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…

Scrambled Tofu

Regular followers of this blog will know I am a huge fan of tofu. When I hear someone say how horrid and tasteless it is I always think to myself that they don’t know how to cook it. Tofu on it’s own is pretty tasteless stuff. But then so is a piece of chicken unless…

Baked Buffalo Cauliflower Wings

If you follow FoodFrom4 on Instagram you’ll know that I am doing Veganuary once again. I’ve always struggled with the ethics of dairy and egg production but I’m doing Veganuary more as a way of a) trying to shed a little middle aged spread, and to expand my repertoire and try new dishes. I once…

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…

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…

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…

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,…

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…

Harissa Braised Aubergine With Coconut & Chickpeas

A quick, hearty dinner. No cooking required and, better still, very little washing up. Just place it all in the pot, put it in the oven, wait for an hour or so, then serve. That’s really all there is to it (apart from a quick cooking of the aubergine to make is silky soft). In…