Leek, Pea & Toasted Nut Risotto

We’re just atย the end of leek season at the moment,ย and as the evenings get lighter and the days get ever so slightly warmerย 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

Spicy Potato Wedges with a Minty Avocado and Yogurt Dip

It’s no secret that I am a big fan of potatoes.ย 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 theย sudden desire to make potato wedges that I’ve been feeling in the last … Continue reading

Cauliflower Mash

Cauliflower mash is my new favourite thing. As much as I love potatoes (and I really love potatoes) I know it’s not good for me to eat them as much as I do. Luckily, it turns out cauliflower mash is almost identical to normal mash, and is a lot healthier. It seems somehow obvious that … Continue reading

Pea and Mint Risotto

After the great success that wasย 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) andย 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

Beetroot, Basil & Roasted Garlic Risotto

Recently I’ve been trying to work more beetroot into my diet. I never used to be a fan, because I thought the texture was strange, but the colour and flavour is so irresistible that I was determined to find interesting ways to eat more of it. In terms of its nutritional value, according to one … Continue reading

Lemony Avocado Pesto: Revisited

This week I revisited an old favourite recipe (without actually consulting the recipe) and I think I managed to improve it. This recipe for lemony avocado pesto is essentially the same as this one I’ve posted previously, but I thought I’d post it again with the new amounts, which are essentially: less avocado and fewer … Continue reading

Adventures in Baking Vegan Doughnuts, Part 1: Recipe Testing

I’m ashamed to say it’s been well over a month since I last posted: oops! In my defense, I’ve got a few things in the pipeworks, but they all require lots of testing and general time-consuming messing about. For my first post in March–in lieu of any recipes of my own–here’s a post of other … Continue reading

Vegan Avocado Shakshuka

There are a few dishes that I used to really love before I went vegan, which I haven’t revisited, as they tend to depend largely on their dairy components. Shakshuka is one of those dishes–cooling eggs poached or baked in a spicy tomato and pepper sauce, which is absolutely perfect as a (relatively) healthy hangover … Continue reading

Fuchsia Dunlop’s Spicy Peanut Butter Noodles

Last weekend the Observer Food Monthly took up its yearly January theme of budget recipes, which is something I’m always keen on and seems to suit the vegan diet (if you do it right!). As soon as I’d had a flick through my eye was drawn to this recipe by Fuchsia Dunlop, which you can … Continue reading