I have to say I much prefer being in the kitchen making wonderful vegan food than writing about it! But I do like to share the recipes. This dessert has gone down so well at a couple of our pop-up dinners (check out our FB page here), and if you happen to be in Cape …
One of the most interesting aspects of or Green and Vegan pop up dinners is that each evening the menu is different. (Have a look at our FB page here). We do sometimes do things backwards! Decide on an appetising menu first and then make up or test the recipes. Starters and desserts are usually …
Panisse is a dish from Provence. Typically served in fingers (almost like fries), it has a crispy exterior, and a creamy almost custard-like interior, reminiscent of polenta. Panisse can be served as a side to almost any meat, but also makes a perfect vegan main course, or a tasty little appetizer. Our recipe for panisse is based on …
This Orange Polenta Cake is a gluten free version of an orange drizzle cake. You can make it in a round or square baking tin or even in cupcakes sizes. The most important aspect of this recipe is to make sure the polenta is well hydrated. To that end I soak the polenta in the …
This Tortilla de Patatas recipe is another from our Demuth’s Vegan Cooking Diploma Course we did recently in Bath in the UK. Each day focused on a different country flavour profile, and this was the Spanish day – obviously! A tortilla is usually done in a frying pan, then flipped, or finished in the oven. …
We have made several nut roasts before, but I have never been entirely happy with them. We have also done some vegan cooking courses, the most recent being the Demuth’s 2 week diploma course in Bath. While there we had an excellent meal at Acorn, which was originally Rachel Demuth’s but is now run by …
As usual it has been ages since I posted! 2 reasons – we have been concentrating on getting our vegan pop-up dining going again, and, I hate to post recipes that don’t work. One of the things I have wanted to get right for a while is ice-cream (vegan of course) and sorbet. We learned …
A veloute is a smooth creamy soup. The name comes from the word velvet. And let’s face it, on a menu ‘veloute’ sounds so much more elegant than ‘soup’ One can make a veloute with other vegetables – cauliflower, fennel, asparagus, peas, broad beans etc. On the Demuth’s course we made a celeriac version and …
Green Pea Pate Pates are so easy to make. And they are all generally variations of the same theme. On the Demuth’s course we made a broad bean pate or dip. Here on the boat we did not have broad beans but we did have green peas. Nor here in France could we not get …
Karen and I have now finished the Demuth’s Vegan Cooking Diploma and are now back aboard our boat in France – travelling and cooking vegan!. What an amazing experience doing that course – we learned such a lot, although it was demanding. And what a great group of students, which made it most enjoyable. On …
