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 …
South of France Gosh time flies! Much has happened since I last posted. We left our beloved boat Shangri La in St Jean de Losne in and headed for the south of France by train. We visited Avignon, Montpellier and Marseille spending a few days in each place. Wow things are certainly changing for the …
I know it has been ages since I posted! Sorry. But I have not been idle. I did a 6-month on-line plant-based chef course through Rouxbe. Gosh this was quite intensive, but I thoroughly enjoyed it and learned so much. At the same time Karen (my wife) and I got going with our fortnightly pop-up …
Who would have thought of using beans in a dessert? Seems like lots of people. Anyway – it was a first for me, and turned out really well. I am busy doing an on line cooking course and needed to make two completely diffenrent dishes using the same type of bean. I made a savoury …
There’s something quite satisfying about making your own tomato sauce. And this one is delicious and oh so simple. Thanks to Jamie Oliver’s “Jamie at Home” video series for the inspiration. Ingredients: 5 ripe tomatoes 2 T white wine vinegar Pinch salt 1 t smoked salt 2 T golden unrefined sugar Generous splash vegan Worcestershire …
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 recipe and method of …
