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…
salad
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: Freselle, Cannellini and Cherry Tomatoes Salad
What’s a fresella? Basically, it’s a type of very hard, rough, dried, whole-grain bread that you will find in all good Italian grocery shops outside of Italy and in most Italian bakeries and supermarkets in Italy (especially in Campania and Puglia). The delicious and versatile fresella (plural, le freselle) has been a staple of Southern Italian diets since at…
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…
