Johnny Cakes, or hoecakes as they are also known, are an Incredibly simple dish from North American. Essentially a pancake made from cornmeal, the very simplest recipies are simply cornmeal and water mixed together before frying in a pan. Modern recipes often use a mix of flour and cornmeal as well as tenderisers like milk. Often they’re treated just like pancakes and served with syrup and butter in some American Diners. To me, these corn pancakes feel more savoury than sweet. So I’ve thrown together my own version which is definitely savoury and pairs really well with your next vegan English breakfast. Described as a cross between a normal pancake…
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Strawberry and Rhubarb Galette Surprise (Vegan & Gluten Free)
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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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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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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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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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…
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Traditional English Scones (Vegan & Gluten Free!)
Scones are the centrepiece of the classic English cream tea. Crumbly and just a little sweet, they’re the perfect pairing to jam and even some clotted cream. While the cream is out of the picture for me, these scones are a delight. We last had these as a part of our anniversary celebration. While we couldn’t celebrate outside the house, we made it special by throwing our own afternoon tea. Including some delightful sandwiches, some of my vegan coffee and walnut cake, and starring these scones with jam, it made for wonderful high point to the day. This recipe is so easy, a small child can make this with ease,…
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Fijian Dhal Soup (Vegan, GF, NF)
I picked up this recipe when we visited Fiji a few years ago. While it was part of a truly wonderful holiday, the cooks there struggled with the concept of veganism. Around the repetitive meals and a few not so tasty dinners, this soup became a favourite for both me and Kenny, despite being before he went vegetarian. Totally tasty, I begged the chef for his recipe not even half way through our stay. I’ve made some tweaks since then to make this my own and it makes for a quick, cheap and easy meal. Ready in just 30 minutes, it’s a great backup to have in your pocket for…
