I like food and vegan food is just simply food to me. It is not fake, faux, replacement, vegan-this or vegan-that. But how do you solve a problem like egg salad? [You can sing that if you fancy and know the musical allusion] Do you call it “no egg,” “tofu egg,” “eggless” “n-egg” “vegg”? Or…
Salads
Raw Brussels Sprout Salad with Almonds, Walnuts and Cranberry/Orange/Cognac Relish
Brussels sprouts are surprisingly versatile and don’t need to be the soggy mess we’ve been subjected to from time to time. They’re beautiful too. I love slicing them in half and looking at the perfect little arrangement of leaves. This is a quick and flavourful salad. It’s a perfect accompaniment to seitan or tofu roasts…
Neapolitan Classics: Summer Berry and Fruit Salad
This is the simplest, quickest yet most impressive informal dessert (and perfect for picnics). I’ve never met anyone who didn’t like it. I learned it from my Mum and it’s a staple on Neapolitan tables throughout the Summer. You will use up whatever berries you have on hand, whether strawberries, blueberries, blackberries, cherries and so…
A Warm & Cool Salad: Kohlrabi and Broad Beans
Kohlrabi has to be one of the coolest looking vegetables around. It looks a bit alien-like and it has a great name. It is delicious too. It has a mild and refreshing taste, a bit like broccoli stem hearts (see my comment about using these in the Method for my Broccoli-Cauliflower Penne with Dill Mayo recipe) and…
