I’m really not a roses and chocolates kinda girl. All the Valentines’ recipes for pretty pink soups and dainty heart-shaped desserts doing the rounds at the moment really aren’t for me. But a heart-shaped vegan sushi platter? Now you’re talking…. (I know, my poor husband…!).
The idea of an ‘easy’ sushi platter might be a bit hard to believe, and I’m not promising this is super-speedy, (you’re probably looking at about 40 minutes prep time, and then 30 minutes assembly of the sushi – you could prep the night before if you don’t have time to do it all in one go). But there’s nothing difficult about making sushi, just follow the instructions and my little videos below, and you can’t go wrong. (Probably).
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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.
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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”
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).
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If you’ve read about the national hummus crisis you may be wondering quite how we will all cope with a shortage our favourite middle eastern dip…. but don’t panic! Hummus is in fact ridiculously easy to make – if you can open a tin and turn on a blender there’s really no excuse.
This is a ‘skinnier’ version of the traditional recipe, for two reasons: firstly, I use much less olive oil than is authentic, (often none at all), and instead loosen the texture of the hummus with the chickpea soaking liquid (known as ‘aquafaba’). Secondly, bulking out the hummus with a vegetable (beetroot in this case) makes the hummus go twice as far with very few extra calories. Of course the beetroot also turns the hummus this very bright pink, which is fairly awesome if you ask me!
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Hello again! I hope you all had a restful and jolly Christmas break, and are still in holiday-mode until after the New Year festivities. Party season is still in full swing, of course, and if you’re entertaining over the next few weeks and looking for a dinner party starter or light lunch that looks impressive, tastes incredible but is actually super-simple to put together, this Celeriac & Hazelnut Soup will be right up your street.
Celeriac is one of those brilliant root vegetables which magically transforms to a velvet-smooth soup when puréed. You can pair it with all sorts of festive flavours – leftover chestnut purée, apple or pear, fresh herbs or watercress, mustard, and many more – but here I decided to experiment with sweet hazelnut milk and crunchy chopped hazelnuts as a garnish, and it worked really well.
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Here’s the final recipe in this four-part series for an easy-peasy prep-ahead Vegetarian & Vegan Christmas Dinner. There are still a few more festive treats to come next week, but this completes the main course ideas!
Carrots just have to be there on the Christmas table, but are rarely given much attention, as just another vegetable to peel, chop and boil. Here I’ve tried something a little different, cooking them quickly in just enough water to part-boil, part-steam them, then finishing with a sweet and fruity orange and maple glaze
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You can’t have Christmas Dinner without a bowl of sprouts, but let’s face it, when boiled and soggy they really do live up to Nigel Slater’s scathing description: “Why are you even thinking of buying a bag of pungent, watery balls that give you wind?”.
However, here’s a method of cooking which I’ve found transforms them into something completely different. Crunchy, with golden crispy edges and flavoured with ginger and sesame seeds, there’s absolutely nothing stinky about these little beauties!
Continue reading “Christmas Dinner Recipe: Ginger & Sesame Brussels Sprouts”
Here’s the second in the recipe series for the easy, prep-ahead Veggie & Vegan Christmas Dinner. Today, we’re looking at arguably the most important part of any festive feast, the roast potatoes.
There’s nothing fancy or high-tech going on here, just a simple but failsafe method for perfectly crispy roast potatoes, infused with traditional flavours of garlic and rosemary.
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