Is there anything better than a nice cup of tea and a sit down? Yes…. a Choc-Chip Macacadamia Flapjack, a nice cup of tea and a sit down. I made a big batch of these to take along on a summer holiday with friends, to our old university stomping ground of Durham.
The lovely thing about holidaying in a city you know so well is that you don’t feel the need for round the clock sightseeing, or to tick off all the ‘must-see’ attractions, (of which there are so many in this beautiful little city). Instead, during a couple of fairly epic afternoon rainstorms, we could just sit around the kitchen table, putting the world to rights with tea and flapjacks, and letting the small army of toddlers and babies we had brought along run riot next door.
Continue reading “Recipe: Choc-Chip Macadamia Flapjacks (Vegan)”
Please accept my apologies for the weather this coming weekend. You see, whenever I get around to posting a BBQ-friendly recipe in anticipation of a hot, sunny weekend you can pretty much guarantee the weather will turn foul and everyone will be hunkering down inside with their slow-cooker stews and hot chocolate rather than sunning themselves around the barbie.
But never mind – this spiced vegan Coronation Coleslaw is good enough to tuck into whatever the weather, and will bring some warming Indian flavours to an indoor picnic or lunch party if rain stops play outside.
Continue reading “Recipe: Vegan Coronation Coleslaw”
in collaboration with Taking the Pea
I hadn’t had a potato croquette in years. They are such a treat – crispy, golden breadcrumbs with a soft mashed potato filling, dunked into ketchup, of course. I was experimenting recently with some totally more-ish dried peas coated in all your favourite crisp flavours from the cheekily named Taking the Pea, (you may have read about them in my Pea & Wasabi Vegan Mayo post).
Blitzing them into crumbs and using them in place of breadcrumbs seemed like an idea worth working on, with their punchy flavours, protein content and fabulous crunch making them a fine replacement in this much-loved recipe.
Continue reading “Recipe: Pea, Potato & Pesto Croquettes”
Finding vegan fillers for sandwiches and wraps can sometimes be a challenge, so here’s a super-quick recipe for a ‘throw it all in and blitz’ pâté that is lip-smackingly tasty, packed with protein, and keeps well in the fridge to use whenever you need it.
This isn’t just for sandwiches, but also makes a great dinner party starter with crispy toast and green salad, a simple party dip for crisps or crudités, or serve it with crackers in place of a cheeseboard.
Continue reading “Recipe: Sun-Dried Tomato Butterbean Pâté”
Celebrating vegetables loud and proud is a big part of what The Veg Space is all about, so I’m properly excited to be sharing news with you of a new cookbook which is out today. A blogging friend Kate (great name) writes the fabulous blog Veggie Desserts which is all about putting vegetables into cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream, and also features healthy vegetarian and vegan meals, all full of vegetables, of course.
Veggie Desserts + Cakes by Kate Hackworthy is published by Pavilion Books, RRP £14.99. The idea behind the book is that veggies bring moisture, natural sweetness and extra nutrients to baking. Avocados make a Continue reading “Recipe: Avocado Lime Tarts + Cookbook Giveaway”
in collaboration with Cauldron Foods
Until fairly recently I was a tofu-sceptic – loving the stuff in Thai and Japanese restaurants, but often frustrated when cooking it at home and ending up with a soggy, flabby mess. But I’ve learned a few tricks recently to help get that super-crispy, packed with flavour ‘ultimate’ tofu taste at home and now cook it regularly.
It doesn’t have much of a flavour of its own. but soaks up anything you chuck at it like a sponge, so marinading is a great idea, and pairing it with lots of ginger, garlic, chilli, soy sauce, sesame, coriander and so on makes a huge difference.
Continue reading “Recipe: Sticky Sweet Ginger Tofu with Baby Courgettes”
In collaboration with Taking the Pea
Oh, the humble green pea – I wonder how many I’ve eaten in my life? Is it in the ten-thousands or even the hundred-thousands? I have no idea, but I still love them dearly – whether accidentally slathered in ketchup alongside chips and a veggie burger, or straight from the pod whilst no-one is looking in the veg patch.
It was only when I started eating more vegan food and paying attention to things like protein content, fibre and fat that I realised what little green power-houses they are – packed with healthy, plant-based protein, high in fibre and low in calories – in short, the perfect snack for vegans.
Continue reading “Recipe: Pea & Wasabi Vegan Mayonnaise”
The very simplest of green leaf salads can be totally transformed by a knock-your-socks-off salad dressing, and I’ve been making the most of all sorts of lovely fresh fruit we’ve had around over the last few weeks to experiment with these brightly-coloured vinaigrettes.
These fruity dressings keep well in the fridge, and are such a lovely gift to take along to a BBQ or summer lunch party – made in under 5 minutes, poured into a sterilised bottle and tied with a pretty label round the neck, they are always really well received.
Continue reading “Recipe: 5 Fruity Salad Dressings”
BBQ and picnic season has arrived at last, and with my husband (who is a teacher) having broken up for the summer this week, we’ve certainly got the holiday happies around here at the moment.
For me, one of the must-have dishes in any BBQ spread is a really good, creamy potato salad, (usually alongside a crisp green salad with sharp vinaigrette, then lots of marinated, grilled veggies on the BBQ and maybe some good quality vegan sausages in soft, white rolls).
Continue reading “Recipe: The Ultimate Vegan Potato Salad”