Vietnamese noodle salad, or Bun Cha as it’s also known, is one of those great dishes that is both light and filling. Perfect for warm summer days, it can be eaten without that horrible heavy feeling. Originating in Hanoi, Vietnam, this rice noodle salad is normally paired with pork meatballs. I’ve embraced the asian flavours here and created some truely delightful veggie meatballs that are both tasty and easy to make. Baked in the oven, these pair perfectly with the salad dressing. I like to serve this on a bug central plate, allowing everyone to build their bowls as they like and use the dressing for dunking the noodles, vegetables…
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My Mother’s Hummus – Kitchen Basics
I’m well aware that probably every food blog has a recipe for hummus so yet another one might be slightly redundant. BUT I have to say that I’ve yet to find one that’s as good as this. Another one of my mother’s recipes that I grew up making, it’s incredibly easy and so simple. Ahead of her time in her love of hummus, this was a common snack for us in an era that predated the world’s current hummus obsession. I’ve put this into the Kitchen Basics, a series that I’ll keep occasionally adding to as we go. Focusing on easy recipes that anyone should be able to handle, these…
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Moroccan Lentil Soup (Vegan & Gluten Free)
When I’ve had a difficult week I start to crave something nutritious and comforting and this lentil soup is both those things. It may not be sexy but it’s easy to make and just so heart warming. With a complex mix of spices and warming harissa, the deep flavours of this soup will make you think it must have been a deep labour of love. In reality, you will have spent very little time chopping some vegetables and standing over the pot, the soup will look after it’s self and bless your kitchen with amazing smells. The perfect soup for a bad day or even just a mediocre one! Enjoy…
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Creamy White Wine Spaghetti with Seared Hearts of Palm (Vegan & Gluten Free)
Seared hearts of palm can look just like scallops. With their mild taste and melt-in-your-mouth buttery texture once cooked they can taste just like them too. Pair with a pile of pasta smothered in a creamy, garlicy sauce and you’ll have a dinner fit for any special occasion. What’s more, you’ll only need to spend 15 mins in front of the stove for this dinner with minimal prep work! This is so easy to make, a child could probably handle it with with few issues. The hearts of palm will cook easily if you just leave them alone in the pan, don’t mess around with them and they’ll be happy.…
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Johnny Cakes (Vegan & Gluten Free)
Johnny Cakes, or hoecakes as they are also known, are an Incredibly simple dish from North American. Essentially a pancake made from cornmeal, the very simplest recipies are simply cornmeal and water mixed together before frying in a pan. Modern recipes often use a mix of flour and cornmeal as well as tenderisers like milk. Often they’re treated just like pancakes and served with syrup and butter in some American Diners. To me, these corn pancakes feel more savoury than sweet. So I’ve thrown together my own version which is definitely savoury and pairs really well with your next vegan English breakfast. Described as a cross between a normal pancake…
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Strawberry and Rhubarb Galette Surprise (Vegan & Gluten Free)
Strawberries are the classic summer fruit. If you’re not feeling the basic strawberries and cream then I’d humbly suggest this. It’s surprisingly little work and I’d humbly submit that it’s probably one of the tastiest desserts I’ve ever made. Strawberries and rhubarb are a classic combination, sweet and sour but if you’re serving this to an unadventurous eater than I’d suggest not mentioning what else is in here till they start begging for the recipe- they might find it a little odd! You know what pairs even better with strawberries than Rhubarb? Balsamic vinegar, black pepper and basil. Used sparingly, these unexpected ingredients boost a simple bowl of strawberries to…
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Korean Inspired Jackfruit Tacos (Vegan & Gluten Free)
The secret to cooking in a heatwave is to bring out the slow cooker. Since a lot of the dishes typically made in the slow cooker are thought of as cold weather food, I know a lot of you won’t think of it but it’s perfect. You won’t need to heat up the kitchen by turning on the oven and most of the work can be done early in the day when the day’s heat is at it’s lowest. It’s ideal! The inspiration for this recipe came from Korean Bolgogi Beef. Literally translated as ‘fire meat’, Bulgogi was popularised by refugees from Pyongan and is generally cooked on a BBQ.…
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Butternut Squash Nut Burgers (Vegan & Gluten Free)
There are two paths I tend to follow when making a burger. Either you’re aiming to make a good meaty burger that will satisfy any carnivore (like my kidney bean burgers) or embrace the flavours of your vegetables to make a truly tasty and interesting veggie burger (like my coronation chickpea burgers). Today’s burgers fall into the second category. A good source of protein thanks to the variety of nuts and quinoa, these burgers are easy to make and full of so many flavours. We served them with all your normal burger fixing in a bun but the mix is flexible enough that you have plenty of options here. Need…
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Banana and Apple Muffins with Crunchy Cinnamon Top (Vegan & Gluten Free)
I cannibalised my go to banana bread recipe for these muffins and it was totally worth it. I’ve never had a particularly strong sweet tooth but there are some days when I wake up and want something sweet to start my day. Complicated baking just isn’t an option first thing in the morning for me, I’m not a morning person so complex tasks really aren’t advised. I am however, perfectly capable of throwing a pile of ingredients into the mixer, then into the oven with very little fuss. By the time I’ve finished in my shower and woken up a little, delicious smells will be wafting from the kitchen. I…
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Power Miso Soup (Vegan, Gluten free, Nut Free & with Soy Free options)
I was always regarded as a slightly odd child when it came to food and when I moved to live by myself, I embraced my unconventional nature. Tired of reaching for traditional British breakfasts, I started looking at international breakfast ideas that were preferably low in sugar. It led me to spend some time perfecting my version of Miso Soup. Surprisingly easy to make, miso soup can be made flexible to how hungry you are and it lends itself incredibly well to batch cooking. There was a long time where I would spend a little time each Sunday to prepare a few basic ingredients that would allow me to whip…
