Today’s post is a little short but no less tasty. You want a quick dinner, then stir fry is often the way to go. The veg gets crisp and tasty but not overcooked. What’s more, it’s just so easy – for the perfect stir fry, get a proper wok and put it on a high high heat with a little oil. Don’t stop stirring when you add your veg otherwise they’ll cook unevenly, burning on one side and raw on the other. That’s all there is too it, a proper wok, truly high heat, and constant stirring. This is an incredibly easy recipe that makes a great side dish. I…
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Beetroot & Coconut Curry (Vegan & Gluten Free)
We get a veg box most weeks and it’s been great for encouraging me tto be creative with my cooking, as well as being more seasonal. What it’s not great for? Seasonal means that we sometime gets the same veggies over and over again. While that’s great for staple like carrots and potatoes, for some veg it can be a bit of a struggle. At this time of year, beetroot can be one of those problems – since we don’t tend to have the same things over and over again it’s been a struggle to make something new each time. I’ve turned it unto pancakes, vegan wellington, burgers, ravioli, pickled…
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Vegan French Toast (Vegan & Gluten Free)
This Sunday is mother’s day in the UK and in that spirit, this recipe is ideal for breakfast in bed. With vanilla, cinnamon, and a touch of sweetness, this is the ultimate treat for any brunch. I like to make it with slices of a great gluten free sourdough but it works equally well with whatever bread you have to hand. Topped off with maple syrup or a tasty fruit compote and it’ll hit the spot. Want to make it even easier for kids to whip together so they can make your breakfast? Then just pop all the ingredients into the blender jug the night before and (with supervision!) they…
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Sabich Platter (Vegan & Gluten Free)
Holidays are a thing of the past at the moment but I can’t express just how much I miss them. Looking back at our holiday snaps makes me yearn for a little bit of adventure and that joy of discovering new places. If there’s one place I’d love to visit just for the food, it’s Israel. Food from all over the world, coming together in one place makes the food scene unbeatable. What’s more, influences from the Middle East, Mediterranean and North Africa mean there’s a strong lean toward vegetables and Israel has the world’s highest ratio of vegans so finding tasty plant based food really isn’t hard. While everyone…
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Aubergine & Butternut Squash Curry (Vegan & Gluten Free)
Some friends and I recently started a recipe exchange to help break down the monotony of lockdown. One of the ones that caught my eye was an aubergine curry with plenty of potential but not enough flavour. This is my version of this recipe, I’ve developed it to build the flavours. Now it’s an intensely flavourful curry that’s incredibly easy to make and perfect for midweek. Enjoy! Makes: Serves 4-6 Ingredients 600g Aubergine, roughly diced 1/2 Butternut Squash, peeled & roughly chopped 2 Onions, finely diced 4 Garlic Cloves, minced 2 tsp Garam Masala 1 tsp Coriander Seeds 1/2 tsp Cumin Seeds 1 tsp Crushed Chillies 1 tsp Paprika 1…
