Ramen may never have gone completely out of style but it certainly seems to be going through something of a renaissance in the west. Noodles are so important in Japan that they famously managed to create space worthy ramen back in 2005 when other space foods were still being eaten with a straw. I can’t even begin to be an expert myself, as a white girl living in London who’s never even been to Japan but it’ll often be the first thing I order if available. Tasty noodles floating in a deeply flavourful broth, paired with beautiful toppings. The problem, as with many dishes like it, is two fold for…
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Gobi Manchurian (Vegan & Gluten Free)
I saw Asama Khan’s recipe for Gobi Manchurian and I just knew I had to make my own version (find her recipe here). The first issue with this recipe for us is that batter on the cauliflower. It’s not gluten free but a crisp batter is incredibly important to make an authentic dish. I’ve pull together a tasty, gluten free batter that keeps your cauliflower crisp once dunked in the sauce. Unfortunately this can’t be baked, I did try but I’ve yet to find a baked version that I’m happy with. Kenny has pointed out that we eat perhaps a little more fried food than we should so I promise…
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Courgette Rotis (Vegan & Gluten Free)
I regularly make my own gluten free flour blends so getting bags of random flour types being delivered to the house is pretty normal here. On my last batch of sorghum flour I noticed a serving suggestion I’d never thought of before- parathas! Now I love a good flatbread alongside a curry so this was a perfect idea for us. After trying to make a good paratha however, I had to change my techniques and look towards making chapatis instead. There are numerous different types of Indian flatbreads and I love them all but, paratha is special. A decadent dish all by itself, you’re looking for a texture similar to…
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Banana Ketchup (Vegan & Gluten Free)
This is going to be a but of a controversial post today, I know. As I’m sure everyone did, we bought more than we could ever eat over Christmas. Now I’m trying to work through the excess before everything goes off. One of the things that just didn’t get eaten over the festive season were bananas. After all the lockdown banana bread last year I don’t think I could handle yet another batch. So instead I’ve taken a look the culinary habits of Asia for inspiration and gone for Banana Ketchup! Now I know, this is a little odd. Kenny turned his nose up at it without even trying it…
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Spanish Omelette (Vegan & Gluten Free)
Surprisingly enough, this is one of those recipes that doesn’t have to change much from the original to make it vegan. Chickpeas are a familiar staple in Spain and a well known traditional substitute for eggs which makes it easy for us. Traditionally filled with potatoes, this makes a filling breakfast for a crowd or a great light lunch with a side salad. I like to mix mine up with more than potatoes, sweet red peppers make a great addition too, along with red onion. It’s an incredibly easy dish to make and doesn’t need to be closely watched. If you’re into batch cooking then the vegetables can be easily…
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Black Bean and Butternut Squash Empanadas (Vegan & Gluten Free)
The weather in good old blighty is a little confusing at the moment. While we sign about white Christmas’s and bleak midwinters, the weather seems convinced it’s mid September. Damp, a little chilly, but certainly not cold with no chance of snow or ice. Never mind, our Christmas preparations continue on apace. In the weeks leading up to Christmas I always to like to make food that completely contrasts with Christmas dinner just so you’re completely invested in the feast on the day. Even better, is food that I make make easily or even reheat from the freezer, leaving plenty of time for Christmas prep. These empanadas are perfect –…
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Vegan Philly Cheesesteak (Vegan, Gluten Free, Nut Free)
I want to start this by saying I have never been to Philadelphia so I’ve never had a real authentic cheesesteak. This recipe came from seeing it so often on TV that I wanted to try it. As with any iconic food, there are debates on what should be added to the perfect Cheesesteak. Peppers or not, cheese whizz or provolone, ketchup or mayo? I’ve build out my vegan version based on what I look for and I hope you enjoy it as much as I do! I’ve substitute the steak strips for marinated mushrooms to get a great meaty texture and flavour. You can use your favourite cheese if…
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Marinaded Chimichurri Beans with Easy Gluten Free Flatbreads (Vegan, GF, NF)
Any visit to Argentina isn’t complete without getting familiar with that favourite sauce, chimicurri. Unfortunately, with lockdown happening in the UK again this week, travel isn’t really an option so I’ve chosen to travel using my taste buds, always my favourite method. For a lot of plant based eaters, beans often feature heavily in the diet as an economical protein source. If you’ve ever found yourself looking for something new, this little trip to Argentina for your beans may be it. I paired my beans with an incredibly easy gluten free flatbread. I’d strongly suggest using a mixer with a dough attachment, especially with the first knead. The bread will…
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Spiced Autumn Lattice Pies (Vegan, Gluten Free, Nut Free)
Kenny insists that he doesn’t like pie. It’s hard to tell when you watch him eat it but when you get right down to it, he finds it a waste of pastry. Good pastry is rich, buttery and crisp – to do justice to good pastry the filling should be just as memorable. This autumn lattice uses many of your favourite autumn vegetables in their best way. Roasted, tossed in spices and harissa, before being trussed in crisp puff pastry and baked. I like to add a touch of vegan feta to add a touch of creaminess but that’s entirely optional, it’ll be equally tasty without. Whats more, this is…
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Savory Chickpea Waffles (Vegan, GF, NF)
I’ve been looking for a new, interesting base for brunch. My first choice is to start my day with something savoury, not sweet. So while pancakes, waffles with syrup, and muffins are all good, they’re not my first choice. Instead, I’ve taken the idea of waffles and come up with a great savoury version. These savoury waffles are crisp on the outside, fluffy on the inside and full of flavour. Using chickpea flour as a base means these are packed full of protein but still vegan and gluten free. The additional flavours make a tasty savoury waffle and a great base for your next meal. Pile on top some coleslaw…
