This is a very simple lunch that it prefect for the hot weather we’re currently having. This is not a strict tabbouleh recipe (which are typically parsley-based with bulgur wheat), but more my interpretation of it. I’ve chosen quinoa as the base because you can easily get it already cooked in packets at your local …
After the heavy eating of the Christmas period, it’s important to take a break and switch to something lighter, preferably something far-removed from leftover roast potatoes and stuffing. These roasted aubergines and chickpeas with vegan feta and pomegranate are an ideal choice for a well-deserved reprieve. The only cooking involved is to roast the aubergine …
Roasted Aubergines and Chickpeas with Vegan Feta and Pomegranate Read More »
This vegan potato waldorf salad is an amalgamation of two very popular salads: the waldorf and the potato salad. It’s not an exact amalgamation. In fact, it’s more me playing about with salad ingredients to see what exciting combinations I can come up with. This one is actually one of my favourites. It’s crunchy, colourful, …
How to make the vegan courgette rostis Courgettes, or zucchinis in the U.S, are a surprisingly versatile vegetable. You can eat them diced in pasta dishes, roasted whole and stuffed, sliced in oven bakes, even thinly sliced with a mandolin or veg peeler and eaten raw with a drizzle of olive oil. There seems to …
Vegan Courgette Rostis with Plum and Edamame Salad Read More »
The arrival of warmer weather brings with it new opportunities for culinary exploration. Chilled foods, not so often eaten in the cooler months, start to come into their own around June, as the summer approaches. Sitting outdoors, under an almost cloudless sky (where I now write this), feeling the warmth soak into your skin, the …
Roasted Aubergine and Tomato Pasta Salad with Parsley and Mint Pesto Read More »
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 …
I had some chickpeas left over from using the aquafaba. I tend to keep them in a storage bag in the freezer until I need them, then pick what I want from the bag. This time I was in the mood for something with a real lemon taste that could be served cold. I had …
This is one of those ‘what have I got in the fridge?’ recipes. My wife, Samantha, had bought some potato bread that she wanted me to do something with, and we had some leftover Vegan haloumi in the fridge that needed eating. These, and a few other miscellaneous ingredients, and you’ve got yourself a good …
Salad of Vegan Halloumi and Tomatoes with Cashews and Potato Bread Read More »