In the last few months, Kenny has taken some time to meditate on his views and from an omnivore to a vegetarian. He was never a big meat eater so it wasn’t a huge change. But this leaves him with a slight problem, what does he eat if we go out for dinner or gets takeout? With his wheat allergy his choices are already limited but add in his new vegetarian dietary choice and getting takeout has become a little tricky. This isn’t a new problem in some respects, he hasn’t been able to get his favourite curry since he moved to London. The Glasgow food scene has a lot…
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Vietnamese Noodle Salad with Fragrant Vegan Meatballs (Vegan & Gluten Free)
Vietnamese noodle salad, or Bun Cha as it’s also known, is one of those great dishes that is both light and filling. Perfect for warm summer days, it can be eaten without that horrible heavy feeling. Originating in Hanoi, Vietnam, this rice noodle salad is normally paired with pork meatballs. I’ve embraced the asian flavours here and created some truely delightful veggie meatballs that are both tasty and easy to make. Baked in the oven, these pair perfectly with the salad dressing. I like to serve this on a bug central plate, allowing everyone to build their bowls as they like and use the dressing for dunking the noodles, vegetables…
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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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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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Takeout Style Sweet & Sour (Vegan & Gluten Free)
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…
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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…
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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…
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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…
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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…
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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…
