Bread, Breakfast, Vegan, Vegan Treats

Chinese Steamed Buns, filled with Sweet Adzuki Bean Paste.

A  recipe for a sweet comforting breakfast.  These buns are definitely best eaten straight away, while still warm …but I have discovered that they revive when lightly toasted.  🙂

A simple enough recipe, a bit of faff involved …particularly if you make your own adzuki bean paste (which is worth it I think…).

You can buy adzuki bean paste in a good oriental store…. but this recipe for Yokan includes the ingredients and method for adzuki bean paste if you want to try it out.

(click image for link)

There are many variations, plain sweet buns….or you could try using jam or a fruit compote instead of adzuki bean paste…. or else savoury buns (leaving out the sugar in the dough recipe and adding more salt), stuffed with something like a mushroom tapenade or crumbled tofu flavoured with miso…

But the adzuki bean paste has a lovely distinctive taste with a gentle sweetness….



makes 8-10

Ingredients: Continue reading “Chinese Steamed Buns, filled with Sweet Adzuki Bean Paste.”

Cakes, Vegan, Vegan Treats

Dorset Apple Cake.

A lovely moist fruity cake, close to my heart.  The sort of cake my grandmother used to make…and with origins not so very far from where I live… the apple orchards of England.

For a vegan version… I just replaced the eggs with ground soaked chia seeds + a little extra baking powder/soda …and I also added cinnamon and nutmeg (not sure I can cook anything without spices 🙂 )   …plus a few raisins.

I think I just need cake in the light of this chilly UK spring… that’s my excuse anyway…   ……hailstones clattering at my window as I write…

It’s delicious served warm, and equally good cold, possibly with a cup of cinnamon tea?  It’s great for me, as I need to get to the allotment, finish building the polytunnnel as soon as… and get planting… and that’s the sort of activity that requires cake!  So I need cake for all manner of reasons….  there are a few more…I forget… hey ho…

…so here’s how it goes…


Should be 10-12 servings….?

Ingredients: Continue reading “Dorset Apple Cake.”

Vegan, Vegan Main Dishes, Vegan Quick Suppers

Chickpea and Mushroom Curry with a Roasted Pepper and Tomato Sauce.

It’s always interesting to see how many ways there are to use the same ingredients to create different dishes.

The other day I made a roasted pepper chickpea hummus…..

(click image for hummus recipe link)

……and here’s another great way to use chickpeas and peppers: in a quick wok curry…..


The heat in this curry comes from the roasted pepper…but feel free to add a teaspoon or two of chilli powder if you like a hotter spicy curry….

…hope you like this quick and easy supper…


chickpea and mushroom curry


Serves 4

Ingredients: Continue reading “Chickpea and Mushroom Curry with a Roasted Pepper and Tomato Sauce.”

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

Little Russian Potato and Lentil Pancakes + a Salad of Sprouted Pulses and Seeds.


The star of this show for me, is the glorious salad of mixed sprouted pulses and seeds …so moreish ..I just eat them like candy.

sprouted pulse and seed salad


I decided on these little Russian Pancakes as a perfect foil for this crisp nutty, earthy salad.

I also made a simple lemony creamy dressing …laced with mustard..

A meal that’s quick, unfussy and economical..and full of lovely complementary flavours.

potato and lentil pancakes + sprouted seed and pulse salad

To sprout pulses, buy organic.  If you mix different ones, you will increase the variety of essential amino acids you get in one serving…

various lentils, mung beans, chickpeas, adzuki beans and sunflower seeds

Wash the seeds and pulses thoroughly.  You can buy special kit to sprout seeds.  I do it the old fashioned way.

I use a glass kilner jar without the lid.  Place the seeds and pulses in the jar and cover with filtered water for about 24 hours.

Strain, rinse, and then add more water.  Cover the top of the jar with a piece of unbleached muslin, secured tightly with an elastic band,  and then tip away just about all the water.

Then place the jar on a dish, so that it’s tilted down toward the muslin end, allowing excess water to drain slowly away.

sprouting seeds and pulses
sprouting seeds and pulses

Leave in a cool place, out of direct sunlight. Rinse the sprouting legumes twice daily.

The sprouts should be ready within 5 days…..

…they will keep fresh in the fridge for a few days….if they last that long 🙂



Makes 8

Ingredients: Continue reading “Little Russian Potato and Lentil Pancakes + a Salad of Sprouted Pulses and Seeds.”

Vegan, Vegan Snacks

Roasted Red Pepper and Lime Hummus.

You can’t beat home-made hummus.  I know hummus is readily available in the shops, but to me it always seems to have a rough sharp taste about it that annihilates the taste buds.  And I love hummus, it’s a great go-to snack/lunch/starter etc. and it helps to assuage my cheese cravings.

Cheese cravings…?  Yes…I own …while being a positive and happy vegan, I still miss cheese.  I’ve been reading lately that cheese has addictive qualities, and for me, I think that might be true.

But hummus hits the spot, pretty much, and what’s great is, that if you make it, you can add so many lovely things into it…

Here’s another idea :

Spinach Hummus  (click image for link)


Roasted Red Bell Pepper Hummus




Ingredients: Continue reading “Roasted Red Pepper and Lime Hummus.”

Cakes, Vegan, Vegan Treats

Lebanese Sfouf 2 (and a cup of green tea)

It’s my hundredth post …so I thought I’d bake a cake 🙂 …and what better… than another sfouf …sweetened this time with molasses and date syrup…. light and moist …and not overly sweet …with complex flavours: anise…molasses…dates…turmeric … cocoa  powder… roasted almonds and sesame…



A Lebanese semolina cake.

Sweetened with Molasses and Date Syrup

Ingredients: Continue reading “Lebanese Sfouf 2 (and a cup of green tea)”

Quick Suppers For Two, Salads, Vegan, Vegan Quick Suppers

Swiss Rosti + Chicory Orange Salad with a Mustard Dressing

 Rosti is a Swiss dish, (definitely germanic swiss rather than latin swiss…)  and is a crispy potato pancake which is often eaten for breakfast.  It’s a very simple recipe, but I think there’s an art to getting it just right: golden and crispy on the outside, and soft and melty in the middle.

I’ve served it here with a salad of chicory and orange with a strong mustard dressing  … bitter, tangy and sharp flavours cutting through the mellow oily warmth of the pancake..

I hope you enjoy this lovely mix of contrasting flavours.

potato rosti and orange and chicory salad



for 2

Ingredients: Continue reading “Swiss Rosti + Chicory Orange Salad with a Mustard Dressing”

All About Beans, Burgers and Patties, Condiments, Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan on a Shoestring

Patatas Bravas + Herbed Mushroom Bean Burgers + Vegan Aioli

Spanish flavours…  roasted potatoes in a rich garlicky tomato sauce served with vegan aioli.

Mushroom bean burgers infused with intensely fragrant dried herbs…oregano…rosemary…sage and thyme…and with a chilli hit….

A great combination packed with powerful flavours.

Perfectamente Deliciosa!


patatas bravas + herbed mushroom bean burgers



makes 6  – 70gm. burgers

more than ample for 2

Ingredients: Continue reading “Patatas Bravas + Herbed Mushroom Bean Burgers + Vegan Aioli”

All About Beans, Desserts, Japanese Inspired Dishes, Vegan, Vegan Treats

Yokan. A traditional japanese dessert.

Yokan is made from beans.  Often red bean paste, using adzuki beans.

Yokan takes me back to afternoons spent with a friend of mine who used to import Yokan from Japan, and take it with his Matcha tea.  He had a tea whisk and gave me one.  I still have it.

yokan – adzuki bean jelly

As with so much Japanese cuisine, Yokan is delicate, fragrant and subtle.

Proof, if proof were needed, that beans aren’t just about stews and burgers!



*The beans need soaking overnight.

Ingredients: Continue reading “Yokan. A traditional japanese dessert.”

Vegan, Vegan Main Dishes, Vegan on a Shoestring

Spiced Leek stuffed Twice-Baked Potatoes

Leek and Potato is a classic combination, and this is a recipe that gives them a new twist.

All my recipes are tried and tested, but equally, what I hope is that they offer ideas. This is just one way to make a tasty economical meal using the idea of stuffing baked potatoes…. I’ve used a particular selection of vegetables and flavourings, but there are many more out there…just waiting to be tried.

So here is a  great, cosy, mid-week supper, using whatever you might have around (in this case I’ve got plenty of homegrown leeks, the last of my homegrown garlic 😦 … and a definite liking for indian spices…..)


stuffed twice-baked potatoes


for 4-6

Ingredients:   Continue reading “Spiced Leek stuffed Twice-Baked Potatoes”