Curries, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Cauliflower Korma

Delicately spiced cauliflower florets cooked gently in a creamy sauce, consisting of cauliflower puree, ground sunflower and white poppy seeds and soy cream. This is a sauce that could be adapted for different vegetables.  Mushrooms would be good I think, or winter squash….to name but two.  Although cooking times would vary.

Cauliflower Korma

According to Wikipedia:

“Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.

Korma (قورمه in Persian) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.”


A light simple curry, with clean, fresh flavours, the gentle heat of green chilli and the delicate fragrance of rose water.

Hope you enjoy….

and it completes a trilogy: cauliflower 3 ways…here’s the other 2:  bharta and pakora    (click image for link)




Ingredients: Continue reading “Cauliflower Korma”

Mediterranean Dishes, Pasta, Vegan, Vegan Main Dishes, Vegan Quick Suppers

Pasta with a Watercress and Tofu Sauce + Sautéed Mushrooms.

Went to the local market last weekend and bought bunches of fresh watercress, some beautiful mustard greens and a selection of fresh mushrooms.

Simple good quality ingredients need simple cooking.  Which is how this dish came about.


pasta with a tofu and watercress sauce + sautéed mushrooms



for 2

Continue reading “Pasta with a Watercress and Tofu Sauce + Sautéed Mushrooms.”

Pizza, Vegan, Vegan Main Dishes, Vegan Quick Suppers

Tarte Provençale

French cooking can excel in its simplicity.

Such as Tarte Provençale  : onions… pastry and onions.

I love onions.  I can have had the worst day, but chopping a few onions and dropping them into hot olive oil, and inhaling the fragrance that ensues, just makes the whole day go away.

For this recipe, the onions are cooked very slowly in oil.  So they soften without colouring.

Add garlic, with maybe a few olives, salt and pepper, and here I’ve added roasted yellow pepper.   And that’s it.  Simple.  Very.   And all the better for it.

tarte provencale

This tart is great hot or cold, lunch to go, and nice for a picnic.




INGREDIENTS: Continue reading “Tarte Provençale”

Mediterranean Dishes, Pasta, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Stuffed Mushrooms on a bed of Tagliatelle in a Spicy Tomato Sauce, + Wild Rocket.

Yet another inspiration from Italy…

….there’s little doubt, that of the whole of Europe, Italy provides much scope recipe-wise, from a vegan point of view.  Greece perhaps comes a close second.

Here’s a lovely combination -which can be had separately or together.

It’s a nice recipe because much of the faff (not a lot btw), can be done in advance…and at your leisure.

The tomato sauce, and the stuffing for the mushrooms can both be made up to 24 hours beforehand.  Which leaves you with not that much to do when you’re feeling hungry!

and btw…. the stuffing contains walnuts…which contain omega-3 …gotta be good! 

stuffed mushrooms with a tomato tagliatelle sauce



For 2

Continue reading “Stuffed Mushrooms on a bed of Tagliatelle in a Spicy Tomato Sauce, + Wild Rocket.”

Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan Quick Suppers

Italian Risotto + sautéed and steamed Asparagus, Baby Sweet Corn and Courgette.

Several hundred years ago, rice was introduced into the Lombardy Region of Northern Italy, and a classic dish that originates from Italy is Risotto.

Italian Risotto with sautéed and steamed vegetables, grated vegan cheese and fresh basil

According to Wikipedia:

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white or red wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

A basic Risotto can be flavoured in a variety of ways, traditionally there is:

Risotto alla Zucca flavoured with pumpkin, nutmeg and cheese…. or Risotto ai Funghi, flavoured with a variety of mushrooms, or Risotto al Barolo, with Borlotti Beans.

It is a dish that once accomplished, is open to all sorts of new and interesting flavours, and therefore a brilliant addition to a vegan recipe repertoire.

Here’s how to make a great basic risotto….and how you adapt it is up to you.

For example: chopped olives…. or diced ‘n’ fried tempeh or tofu and peas ….  or sliced avocado …. or pine nuts and raisins….or handfuls of chopped fresh herbs….  or grated beetroot …. or ???

A Risotto only takes little over half-an-hour to cook, but it does need almost constant attention…..




for 2   Continue reading “Italian Risotto + sautéed and steamed Asparagus, Baby Sweet Corn and Courgette.”

All About Beans, Quick Suppers For Two, Vegan, Vegan Main Dishes, Vegan on a Shoestring, Vegan Quick Suppers

Chinese Yellow Bean and Noodle Stir-Fry. Vegan.

The Chinese New Year of the Monkey has begun….  And I’m a Monkey.  So I’m hoping it will be a good year, not just for me, but for everyone.

Blessings and Peace to all creatures on this planet.


This delicious stir-fry can be prepared and ready-to-eat in 3o minutes or so….

…..I thought I’d go easy on myself…so I bought a jar of yellow bean paste (one of the few which is vegan) from my local Asian shop, and pre-cooked medium soft chinese wheat noodles ( also vegan).

I have frozen cooked beans in the freezer …but tinned beans will do just fine.

Here’s how it goes (blink and it’s over) 🙂

soy and ginger salad dressing, beansprout and carrot salad, yellow bean + noodle stir-fry. vegan.


for 2

Ingredients:   Continue reading “Chinese Yellow Bean and Noodle Stir-Fry. Vegan.”

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

Himalayan Potato, Tomato, Green Pepper and Onion Takari

Takari is a curry in which all ingredients are sautéed in oil, cooked in their own juices, and infused with fragrant spices.

potato, tomato, green pepper and onion takari . vegan

Really simple to do, and adaptable.  Just about any veg. will work.

A great dish for when you don’t want to spend hours in the kitchen, as it pretty much looks after itself….most of the time, anyway….

….and the photos don’t do this justice…it’s so very tasty….



for 2-3

Ingredients:   Continue reading “Himalayan Potato, Tomato, Green Pepper and Onion Takari”

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

Savoury Spring Vegetable Crumble. A Simple Supper.

A savoury vegetable crumble with a spring in its step!   Mushrooms, broccoli, broad beans, green beans, and spring greens… in a creamy garlicky sauce…. and with a light crumbly topping.

As a child, I thought crumble was a way of making stewed apple more palatable, but now I know better ! lol

So, for me, savoury crumbles started out as a bit of a novelty, I think I came across one in a Crank’s recipe book once upon a time, and thought…ooh…err…hmmm…

A savoury vegetable crumble often depends on root vegetables but this one has a light touch, that can only mean one thing….spring is in the air….somewhere….

…it really doesn’t take long to put together… and it’s definitely full of green loveliness!

Finally, before I get to the main event, there’s a lot of talk about protein and where vegans get it, and here’s a brilliant article that nails it as far as I’m concerned ………. so don’t worry … just eat your greens … as my mother used to say 🙂

spring vegetable crumble + roasted tomatoes + baked potatoes….



For 4

Ingredients:   Continue reading “Savoury Spring Vegetable Crumble. A Simple Supper.”

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

Thai Coconut and Vegetable Stew. Vegan.

A deliciously simple throw it together sort of meal…zinging with Thai flavours …and infinitely adaptable.

I actually bought a fresh coconut for this, but a tin of coconut milk will do just fine.

However, there’s no doubt that fresh coconut adds extra texture and freshness of flavour to this dish.

Whatever vegetables you have around should work…mushrooms, cauliflower, greens, potatoes, sweetcorn, pumpkin….etc….etc…….

I used french beans, carrots and sweet potato.

thai vegetable and coconut stew + flatbreads

It’s the spices and flavourings that make this dish work …over and over and over….again…



Serves 2-3

Ingredients:   Continue reading “Thai Coconut and Vegetable Stew. 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….”