Herby Scrambled Tofu

Last year one of my new years resolutions was to start cooking with tofu properly; as is often the case with resolutions, I lasted only a few months. This year I avoided articulating an Official Aim and have just started cooking tofu more regularly. This scrambled tofu has quickly become a go-to breakfast, and is … Continue reading

Rachel Roddy’s Broccoli Ripassati

I’ve made this dish so many times over the last year that it’s now firmly embedded in my go-to list of quick dishes. I came across it last autumn in Rachel Roddy’s guardian column which regularly features Italian vegan recipes with a lot of flavour. As Roddy says, broccoli ripassati is “hardly a recipe – more a technique”, and … Continue reading

Lentil, Mushroom and Tomato Pasta Sauce

This recipe began life as lasagne. To keep a short story short; I started making a lasagne, got as far as the lentil base, and was too impatient (read: hungry) to carry on. Turns out lasagne filling is great served with any kind of pasta, and it makes a really comforting, nutritious bulk-cook for weeks when you don’t … Continue reading

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

Review: Miso Tasty

This week the lovely Bonnie of Miso Tasty sent me a selection of their new (vegan-friendly, of course!) instant miso soups to try out–and I was instantly a fan (ha). The soups come in two parts: a sachet of miso, and a separate ‘umami’ pack containing wakame seaweed and spring onions (apparently keeping the umami pack separate … Continue reading

Aubergine Miso-Chili-Peanut Noodles

I am a total sucker for cheap ingredients. The first place I look in my local shop is the reduced section, and often on a Sunday they’ve got a load of half-priced veggies that are still in great condition. Today I picked up some cheap aubergine and still-just-fresh rice noodles, and I wanted a dish that’d … Continue reading

Baked Nutella Doughnuts

I’ve just realised I haven’t posted anything for almost three weeks! You’ll have to forgive me–it’s been a very busy month! The postgraduate conference I was organising happened at the end of May, I had my thesis panel last week, and next week I’m presenting two papers which both still need a bit of polishing. I … Continue reading

Herby Spring Potato Salad

I feel like I’ve been going on and on and on about potatoes recently. Potatoes, potatoes, potatoes. I’ve been eating potato farls for breakfast and spicy potato wedges with friends, and have been thinking a lot about attempting to make gnocchi from scratch again (I failed drastically when I tried a few years ago). I even ended up talking … Continue reading

Pea and Mint Risotto

After the great success that was the beetroot, basil and roast garlic risotto I posted recently, I’ve been craving more bright-and-tasty one-pot meals. Risotto is becoming a regular occurrence, and I’m feeling a lot better about my risotti since I read something Isa Chandra wrote about making your risotto the way you like it. I have … Continue reading

Adventures in Baking Vegan Doughnuts, Part 2

In my last post on baking vegan doughnuts, I tried out three different recipes, and decided that I wanted to make something somewhere between Zainab’s mini vegan caramel doughnuts (recipe at La Gallette) and Lisa’s vegan lemon doughnuts (recipe at je suis alimentageuse). The key change I wanted to make was using a mixture of both … Continue reading