The effort-to-payoff ratio on this recipe is off the charts.
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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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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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Vegan Chilli
I’ve been making this chilli for years, and it’s one of our favourite things to eat when it’s a bit cold and grey out (so nine months out of the year in Scotland). You’ll get much better results soaking and cooking dried beans instead of using tinned, but if you’re in a hurry, tinned beans…
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Wife’s Cuisine
I’ve been taking a little break from writing over the summer – mainly because it’s hot and I’m lazy. But I wanted to share this amazing YouTube channel with those of you who enjoy food and cooking. It’s called Wife’s Cuisine and it’s gorgeous. The channel will appeal to anyone who loves to prepare and…
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Fig and Pen 