Breakfast Smoothie

This is largely the same smoothie I’ve been having almost daily for about four years now. So finally remembering to write it all down as it stands today! Ingredients: 500ml water Coffee beans, roasted (x4) [0.75g] Spirulina powder, 1tsp [1.6g] Cocoa powder, low heaped spoon [11.6g] Hemp hearts (protein powder), 1/2 spoon [5.2g] Poppy Seeds,… Continue reading Breakfast Smoothie

Published
Categorised as Recipes

Vegan Gluten Free Chocolate Chip Cookies

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

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

Published
Categorised as Recipes

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

Published
Categorised as Recipes

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

Published
Categorised as Recipes

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

Published
Categorised as Recipes

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

Published
Categorised as Recipes

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