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….
Category: Gluten_Free
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…
Coffee, Banana and Walnut Pie
This is a wonderful chilled, sweet pie that uses tofu as its base. Tofu is great for taking on the properties of eggs when baking tarts and pies as it sets firmly, like an egg-based pie would. The dessert is gluten-free, but you can use a standard vegan pastry base if you have no issues…
Kale and Dill Wraps with Aubergine, Pineapple and Black Beans
These are the standard chickpea flour wraps, but with the addition of kale and dill to the batter to give it a green colour, and to get a little extra veggies in us. This is done by adding the kale, dill and some lime juice to water and blending together until completely smooth. That then…
Roasted Red Pepper and Aubergine Pasta Sauce
Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. I came up with this one when I suddenly found myself with a load of people to feed and not much time (or many ingredients) with which to do something creative. This dish was literally…
Stir-Fried Tofu with Aubergines
Great food doesn’t have to keep you tied to the kitchen for a whole evening. Sometimes you just want to get in and get it done, which is one of the many reasons stir-fries are great. This one is packed with flavour and can be ready to eat in the time it takes you to…
