Category: Recipes
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English style Pancakes
This particular recipe is as close to a regular English style pancake I’m most familiar with from my childhood, plus this one is vegan. It’s not a French crêpe, nor is it American style. Just kind of somewhere comfort junk food in between the two.
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Chocolate, Hazelnut & Banana, Vegan Muffins
Makes 12 Chocolate, Hazelnut & Banana, Vegan Muffins, soft and delicious.
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Dhal
Serves 4 Developed from the ‘New Food for Thought’ cookbook (2002), from what used to be a great vegetarian restaurant in London. It makes a surprisingly sweet and very easy to eat moorish meal. Dhal ingredients Rice ingredients Method:
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Salad Wrap
This could also be called a raw veg wrap. For me, it’s a delicious series of contrasts; from the warm wrap to the cool veg, the tang of the garlic salt to the creaminess of the vegan mayo, the soft wrap and veg, to the crunch of the cauliflower. It used to be one of…
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Liquid Mozarella
Updated from ‘live eat learn’. Not quite the same as things like non-vegan buffalo mozarella, but a good cheese alternative for pizza at least. Ingredients: Method: (Also, mis-spelling mozerella for later searches)
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Avo & Hash-browns
A very rich and delicious comfort food, with some great constrasting heat, flavours and textures. My slight spin on smashed avocado on home-made sour dough. Ingredients (per person): Method:
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Nut and Legume Loaf
Makes 1 large loaf. Has a taste and texture very similar to what feels like a classic nut loaf from decades ago. Ingredients Base Proteins Binders Vegetables (optional but good for moisture & flavour) Seasonings Instructions Notes
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Brick Loaf
Makes 1 sandwich ‘brick shaped’ loaf, or sandwich loaf, around 750g of raw mix. Loaf tin is roughly 22 x 11 x 7cm. This is an easier and faster mostly sour dough loaf, rich in flavour, with good air pockets.
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Beans and Rice
This is a friend’s recipe. The flavour and texture profile isn’t quite right for me personally yet, but they like it, so making a note here for now. Ingredients: Method: