For the last post in this week’s fakeaway series I bring my version of that takeout classic, Sweet and Sour. Sweet and sour is a classic takeout dish but not very Chinese. I have memories of ordering takeout for a girls night and a friend from China went from excited to horrified. She couldn’t believe that this sticky, sweet dish was what we considered part of her nation foods. If we’re honest it’s not, it’s one of those dishes that was dreamt up to satisfy the palate of westerners. I have to admit, I love it irrespective of where it came from! In the recipe below I’ve used tofu but…
-
-
Salt & Pepper Cauliflower (Vegan & Gluten Free)
There are evenings when Kenny goes out with the boys and I get to order whatever takeout I want, no gluten allergy worries needed. On these days it’s not uncommon that my first instinct is to reach for my favourite Chinese place. Generally a cuisine that we avoid ordering like the plague, when it’s just me it doesn’t matter if our local takeout doesn’t understand the term ‘gluten free’ because they won’t kill me if they use the wrong soy sauce. But Kenny? That’s a whole different story. I’m not going to play soy sauce russian roulette with his life just so I can get my Chinese takeout fix. That’s…
-
Vegan Egg Fried Rice (Vegan & Gluten Free)
We’re doing a little series this week on Fakeaways. Recipes that you can easily cook at home that taste as good, if not better than what you’d order for a takeout. What’s more, when cooking at home you have the guarantee that everything will be vegan and match your allergy needs. Want it vegan? Of course you do! Need it gluten free? Not a problem here! Need to avoid soy? I’ve got you. Nuts are a problem? All of this week’s fakeaways are nut free. Today I present to you egg fried rice, no egg needed. A Chinese takeout classic, it’s also one of the best things you can do…
-
Thai Style Potato Salad (Vegan & Gluten Free)
I’m a big fan of salads in all forms. From little side salads to big heaping mounds of veggies drenched in a delicious dressing, and warm salads that contrast winters cool. A good salad shouldn’t be just a few leaves, but rather is a vehicle for your creativity. Experiment with ingredients you have around the house to add that extra special touch, fruit for sweetness, nuts for crunch Potato salad works well as a side with just so many dishes. Serve as a side with your next barbecue, with a picnic, or leftovers. This version is bursting with flavours, creamy, sweet and just a little acidic. Whats more, it’s incedibly…
-
Gnocchi Puttanesca-ish (Vegan & Gluten Free)
Lets just pretend this recipe doesn’t exist for anyone with an Italian background – I think I might get into trouble for messing with an Italian classic! Translated as ‘Spaghetti a la whore’, Putanesca is traditionally a spaghetti based dish. While there are plenty of arguments on where this was originally invented, one of my favourites is the claim it was originated in the brothels of the Spanish Quarters as a dish mistresses made for their clients. With a few tweeks from the original, it’s perfect for a quick, one pot dinner. The comforting little pillows of Gnocchi cook perfectly in the sauce. Finished with some vegan mozzerella and finished…
-
Instant Pot Lentil Sloppy Joes (Vegan & Gluten Free)
Sloppy Joes is one of those iconic American foods that you see on TV but don’t really get over here in the UK. Originating in the early 1930s, the basis of this dish is cheap mince meat in a tangy, barbecue or tomato based sauce, served in a white roll. It’s one of those cheap dishes that was created during the depression to serve hungry workers and it’s survived all this time by being greater than the sum of it’s parts. Incredibly tasty and comforting, it’s perfect for those days when you need to make something filling from basic pantry stores – in other words, perfect for during lockdown! There…
-
Mum’s Roast Potatoes – Kitchen Basics
It’s been a long, difficult week and the weather really hasn’t helped with grey skies and near constant rain. So I reached for on of my favourite comfort foods, roast potatoes. I grew up eating the perfect roast potatoes but it was only once I moved out and started cooking for friends that I realised just how good mum’s roast potatoes really were. If I wanted to impress someone, roast potatoes would often feature in dinner, the first time I cooked for Kenny I’m pretty sure they were there. The perfect roast potato is crispy on the outside, fluffy on the inside, a little salty, and with the perfect balance…
-
Loaded Congee Bowls (Vegan & Gluten Free)
Congee is a rice porridge that’s so prevalent in the asian subcontinant that is has many names. You might have heard of it as Jook, Kanji, Zhou, Bobar, Okayu …. I could go on. Incredibly easy to digest but still filling, in some countries it’s the perfect breakfast while also considered the perfect food for the sick. With thousands of years of history behind it, this dish is incredibly comforting and can be as plain or as interesting as you like. We prefer it for dinner with a load of interesting toppings, the bowl full enough to bursting, that you can stir through or eat with a bit of the…
-
Jackfruit Biryani (Vegan & Gluten Free)
My mother makes the best biryani, hands down. I have treasured childhood memories of important events being celebrated with mum’s biryani and it was one of the first recipes I made sure to take with me when I moved out. Culturally in India this dish has always been something reserved for celebrations and special occasions because in all honesty, what crazy person wants to spend 6 hours making an ordinary dinner? Unfortunately there’s now one problem with my mother’s version – it uses lamb. With meat firmly off the table since I went vegan, I’ve spent quite sometime trying to get back to that familiar taste using vegetables. I must…
-
Chickpea Scramble – Perfect for your next Breakfast! (Vegan & Gluten Free)
Eggs were the last thing I gave up when I went vegan and the hardest thing for me to stop eating. Meat? No problem, there were days when my parents would worry about my protein intake because of the little I ate. Dairy? My only issue was the lack of milk in my tea (still can’t find a plant based milk that works in tea – if you have a favourite let me know!). But eggs played a part in most of my breakfasts, baking is a whole new ball game without them, and they make an easy dinner when you’ve had a long day. Breakfast was the first meal…
