I have mentioned this onion bread a couple of times already in previous posts.
Were we served some at the Raw Food Seminar, and we have made it twice at home already.
But I never actually gave you the recipe – so here it is:
Gosh, when I look at the amount of food on this plate, I almost feel bad. Especially when we watch these cooking shows on the BBC and see the puny portions that fine dining push out. But then pathetic portions one of t…
Patrick and I are trying to use as many local and in season vegetables as we can while in the UK.
One reason is that is makes for greener food choices, which is in keeping with eating meat free and a low carbon footprint ethos.
The second re…
Patrick follows a recipe to the letter. He turns out perfect meals when he cooks. I am a super greenie and cannot bear to waste food. I open the fridge, see what has to be used up, then figure out what to make from there. Patrick has mastered currie…
This bread is more like a rich moist cake. It’s yummy and filling. The recipe is from Colette Heimowitz Atkins Cookbook in the breakfast section.
My version of this bread had a few changes to accommodate our store cupboard. I didn’t have poppy seeds so I used black sesame …
Veggie rice paper wraps – vegan and raw
One of Karen’s specialties is these rice paper wraps.
We have now served them up at dinner parties a few times, and they have always gone down well, particularly as a starter.
The rice wra…
Raw vegan tarts or desserts – tips and tricks
Since starting on making raw foods, my favourite and most successful have been the raw vegan tarts.
The recipes I have used have come from either Peter and Beryn’s Rawlicious, or Natalie and Noel’s ‘easy livin…
One of the hardest things about going vegan is getting over the desire for cheese.
Since we discovered raw nut cheezes, it has been much easier.
I’m still maintaining Patrick’s blog while he is doing his bit for the oil industry.
Patrick is without doubt the stir fry and curry expert. He finds a tried and trusted recipe and once he has mastered it. He makes it again and again. He might make mino…
Karen has wanted to try vegan baking for a while now.
When I was at the London Vegfest a while ago, there were loads of recipe books on special, and I bought her the “Whole Grain VEGAN BAKING” by Celine Steen and Tamasin Noyes.
This spelt-crusted quiche was t…
Since I last posted Karen and I have been very busy in the kitchen. We have just hosted another successful pop-up dinner at our house. Check out our Green and Vegan FB page . I am also studying on-line, doing the Rouxbe Plant-based Proffesional Chef course. I am...read more
Way back in 2014 I this post featuring my version of a vegan "smoked salmon". I would like to think I sort of invented this - but probably not. Now, since we have been doing our vegan pop-up dining, featuring vegan sushi, I have improved it a lot.. Here is my updated...read more
When we decided to make this sweetcorn chowder as a starter for our pop up dining event, (check out our Green & Vegan FB page) we originally opted for a raw recipe. When we tested it, yes it was tasty, but to be honest - tasted - raw! So we changed tack...read more
Vegan Creme Brulee is something I have been wanting to make for ages! I went out and bought a chef type 'blow torch' to add to all the other kitchen gadgets we already have. But I think I will use it quite a bit. Apparently one can also use it to skin tomatoes and...read more
This very tasty Tomato Consomme is thanks to Jamie Oliver's "Taste" video series. We made and served it at our latest pop-up vegan dining event last Saturday, and it seemed to go down a treat. Check out our Green & Vegan FB page Ingredients: 5 or 6 ripe large...read more
These were the two extras I used in the cucunber mint soup in the last post. As promised, here are the recipes. Both very quick and easy. Basil Pistou - Ingredients: 2 C fresh basil, loosely packed 4 cloves garlic, minced (use only 2 if they are the very large cloves)...read more
We are back in the thick of doing vegan pop-up dining events at our house - every second Saturday. Haviving to make and serve up a four course meal for up to 12 people, we have found doing a chilled soup is a great starter - easy to prepare well before hand and can be...read more
A momentary break from the French slant - but don't worry, there will be more of that influence to come. With our pop-up ding in Cape Town, we have also been trying traditional South African dishes. So here is a vegan Melktert. Recipe came courtesy of Plant...read more
Still on the French mission - to veganize traditional French recipes. And Ratatouille is a pretty easy one, which I made using lovely fresh produce from the local markets we encountered. Ingredients: 2 large courgettes (or 5 or 6 small ones) 2 aubergines 4 onions 4...read more
As usual I start with apologizing for not posting in a while. But I would like to think I post when I have something useful to say, rather than just posting for the sake of it. My excuse for not posting is we are travelling again - aboard our boat in France! Which is...read more