Love forest fruits? Love chocolate? I’m right with you. Combining these two great ingredients is something I’ve wanted to try for a while. There’s something very dark and earthy about it; a slight bitterness to the fruit that is deeply pleasant in combination with its indulgent chocolate surroundings. Harmonious, yet contrasting enough to arouse the…
Category: Gluten_Free
Butternut Squash and Date Pilau
Pilau is a tantalising rice dish that is cooked in with stock and, in our case, vegetables. These days a lot of Indian food is easy to make vegan, and the pilau is no exception. This one has the earthiness of butternut squash, in combination with the sweetness of dried dates and cranberries (or raisins,…
Simple Vegan Chocolate and Hazelnut Butter Pudding
With the summer comes the desire for light and delicious chilled puddings. Minimum fuss and maximum taste are a necessity as, in the warm weather, we want all of the pleasure and none of the work. This Vegan Chocolate and Hazelnut Butter Pudding ticks all the boxes. The only thing you really want to make…
Kale and Spinach Fritters with Mango Salad
This time of year brings a need for lighter meals and simpler eating. For the most part, big, hearty meals are out of the question as we feel cravings for cleaner food. These kale and spinach fritters with mango salad are something that can be prepared relatively quickly and with little fuss. They are also…
Easy Butternut Squash Curry
This is, as the name suggests, an easy butternut squash curry that you can knock up any night of the week, even when you’re feeling tired after work. All the ingredients are available in any large supermarket so, unless you’re not keen on spicy food, there’s nothing to stop you tucking straight into this one….
Stuffed Peppers with Aubergine and Rice
I’ve avoided stuffed peppers since turning vegan, thinking they were a bit of a cliché. Since trying these, however, I’ve realised that I’ve been missing out. The intense flavour and colour in these little gems is fantastic, and they’ve made me a convert. You’ve probably all already got your own stuffed pepper recipes, but please…
Rhubarb and Red Onion Chutney
Chutneys are not something I make that often, and when I do they are usually the quick variety that don’t require hours of cooking. This one is somewhere in the middle. The cooking time is about 90 minutes, the majority of which is just gentle simmering that frees you up to get on with something…
Roast Portobello Mushrooms with Cannellini Beans
Roasting large, flat mushrooms in the oven captures their natural flavour in its entirety. A rub of olive oil, a little salt and pepper and twenty minutes on a medium-high heat is all it takes to achieve simplistic perfection. I created this dish around that desire for simplicity, with the addition of beans and leaks,…
Chocolate Cornflake Crisps with Marzipan Eggs – Vegan and Gluten-Free
As Easter is looming, I thought I’d make something with a bit of a festive feel to it. I used to love cornflake crisps when I was in school and it’s been a long time since I’ve had one, so I’ve given some a try for this post. I’ve used gluten-free cornflakes from the free-from…
Pumpkin and Lemon Drizzle Cake
If you had frozen any pumpkin from the autumn season, then you’ll be able to get some out of the freezer for this recipe. If not, butternut squash will make a good substitute. The squash won’t be quite as moist as the pumpkin, so you may need to add a little more moisture into the…
