If you’ve taken a look at my recipe for Beetroot Wellington then you’ll know that recipe started as a burger. This is that burger. It works beautifully as a cheeseburger, the earthiness of the beetroot pairing perfectly with the smoothness of a great vegan cheese. But to make the best burger, a messy burger that you’ll need napkins to eat but will never regret – use my peppercorn sauce. Believe me, it’s a revelation. What’s more, it’s easy to make a batch for a crowd as they cook in the oven. Want to prep a batch in advance? They freeze or can be stored in the fridge in an airtight…
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Leftover Rice Pancakes (Vegan, GF, NF, SF)
Today’s recipes is a lot less work than our last! I always make more rice than we need for one meal. Having extra rice stored in the freezer makes it so easy to whip up dinner when you’re not feeling up to cooking and there’s just so much you can do with it. Whether that’s as simple as just reheating what you have, or turning it into a whole new thing, rice has the flexibility that makes it a staple in our house. Whipping your rice into pancakes takes very little time. So they make the perfect breakfast, quick snack, or light lunch. The pancakes come out with delightfully crisp…
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Beetroot Wellington with Creamy Peppercorn Sauce (Vegan, Gluten Free)
This recipe started out life very differently. I was working on a new Beet Burger recipe (don’t worry – you’ll see it this week, it’s amazing!) and had a shock of inspiration. Big meals like Christmas and Thanksgiving can be tricky for vegans as there are few big, dramatic centrepieces to build a fancy roast meal around. A lot of those that do exist are impressions of meat, like vegan friendly roast turkey. Now I have no problem with these dishes, but I wanted a dish that was both vegan and gluten free while elevating vegetables to the centrepiece. My trial beet burger was meaty and interesting enough that it…
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South Indian Garlic Chilli Vegan Curry
In the last few months, Kenny has taken some time to meditate on his views and from an omnivore to a vegetarian. He was never a big meat eater so it wasn’t a huge change. But this leaves him with a slight problem, what does he eat if we go out for dinner or gets takeout? With his wheat allergy his choices are already limited but add in his new vegetarian dietary choice and getting takeout has become a little tricky. This isn’t a new problem in some respects, he hasn’t been able to get his favourite curry since he moved to London. The Glasgow food scene has a lot…
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Roasted Red Pepper & Tomato Soup with Gnocchi Dumplings (Vegan, GF, NF)
When storm Francis hit a few weeks ago, cravings for bad weather food started. Foods like a warming soup, something comforting to sip while the winds rage outside. While the weather has now recovered, the soup that I came up with at the time is a great recipe and one I’ll keep coming back to as the weather gets colder. Roasting your peppers and tomatoes deepens the flavours. It’s not difficult, and takes very little effort but the massive flavour boost you get in return makes it so worth while. The tomatoes will emerge from the oven as little umami bombs of flavour while the peppers will add depth and…
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Mum’s Meltaway Lemon Cookies (Kitchen Basics)
My mother is one of those women who seems to have endless energy. Even with all the demands on her time she still finds time to bake, making sure she always has a few treats in the house for any unexpected visitors. These wonderful cookies started life in mum’s collection as shortbread before she had a bit of a fiddle with it. It’s one of those few recipes that’s designed to work best with gluten free flour – it’s meant to be a little crumbly. If you want to use normal flour you can but to get the same texture will actually be a lot harder, and that’s not what…
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Mung Bean Pancakes Stuffed with Braised Chard (Vegan & Gluten Free)
In my on going search for a decent vegan omelette, I came across Moong Dal Chilla. An old traditional Indian recipe for pancakes made from mung beans (also know as moong Beans), it works equally well as a healthy breakfast, delicious lunch or a light dinner. There’s a big difference between the traditional recipe and my interpretation – I use whole mung beans. The traditional recipe uses spilt and hulled mung beans, without their skins they’re a pleasant light yellow and produce a lovely golden pancake. Whole mung beans have green skins and I’ve leaned into the green by adding grated courgettes and fresh coriander. While I know its unusual,…
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Sweet Potato Gnocchi (Vegan & Gluten Free)
The end of summer has arrived, the kids are heading back to school and holidays are coming to an end. I admit we don’t have kids but life always seems to speed up this time of year. There’s this subconscious feeling that time is running out, just as the days start getting shorter. I even had someone quip to me last week that ‘Christmas is only four months away’! With the hectic days it’s still important to take some time to chill. Surprise, surprise, I’ve always enjoyed using mindful recipes as a chance to pause. Gnocchi is so easy to make, a few leftovers, a spare 30 minutes, and you…
