Best Vegan Recipes Directory

I make Banana Loaf all the time, so when I found myself with some very ripe bananas it was a toss between muffins or bread, for some reason Banana Bread won.  Whilst making this Banana Bread, I was reminded of a time when I took some into work for colleagues to try and someone at work called me over, I thought she was going to ask me for the recipe, instead she asked  What are those dark bits in the cake? Banana I responded without hesitation, yet a little bemused.     As I was fumbling in my kitchen cupboards looking for some vanilla essence, I remembered still having some Vanilla paste left over from making a vegan Vanilla Coconut Creme Brulee , its so much more powerful in flavour and scent. You get a good waft of it when you bring  to your mouth for tasting, and the pecan nuts added a fabulous buttery crunch.   Other banana recipes you will find on my blog Vegan Tiger Cake s Banana Blondies Banana and Coconut Flapjack s Banofee Toffee Curd...

I picked up these cute little tomato and apple oven mitts a few weeks back from a charity shop.  I don't know if I will ever use them, as they are quite small. Last month I had a few days off from work as I have loads of annual leave to take by March.  So I have been home alone most of last week, indulging in breakfast still in my PJs, but no vegetarian fry-ups.  Fry up are kept for weekends when I am with my husband.  No for me, its been cereal.  The first is Green Granola made with spirulina and coconut.  I have been meaning to make my own as I had been given a large packet of spirulina a couple of years back still waiting to be experimented with. But making my own Green Goddess Granola is still on the back burner as I was seduced by this packet. The other cereal which I did actually make was Parsnip Porridge doused generously with Goji Berry Powder and Seed Trail Mix.  It was rather splendid actually. The natural sweetness from the parsni...

Its been a little while since I have made stew with fluffy herby dumplings.  And the atrocious weather on Sunday kept me indoors and in the kitchen, cooking up some advanced meals for the working week ahead, this Butternut Squash, Kale and Sweetcorn Stew was one of them.  I think stews, casserole and ragout type dishes are best made a day or two in advance for the flavours to embrace the chosen vegetables.  So when I got in from work, all I had to do was put the stew on the hob to start warming through and as it does, begin making the dumplings  which only takes moments to whip up - really - dropping the uneven shaped balls on top. Put the lid back on and allowing the vegetable suet to do its magic, fluff up and almost double in size in the steamy bubbling heat.    I have written about suet before, click here if you want to learn more. The dumplings could be kept plain or just with herbs, but I wanted a little cheesyness without the greasy weight and t...

A couple of weeks back I made a  Parsnip Pie with Edible flowers , I have also been tucking into a bowl o f  Parsnip Porridge for those days when I have been home alone for breakfast. This time I am sharing with you home-made Parsnip, Apple, Blueberry and Hazelnut Crumble. On one of the evenings we had this with custard, on the other it was simply with cream. What I love about this Root vegetable crumble recipe is its versatility.  You can easily swap some of the ingredients to reflect the seasons or your taste. In place of the carrots you can have Swede, beetroot or carrots. The golden caster could be demerara sugar, coconut sugar, honey, maple syrup Nuts - walnuts, pecan, almonds  Additional spices, nutmeg, ginger, mixed spices,  And of course you can veganize it too. Just experiment.  I am sharing this with Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food For All and; Food Year Link Up hosted by Charlotte's Kitchen for Br...

I became acquainted with the rather beautiful and stunning Sarah Beattie in Glasgow.  I accidentally bumped into her in an Oxfam Bookshop on Byres Road, Glasgow - well not literally of course but I like to think so.   I found her first cookbook Neither Fish Nor Fowl: Meat Free Eating for Pleasure (1993) on the shelf and was charmed by the innovative recipes, the elegant presentation.  This was a stylish, sophisticated  and sumptuous vegetarian cookbook with recipes ahead of its time like Beetroot and Cranberry Consomme, Raspberry Soup, Avocado Soup, Stuffed Nasturtium Salad and that's just for starters.  It was a pioneering cookbook in my eyes, as it was the first vegetarian dinner party cookbook I came across that moved away from  the wholemeal way of cooking.  It also has Asparagus Eclairs and Chestnut Souffles and Raspberry Brulee and so so much more .    I have over the years adapted some of her recipes, such as  Curried Peach Tar...

When I say Indian, its more Indian style as I wish to embrace the diversity of all the countries in the Indian Sub-Continent - Bangladesh, Bhutan, Nepal, Pakistan, Sri Lanka and even the Maldives as they all embrace this way of cooking.  This is also in part to show respect to the many 'Indian' restaurateurs and take-aways  across Europe and the United Kingdom where the owners and workers are often of   Bangladeshi and Pakistani heritage.  I make Curried Red Lentil Dal all the time, its part of my South Asian heritage, however I made this particular version of  Pigeon Pea Soup from Prashad's cookbook a couple of weeks back.    It does just look like a simple bowl of Red Dal, but its rather deceptive in appearance because once you take slurp of this soup you are hit first by the heady perfumed herbyness and then Boom - you taste the amazing spices - its really quite something special for some thing could easily be described as a peasant dish.   ...