roasted cauliflower tastes so different from raw, steamed or boiled cauliflower that it might as well be a different vegetable entirely. It takes on a different texture, […]Read more "Salt-and-vinegar cauliflower popcorn"
This is a terrific recipe for a restaurant-quality lunch or light evening meal, perfect for vegans and vegetarians. It uses a marinated tofu “steak” as a direct replacement for a grilled salmon fillet or chicken breast. There is a light, creamy asparagus sauce and you can finish the dish with your choice of white rice […]Read more "Tofu Steaks with Creamy Asparagus Sauce"
When I need a cake recipe without eggs in it, often one of the places I look is wartime recipes. Why? Because after the Second World War broke out in 1939, food rationing was introduced. Petrol was the first commodity to be rationed in Britain. Soon afterwards, meat, butter and sugar were rationed. Subsequently, restrictions […]Read more "Egg-free sponge cake"
Every supermarket in Britain sells hummus. The Tesco near my house has 12 different varieties on its shelves, and the Asda a couple of miles away has 10 types of hummus. There’s low fat, coriander, lemon, tomato, all kinds of flavours. However, none of the supermarkets sells a miso hummus. This hummus has a light, […]Read more "Tofu Miso Hummus"
The most famous version of the stroganoff is the beef version of course. Here’s a vegan and vegetarian version, that uses mushrooms instead. It works fine with chestnut mushrooms, button mushrooms or normal white mushrooms, so it’s simple to make. Ingredients (serves 4) 1 white onion, chopped 2 garlic cloves, chopped 400g mushrooms, sliced 2 tbsp […]Read more "Mushroom & Butter Bean Stroganoff"
I made this chocolate mint cake at the weekend and it was a massive hit. The whole cake disappeared in a day! It has a subtle peppermint taste, so you should definitely make the optional chocolate mint frosting which ups the mintiness a notch. A cake is a cake but it is the frosting that […]Read more "Chocolate Mint Cake"