Pickled peppercorns are much milder than dried peppercorns and are more tender, they are delicious served with my squid recipe and they add delicious piquancy to salads, scrambled eggs and are lovely draped over curries and rice.PContinue reading
This is the salad I eat when I am being really healthy. Arame seaweed is really good for you, it’s full of vitamins and antioxidants, it boosts the immune system, is anti-inflammatory and it’s full of iodine which can help regulate your hormones. It’s great for your hair, skin and nails too and can help flush toxins out of your system. I serve this on its own or with tuna sashimi that has been seared quickly on all sides in a pan with a little oil then sliced like sashimi.
These brownies are squidgy and very chocolatey… but not too sweet, add more of the coconut sugar if you prefer them sweeter, and the prunes add that extra squidge factor. I tried them at a dinner party with fresh raspberries and they were a big hit. My friend Vicki thought they were very truffley, so I changed the name.
They are also great with vegan vanilla ice cream or just as a dessert with coffee. You could also press a half walnut or pecan into the top if you fancy instead of the chocolate drops before you bake them. They are perfect if you are following a dairy free diet and fancy a bit of the old chocolate cake.
This recipe is really easy, dairy free, gluten free and vegan. Vegan food lends itself really well to the flavours of middle eastern and Indian ingredients because it peps up foods like tofu which has little flavour and adds va va voom. This recipe is converted from a Madhur Jaffrey recipe and I replaced the paneer cheese with a very firm tofu by The Tofoo Co, which is available in my supermarket. It’s the perfect paneer replacement. I serve this with hot chapatis, salad and pickles but you can serve it as a side with any of my other Indian recipes.
This delicate pickled cucumber is sweet crunchy and savoury and simply flavoured with dill. It’s a simple classic recipe that is super easy. I have always love dill pickles and pickled veg and always have them in my fridge to add to tartines, sandwiches and with cold boiled eggs, with humus on rye, poached salmon, tinned tuna, smoked salmon and cream cheese and in a potato salad. Do try them..although I love shop bought sweet pickled cucumber… these are just that bit more delicious and you can’t beat home made.
This recipe makes the most of the crunchiness of a red cabbage and it’s natural pinky red colour that ends up a stunning and glamorous bright fuchsia. It really adds colour and crunch to salads, tortillas, tacos and sandwiches or with cheese. Perfect with humus on rye or in a burger. It can be made on the day you are going to use it and it is much much nicer than the shop bought version. Plus it’s super healthy as the vinegar is great for the digestion.
These shortcakes are really fun easy and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them. They are perfect as tree decorations if you make a little hole in them before baking so you can thread a ribbon or piece of string through to hang them up. I’ve tried these out on friends who can’t tell they are dairy free, so give them a go…
As I’ve said before, its challenging converting a tasty recipe to vegan as the flavours and textures can be very different from the standard ingredients that are usually used. I think vegan recipes also need to be more fun, so I am trying to come up with fun recipes on this blog that are not only vegan but look and taste as good if not better than the original with animal products in them. I’m trying these cookies out at a dinner party and will get back to you with their verdict.
Result! They wanted the recipe and they think they’re perfect for Christmas and as a homemade Christmas gifts!
Guac is the perfect tasty health food and this recipe is bursting with vitamins. Everyone has their version of it and this is my version , it is silky smooth, except for the chopped red onion and tomatoes on top. It’s got all the authentic Mexican flavours of lime, chilli, oregano and cumin and it has a bit of a kick. You can put in half the chilli if you prefer it milder. I have eaten this ever since I went on the Fit for Life diet years ago. I’d have it on toasted rye bread with butter, but now I’d just make it with bread brushed with olive oil, roasted and sprinkled with a pinch of salt. It’s a lovely combo of crunchy, creamy and spicy and it’s super delicious. Perfect for lunch as it takes minutes to make.