Before becoming vegan I made so much lemon and fruit curd, I had a gaggle of free-range feathery ladies who supplied me a wonderful supply of eggs. I have tried to come up with a few curd recipes, most of which were custard-based and never had the right consistency. I much prefer curd to jam,... Continue Reading →
I love pasta, it must be a carb thing, although I am gluten intolerant the quality of gluten-free pasta has vastly improved over the last few years. This is great news for those of us gluten-free vegans. There is something beautiful about roasted peppers, especially when done yourself. In the summer make use of the... Continue Reading →
Before I became vegan, I made my own stock. I always had a vegan good quality stock in my store cupboard but when I made a vegetable one it often fell flat. Last year to reduce my food waste I purchased a compost bin, which I am delighted with. Making a big pot of soup... Continue Reading →
Vegan, vegetarian, dairy-free, nut-free and gluten-free Preparation Time 5-7 Minutes16 Servings Before we start anything, In my opinion, you will need a vital piece of equipment to make this recipe and that is an immersion blender. These come on their own or as part of a set. Mine is the set below. I have experimented... Continue Reading →
Preparation Time 5 MinutesBlending Time 5-10 Minutes Vegan, vegetarian, nut-free, gluten-free and soy-free Tahini is the lovely smooth sesame seed paste that is a staple ingredient of Mediterranean cuisine. It is often used in the making of hummus but it does have a variety of other uses. In making the beautiful aubergine dip Baba GhanoushDrizzled... Continue Reading →
A few years back the only nut butter on the supermarket shelf would have been the humble peanut butter, only available then in either smooth or crunchy. Obviously, we all know that famous brand Sun pat, some of us even remember the various adverts. For me, a peanut butter & banana sandwich has been my... Continue Reading →
