Roasted, Marinated Aubergine and Tofu with New Potatoes and Pepper Sauce

I’d originally planned on coating the aubergine and tofu in panko breadcrumbs, but then decided they could work well, just marinated and roasted as they are. The aubergine and tofu use separate marinades to add extra interest and flavour. This looks complicated, but really isn’t. There are just a few steps required to get to…

Vegan Seitan Steak

If you are following a gluten free diet, look away now. Unless you suffer from coeliac disease, there is no reason why you need to avoid gluten. Seitan is made from wheat gluten. That’s essentially a dough where the starch has been removed, leaving a protein rich, chewy gloop. This recipe uses vital wheat gluten,…

Whole Roasted Cauliflower

This makes a great centrepiece for a Sunday roast, or family supper, served with roast potatoes and steamed vegetables. Alternatively it works well with rice and a salad. 1 cauliflower 100ml olive oil Juice of ½ a lemon 1 tablespoon maple syrup 1 teaspoon dried oregano 1 teaspoon paprika powder ½ teaspoon salt 2 tablespoons dry…

Beetroot, Chick Pea and Quinoa Burgers

I now realise you can make burgers from pretty much anything provided you follow a few basic principles. You need something dry, something sticky to bind it together and lots of flavours. The dry part tends to be oats, or breadcrumbs, or nuts. The sticky comes from eggs, cheese or mashed pulses. This came about…

Broad Bean Falafel

Every street food market up and down the country surely has a stall selling hot falafel. These mildly spiced deep fried vegan treats are so delicious. A former colleague of mine used to travel far and wide, always insisting on trying falafel wherever he went. When I worked in West London I would sometime treat…

Nutty Cauliflower Cheese

Regular readers of this site may have noticed I am a big fan of cauliflower. This is a slight twist on a classic, adding leeks and walnuts to add texture, flavour and a little bit of healthiness. Makes enough to feed four adults 3 tablespoons olive oil 1 head cauliflower – cut into florets 1…

Broad Bean Stew

Spring is definitely on its way. The days are getting longer and milder, blossom is out, daffodils fill the grass verges, I am about to become another year older and I have planted this year’s crop of broad beans. So it must be time I used up the remains of last year’s crop, carefully podded,…

Mushroom Pie

A rich and satisfying puff pastry topped pie that makes a great centrepiece for a Sunday lunch or for Christmas Day with all the trimmings This recipe will feed 5-6 people 1 tablespoon olive oil A knob of butter or dairy free margarine/spread 1 onion – finely chopped 300g mushrooms – sliced 1x400g tin of…

Whole Roasted Cauliflower

Cauliflower has become the vegetable of 2016. So versatile it works well in curries, pies, as a low carb alternative to rice, as a pizza base and of course smothered in cheese sauce. However roasting the vegetable whole is a new experience and makes for a perfect sharing platter or a meat free alternative to…

Green Shakshuka

Some might argue that this isn’t really a shakshuka, or what some call huevos rancheros. Both are made with tomatoes, chilis and onion and would normally be served looking something like this However, I thought I would experiment a little. This is a little like a cross between a traditional shakshuka and eggs florentine. It…