See the recipe I love this salad because it’s so simple and easy to throw together when you’re in a bit of a pinch. It combines the lovely charred flavour of roasted cauliflower with both beautiful aubergine and the umami hit of shelf staples like olives and sundried tomatoes. Typically Kenny isn’t very keen on salads but this is the first time he’s asked for salad seconds. I serve it with a dressing based on the oil you’ll find with your jarred artichokes or sundried tomatoes. Since it’s already seasoned, it makes for a great base for a dressing and saves you from throwing this away – win-win! This is…
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Lo Bak Gou or Daikon Cake (Vegan & Gluten Free)
See the recipe If you’ve never had Lo Bak Gou before, you are missing out! It’s a delicious dish that can be eaten steamed or, as we prefer, stir fried. You can find it in most Chinese restaurants in the Dim Sum section of the menu and is often made around Chinese holidays, as a symbol of prosperity and new beginnings in Chinese tradition. Traditionally this radish cake is made from Chinese turnip or daikon (also known as mooli), rice flour, and water and then steamed. Once cool it can be cut into slices and pan fried until golden brown and crispy. The interior of the cake remains soft while…
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Creamy Beetroot Pasta (Vegan, Gluten Free)
Skip to the recipe It’s no surprise to hear that going for a plant based diet can be good for you. The benefits of fruit and vegetables is well known, and the UK’s five-a-day campaign recommends everyone gets at least five portions of fruit and vegetables a day. Easy right? Well not quite — a recent survey found the average Briton only eats 2.7 portions of fruit and veg a day! UK diets revolve around meat so much that I’ve had friends tell me they couldn’t go vegan because they wouldn’t know what to eat. To make things easier, here are five simple tips I used, to help you reduce…
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Mung Bean Coconut Curry (Vegan & Gluten Free)
Skip straight to the recipe This dish definitely fits the definition of #uglydelicious. I know it looks … dubious but trust me here, it’s so tasty that I probably ate twice as much as I should have. Another recipe borne from COVID lockdown when I was attempting to use every little bit of pantry staples before going shopping again, this turned out so tasty we’ve had it several times since. Like most pulses, mung beans are little powerhouses of nutrition, stuffed full of protein, vitamins, and minerals making them the ideal cornerstone for a plant based pantry. What’s more, they’re cheap and a bag of dried beans is the perfect…
