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,…

Blackberry Tart with Mascarpone and Vanilla

It’s getting a little late now for foraging for blackberries, but if you are lucky enough to find some, or planned ahead and have a tub in the freezer, this is a simple and delicious dessert. it works just as well with raspberries, blueberries or plums. I’m not one for desserts. You can probably guess…

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…

Courgette and Halloumi Cheese Fritters

A tasty and simple meal that tastes of summer. This will make about eight rissoles – enough for four people. 3-4 medium courgettes 1 onion 1 pack halloumi cheese 3 tablespoons plain flour 1 egg yolk 1 tablespoon chopped dill (optional) Olive oil for frying Grate the courgettes, place in a clean tea towel or…

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…

Vegan Pancakes

Who doesn’t love a pancake? With Pancake Day only a couple of weeks away, and still inspired by Veganuary, I wanted to find a way of cooking them without the eggs. Most recipes substitute bananas in place of eggs, but having never been a fan of bananas I wanted to see how easy it is…

Roasted Cauliflower Salad with Herbs

100g puy or green lentils 1 bay leaf 200g of your favourite grain (bulgur, millet, farro, quinoa, pearl barley) 1 smallish cauliflower of half a large one half a teaspoon each of ground cumin, paprika, turmeric, cinnamon, salt a handful of cherry tomatoes – halved half a cucumber – diced 4-5 tablespoons olive oil 1…

Pea, Mint and Courgette Soup

For those who grow your own vegetables you are no doubt all too familiar with the late summer glut of courgettes. Here is yet another way of using some of them up. Works well with the larger ones you forget to pick too as you can just simmer off some of the excess water they…

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…