It's still rhubarb season! Indeed, the stuff seems to be at the apex of its affordability at the moment. If only I had a more substantial freezer. In any case, there's no better use for it than a crumble. This one is passably healthy, and totally vegan, without any detriment to the taste. I used … Continue reading Nutty & Gingery Rhubarb Crumble Recipe [Vegan]
Wild garlic pesto seems to be to 2021 what banana bread was to 2020 - everyone's making it. When I stumbled upon a field of wild garlic on a recent run (thanks for the tip, Michelle!) I knew the time had come for me to climb aboard the bandwagon. Having made my wild garlic pesto, … Continue reading Sweet Potato + Goat’s Cheese Gnocchi with Wild Garlic Pesto
Naming these was a bit of a challenge, as they were originally meant to resemble meatballs but experimentation with cooking them proved that the easiest method was lightly frying them in a flatter shape. Still, shape and function wise, the world is your oyster with these ugly, high protein, vegan delights. I consumed them as … Continue reading Sweet Potato & Black Bean Patties with Caramelised Garlic & Shallots [Vegan]
The fact that I received a bag of beetroot powder in my Christmas stocking this year says something about me as a person, and I'm not sure that it's something flattering. In any case, being the owner of a bag of beetroot powder is very exciting for me - thank you Helen and Aidan! I … Continue reading Beetroot & Ginger Granola Recipe with Quinoa Flakes [Vegan]
It's coming into aubergine (or eggplant, if you're American and WRONG) season here in Ticino - at least I assume so, as they always seem to be on special offer at the moment. This is fantastic news for me. Cooked right, aubergines are one of the most delicious and versatile vegetables around. Unfortunately, cooking them … Continue reading Three Easy Vegetarian Loaded Baked Aubergine (Eggplant) Recipes
Burrata is one of my favourite cheeses in the world. For those unfamiliar with it, it's basically soft-centred mozzarella, and it is amazing. I've joked in the past about how my cooking style is just throwing burrata on top of things and hoping for the best, but this is one combination that really legitimately works. It's also comically simple - the brevity of the ingredient list is borderline embarrassing.
I'd like to start this post by giving credit where it's due, to Meera Sodha. This is a dish totally inspired by her root vegetable pachadi. I love her recipes - unfortunately my copy of Fresh India is in Hong Kong so I'm relying on her Guardian column for inspiration for the time being. Indian … Continue reading Curried Shredded Winter Vegetables with Coconut, Tamarind & Lime [Vegan]
I'm pleased to announce that I have, for the second time this cursed year, unexpectedly found myself in government-mandated quarantine! When we left for the U.K., there was no quarantine upon return to Switzerland (there was on arrival in the U.K., but we knew that). Of course, travel was not advised and we were well … Continue reading Quarantine Kitchen: Harissa and Chickpea ‘Shakshuka’ with Burnt Aubergine and Tahini Sauce
AKA Pomelo, Shredded Coconut, Peanut, Shallot, and Coriander Salad with Garlic-Lime-Soy-Tamarind Sauce. What is a pomelo, you ask? Well, pomelo is a large citrus fruit in the same family as the grapefruit; but don't be put off if you, like me, aren't overly fond of grapefruit - the taste is pretty different, less bitter and … Continue reading Vegan Pomelo Salad Recipe (Yum Sum-O)
I feel like I need to take a breath after writing that overly-wordy recipe title... I decided to post this separately to my ode to brussels sprouts, but consider it a complement. With its multitude of colours, textures and flavours, this is a super comforting and easy winter salad which uses very seasonal ingredients. I … Continue reading Brussels Sprout, Root Vegetable, Farro, Goats Cheese and Pomegranate Salad with Lemon Honey Mustard Dressing Recipe
