This vibrant recipe by Meera Sodha came highly recommended by a friend. I’m so glad I took her advice because despite being a salad, this is a very satisfying plate of food. It hits all those flavour points we look for in a recipe: spicy, sharp, nutty, fresh, crunchy, sweet. Best of all, its very healthy.
Plant Based
18 posts
Well, I normally buy pink grapefruit marmalade from the Ludlow Food Centre for about £4 a jar. By comparison, I made 8 jars for a similar price. So home made marmalade seems both excellent value and delicious. The shreds were a bit chunky, but that adds to the rustic charm. The only disappointment was the orange hue, I’d hoped for a pretty blush pink preserve.
Mushrooms make a worthy substitute to meat generally. I use them in place of meat in endless dishes. Are they a substitute for bacon? That is the million dollar question on nobody’s mind. Having recently reinvigorated my love for Dan Doherty’s brilliant Bacon Jam.. I really felt I needed a […]
Spicy, sweet, salty – this recipe had all the things I look for in a recipe. I got the ingredients together for the sauce first of all. I find with anything saucy and east-asian, getting your mise en place together its especially important because there are usually a lot of components.
Yotam has included a lot of pasta recipes in Ottolenghi Simple and they are all very tasty and very simple. They’re also not quite pasta in the traditional Italian sense, they’ve definitely been Ottolenghi-fied. This pappardelle with rose harissa, black olives and capers seems to take inspiration from the robust classic pasta alla puttanesca (or slut’s spaghetti if you’re Nigella). This Ottolenghi take on the classic adds rose harissa and removes the anchovies, making it an incidentally vegan recipe.
Gizzi Erskine’s Slow isn’t a vegan cookbook and this isn’t labelled as a vegan recipe – it’s planet friendly. I’d been curious to try this recipe since I first saw it featured in newspapers around the launch of the book in Autumn 2018, but it took me a while to get around to buying the book and even longer to making the planet-friendly bolognese.
I appear to be racing through the Moreish Mains chapter in Sabrina Ghayour’s latest book, Bazaar: Vibrant Vegetarian Recipes. Call me a glutton, but I appreciate a hearty main. The latest recipe is the smoky black-eyed bean & tomato stew, aka. spicy, homemade baked – but not actually baked – beans.
So chraimeh a river…
So to quote Yotam, ‘Chraimeh is a piquant sauce from Libya. It keeps well in the fridge for at least a week so make double or triple the quantities, It also works as a sauce for chicken or fish or just as a dip with bread before supper’. In practice, it’s a chilli sauce with a bit of musty cumin and caraway and the sourness of lime.
With only a handful of ingredients and very little prep, the Harissa Black Bean Ragout seemed like an excellent meat-free Monday option. The black beans are even cooked straight in the pot, no soaking required. The total cooking time was about an hour and a half but most of that time was spent idly pottering around letting the pot do all the hard work.
My poor, long-suffering other half has had to eat many a food experiment over the years, complying with all of my culinary whims and wishes. The one dish that I have never been able to convince him to eat is frittata or omelette – its a textural thing. So when I found a recipe for vegan frittata while perusing Elly Pear’s latest veggie/vegan cookbook, Green, the reception wasn’t exactly rapturous. I sold it as more a chickpea pancake quiche. I suppose it isn’t far off Socca – the French chickpea flour pancake. He wasn’t convinced.