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…
-
-
Thai Green Curry (Vegan & Gluten Free)
Thai green curry is one of Kenny’s favourite takeout choices so I’ve been working on my own version for quite some time. The key to this delightful dish relies is the green curry paste which offers a great oomph of flavours. Even though I know you can buy perfectly serviceable curry pastes in the supermarket, I make my own for that extra fresh taste and for the reassurance that it’ll match our dietary needs. It might seem like a lot of extra effort but believe me, the blender does all the work and it’s just so worth it. Now there’s one thing I want to point out, this is a…
-
Gluten Free Lemon Poppy Seed Muffins (Vegan & Gluten Free)
I do like a good muffin. They remain one of my few really positive memories from school dinners as my high school sold great bakery style muffins. Massive, the size of my hand with crisp, crunchy tops, they have been my model for all my muffin attempts since. These gluten free muffins are delightfully fully and moist. Perfectly risen with a crunchy top and a delicious lemon curd filling. I promised you in my last post I’d show you my favourite thing to do with my lemon curd and this is it! Bright and zesty with the crunch of poppy seeds. Makes: 12 Muffins Ingredients For the Muffins: 300g Sugar…
-
The Best Vegan Lemon Curd (Vegan & Gluten Free)
I don’t have much of a sweet tooth, instead I tend to crave sour sweets and citrus flavours. Fizzy cola bottles always used to be my favourite treat before I went vegan (anyone happens to find a good vegan version, please let me know!) so I don’t think you’ll be surprised when I say this lemon curd isn’t that sweet. Instead it’s delightfully tart with rich undertones. This was actually one of the first recipes I came up with when I first turned vegan. I started by trying to veganise recipes that my family would appreciate. My father’s favourite dessert always used to be lemon meringue pie and a good…
-
Chickpea ‘Tuna’ Poke Bowls (Vegan & Gluten Free)
Look through pinterest sometime and you might see hundreds of Poke bowl recipes. They’re bright, fresh and multicoloured so perfect for pictures but what they also tend to be is non-vegan. Poke actually refers to the fish component, diced raw tuna. Originating in Hawaii, the bowl is built around the best fresh fish and surrounded by sushi components like rice, seaweed, edamame and others. I’ve seen some vegan recipes for this where the fish is replaced with tofu or tempeh but none of them come close to the freshness of the original recipe. Instead I’ve taken inspiration from the budget version of poke bowls that use tinned tuna. You might…
-
Okonomiyaki – Japanese Cabbage Pancakes (Vegan & Gluten Free)
Tomorrow is pancake day. We’re not short on pancake recipes on this blog – I’m a big fan of exploring what this recipe looks like around the world – but today I wanted to give you an extra special recipe. Okonomiyaki is a traditional snack on the streets of japan. Sold at food stalls and small, hole in the wall restaurants, it’s incredibly popular. There are a few traditional elements that I’ve had to look at substituting. There are no eggs in this batter normally, instead a Japanese yam called a nagaimo is grated. It produces a thick sludge that works as a great binder but it practically impossible to…
-
Cajun Palm Hearts with Gnocchi (Vegan & Gluten Free)
As a general rule, Kenny and I don’t celebrate valentines day. Instead we celebrate the anniversary of our first date on the 8th of February. It’s a date that actually means something to us, not just a socially mandated date for romance. Of course, for you that means you get our anniversary dinner just in time for valentines day. This year I returned to heart of palm for their lobster/scallop like texture but without any relation to any actual fish. Tossed in cajun spices and paired with fluffy homemade gnochi, in a creamy, herby sauce, this makes for a deliciously tasty dish that seems like it’s so much more work…
-
Kimchi Pancakes (Kimchi-Jeon) – Vegan & Gluten Free
I’ve got pancakes on the brain at the moment, not sweet pancakes but savoury. I’ve looked at chickpea pancakes (really tasty, full of protein and gluten free) and pancakes across the world from Dutch babies (tricky to make vegan and gluten free) to Japanese okonomiyaki (look out for that recipe next week!). It makes sense really, pancake day is next week and want you to have lots of options to choose from. I’m told kimchi pancakes are the solution to those odd bits of leftover kimchi but I struggle to believe that. Personally I’ve never had a problem getting rid of kimchi, it’s always been very happy in my stomach.…
-
Crispy Cauliflower Tacos with Tahini Sauce (Vegan & Gluten Free)
We’re a big fan of tacos in our house. Flexible and easy to customise for each person’s taste, it makes for a great dinner when you’ve got picky people. These tacos are centred around crispy, baked cauliflower. Paired with my favourite tahini sauce it makes for such a tasty dinner that I had the leftovers for breakfast. But before we get to the recipe, lets talk about how to make your cauliflower crispy while still keeping everything gluten free. One of the favourite ways to ensure baked goods remain crispy normally is to use panko breadcrumbs. Unfortunately, I have yet to find a gluten free version of panko breadcrumbs but…
-
Peach Caramel Rice Pudding (Vegan & Gluten Free)
It’s the weekend and we all need a little bit of a reward for making it through another week in lockdown. This is the perfect compliment to those few occasions when I want to finish dinner with something a little sweet. I don’t often make dessert so on these days I’ll turn towards rice pudding as a quick solution. Pulled together in the instant pot rather than the oven, this is the modernised version of the rice pudding I grew up on that takes so much less time. I watched my mother throwing rice pudding in the oven in a fairly regular basis, it’s one of those dishes she always…
