Gluten-Free, Japanese Inspired Dishes, Soups, Vegan

Miso Ginger Broth with Soba.

This is vegan miso broth soul food.  Packed with goodness…and full of the flavours of Japan.   Give your immune system a boost … with this ninja-karate-kicking bowl of wonder 🙂

A traditional miso broth is unlikely to be vegan, so I’ve made a base stock with fresh vegetables, ginger and seaweed to enrich the depth of flavour.

The ginger in this recipe really sings, and I’ve used a dark hearty miso to match it.

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There are some more unusual ingredients included here today – particularly Kombu and Wakame seaweed and also Mirin; Japanese sweet rice cooking wine. Seaweed is just such a good addition to a varied vegan diet, full of minerals and trace elements. Some types are more readily available than others, but a decent whole-food store should have them.  Or else on-line…. chase them down, you won’t regret it 🙂

Any signs of a cough or a cold this winter, and I’ll be making this…. well any excuse actually, it’s just so good.

Hope you enjoy! 🙂

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MISO GINGER BROTH WITH SOBA

serves 3-4

Cook’s note: 100% buckwheat noodles, certified gluten-free tamari and brown rice miso will make this dish gluten-free 

Ingredients: Continue reading “Miso Ginger Broth with Soba.”

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All About Beans, Gluten-Free, Vegan, Vegan Main Dishes

Mexican Bean Stew

I’ve been crazy busy lately, and I’ve been needing serious sustenance… so what better than just another bowl of beans 😉 💚 There’s a recipe for a bowl of beans from just about every country in the world… along with endless regional variations and generational differences.  This is a Mexican recipe that uses gorgeous Ancho Chillies.  They’re not hot, but they’re fruity, mellow and warm.

I made a vat of this, because it’s delicious…and gets deliciouser and deliciouser with re-heating. ❤️

Everyone loves avocados these days, and I realise that here in the UK we’re just a little conservative about how we use them.  That could be because they’re expensive… and we can only imagine the joy of going into the backyard and picking a couple…. and then serving them with everything.  How good must that be💕

So I served this stew with a tomato salsa, white rice, and beautifully ripe avocados.

And it’s good.

Hope you enjoy ! 🌺

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MEXICAN BEAN STEW

for 6

Ingredients: Continue reading “Mexican Bean Stew”

Curries, Vegan, Vegan Main Dishes

Tofu and Mushroom Molee

Molee is a light, fresh curry sauce, from the Keralan region of India,  consisting of a delicately flavoured coconut sauce.

It’s quick and simple, shouldn’t be cooked for too long, and is open to all sorts of variations.  I’ve used tofu and mushroom here, but I think it would be fantastic with all sorts of vegetables, such as finely sliced carrots, peas, baby broad beans or a traditional Indian vegetable such as okra.

Hope you enjoy 🙂

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TOFU AND MUSHROOM MOLEE

Serves 3-4

Ingredients: Continue reading “Tofu and Mushroom Molee”

Vegan, Vegan Cheese, Vegan Snacks

Cashew and Tofu Cream Cheese

The vegan cheese thing is a thing.  It’s a big thing.  And there are many amazing artisan vegan cooks out there striving to make vegan cheese like cheese.    And I have huge respect for all of them!

I even came across a recipe for blue vegan cheese the other day …. it looked fabulous!

I missed cheese for a long, long time when I became vegan. I didn’t feel so bad when I read some of those articles about how cheese is highly addictive.  I just thought, OK, I have an addiction I need to kick.   It’s taking a while I have to say 🙂  And it’s still not done ! 😉

In the meantime, I’ve attempted various recipes I’ve come across, but sadly without much success, although I was inspired by many of the ideas.

I did once make a delicious Vegan Brie ….but can I find the recipe again?  Absolutely not 💚

If I could afford it, I’m sure I would be regularly buying artisan vegan cheeses from some of those amazing on-line suppliers.  Because so far, most store-bought vegan cheeses are mainly, truly, deeply mediocre.

Slowly, over time, I’ve forgotten about cheese. However, if there’s one thing that revives my desire to try again, it’s home-grown tomatoes.  There’s nothing quite so delicious as homegrown tomatoes.  And because I’ve got some, with more ripening as I write .. I suddenly want cheese….I want pizza…. I want feta salad… and all that kind of stuff… 💕💕

So in honour of my home-grown tomatoes, I’ve started by concocting this fairly simple recipe for a tofu and cashew cream cheese, which is light, creamy…and seems to hit the spot.  One of them anyway 🙂   It’s definitely inspired by Miyoko Schinner, but I’ve left out the thickeners, changed some of the ingredients, and gently baked it instead.

It works for me! 💚  That’s all I can say!

I’ve made three individual cheeses, and coated them with three different coatings: black pepper, paprika and herb.  The coatings make a wonderful difference, and if you can bear to leave the cheeses in the fridge for a day or two before sampling, the flavours really start to seep into the cheese.  And they’re good !

Hope you enjoy!

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TOFU AND CASHEW CREAM CHEESE

makes 3 individual ramekins approx. 8 cm. diameter

Ingredients: Continue reading “Cashew and Tofu Cream Cheese”

Gluten-Free, Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Gratin Dauphinoise – Potato and Patty Pan

Like many french dishes, Gratin Dauphinoise is simple, just a few perfectly matched ingredients.

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I grew some beautiful patty pan (summer squash) this year, which, like courgettes, arrive thick and fast…. and they just keep on coming🙃 .  Mine are white, and creamy and mellow in flavour.  There are however, all sorts of varieties of summer squash available in  good vegetable stores.

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I thought they’d be a delicious addition to a Potato Dauphinoise, vegan style.

And they are.  I’ve made this dish 3 times already  💕💕💕

I use oat cream here (infused with onion, garlic and herbs), which is of course much lighter than its cholesterol-laden dairy counterpart, but as far as I’m concerned, this dish is all the better for that.  The summer squash add a different and lovely creaminess to the dish.

It’s easy to prepare, needs to be cooked long and slow, (while keeping just an occasional eye on it), and it doesn’t re-heat particularly well. So you just have to eat it all at once …damn it 😉

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Hope you enjoy 💚

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POTATO AND PATTY PAN GRATIN DAUPHINOISE

for 4

Ingredients: Continue reading “Gratin Dauphinoise – Potato and Patty Pan”