I’ve been pondering this recipe for a couple of weeks now. Will it work? Should I even try it? It sounds like it should work, after all, guacamole and humous are a vegan’s two best friends, right? But I still wasn’t sure. Of course, the only way to know the answer was to do it. …
This is a very quick and delicious compote that you can make out of a packet of frozen berries from the supermarket. It takes about 25 minutes, plus about an hour or so of chilling time (that is if you want it chilled, because you can also have it warm). It goes with a variety …
Though this is a mousse with a lot of ingredients, it is still a very easy one to make as all you need to do is blend them until they are smooth. This is a great way to impress at a dinner party without going to too much effort. Put a chilled dish of this …
This is a nice little side or accompanying dish to go with a whole range of other foods. My Baby New Potatoes with Garlic and Chilli would be ideal. Or try them with my Classic Griddled Polenta. The courgettes are cut in half lengthways, tossed in olive oil and seasoning, then roasted until soft and …
This is a straight forward but great looking dish that you can make with ready-made puff pastry. Pears and cheese go very well together, in a salad as well as in something like this. This tart is sweet enough to almost be a dessert, but the savoury tanginess of the Greek cheese pulls it back …
Pan-Fried Pear Tart with Greek Style ‘Cheese’ and Redcurrant Jelly Read More »
This is a quick meal that’s ideal for the middle of the week, when you really don’t want to be doing too much cooking. The lentils come in a can and all the other ingredients are quick to cut up and cook. Follow this recipe and you can have a tasty meal for two in …
Fed up with potatoes, pasta and rice? Try this classic dish as your carb substitute. You can have it either on its own or as an accompaniment to a variety of vegetable dishes. Prep time: 10 minutes. Cooking time: about 30 minutes, plus setting time. Makes about 16-20 triangles. Ingredients: 150g course cornmeal (polenta) 850 …
This is a really decedent desert that takes a little bit of time to make but the results are well worth it. I’ve always loved cheesecake and used to make them a lot before I turned vegan. Once I discovered that you could live on a plant-based diet and still have cheesecake… that was me …
I used to make brownies every day in one restaurant I worked. It was a constant routine, almost as soon as I made them they would be sold, and I would have to make some more. After three years of that I was making brownies in my sleep. If you enjoy the recipes here, please …
I want to get a lot more burgers onto this blog, which I’ll be doing over time. This one is not only full of flavour but also very light, so that you don’t feel like you’ve eaten a load of stodge once you’ve finished. The main ingredients in this are butternut squash and carrots, both …