Mediterranean Dishes, Vegan, Vegan Main Dishes

Italian-Style Layered Aubergine Bake + Baby Broad Beans. Vegan.

I do like a dish that has stages that can be accomplished in an orderly fashion… ūüôā

This is one such dish.

Italian-style aubergine bake + broad beans

Sautéed aubergine slices, layered with sliced potatoes and sweet potatoes and a garlicky basil onion and tomato sauce. Topped with ground nuts and breadcrumbs. A delicious flavour combination: sweet,tangy, earthy and the fresh lemony pungency of basil.


 Italian Aubergine Layered Bake

For 4

Ingredients: ¬† Continue reading “Italian-Style Layered Aubergine Bake + Baby Broad Beans. Vegan.”

Cook's Tales, Soups, Vegan, Vegan Main Dishes, Vegan Quick Suppers

A day in the life of a vegan cooking blog…. Chilli veg+beans for pasties and stew + pumpkin soup…. getting ahead….

Sometimes, I’m in the kitchen to experiment. ¬†A lot of vegan cooking comes down to experiments. And quite a lot of them are nothing short of¬†failed experiments. lol.

Other¬†times, I’m in there, determined to at least try and create a masterpiece…or should I say mistresspiece, whatever the faff….and there can be considerable faff…

In between, there’s usually¬†quite a bit of thinking and investigating, followed by a fair amount of umm-ing and ah-ing…ehmmm… I wonder if this or that will work….hmmm..?

Very occasionally there’s a touch of potential¬†sheer genius. ¬†Usually followed by a nagging question to self: How exactly did I do that btw?


In the meantime, there’s everyday cooking….which is …what it is¬†…on the whole…

And then there’s the days that go more like: I really don’t want to cook today. ¬†And that’s that.

So here’s an everyday sort of cooking post, about how to get ahead, so that when those ‘that’s that’ days come up, I’m ready for them. Ha.

A big batch of bean and root vegetable chilli, for pasties, wraps,¬†or¬†stew, and a vat of vegetable¬†soup. ¬† Continue reading “A day in the life of a vegan cooking blog…. Chilli veg+beans for pasties and stew + pumpkin soup…. getting ahead….”

Burgers and Patties, Salads, Vegan, Vegan Ingredients, Vegan Main Dishes

Cauliflower and Millet Croquettes served two ways: with melon, pomegranate and radish salad / or in a tomato and pea sauce. Vegan.

millet and cauliflower croquettes in a spiced tomato sauce

Millet is a wonderful grain.


It has a long and interesting history : according to Wikipedia:

“Some of the earliest evidence of millet cultivation in China was found at Cishan (north). Cishan dates for common millet husk phytoliths and biomolecular components have been identified around 8300‚Äď6700 BC in storage pits along with remains of pit-houses, pottery, and stone tools related to millet cultivation. Evidence at Cishan for foxtail millet dates back to around 6500 BC. A 4,000-year-old well-preserved bowl containing well-preserved noodles made from foxtail millet and broomcorn millet was found at the Lajia archaeological site in China.

Palaeoethnobotanists have found evidence of the cultivation of millet in the Korean Peninsula dating to the Middle Jeulmun pottery period (around 3500‚Äď2000 BC). Millet continued to be an important element in the intensive, multicropping agriculture of the Mumun pottery period (about 1500‚Äď300 BC) in Korea. Millets and their wild ancestors, such as barnyard grass and panic grass, were also cultivated in Japan during the JŇćmon period some time after 4000 BC.

Millet made its way from China to the Black Sea region of Europe by 5000 BC.The cultivation of common millet as the earliest dry crop in East Asia has been attributed to its resistance to drought,[4] and this has been suggested to have aided its spread.

Pearl Millet was domesticated in the Sahel region of West Africa, where it’s wild ancestors are found. Evidence for the cultivation of Pearl Millet in Mali dates back to 2500 BC,and Pearl Millet is found in South Asia by 2300 BC.”


It’s not difficult to cook, but it can turn sticky or¬†soggy if it’s not cooked properly. ¬†Millet is also rich in minerals, particularly magnesium, and can offer many health benefits. ¬†It’s easy to digest, versatile to use, and is a great addition to¬†a varied vegan diet.

Below is my recipe for baked millet and cauliflower croquettes, delicately spiced, and served two ways: with a fruity salad or in a spicy tomato and pea sauce.


Makes 10-12 croquettes

Ingredients: ¬† Continue reading “Cauliflower and Millet Croquettes served two ways: with melon, pomegranate and radish salad / or in a tomato and pea sauce. Vegan.”

Vegan, Vegan Main Dishes

Oriental-Style Tempeh Stir-Fry Wrap. Vegan.

Oriental-style tempeh stir-fry. Vegan. Serve in a wrap, with salad leaves, or with noodles or rice…

I do like tempeh. ¬†In many ways I prefer it to tofu, because it has such a great texture. It’s hard to find, in the UK anyway, so much so that my non-multi-tasking-partner is considering making it. ¬†He’s already in charge of kefir (but that’s another story)………. so what could possibly go wrong?

So, if you can find some, stock up, like I did, as it freezes very well.

Here is one of my previous posts  about tempeh, explaining how to use it successfully:                                             (click on image for link)

Tempeh needs to be relaxed, in order to soak up a marinade successfully.  This entails placing the piece of tempeh in hot water for 15 mins.  Then slicing it into pieces and marinading it as long as possible.


vegan oriental-style tempeh stir-fry



Makes 6 wraps ¬† Continue reading “Oriental-Style Tempeh Stir-Fry Wrap. Vegan.”

Curries, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Winter Squash and Spiced Lentil Dal served with rice, chapati and yogurt. Vegan.

It’s January. ¬†Time to break¬†open a winter squash. ¬†Home-grown squash will store in a cool dry environment for up to 6 months. ¬†So they’re there just when you need them. ¬†There’s also a fantastic variety of winter squash in the shops¬† these days…..

Homegrown winter squash: crown prince and hubbard…

A spicy winter squash and dal recipe that melts in the mouth, and revives the spirits.

Winter Squash and Lentil Dal.

A South Asian Dish.

winter squash and red lentil dal + steamed basmati

And here’s how to cook really nice rice:¬†every time…

(click image for link)




Serves 4 ¬† Continue reading “Winter Squash and Spiced Lentil Dal served with rice, chapati and yogurt. Vegan.”


Sfouf and Green Tea

Dear Followers.

I am shortly going to change my blog address to Sfouf and Green Tea

(Sfouf recipe to follow soon –¬†lovely Lebanese vegan spiced cake!)

I imagine it will read:


Wish me luck! eek.

I don’t know exactly what will happen,

but I hope I don’t lose you all in the process… ūüė¶

Many thanks for all your support so far.



All About Beans, Vegan Ingredients, Vegan Main Dishes, Vegan on a Shoestring

East African Bean Stew + Saut√©ed Savoy Cabbage. Vegan.

I have come across different versions of beans cooked in coconut milk from Tanzania, Kenya, and Ethiopia, all countries on the east coast of Africa. ¬† Below is my recipe for¬†a simple and delicious vegan variation….using home grown beans. And it’s delicious….

bean and coconut milk stew….+ saut√©ed savoy…

Beans are a large part of a sensible vegan diet, as they provide the essential amino acids that human beings need, and are otherwise found in meat and dairy produce.

I’m lucky, I have an allotment and grow my own beans, and there is nothing quite like a freshly dried bean. ¬†They’re easy to grow, and are actually quite decorative when they’re flowering,¬†with pretty blossoms in various colours such as orange, white and purple, depending on the type of bean. ¬†They also don’t take up too much space as they grow up rather than out! They can be picked at various stages: young fresh green beans when you eat pods’n all. ¬†Flageolet, when the beans are¬†quite advanced in size, but still soft and green: and can be podded and used fresh or dried. And the final¬†stage, when the pods have died on the vine, and the big fat beans are harvested and dried.

dried beans

OLYMPUS DIGITAL CAMERAHere is my previous post in celebration of beans : )   (click image for link)

With dried¬†beans, I soak them, cook them in batches and then freeze, that way I always have beans on hand when I need them….

However, buying the best quality dried beans you can find, or opening a tin or two, will work just fine for this recipe.




Serves 4

can be served with rice or flatbreads

INGREDIENTS: ¬† Continue reading “East African Bean Stew + Saut√©ed Savoy Cabbage. Vegan.”

Soups, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Crofter’s Broth with Potato Scones. Traditional Scottish Fare….Veganised.

A salute to Scotland at Hogmanay.  The Scots are renowned for their new year celebrations, so here is my tribute offering: an easy nutritious and restorative recipe from that beautiful country.  Veganised.

Crofter’s broth: potatoes, onions, swede, vegetable stock and nettles…served with potato scones

+ Food For Free: freshly picked tender nettles, packed with iron, adding extra goodness to a soup of potatoes, swede (also known as turnip) and onions.

Freshly picked young tender nettles – food for free!

According to Wikepedia:

“Crofting is a form of land tenure, and small-scale food production particular to the Scottish Highlands, the islands of Scotland, and formerly on the Isle of Man.”



“The roots of Hogmanay perhaps reach back to the celebration of the winter solstice among the Norse, as well as incorporating customs from the Gaelic celebration of Samhain. The Vikings celebrated Yule, which later contributed to the Twelve Days of Christmas, or the “Daft Days” as they were sometimes called in Scotland. Christmas was not celebrated as a festival and Hogmanay was the more traditional celebration in Scotland. This may have been a result of the Protestant Reformation after which Christmas was seen as “too Papist”.”

I love that ….they are daft days indeed !



Serves 6

Ingredients: ¬† Continue reading “Crofter’s Broth with Potato Scones. Traditional Scottish Fare….Veganised.”