An Indian restaurant specialty with aubergine cooked in a wonderfully spiced sauce. Served with my own okra side and saffron rice the house ended up smelling like an Indian restaurant and it was amazing!
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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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Easy Vegetable Chilli (Vegan & Gluten Free)
See the recipe As a child I hated kidney beans with a passion. I would sit, hovering over my mother’s Chilli Con Carne, picking out every dark red, hated bean before even deigning to eat the dinner she had lovingly cooked. These days, I acknowledge that beans and lentils are part of a balanced vegan’s diet but it took hard work for me to get past my own legume phobia. That and cooking my beans from dried. I don’t know what it is about tinned beans but the texture just isn’t nearly as good as when you’ve cooked them yourself. It’s cheaper and, even better, with a pressure cooker you…
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Garlic & Sesame Broccoli (Vegan & Gluten Free)
Today’s post is a little short but no less tasty. You want a quick dinner, then stir fry is often the way to go. The veg gets crisp and tasty but not overcooked. What’s more, it’s just so easy – for the perfect stir fry, get a proper wok and put it on a high high heat with a little oil. Don’t stop stirring when you add your veg otherwise they’ll cook unevenly, burning on one side and raw on the other. That’s all there is too it, a proper wok, truly high heat, and constant stirring. This is an incredibly easy recipe that makes a great side dish. I…
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Beetroot & Coconut Curry (Vegan & Gluten Free)
We get a veg box most weeks and it’s been great for encouraging me tto be creative with my cooking, as well as being more seasonal. What it’s not great for? Seasonal means that we sometime gets the same veggies over and over again. While that’s great for staple like carrots and potatoes, for some veg it can be a bit of a struggle. At this time of year, beetroot can be one of those problems – since we don’t tend to have the same things over and over again it’s been a struggle to make something new each time. I’ve turned it unto pancakes, vegan wellington, burgers, ravioli, pickled…
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Sabich Platter (Vegan & Gluten Free)
Holidays are a thing of the past at the moment but I can’t express just how much I miss them. Looking back at our holiday snaps makes me yearn for a little bit of adventure and that joy of discovering new places. If there’s one place I’d love to visit just for the food, it’s Israel. Food from all over the world, coming together in one place makes the food scene unbeatable. What’s more, influences from the Middle East, Mediterranean and North Africa mean there’s a strong lean toward vegetables and Israel has the world’s highest ratio of vegans so finding tasty plant based food really isn’t hard. While everyone…
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Aubergine & Butternut Squash Curry (Vegan & Gluten Free)
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…
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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…
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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…
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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…
