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…

Sweet Potato, Leek and Gruyere Tart

It was Bruce Feirstein who wrote Real Men Don’t Eat Quiche. So this, rather than being a quiche, is a tart. This should be enough to feed four or five people depending on what you serve with it 375g pack of shortcrust pastry – I used to make my own but bought pastry is pretty…

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…

Persian Fava and Tofu Stew

Growing up as the child of German immigrants, I never saw much of my extended family. Grandparents, an aunt and uncle and cousins in West Germany, A grandmother in the East who was not allowed out to visit (and it was rather uncomfortable going to visist: something I only did once), and an aunt in…

Kale, Ricotta and Leek Pancakes

Yesterday was Shrove Tuesday, or Pancake Day, or Mardis Gras. So what better day to finally break away from Veganuary with a little dairy and eggs. Yes I know there are plenty of vegan pancake recipes all over the Internet but I decided to go a little traditional, but with a twist. Veganuary was great….

Tofu and Mushroom Black Bean Udon with Stir Fried Greens

Celebrate Chinese New Year (or any other time of year) with a Chinese inspired stir fry with tofu and noodles and a plate of steaming hot, sweet and spicy greens. This looks like a lot of work, but it so simple. it’s all about preparation and timing as you need to cook both dishes simultaneously….

Aduki Bean Pie

This is an old family favourite, developed from a recipe discovered over 20 years ago when vegetarian food meant brown rice and lentils. A few modern day tweaks and we have a delicious and highly nutritious dish.It also works well with flageolet beans. This made enough for 4 people 1 tablespoon olive oil 1 small…

Fried Cauliflower and Broccoli with Cashew “Cheese” Sauce

Last year I went to Vegfest London. I was expecting a spectacular selection of meat free foods but instead I was presented with a vast array of meat and cheese substitutes. I tried a sample from one of the cheese shops. Quite possibly the most vile thing I have ever tasted and the taste lingered…

Mushroom & Rice Burgers with Raw Cashew Hummus

I had some leftover rice from a black bean and sweet potato chilli party last week and, as vegans have a bit of a reputation for burger eating, I decided to use them as the base for a Sunday night tea of burgers, salad and baked potatoes. Usually I would be adding cheese and an…

Roasted Pepper Stuffed With Bulghur, Chick Peas & Herbs

For those of you that have been following me you’ll know I decided to take part in #veganuary. Veganuary is a global campaign highlighting the impact the meat and dairy industry has on our planet. The idea is simple. Cut out meat, fish, dairy, eggs and honey from your diet for the month of January,…

Spiced, Roasted Vegetables with Moghrabieh

#Veganuary continues to gain momentum. What could be more natural and wholesome than a tray of roasted veggies, spiced up with a little Ras El Hanout to keep out the cold of winter. Moghrabieh is a giant couscous so gives the dish some extra texture. If you can’t find it you could use normal couscous or…

Nutty Quinoa Porridge

My in-laws are creatures of habit. They like to eat the same breakfast every day. Porridge oats, made with water, followed by toast. I do find it odd how so many people eat the same things for breakfast every day, but wouldn’t dream of having the same lunch or dinner every day. Don’t get me…