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 […]
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. […]
Makes: 8-10 medium-sized burgers Contains: soya, minimal oil. Gluten-free (except for the buns). Ingredients: 25g dried shiitake mushrooms – soaked in a small amount of water and finely diced 6 medium white or chestnut mushrooms – washed and finely diced 50g dried soya mince (textured soya protein) ½ […]
This is a very simple recipe for a creamy pasta sauce. I’ve kept it very plain for little taste buds, but you could play with adding extra ingredients such as mushrooms, or onions and garlic, depending on taste. My two ate every last bit.