Butternut squash is not a vegetable I would automatically have thought of as being one you could eat raw, but it is. It can be grated or spiralised, sliced with a mandoline or blended into soup. You do need a high speed blender for this. Serves: 3 small people or one […]
This is a great breakfast-on-the-run smoothie: quick to prepare and quick to consume! Serves 2 Contains: nuts, soya Preparation time: 5 minutes Equipment: blender [N.B. if you don’t own a high-powered blender it would be preferable to soak the almonds in advance, ideally overnight] Cost per serving: 72p (Tesco […]
The head teacher of my children’s new school is trying to convince me to let them have school lunches. She is sure they will be able to provide vegan options, and has offered to speak to the caterers. I am very appreciative of her efforts – not all schools are […]
This evening I was browsing through my Facebook feed when a photograph of a rainbow fruit platter came up. My daughter, who was looking over my shoulder, burst into song (“I Can Sing a Rainbow” of course), and then wanted to look at the other photos of rainbow foods that […]
Today we have eaten leftover vegan haggis for breakfast, lunch and dinner in our house. It’s the day after Burns Night, and I am officially done with haggis for another year. As I’m not going to be making haggis again for some time, I thought I would just make a […]
Well we’re a week into the New Year and, armed with a whole two-sides-of-A4 Word document entitled New Year’s Determinations 2014 (font size 12, single spaced), it’s time to get started. I have to begin by apologising for my recent absence from the blogosphere. There are good reasons, some of […]
I have avoided making this for years, thinking it was really scary and difficult, but now that I’ve finally tried it, I have no idea why I was so bothered. It’s the easiest thing in the world, it tastes delicious (admittedly slightly nutty), and it even looks like “the real […]
Just for fun… These are basically chocolate crispies: 50g puffed rice mixed with 150g melted dairy-free dark chocolate (makes 15 spiders). I added 200ml soya milk and 40 ml agave nectar (1 cup in total) to the chocolate while melting, which gives a softer, more ganache-like finish. It sets less […]
It has taken me several attempts (and a lot of pie-eating) over the last couple of weeks to feel confident with this recipe. I hope I’m not too late posting it today (the day before Halloween) – but if you’re still not sure what to do with all that pumpkin […]
I’m not sure I can really call this recipe a curry – it’s so mildly spiced – but it’s a good introductory version for sensitive palates: a kind of plant-based answer to the korma. It’s sweet and creamy, if you like that sort of thing, and very easy to make. […]
