Breakfast, Cooking for One, Vegan

Blueberry Porridge

On a gloomy, rainy day (like today) there’s nothing better than a bowl of perfectly cooked porridge.

Traditionally porridge is flavoured with a good pinch of salt, and drizzled with a little cream if it’s particularly cold outside!  Salted porridge is worth trying, and surprisingly good!

I’ve added some blueberries to the mix, simmered for a few minutes, so they get just hot enough to pop juicily in the mouth 🙂

Add extra fruit, a little vegan cream (optional), and a drizzle of your favourite sweetener.

Delicious!

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BLUEBERRY PORRIDGE

for 1

Ingredients:    Continue reading “Blueberry Porridge”

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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”

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”

Burgers and Patties, Curries, Vegan, Vegan Main Dishes, Vegan Snacks

Cauliflower Bhajis

Cauliflower just seems to revel in Indian spices.  It comes alive every time.

These ‘healthier’ Bhajis are a take on the classic onion Bhaji…but with cauliflower 🍃 …and they’re baked … so less oil …

Moreover…they’re gluten-free… what joy 💚

Bhajis are traditionally deep-fried in ghee,  (and these Bhajis can be fried too) … and baking means you’re bound to lose a little crispiness around the edges …but they’re still delicious.

Hope you enjoy ! 💕

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CAULIFLOWER BHAJI

makes 12-16 small to medium Bhaji

Ingredients: Continue reading “Cauliflower Bhajis”

All About Beans, Cook's Tales, Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan Quick Suppers

Italian Summer Vegetable and Flageolet Broth

‘Tis August…the silly season …and I’ve been away on high days and holidays …and taking a break from cooking …but not from eating 🍴… a girl’s always gotta eat! 😊

One of the places I visited was Brighton, a big seaside town on the southern coast of the UK…and I want to sing its praises as a vegan foodie heaven. 💚

Apart from lazing on the beach soaking up a little Vitamin D, and a trip to the theatre, I did very little in Brighton except eat. 😉 There’s so many vegan possibilities in Brighton to suit all budgets and tastes, I was overcome with an overwhelming desire to cram as many of them in as I could. 😏 So I did.  I stuck to what I like when I’m out and about – simple café and street food, but there are also some stunning looking vegan restaurants when you’re feeling in gourmet mood!

Many of the cafés are in a relatively small pedestrianised area called The Lanes where there are lots of little independent shops with a strong emphasis on vintage and unusual stuff from across the globe.  The only thing that deeply saddened me was several large piles of animal skins – being sold supposedly as ‘rugs’ …they seem to be everywhere at the moment???

😓

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I more or less lived in the Infinity Foods Cafe … I had an all day breakfast, scrambled tofu, rice and dal for lunch, peanut and maple cheesecake, AND lime and coconut cheesecake…… and  this glorious mezze …. not all in one sitting I hasten to add. 🙃

Vegan Mezze with gluten-free bread all for £9.00 …

I can’t tell you how much I relished this, after so many mediocre vegan options I’ve had to put up with when eating out… Brighton was simply a joy…and I made the most of it. Yay! 💚

Wild Cherry Vegan Ice Cream (with vegan cone)

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‘Infinity Foods’ also has a shop, where I bought a range of vegan cheeses (including vegan parmesan – used in the recipe below), and the best gluten-free bread I’ve ever tasted which is baked fresh daily…..and a lot more besides…

…and no I’m not being paid to write this …but I’m very happy to recommend them 💕

And there’s a vegan festival in Brighton in September….worth a visit ….

🍃

Back home the courgettes in my vegetable garden have been going insane, and lots of my long pod beans have reached flageolet stage, and the fact is, it’s actually really nice to come back to some home-cooking in a simple form, with this summer vegetable and flageolet broth, using mainly homegrown veg. and simple Italian flavourings.  (You can easily find all these ingredients in the shops).

There is something deeply comforting about a bowl of vegetables and beans… perfectly flavoured…..  that cannot be denied!

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ITALIAN SUMMER VEGETABLE AND FLAGEOLET BROTH

Serves 4

Ingredients: Continue reading “Italian Summer Vegetable and Flageolet Broth”

All About Beans, Cooking for One, Gluten-Free, Mediterranean Dishes, Vegan, Vegan Snacks

Mushrooms and Baby Broad Beans in a Garlic, White Wine and Cream Sauce.

This is an easy and delicious little recipe born of the need to do something with my harvest of broad beans. They’re late this year because of the weather but they’re now coming fast.  I love them.  And they’re so easy to blanch and freeze.  My garlic crop was good this year too 🙂

The sauce is french-inspired, has few ingredients and is creamy without the cholesterol 🙂 .  This dish would be great with mashed potatoes or as a posh snack on toast, or fab. with garlic bread!   Trés Français!

Quick and simple to make.  If you prefer not to use wine, then try lemon juice or cider vinegar with some vegetable stock to give the sauce a tang.

Certified GF cornflour/cornstarch will make this dish absolutely gluten-free.

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Hope you like 🙂

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MUSHROOMS AND BABY BROAD BEANS IN A GARLIC, WHITE WINE AND CREAM SAUCE.

 for 1-2

Ingredients: Continue reading “Mushrooms and Baby Broad Beans in a Garlic, White Wine and Cream Sauce.”

Burgers and Patties, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Proper Veggie Burgers.

Veggie burger has become one of those generic terms for something that is usually round, can be baked or fried, contains no meat and has some sort of indeterminate veggies in it!  And quite often a lot of other stuff besides.

Here’s a recipe for a proper veggie burger, that’s 99% veggies…with a a little besan/chickpea flour to hold it together and a very nice coating of ground sunflower seeds and fine oatmeal.

In a way this recipe is a bit of blank canvas: you can add flavourings and seasonings of your choice…and use different vegetables according to what you fancy and what’s in the veggie basket.  Try crumbled cauliflower, grated beetroot, sweet potatoes or baby broad beans?

The burgers can be fried, baked, grilled and are great reheated…  and taste pretty good cold for a lunch to go..they will store cooked, in the fridge for 2-3 days….

Great with a salad, in a bun, accompanied by chutneys, chilli jam,  mayo etc….

What’s not to like ? 🙂

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VEGGIE BURGERS

Makes 12 x 120gm. burgers

Ingredients: Continue reading “Proper Veggie Burgers.”

Cook's Tales, Vegan

Sunshine Blogger Award

I’ve been nominated by the wonderful https://mylightheartedkitchen.com for a sunshine award. I feel very privileged because mylightheartedkitchen is a beautiful and inspiring blog which I always enjoy every time a post pops into my reader.  Take a look!  Also, mylightheartedkitchen has supported me from the beginning and I have really really appreciated that!

Daisy chain blogging connections are a lovely thing, because sometimes it feels hard to keep a blog alive and other bloggers know this.  So thank you to  https://mylightheartedkitchen.com  🙂 x

Here are the sunshine rules: Continue reading “Sunshine Blogger Award”

Salads, Vegan

Blueberry Salad

My blueberry bushes are giving forth right now, so I thought I’d try some in a salad.

They’re lovely.

Everything else I used was green 🙂  because I liked the colour contrasts 🙂

Blueberries have a soft and mellow flavour, so I also went looking for other ingredients that would complement rather than overpower them….

Hope you like !

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BLUEBERRY SALAD

I’ll leave the exact quantities up to you… just major on the blueberries  🙂

Ingredients: Continue reading “Blueberry Salad”