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Mushroom & Sriracha Tofu Taco Traybake w/ Lime Tahini Mashed Peas, pickled courgettes with chilli and yogurt with a hin...
24/03/2025

Mushroom & Sriracha Tofu Taco Traybake
w/ Lime Tahini Mashed Peas, pickled courgettes with chilli and yogurt with a hint of hot sauce

Another one from new book (although I didn’t have enough mushrooms for the recipe so sliced up a block of tofu to make up the shortfall) an absolute banger dish and the lime tahini mushy peas in place of guacamole is a game changer!!

Tofu, Spinach & Jerusalem Artichoke Massaman Curry This was a nice twist on the traditional Chicken Massaman, using arti...
13/03/2025

Tofu, Spinach & Jerusalem Artichoke Massaman Curry

This was a nice twist on the traditional Chicken Massaman, using artichoke in place of the potato. (You can get these in )

I sliced the tofu (I’ve used XL)with a mandolin and got this nice wafer thin that I just ripped in half that gave a very good chicken texture and appearance.

If you’re using store bought Massaman paste check the ingredients if wanting to keep it veggie or vegan as these can contain shrimp paste, or you can make your own from scratch and leave out the shrimp paste.

I par boiled the Artichokes for around 10 mins and let them finish off in the curry.

Garnish with peanuts, sliced chillies, spring onion and coriander and serve with coconut rice.

Roasted Courgettes w/ Lemony whipped tofu, bulgur wheat, capers and roasted hazelnuts.My friend got me debut cookbook a...
06/03/2025

Roasted Courgettes w/ Lemony whipped tofu, bulgur wheat, capers and roasted hazelnuts.

My friend got me debut cookbook as a belated Xmas gift (it didn’t come out until Jan 9th to be fair) and already it’s proving useful as I had 2 courgettes in the fridge that were on the turn that I wasn’t really sure what to do with, and - with the exception of the time to get the grill up to temperature - this whole thing comes together in about 10 minutes flat!

Her recipe used basil, mint and toasted pine nuts - which I didn’t have any of 😅 - so I’ve subbed it with coriander, wild rocket, spring onion and toasted hazelnuts. Not exactly the same but still delicious.

Recipe from her book “Big Veg Energy” (Page 88)

Peanut Butter Cheesecake w/ Oreo Biscuit Base topped with and a chocolate orange ganache. I put this together using var...
24/02/2025

Peanut Butter Cheesecake w/ Oreo Biscuit Base topped with and a chocolate orange ganache.

I put this together using various cheesecake recipes but relying mainly on for the method and inspiration to make the topping overloaded and layout and tried to basically mimic one of theirs.

Came out pretty decent but I forgot to account the cream in the Oreo biscuits when adding the melted butter so the base was a bit more flimsy than I would’ve liked.

butter

Satay Mushroom Tacos 1. Make the sauce. To a blender, add 80ml full-fat coconut milk, 2 tbsp of peanut butter, a squirti...
04/12/2024

Satay Mushroom Tacos

1. Make the sauce. To a blender, add 80ml full-fat coconut milk, 2 tbsp of peanut butter, a squirting of lime juice, a whole peeled shallot, 1 peeled clove of garlic, a stick of lemongrass, a teaspoon of turmeric, chilli powder and coriander, a pinch of sugar, and salt. Blend at high speed for about 20 seconds or until smooth. Taste and adjust saltiness and sweetness to your liking.

2. Slice the mushrooms. Clean the mushrooms and pat them dry. Cut off their feet and slice them into quarters (or slices, it doesn’t really matter).

3. Sauté. Heat sesame oil in a large non-stick skillet over medium heat. Once hot, add the mushrooms and sautée for 3-5 minutes or until the mushrooms are tender.

4. Add the sauce and let simmer. Pour in the satay sauce and toss to coat the mushrooms with the sauce. Let simmer for another 5 minutes. Remove from the heat.

5. Warm the taco shells or tortillas. Warm the tortillas in a pan for a few seconds over medium heat. Alternatively, you can slightly char the tortillas over an open flame.

6. Assemble. Fill the tacos with the saucy mushrooms, adding more or less sauce to your liking. Top with chilli slices, avocado or coriander.

Parsnip & Beetroot Gratin w/ Rosemary & Mustard “Chicken”, Lemony Spinach and Creamy Leeks. Gratin Recipe from : https:/...
02/12/2024

Parsnip & Beetroot Gratin w/ Rosemary & Mustard “Chicken”, Lemony Spinach and Creamy Leeks.

Gratin Recipe from : https://www.jamieoliver.com/recipes/beetroot/parsnip-beetroot-gratin/

This takes around 40 mins in the oven which gives you time to prepare the rest to go with it.

1. Finely chop the rosemary leaves and sprinkle into the pack of “chicken” (this is the .uk breasts), along with a teaspoon of mustard powder over each breast and salt and pepper to season. Drizzle on some olive oil and rub the marinade into the chick’n.

2. Put into a hot frying pan. Wash and chop the leeks and add them to the frying pan. Crush four cloves of garlic into the pan too (or more if you want to) and stir. Give the leeks a few minutes to soften, then add a decent glug of white wine to deglaze the pan

3. When the chickens cooked, tip the rest of the cream leftover from the dauphinoise into the pan (you should have about a tablespoon or so). Cover the pan and leave to simmer for a bit.

5. In a separate pan sautéed the spinach for around 2 mins. Remove the chicken to a board and slice, Add a tablespoon of whole grain mustard into the leek mix and combine. Squeeze some lemon juice into the spinach & serve altogether, placing the chicken on top of the leek mixture.

Vegan Moussaka I’ve made a few lasagnes in recent weeks and felt it was about time to show some love to the Greek/Cyprio...
15/11/2024

Vegan Moussaka

I’ve made a few lasagnes in recent weeks and felt it was about time to show some love to the Greek/Cypriot counterpart, the Moussaka.

Depending on the region, you may find this only has aubergine in, some add courgette or potato and some add all 3. For this one I’ve roasted the aubergine slices and potato slices in some oil for half an hour so they give a nice crispy crunch, and also allows time to get on with the Ragu and béchamel.

1. Slice eggplant and potatoes length-wise. Roast in 200C heated oven for 25-30 minutes. Turning halfway.

2. Make the bechamel. Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking add a k**b of butter and let melt. Add flour, salt, and pepper and stir around until the mixture turns a light golden brown. Slowly add milk, while whisking continuously until desired consistency. (For Moussaka I make my bechamel thicker than I would a lasagne to give the top a proper crust)

3. Prepare the ragu sauce. First, saute the onions and garlic briefly until they smell fragrant and soften. Add 500g plant base mince (I used .uk), a can of chopped tomatoes, half a can of brother. Season and add oregano, thyme, cinnamon and nutmeg. Let it come to a boil, if you want add some pierced cherry tomatoes to give a bit of texture, and simmer for 15-20 minutes (the tomatoes will melt down).

4. Assemble Moussaka in a baking dish. First, pour a bit of the ragu sauce on the bottom of the baking dish and spread. Layer the vegetables on top. Add the remainder of the ragu sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon. Top with some thyme sprigs. (If you want, you can top with some grated cheese also).

5. Bake. Place moussaka on the middle rack of your heated oven. Bake for 45 minutes or until top bechamel layer turns golden brown. Leave to rest for 15/20 minutes. Then slice and serve with a salad.

Deep Fried Aubergines & Tempura Veg w/ Miso dipping sauce Cut the aubergines in half widthways then cut each half into w...
13/11/2024

Deep Fried Aubergines & Tempura Veg w/ Miso dipping sauce

Cut the aubergines in half widthways then cut each half into wedges/batons and and then dip the veg of your choice (I’ve used Jerusalem artichoke, baby corn, tenderstem broccoli and baby button mushrooms) in an easy tempura batter of 100g cornflour and 80ml chilled soda water and deep fry it all until crispy.

To make the miso dipping sauce mix 200g miso paste with 100g caster sugar, 70ml mirin and 70ml rice wine and bring to a boil, take off the heat and allow to cool.

Blanch the edamame beans in boiling water for 1 minute and drain.

Serve garnished with coriander, spring onion and lime wedges.
 

Vegan Beef Cannelloni It’s cliche to say “meat eaters won’t know the difference” but with this I’d say it’s a hard one t...
11/11/2024

Vegan Beef Cannelloni

It’s cliche to say “meat eaters won’t know the difference” but with this I’d say it’s a hard one to argue.

The normal go to for a vegetarian adaptation is a spinach and ricotta filling, which whilst is good doesn’t quite hit the spot.

1. Heat olive oil in a frying pan and cook a chopped onion and 4 chopped garlic cloves over moderate heat until the onion is soft and lightly golden. (about 5 minutes)

2. Add a pack of chestnut mushrooms (or portabello) (sliced) and 1/4tsp each of basil, oregano and sage and cook for another 2-3 minutes.

3. Add the meat-free mince and cook until it changes its colour. Stir often to break any lumps. Season to taste.

4. Stir in chopped parsley, chopped tomatoes, and 250ml vegetable stock. Simmer to reduce the liquid. Allow to cool slightly and stir in a few tablespoons of breadcrumbs (they will absorb the extra liquid). Now make the tomato sauce (or use a jar of passata and skip steps 5 & 6)

5. heat the olive oil in a pan and cook a chopped onion and 2 cloves garlic for 4-5 minutes on moderate heat, until the onion is soft.

6. Stir in a tin of chopped tomatoes and a teaspoon of chopped basil. Add 200 ml water (half the can of tomatoes) and season to taste. Simmer for 30 minutes until the sauce is thick.

7. Preheat the oven at 190C. Grease an ovenproof dish and add the sauce to it.

8. Sprinkle some vegan mozzarella over each lasaga sheet (or if you’ve bought dried cannelloni use the handle of a wooden spoon to push in. Spoon ⅛ of the filling across one end of the sheet. Roll the lasagne sheet tight to enclose the filling. Place the cannelloni in the dish, seam side down.

9. Beat together the 200ml cream (I used double plant)and 100g nutritional yeast and season to taste. Spoon the mixture over the cannelloni as evenly as possible.

10. Bake for 20 minutes or until lightly brown on top. Let rest for 15 mins before slicing. Garnish with basil.


BOSH’s Lasagne Verde I saw this take last month and being a fan of mixing up the traditional lasagne I thought I’d give ...
08/11/2024

BOSH’s Lasagne Verde

I saw this take last month and being a fan of mixing up the traditional lasagne I thought I’d give this a try and it is truly exceptional.

Don’t let the list of ingredients intimidate you (although, admittedly I skipped the infusing the milk and just added it all in when making the béchamel) as it is fairly simple and can be made ahead of time so it’s ready for the oven when you want it.

Recipe - .tv : https://www.bosh.tv/recipes/lasagne-verde
 

Sticky Mushroom Bao Buns A relatively quick, and simple dinner. In most supermarkets nowadays you can buy pre made Bao b...
06/11/2024

Sticky Mushroom Bao Buns

A relatively quick, and simple dinner. In most supermarkets nowadays you can buy pre made Bao buns that just need a minute in the microwave and are of decent quality (these ones are the Japan Menyu range from )

1. Heat the frying pan to medium-high, add a splash of oil, slice or tear up some mushrooms (I’ve used a mixture of shiitake and chestnut) and add to the pan. Cook for about 5-7 minutes until slightly browned and the water has cooked off.
2. Mix together soy sauce, rice wine, maple syrup, miso and 5 spice and add to the cooked mushrooms. Cook for a few minutes until sticky and reduced, stirring often then turn off the heat and stir through a drizzle of sesame oil. Pop a lid on the pan to keep the mushrooms warm  
3. Chop up kimchi into smaller pieces and slice the cucumber and spring onions into thin slices. Remove the coriander from the stem and grab the vegan mayo and sesame seeds. 
4. To assemble the bao, after microwaving slightly open the bun. Start with a little mayo on both sides, then the cucumber slices, mushrooms, kimchi and finally the spring onions, coriander and a little sprinkling of sesame seeds. Repeat with the remaining bao, serve up (with some gyozas as well!) and enjoy! 

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