The effort-to-payoff ratio on this recipe is off the charts.
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Vegan Condensed Milk Recipe
Yesterday I wanted homemade ice cream. My recipe is pretty basic – 1 part vegan condensed milk and 2 parts vegan cream. Sadly, there was no vegan condensed milk in the house, so I tried making something similar. Got it in one go, and it worked brilliantly. You need a high-speed heavy duty blender for…
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Savoury Breakfast Scramble
When it comes to eating animal products, there are few things I miss, but I still get the occasional craving for eggs. The thought of actually eating an egg squicks me out, so I’ve come up with a vegan copy that’s close enough to satisfy my craving, but not close enough to put me off.…
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Mushroom and Walnut Wellington
It’s rare I get a recipe right the first time I try it, but this mushroom and walnut wellington is a happy exception. It’s beautiful, impressive, and delicious. If you’re looking for a vegan or vegetarian option for your Christmas table, I promise this won’t disappoint. Mushroom and Walnut Wellington:1 tablespoon vegetable oil1 medium onion,…
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Brazilian Black Beans
This dish is loosely adapted from one of my favourite Brazilian recipes for feijoada. It’s typically made with meat, but it’s just as delicious without. I like using dried black beans in this, but you can use any pulses you have to hand – pinto beans, kidney beans, chickpeas, or even butter beans – and…
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Decadent Potatoes Daulphinois – plant-based
This recipe is criminally easy, so much so that I you don’t need amounts. Instead, I’ll advise you to find a baking dish and decide how many thinly sliced potatoes it will take to fill it. Then figure out how much plant milk you need to add to cover the potatoes. Once that’s done, mentally…
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A Plant-Based Moqueca
This delicious stew was a regular part of my diet when I lived in Brazil. Moqueca is traditionally made with fish, but I enjoy the plant-based version more. It’s creamy, warm, and satisfying, and it has the added bonus of being cheap, easy and quick to make. Moqueca – serves four 1 large onion, diced2…
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Creamy, Comforting Plant-Based Mac & Cheese
After having the incredible vegan mac & cheese at Mono Cafe in Glasgow, I set out to make something just as good at home – a colossal challenge considering how good Mono’s recipe is. I’ve tested quite a few on-line recipes which were, shall we say, less than great. There was one that called for…
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A Classic Plant-Based Butter
As with most plant-based substitutes, I want to make clear that this recipe does not taste exactly like butter. Because nothing tastes exactly like butter. If the margarine companies could have replicated the taste, texture, and mouth-feel of butter, they’d have done it by now. Even so, this is a pretty darn good recipe for…
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Plant-Based Ranch Dressing
I’ll begin with a disclaimer: This does not taste exactly like a popular name-brand ranch salad dressing. I’ve come across so many disappointing recipes for plant-based alternatives that promise to be ‘just like’ their meat or dairy-based counterparts, but are nothing of the sort. That said, this is a really delicious, creamy, tangy, herby salad…
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Roasted Pecan Recipe
This recipe is guaranteed to make you popular. I’ve never met anyone who wasn’t smitten with these after the first bite. They’re the perfect item to take to parties (make lots) and they’re also wonderful as gifts. I give away many kraft tin-tie bags full of these beauties every Christmas. This is a super-simple dish,…
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Black Bean and Avocado Wraps
I flung this together when it was too hot to think about cooking. It’s vegetarian, but using vegan mayo will make it suitable for vegans. This recipe makes enough for 3-4 wraps, so feel free to scale up or down. Also, be as generous as you want with the various ingredients. Just remember to leave…
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Yummy Chickpea Sandwich Filler
Since giving up meat, I’ve found sandwiches a bit challenging. While vegetarians can enjoy cheese or egg filling, there are precious few options for vegans. I’m not vegan myself, but I am trying to cut down on dairy. Yesterday I adapted one of my favourite recipes for chicken salad and was happy with the result.…
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Peanut Butter and Banana Overnight Oats
This is one of the easiest make-ahead breakfasts around, and it’s incredibly nourishing and delicious. You can easily scale this recipe up as it keeps well in the refrigerator for up to a week. Do use salted peanuts for your garnish. Trust me – it’s a lovely counterbalance to the sweetness of the banana and…
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Rice Bowl with Greens and Tofu
Vegan meals don’t need to be time consuming or a faff. With just a few ingredients, it’s easy to put together a nutritious, delicious and satisfying dinner. This recipe is my go-to when I’m tired or just can’t be bothered, and is the epitome of what I like to call ‘jazz recipes’. ‘Jazz’, because it’s…
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Fig and Pen 