Strawberries are the classic summer fruit. If you’re not feeling the basic strawberries and cream then I’d humbly suggest this. It’s surprisingly little work and I’d humbly submit that it’s probably one of the tastiest desserts I’ve ever made. Strawberries and rhubarb are a classic combination, sweet and sour but if you’re serving this to an unadventurous eater than I’d suggest not mentioning what else is in here till they start begging for the recipe- they might find it a little odd! You know what pairs even better with strawberries than Rhubarb? Balsamic vinegar, black pepper and basil. Used sparingly, these unexpected ingredients boost a simple bowl of strawberries to…
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Korean Inspired Jackfruit Tacos (Vegan & Gluten Free)
The secret to cooking in a heatwave is to bring out the slow cooker. Since a lot of the dishes typically made in the slow cooker are thought of as cold weather food, I know a lot of you won’t think of it but it’s perfect. You won’t need to heat up the kitchen by turning on the oven and most of the work can be done early in the day when the day’s heat is at it’s lowest. It’s ideal! The inspiration for this recipe came from Korean Bolgogi Beef. Literally translated as ‘fire meat’, Bulgogi was popularised by refugees from Pyongan and is generally cooked on a BBQ.…
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Butternut Squash Nut Burgers (Vegan & Gluten Free)
There are two paths I tend to follow when making a burger. Either you’re aiming to make a good meaty burger that will satisfy any carnivore (like my kidney bean burgers) or embrace the flavours of your vegetables to make a truly tasty and interesting veggie burger (like my coronation chickpea burgers). Today’s burgers fall into the second category. A good source of protein thanks to the variety of nuts and quinoa, these burgers are easy to make and full of so many flavours. We served them with all your normal burger fixing in a bun but the mix is flexible enough that you have plenty of options here. Need…
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Banana and Apple Muffins with Crunchy Cinnamon Top (Vegan & Gluten Free)
I cannibalised my go to banana bread recipe for these muffins and it was totally worth it. I’ve never had a particularly strong sweet tooth but there are some days when I wake up and want something sweet to start my day. Complicated baking just isn’t an option first thing in the morning for me, I’m not a morning person so complex tasks really aren’t advised. I am however, perfectly capable of throwing a pile of ingredients into the mixer, then into the oven with very little fuss. By the time I’ve finished in my shower and woken up a little, delicious smells will be wafting from the kitchen. I…
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Power Miso Soup (Vegan, Gluten free, Nut Free & with Soy Free options)
I was always regarded as a slightly odd child when it came to food and when I moved to live by myself, I embraced my unconventional nature. Tired of reaching for traditional British breakfasts, I started looking at international breakfast ideas that were preferably low in sugar. It led me to spend some time perfecting my version of Miso Soup. Surprisingly easy to make, miso soup can be made flexible to how hungry you are and it lends itself incredibly well to batch cooking. There was a long time where I would spend a little time each Sunday to prepare a few basic ingredients that would allow me to whip…
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Lincolnshire Sausages (Vegan, Gluten Free & Soy Free!)
The heatwave has arrived and I can almost guarantee what most of you will want to do in this weather – haul out the barbecue! It’s the classic British answer to hot, weather. Do what you can to make the most of the heat while it lasts, cook outside with friends, get sunburnt and maybe even a little drunk. It’s even a perfect idea as the COVID rules relax because you can obey the lockdown rules and still be social. If you’re vegan you might be struggling to think of how you can enjoy what is typically a very meat focused event. But don’t worry, I’ve got you. Alongside your…
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Kidney Bean and Quinoa Burgers (Vegan & Gluten Free)
It can be tricky sometimes to meet the craving for a good meaty vegan burger without soy or gluten. Finally I think I’ve done it, and it’s easier than I thought it would be! The burger is deeply tasty, full of protein, and doesn’t fall apart like so many veggie burgers. This all comes from investigating an interesting new ingredient: Methylcellulose. The secret to the texture of beyond meat, this binder has the unique ability to firm up when hot. Since discovering it, I’ve been taking a second look at all my burger recipes to see if it can improve their texture. Want a burger that tastes as good as…
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Vegan Lobster Roll (Vegan and Gluten Free)
Native to New England, Lobster Rolls are a traditional summer treat. Surprisingly, they are amazingly easy to veganise with the help of a few hearts of Palm. These little delights have a great flaky texture that’s just like seafood and what’s more, it’s so much cheaper than lobster! Happy to be made in advance, this tasty sandwich is a perfect summer treat and will work well with your next picnic. Want to have these for a easy lunch in the sun? They pair well with a light salad or the more traditional accompaniment of fries. The whole family will love these. Makes: Serves 4 Ingredients For the ‘Lobster’ Salad: 400g…
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Bacon Style Tempeh (Vegan & Gluten Free)
Tempeh is one of those ingredients I’d never heard of before turning vegan. It’s also one I’ve struggled to get Kenny to be happy with, I suspect because he finds it just too strange. However, it’s a great source of protein as well as being good for the gut. I started making my own a few months ago, it’s typically made from soy beans but I make mine from black beans and seeds. The mix ensures it’s still a protein source but it’s free from soy which works well for me. Tempeh can be used in a lot of places where you’d typically use meat, or treated like tofu. I…
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Vegan Lasagne (Vegan & Gluten Free)
A good lasagne is a labour of love and one of those dishes that is greater than the sum of it’s parts. Everything needed is basics I tend to always have in the house. It’s not difficult and all it needs is plenty of time to turn into a rich, filling, tasty, comforting dish that will feed a crowd with ease. This recipe features a rich lentil bolognese and creamy bechamal – you won’t miss the meat here! I always make a huge batch in a large roasting tin so we can freeze the leftovers as it freezes so well. What’s more, even though it can take a while a…
