This is my latest iteration of a gluten free version of my regular vegan choc chip cookies. Ingredients: 200g margarine 180g caster sugar 2 tsp vanilla essence 5 heaped tablespoons of cooled mashed potato (either freshly made yourself and cooled, or from the 100% potato dried mix but just adding a little boiling water to… Continue reading Vegan Gluten Free Chocolate Chip Cookies
How to fry mushrooms
Firstly buy fresh mushrooms, and use them as soon as you can. This needs to be the same day, or perhaps the next day, but not more. The freshest mushrooms are the heaviest for their size. In general, I’ve found brown button / cup mushrooms tend to cook fresher than white cup equivalents. The larger… Continue reading How to fry mushrooms
Polenta Chips with Creamy Mushrooms and Spinach
Serves 2Prep time : about 1.5 hours Ingredients: For the chips 2 cups boiling water 1 heaped tsp veg stock, or 1 stock cube good pinch dried rosemary 1 tbs butter 1 cup fine Polenta flour For the topping 1 tbs oil 1 tbs butter 2 cups fresh brown cup mushrooms (sliced into 2 –… Continue reading Polenta Chips with Creamy Mushrooms and Spinach
Spicy Pumpkin Soup Recipe
Prep time: 10 minutes Cook time: 30 minutes Yield: Serves 2 – 3 INGREDIENTS 1/2 Tbsp unsalted butter 1 roughly chopped yellow onion 2 cloves garlic, crushed 1 tsp minced, peeled fresh ginger 3/4 teaspoons yellow curry powder 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander Small pinch of cinnamon 1/2 teaspoon of kosher salt plus more to taste 2 cups veg… Continue reading Spicy Pumpkin Soup Recipe
Leek and Potato Soup
This potato leek soup, a French classic, is creamy, easy, quick and delicious! Based on the recipe by Once Upon A Chef Servings: 3-4 INGREDIENTS 2 tablespoons salted butter 1 large leek, white and light green parts only, roughly chopped 1 white onion, roughly chopped 2 cloves garlic, peeled and smashed 1 pound Yukon Gold potatoes, peeled… Continue reading Leek and Potato Soup
Mushroom Lentil Bourguignon
From here A rich, deeply flavourful meal that is as hearty and satisfying as the non-vegetarian version, and this one is healthier for you! It takes awhile to pull this together, as you want to leave plenty of time to let the red wine cook down, and then let the stock thicken into a dense… Continue reading Mushroom Lentil Bourguignon
Cider Apple Cake
From https://www.theguardian.com/lifeandstyle/2012/oct/19/cooking-with-cider-recipes A lovely, light, egg-free fruitcake, made in the mould of a traditional vinegar cake – that is, it’s the baking powder in the flour, combined with a splash of cider vinegar, that creates the “rise”. Serves eight to 10. 250g self-raising flour 125g cold butter, cubed, plus extra for greasing 125g soft brown… Continue reading Cider Apple Cake
Special Rice
Background This has been my ‘go to’ rice dish for many years. It started as a Caribbean style (coconut rice with kidney beans) in around 2005, and then gained influence from a bunch of other regions from around the world over the next few years, to add a multitude of contrasting flavours and textures.… Continue reading Special Rice
Cinnamon Pinwheel Date Scones
Makes around 18 scones / wheels. Developed from here. Ingredients: Dough 2 Cups Plain Flour 4 teaspoons Baking Powder 1 teaspoon Salt 2 Tablespoons white sugar 60g Butter (straight from the fridge) ¾ Cup of Milk 60-100g dates, finely chopped. Filling 70g Butter ⅓ Cup Soft Brown Sugar 1 Tablespoon Cinnamon Glaze (Optional) 1/2 Cup… Continue reading Cinnamon Pinwheel Date Scones
Tomato Soup – from the vine
A favourite from Jamie Oliver, updated to feed 2 adults: Ingredients 1 carrot 1 stick of celery 1 medium onion 1 clove of garlic olive oil 1 vegetable stock cube / 2 level teaspoons of veg stock powder 1 x 400 g tin of quality plum tomatoes 3 large ripe tomatoes (on the vine ideally)… Continue reading Tomato Soup – from the vine
Vegan Gluten Free Belgian Waffles
Quick Background Story I historically plan baking ingredients that don’t need to be freshly purchased, and can be stored comparatively long term. These are a few variations of the ingredients. I’m still fine tuning options, trying to bring the price down per waffle, whilst keeping it simple to access the ingredients, and taking out as… Continue reading Vegan Gluten Free Belgian Waffles
Flour Free Cheese Sauce
Ingredients: 1/2 cup water fistful of cashews two tablespoons of desicated / shredded coconut hunk of butter tablespoon extra virgin olive oil salt & pepper Edam or similar cheese (about 75g) method: blend the water, cashews and coconut with a very high speed blender for about 20 seconds melt the oil and butter in an… Continue reading Flour Free Cheese Sauce