Congee is a rice porridge that’s so prevalent in the asian subcontinant that is has many names. You might have heard of it as Jook, Kanji, Zhou, Bobar, Okayu …. I could go on. Incredibly easy to digest but still filling, in some countries it’s the perfect breakfast while also considered the perfect food for the sick. With thousands of years of history behind it, this dish is incredibly comforting and can be as plain or as interesting as you like. We prefer it for dinner with a load of interesting toppings, the bowl full enough to bursting, that you can stir through or eat with a bit of the…
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Jackfruit Biryani (Vegan & Gluten Free)
My mother makes the best biryani, hands down. I have treasured childhood memories of important events being celebrated with mum’s biryani and it was one of the first recipes I made sure to take with me when I moved out. Culturally in India this dish has always been something reserved for celebrations and special occasions because in all honesty, what crazy person wants to spend 6 hours making an ordinary dinner? Unfortunately there’s now one problem with my mother’s version – it uses lamb. With meat firmly off the table since I went vegan, I’ve spent quite sometime trying to get back to that familiar taste using vegetables. I must…
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Chickpea Scramble – Perfect for your next Breakfast! (Vegan & Gluten Free)
Eggs were the last thing I gave up when I went vegan and the hardest thing for me to stop eating. Meat? No problem, there were days when my parents would worry about my protein intake because of the little I ate. Dairy? My only issue was the lack of milk in my tea (still can’t find a plant based milk that works in tea – if you have a favourite let me know!). But eggs played a part in most of my breakfasts, baking is a whole new ball game without them, and they make an easy dinner when you’ve had a long day. Breakfast was the first meal…
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Courgette and Sweetcorn Fritters (Vegan & Gluten Free)
Some great dishes have great cultural heritage behind them, while others are created just because something in the fridge needs to be eaten. Today’s fritters are in that last category. We had a lonely courgette in the fridge that had seen better days and really needed to be eaten. In the spirit of anything can be turned into a fritter (much like anything can be turned into a pakora), this dish was born with the minimum of reliance on fresh ingredients. Which make this perfect for emptying the fridge or for those days when you really could do with going to the shops but just don’t have the time. Paired…
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Traditional English Scones (Vegan & Gluten Free!)
Scones are the centrepiece of the classic English cream tea. Crumbly and just a little sweet, they’re the perfect pairing to jam and even some clotted cream. While the cream is out of the picture for me, these scones are a delight. We last had these as a part of our anniversary celebration. While we couldn’t celebrate outside the house, we made it special by throwing our own afternoon tea. Including some delightful sandwiches, some of my vegan coffee and walnut cake, and starring these scones with jam, it made for wonderful high point to the day. This recipe is so easy, a small child can make this with ease,…
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Fijian Dhal Soup (Vegan, GF, NF)
I picked up this recipe when we visited Fiji a few years ago. While it was part of a truly wonderful holiday, the cooks there struggled with the concept of veganism. Around the repetitive meals and a few not so tasty dinners, this soup became a favourite for both me and Kenny, despite being before he went vegetarian. Totally tasty, I begged the chef for his recipe not even half way through our stay. I’ve made some tweaks since then to make this my own and it makes for a quick, cheap and easy meal. Ready in just 30 minutes, it’s a great backup to have in your pocket for…
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Jackfruit Carnitas (Vegan & Gluten Free)
Lets do some real talk folks, I’m a white girl living in suburban London. Authentic Mexican food can be a little hard to track down round here and I’ve never been to Mexico so I’m left to look at pictures on the internet and imagine. I’m not going to be your most authentic source of Mexican food but I can tell you whats tasty and these carnitas are so tasty! Inspired by the traditional Mexican dish of pork carnitas where a shoulder of pork is slow cooked until it starts to fall apart, then grilled to crisp up the edges. Cooked with tons of aromatics, this tender and flavourful dish…
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Coffee and Walnut Cake (Vegan & Gluten Free)
We’ve all picked up new obsessions during lockdown, mine seems to be the desire to create the ideal, easy, gluten free and vegan cake. I’ve spent a fair amount of time working on these cakes and we’ve had a lot of not-good cake to get through. Both types of cakes have the same issues – structure. Gluten free cakes rely on the protein in the eggs to maintain their structure while vegan cakes typically need the gluten in flour. If you’ve ever tried to make a cake that combines these two aspects and it’s collapsed, this is why. If you don’t want to hear me ramble on about the fundamentals…
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Green Papaya Salad (Som Tom Thai)
Dig out your spiralizers people – today we’re making Papaya Salad! I know, using a spiralizer isn’t authentic, it’s certainly not how you’ll see them making it at the night markets in Thailand! Personally if I tried cutting papaya using the traditional method then I’d probably loose a finger. An alternative method often suggested is using a grater and while this will work in a pinch, it often leaves you with papaya strands that are just too thin. A favourite of Thai cusine, this salad is spicy, sour and yet sweet, with the contrasting textures of soft and crunchy. Wandering around the markets in Thailand you’ll see different stalls at…
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Tomato Risotto with Basil & Garlic Breadcrumbs (Vegan, Gluten Free & Nut Free)
Risotto is one of those comforting recipes that can seem so unapproachable when served in a restaurant but it’s really not! The secret to a traditional risotto is hot stock, and stirring – never stop stirring. it can be an extremely soothing way to end a stressful day to stand at your hob and gradually nurse a risotto to life. On the other hand, if you don’t have the time or inclination to stand there, constantly stirring, then just leave it to your pressure cooker. Seriously, with very little work you can have dinner ready in 15 to 20 minutes by just leaving the risotto to your pressure cooker. This…
