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…
Sides
Neapolitan Classics: Pizza di Scarola (Escarole Pie) with a side of History
There’s so much going on in this recipe: cooked lettuce, umami, history, tradition… all my favourite things. Let’s start with what is this. This is a savoury stuffed pie that is typically Neapolitan. In the 19th and early 20th century, this pie would have been eaten on Christmas Eve as a light fare because no…
Neapolitan Classics: Sweet and Sour Stuffed Peppers
Peperoni imbottiti… Stuffed peppers. My Mum made them very often for us. The combination of sweet and sour or agrodolce is one of the hallmarks in the flavour pantheon of Neapolitan food. These are very simple to make and may be a main or a side dish. This is my rendition, with tweaks and adaptations, of…
Raw Cranberry & Orange Relish with Cognac
For me, cranberry sauce or relish is not just for Thanksgiving or Christmas. I love it anytime, combined with vegetables in a salad or on nut butter sandwiches (peanut butter and cranberry, oh yeah). This is a simple, raw recipe. It takes five minutes to make, but does require “seasoning” for 24 hours.
Burns Night Supper, Part 3: Vegan Clapshot
This is my favourite way to make mashed potatoes… the secret is that it’s not only potatoes!
Crispy Tofu
I cannot take credit for this method. I learned it from Kip and this recipe for tamarind coffee fried tofu (which in itself is super delicious and I urge you to try it). She opened my eyes to the proper preparation of tofu. If you want crispy tofu that is super delicious, you have to…
Chickpea Flour & Oat Bran Battered Aubergine
I was inspired by Fleur’s Vegan Kitchen to fry up some aubergine/eggplant, but I did not want to use breadcrumbs for no good reason other that I didn’t fancy it. I did fancy making up my own batter, so instead, I used chickpea (or gram) flour and oat bran (making it gluten free for those…
Simply Made Onion Bhajis (Fritters)
Sometimes you just fancy something fried. When you do, go for these wonderful onion bhajis or fritters (inherently vegan). This method could not be simpler or faster (all tolled, approximately 15 minutes). Very satisfying snack and Mr. GoodEating gave the spice mix two thumbs up (well, one… he was busy munching away at the bhajis with the…
Adventures in Foraging: Chicken of the Woods Mushroom
Chicken of the Woods mushrooms are gloriously spectacular looking and probably the most delicious mushroom I’ve ever tasted. I suspect that even mushroom-skeptics would enjoy these. They glow bright orange and yellow and grow on the side of trees. Many of us are intrigued by the idea of foraging, but are reluctant to pick mushrooms…
Rumbledethumps: Scottish Hashbrowns
Rumbledethumps is a traditional Scottish dish. No news in telling you that potatoes and cabbage are staples in Scotland, as in many other places. A similar dish appears in the traditional cooking of England, where it’s known as bubble and squeak, and Ireland, where it’s known as colcannon (coincidentally, because I had prepared this prior, there’s…
