Best Vegan Recipes Directory

It must have been a subliminal message of sorts that got me hankering for a Veggie Sausage Casserole.  For days I went onto D 'I need to pick u some veggie sausages...'  yet always seemed to forget and then I repeated myself all over again 'I have to pick up some veggie sausages', but yesterday - I remembered!   And so here it is, a rich thyme and smoked paprika infused tomato sauce based casserole with kidney beans and Romano red peppers.  It turned out very red indeed. You can choose to use any vegetarian or vegan sausage you like, I am not loyal to any particular brand and like to try them all.  If your not a veggie, of course you can opt the real meat variety.   The smokiness from the paprika was just right, not overwhelming at all.   I served this very red vegan casserole with some crushed roasted new potatoes.  It was grand I tell you and well worth the wait. So some of you may wondering why do I showcase a leek here?!  Well I w...

It must have been a subliminal message of sorts that got me hankering for a Veggie Sausage Casserole.  For days I went onto D 'I need to pick u some veggie sausages...'  yet always seemed to forget and then I repeated myself all over again 'I have to pick up some veggie sausages', but yesterday - I remembered!   And so here it is, a rich thyme and smoked paprika infused tomato sauce based casserole with kidney beans and Romano red peppers.  It turned out very red indeed. You can choose to use any vegetarian or vegan sausage you like, I am not loyal to any particular brand and like to try them all.  If your not a veggie, of course you can opt the real meat variety.   The smokiness from the paprika was just right, not overwhelming at all.   I served this very red vegan casserole with some crushed roasted new potatoes.  It was grand I tell you and well worth the wait. So some of you may wondering why do I showcase a leek here?!  Well I w...

It must have been a subliminal message of sorts that got me hankering for a Veggie Sausage Casserole.  For days I went onto D 'I need to pick u some veggie sausages...'  yet always seemed to forget and then I repeated myself all over again 'I have to pick up some veggie sausages', but yesterday - I remembered!   And so here it is, a rich thyme and smoked paprika infused tomato sauce based casserole with kidney beans and Romano red peppers.  It turned out very red indeed. You can choose to use any vegetarian or vegan sausage you like, I am not loyal to any particular brand and like to try them all.  If your not a veggie, of course you can opt the real meat variety.   The smokiness from the paprika was just right, not overwhelming at all.   I served this very red vegan casserole with some crushed roasted new potatoes.  It was grand I tell you and well worth the wait. So some of you may wondering why do I showcase a leek here?!  Well I w...

The past few weeks or so, I have made a few Persian inspired dishes inspired mostly by Iranian   food bloggers, rather than from the spate of mainstream Middle Eastern cookbooks published recently in the UK.  It started as a means  to find inspirational ways of using my spices such as Advieh , Baharat , Sumac, Za'ata r and ingredients such as Maftoul and Freekeh, but like any curious cook I have been lured and enticed by other recipes.   When I saw an Iranian style Koresh tweeted by The Persian Fusion,   I just knew I had to make a vegetarian variation of it.  Something about it had me salivating.   Koresht/Khoresht/Ghalyeh  are stews or curries in Persian cooking.  They should not be compared to South Asian curries popular in the Western world.  Persian stews and curries are  quite mild.   I substituted the chicken breasts with Quorn 'chicken' fillets and adjusted the spices to taste and the tomato sauce acc...

One of the reasons I wanted to make this recipe for Venezuelan Black Beans was the fact that the recipe used Panela.       Eden Project  a couple of months back.  I'm planning a few other recipes with the panela, but if any of you have any other suggestions, please do share.   I adapted the recipe for the Venezuelan Black Beans from Viva Vegan.  I even made the sofrito with onions and green peppers.  I am not going to type up the recipe here, even with my tinkering and will just say, go on treat yourself to the cookbook Viva Vegan! by Terry Hope Romero; or borrow it from a friend; or your local library.   For those of you who have Viva Vegan and have made this recipe, what did you think of it?! I would like to know.  It was  a bit of a shock for me to eat, as this Venezuelan style Black Beans was not spicy at all, or even herby - its has sweet undertones from the Panela.  I served it with Turmeric Rice.   ...

A few months ago, I got hold of some purple sweet potato.  I made a Pizza with it, but we were so hungry that evening that I never got round to photographing its bold vivid colour.  I did not want to lose out on sharing the striking bright colour of this easy red purple cabbage pesto.   So I asked D to get a photograph for me while I got on with other things in the kitchen.   I had half a red cabbage in the fridge, left over from another another dish  that I had made (also not photographed).  I was inspired to make a Red Cabbage Pesto that I saw a long while back in The Guardian and bookmarked.   Its a relatively simple and easy recipe, only four ingredients: red cabbage, garlic, sunflower seeds and olive oil.   I have to admit the raw garlic was quite pungent to the point it had heat and left that burning sensation in the mouth, not particularly pleasant.  So I sauteed the pesto in a little oil before using it for the required dish,...

I have to throw my hands up and admit that I have somewhat lost my blogging groove.  At the same time I have also found myself uninspired in the kitchen, I am not begrudging this at all, in fact I am a little thankful for it as it has allowed me to both cook those bookmarked recipes as well as peruse cookbooks from my burgeoning bookshelf,  to which I have to confess I have added some more cookbooks.  For those of you who read my blog, will know that I went to the  But My Family Would Never Eat Vegan . I had considered last year to put them both on my Christmas wish list, but then for some reason decided  not to as I had other vegan and vegetarian cookbooks that I wanted more, but then when I saw both of them at the Vegfest.   I was finally swayed  to get the cookbook as my blogger friend Johanna who cooks much like I do at home, was making recipes on her blog and commenting, even fellow blogger Faye Veganopoulous was recommending it.  Both Fa...

I am slowly going through some of my bookmarked recipes and starting to tick them off. Today, I share with you this Raw Vegan Carrot Cake with Cashew Cream .  This Raw Vegan Carrot Cake comes from Lorraine Pascale. I have to be honest, I don't really do celebrity chefs, so when I first saw Lorraine Pascale  on British TV.  the first thought that came to me was, here we go again another model turned celebrity chef, but her approach was really different from all those domestic goddess wannabees. Lorraine Pascale gained popularity without the gimmicks.  She really did win me over on her first cookery show and her down to earth honest approach, I have also come to have a much deeper respect for her as a person too.   Anyway, this Raw Vegan Carrot Cake was the first that I had bookmarked from her  Eating Well Made Easy from Lorraine Pascale.  T he only change I have made to the recipe was the use of hazelnut, the original recipe uses walnuts and I ...

I have a number of food bloggers recipes bookmarked , as well as those from cookbooks. I have been making an attempt to cook them, not just drool over them and admire them. Today's bookmarked recipe comes from I am hosting MLLA this month, so please join in if you can .   I have a thing for fudge at the moment, vegetarian fudge , vegan fudge and raw fudg e.  I only made one change to Lisa's No Bake Cocoa and Peanut Butter recipe.  I substituted the coconut butter for edible cocoa butter as I did not have any coconut butter at the time since then I have found some coconut butter and keep it for for future recipe experiments.   The Cocoa and Peanut Butter Fudge flavour  somewhat reminded me a  little of my raw chocolate  that I made a few years ago, but unlike those these were not an acquired taste and quite enjoyable.  These  were much better in both flavour and consistency was a little fudgy and a little truffle like.  Sayi...

I have made sweet tarts and cakes with fresh herbs like thyme, rosemary and bay leaves many times; and cakes with ripe bananas many, many times, but not the two combined together.  So my curiosity was peaked when I found a recipe for Banana Thyme Cake in Ruby Tandoh's new cookbook Flavour.  I have borrowed the cookbook from the library.  I spotted her Crumb: The Baking Book there too, but decided that I would pick that up some other time.  We always have overripe bananas in the house.   I have to say the bananas coming into the UK recently have been rather disappointingly bordering on still green and unripe.  We tend to have bananas for our working desktop breakfast or lunch, but recently the bananas brought home have been overlooked until of course they are too ripe and only good for making a sweet bake. This Banana Thyme Cake was lovely by the way, but the zingy Lemon and Thyme Glaze was the best part and I am not an cake icing person. ...