Lentil Pasta Sauce - Kitsunetsuki Kitchen
  • Hello!

    Welcome to Kitsunetsuki Kitchen, a vegan food blog begun in April 2013. I'm a literature student who is also passionate about food; reading about it, making it, eating it, photographing it! This is a place to share recipes I've found and loved, and some I've created or amended.

    I have had no culinary training and a limited budget; most of what you'll find here reflects that. You can find me on instagram as @kitsunetsukiki sharing photographs of what I'm eating more regularly!

Kitsunetsuki Kitchen - Beetroot Pesto

Beetroot Pesto

Something I’ve discovered is that if you take a form of food that you already love, and then add beetroot, it will generally turn out great. This doesn’t work for everything, but it does work for houmous, and for pesto. Pasta in beetroot pesto also looks fantastic, and I can imagine it would go down well … Continue reading

Leek Pea and Toasted Nut Risotto

Leek, Pea & Toasted Nut Risotto

We’re just at the end of leek season at the moment, and as the evenings get lighter and the days get ever so slightly warmer I’m no longer really in the mood for wintery staples like leek and potato pie, which has been my go-to meal for using up leek. My recent solution has been this leek, pea … Continue reading

Butternut Squash and Tahini Spread

Yotam Ottolenghi’s Butternut Squash and Tahini Spread

I have a little folder of recipes I’ve torn out of food magazines and newspapers that’s been sitting tucked at the back of a shelf ever since we moved into the new house, and last weekend I decided it was finally time to test some of them out. The first one I picked out was a butternut … Continue reading

The Fresh Vegan Kitchen

The Fresh Vegan Kitchen: Review & Recipe (Raw Chocolate Brownies!)

“Irresistible dishes from award-winning vegan street food pioneers and founders of Wholefood Heaven, David and Charlotte Bailey have taken the street market (they are at Whitecross Street Market and Ally Pally, London) by storm with their vibrant, healthy vegetarian and vegan cuisine with an emphasis on maximising flavour. Their new cookbook features over 100 recipes … Continue reading

Breakfast Tortillas

Breakfast Tortillas (or, Shakshuka Reincarnated)

This mexican-inspired breakfast is a proper hangover killer and super simple to make (and remember!). It’s a bit of mix of a recipe from the hungover cookbook plus my recipe for vegan avocado shakshuka. These amounts will make two very full tortillas with a little filling to spare, so you could split it if you’re cooking for one … Continue reading

Lentil Cottage Pie - Kitsunetsuki Kitchen

Lentil Cottage Pie

I’m a big fan of anything that combines mash potato and loads of veg–and nothing says ULTIMATE COMFORT FOOD like cottage pie. This one is inspired by a recipe from Sarah Brown’s Complete Vegetarian Cookbook, which has a lot of good vegetarian basics and was the first veggie cookbook I ever owned! (my Dad bought … Continue reading

Vegan Leek and Potato Pie - Kitsunetsuki Kitchen

Leek and Potato Pie

I can’t imagine anyone disliking leek and potato pie. For vegans, leek and potato is one of the best fillings for a savoury pie, as the combination of leek, herbs, and mustard is flavoursome enough that the lack of cheese is not really noticeable (although you might want to add nutritional yeast). One thing I’ve found in returning … Continue reading

Spicy Potato Wedges with a Minty Avocado Yogurt Dip, by Kitsunetsuki Kitchen

Spicy Potato Wedges with a Minty Avocado and Yogurt Dip

It’s no secret that I am a big fan of potatoes. Strangely, though, I’ve never really been one to make my own chips, of any kind. I’m more of a mashed potato or potato farl kinda gal. I’m not sure what brought on the sudden desire to make potato wedges that I’ve been feeling in the last … Continue reading

Vegan Potato Farls

Simple Sunday Potato Farls

I can’t remember the first time I ate potato farls, but I think they’re the kind of food that reminds you of childhood even if you’ve never had them before–they’re just that comforting. I recently realised how ridiculous it is to buy them, as they’re so easy to make from scratch and much, much cheaper. This recipe … Continue reading

Yuxiang Qiezi - Kitsunetsuki Kitchen

Yuxiang Qiezi (Fish-Fragrant Aubergine)

Last week on instagram I posted a photo of yuxiang qiezi (fish-fragrant aubergine) made from a recipe sent to us by king of the aubergines, Asa. A few people asked if I could share the recipe, so here it is! It’ll feed approximately 4 if you’re having it with a decent portion of rice. Asa … Continue reading

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