Aubergines get a lot of use in this house. Infinitely flexible, it’s a vegetable that works in so many cuisines and dishes. For this dinner, I wanted something quick but still tasty and aubergine is still my go to. We’ve ended up with a tasty dish that quick to make, bursting with flavour and with delicious contrasting textures. Starting with aromatics like garlic, ginger and chilli, finishing with a slightly sweet sauce. It’s a perfect dinner for when you’re in a pinch and need something fast. Enjoy! Makes: Serves 4-6 Ingredients For the Vegetables: 2 Aubergines, sliced into bitsize chunks 1 head of Broccoli, sliced into small florets 2 cups Chinese…
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Spiced Autumn Lattice Pies (Vegan, Gluten Free, Nut Free)
Kenny insists that he doesn’t like pie. It’s hard to tell when you watch him eat it but when you get right down to it, he finds it a waste of pastry. Good pastry is rich, buttery and crisp – to do justice to good pastry the filling should be just as memorable. This autumn lattice uses many of your favourite autumn vegetables in their best way. Roasted, tossed in spices and harissa, before being trussed in crisp puff pastry and baked. I like to add a touch of vegan feta to add a touch of creaminess but that’s entirely optional, it’ll be equally tasty without. Whats more, this is…
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Dauphinois Potatoes (Vegan, GF)
Many years ago, my brother and sister in law gifted me a copy of Julia Child’s cooking classic “Mastering the Art of French Cooking”. I still find it quite inspiring, even though the majority of the recipes don’t match our dietary needs. The basics of today’s recipe came from that book but I’ve modified it heavily so that we can eat it. Dauphinois Potatoes, or scalloped potatoes as they are sometime known, are the ultimate in potato indulgence. Thin slices of potato are traditionally layered with garlic, cream, and (occasionally) cheese. There are strong debates on whether the cheese is truly authentic. A french friend strongly argued against it but…
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Savory Chickpea Waffles (Vegan, GF, NF)
I’ve been looking for a new, interesting base for brunch. My first choice is to start my day with something savoury, not sweet. So while pancakes, waffles with syrup, and muffins are all good, they’re not my first choice. Instead, I’ve taken the idea of waffles and come up with a great savoury version. These savoury waffles are crisp on the outside, fluffy on the inside and full of flavour. Using chickpea flour as a base means these are packed full of protein but still vegan and gluten free. The additional flavours make a tasty savoury waffle and a great base for your next meal. Pile on top some coleslaw…
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Easy Vegan Custard (Vegan, GF, NF)
Custard is an essential partner to most English desserts. An ideal companion to an apple pie, treacle pudding, or a tasty crumble Traditionally made with cream and eggs yolks … lots of egg yolks, so its really not vegan. But I have good news! It’s shockingly easy to whip up a vegan custard. In less time than it would take if you were using traditional ingredients and significantly easier. The secret to converting a recipe to plant based ingredients is thinking about why the animal based ingredients have been included. When making custard, egg yolks are used to thicken the mix. They also lend a lovely yellow tone which is…
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Roasted Pumpkin Satay Tacos (Vegan, GF)
With our first batch of the season’s pumpkin I’ve been a little creative. As soon as i got my hands on the small, mottled beauties I knew I wanted to do something spiced but not a standard curry. I know, this is probably a corruption of several different cuisines but it really works! Freshly toasted corn tortillas pair unexpectedly well with the satay sauce while the roasted pumpkin and rainbow salad made this light while still filling. If you’re not in the mood for salad then some great multigrain rice will work equally well. This is a quick and easy dinner to make, everything will easily pull together while you…
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Korean Fried Cauliflower (Vegan, GF, NF)
This recipe is inspired by Korean Fried Chicken. An iconic love child of Korean and American cuisine that originates from the Korean war. The chicken is double fried in a thin batter before being tossed in a spicy, sweet sauce. So many people have attempted to veganise this recipe and I’m not alone in reaching for the cauliflower. The spiced sauce and crisp batter pair perfectly with tender cauliflower with no need to precook before frying – the cauliflower florets will steam inside the batter. I like to feature these in a Buddha bowl with plenty of fluffy rice – let me know how you serve yours! Makes: Serves 4…
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Toffee Apple Cookies (Vegan, GF)
As someone who doesn’t eat chocolate, I’m always on the lookout for sweet snacks that fill a similar hole. So heading into October I felt inspired by autumn weather to make autumn cookies. Stuffed with apples with chunks of toffee, and paired with warming spices. Cinnamon, ginger and nutmeg, they warm the soul and make for the perfect autumn cookie. Makes: 8-10 Cookies Ingredients For the Cookies: 1/4 cup Dried Apple Pieces* 300ml Strong Tea 225g Gluten Free Flour 1/4 tsp Xanthan Gum (only if your blend doesn’t already include it) 14g Cornstarch 1/2 tsp Bicarbonate Soda 3/4 tsp Baking Powder 1/2 tsp Salt 120g Sugar 140g Light Brown Sugar…
