Best Vegan Recipes Directory

Its not very obvious, but there is a muted green tinge in the Lime Chia Seed Cake from the spirulina.   Even though I only used 1/2 teaspoon spirulina powder, you could taste the spirulina flavour comes through, but it does not dominate as the fresh lime tingles in your mouth too.  I poked a few holes with the skewer to allow the icing sugar drizzle to seep though (so that patch that looks a bit raw in the middle I assure you its not, its the lime juice sinking in), but this is optional.   Saying that though, my attempts at  icing are always hit and miss, I messed up I used more than a tablespoon of lime juice so the icing was more silver - a bit like Krispy Creme Donut glaze topping.  It tasted good though.    I am sharing this with   Casa Costello  and  Maison Cupcake  for Bake of the Week . Spirulina Lime Chia Seed Cake 1 x 8 inch round cake or 1lb loaf tin Serves 8 Ingredients Zest and Juice of 2 limes, keep back ...

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...

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.   ...

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.   ...

I love the voluptuous shape of the butternut squash.  I often describe it as the curvy  red head of the vegetable world.  I also love the wrinkles and crinkles of the curly kale, so it excites me when I can bring these two together as they would make a perfect combination like strawberries and cream.   The last recipe with this combination was my Butternut, Kale and Sweetcorn Stew , This evening its a far more simpler recipe of Kale and Butternut Squash Spaghetti dish, but there is no compromise on flavour, this dish warms you all over and that's even before you tucked in. This is essentially Spaghetti Pasta  Aglio, Olio e Peperonicino  or chilli flakes dressed up further with butternut squash ribbons and shredded kale.     It was a  relatively simple quick delicious meal and just what we both wanted after a long slow day at work.    Now I am off to laze.   Enjoy the rest of your day, I am really tired.  Goodnig...

I love the voluptuous shape of the butternut squash.  I often describe it as the curvy  red head of the vegetable world.  I also love the wrinkles and crinkles of the curly kale, so it excites me when I can bring these two together as they would make a perfect combination like strawberries and cream.   The last recipe with this combination was my Butternut, Kale and Sweetcorn Stew , This evening its a far more simpler recipe of Kale and Butternut Squash Spaghetti dish, but there is no compromise on flavour, this dish warms you all over and that's even before you tucked in. This is essentially Spaghetti Pasta  Aglio, Olio e Peperonicino  or chilli flakes dressed up further with butternut squash ribbons and shredded kale.     It was a  relatively simple quick delicious meal and just what we both wanted after a long slow day at work.    Now I am off to laze.   Enjoy the rest of your day, I am really tired.  Goodnig...

I love the voluptuous shape of the butternut squash.  I often describe it as the curvy  red head of the vegetable world.  I also love the wrinkles and crinkles of the curly kale, so it excites me when I can bring these two together as they would make a perfect combination like strawberries and cream.   The last recipe with this combination was my Butternut, Kale and Sweetcorn Stew , This evening its a far more simpler recipe of Kale and Butternut Squash Spaghetti dish, but there is no compromise on flavour, this dish warms you all over and that's even before you tucked in. This is essentially Spaghetti Pasta  Aglio, Olio e Peperonicino  or chilli flakes dressed up further with butternut squash ribbons and shredded kale.     It was a  relatively simple quick delicious meal and just what we both wanted after a long slow day at work.    Now I am off to laze.   Enjoy the rest of your day, I am really tired.  Goodnig...

I made this Indo-Anglo Curried Vegetable Stew on Sunday for the working week ahead, the recipe serves 6, but D is a greedy man and can eat for 2, so it ended up being a meal for 2 days (including this evening), rather than 3.   Stews have been on our evening menu quite a bit lately.  Some of you may remember that I made one early on in the month with Butternut Squash and Kale .  Another reason its been on the menu is that we have both been enjoying the lightness of the dumplings.   This time thought I wanted to give the stew an Anglo-Indian twist with chillies, curry powder and coriander! Of course you can make your own curry powder, but there are plenty of brands about and if there is one that you like, use it.  I have to be honest, I don't make my own curry powder at all.  My mother or sister in laws give me some when they make it, which in fact is not that often as they don't really use curry powder in their cooking, so  I rely on those packets...

I made this Indo-Anglo Curried Vegetable Stew on Sunday for the working week ahead, the recipe serves 6, but D is a greedy man and can eat for 2, so it ended up being a meal for 2 days (including this evening), rather than 3.   Stews have been on our evening menu quite a bit lately.  Some of you may remember that I made one early on in the month with Butternut Squash and Kale .  Another reason its been on the menu is that we have both been enjoying the lightness of the dumplings.   This time thought I wanted to give the stew an Anglo-Indian twist with chillies, curry powder and coriander! Of course you can make your own curry powder, but there are plenty of brands about and if there is one that you like, use it.  I have to be honest, I don't make my own curry powder at all.  My mother or sister in laws give me some when they make it, which in fact is not that often as they don't really use curry powder in their cooking, so  I rely on those packets...

I made this Indo-Anglo Curried Vegetable Stew on Sunday for the working week ahead, the recipe serves 6, but D is a greedy man and can eat for 2, so it ended up being a meal for 2 days (including this evening), rather than 3.   Stews have been on our evening menu quite a bit lately.  Some of you may remember that I made one early on in the month with Butternut Squash and Kale .  Another reason its been on the menu is that we have both been enjoying the lightness of the dumplings.   This time thought I wanted to give the stew an Anglo-Indian twist with chillies, curry powder and coriander! Of course you can make your own curry powder, but there are plenty of brands about and if there is one that you like, use it.  I have to be honest, I don't make my own curry powder at all.  My mother or sister in laws give me some when they make it, which in fact is not that often as they don't really use curry powder in their cooking, so  I rely on those packets...

This was supper yesterday evening.  I had the day off from work and had ideas of going into the the big city of Cardiff or further afield Bristol and treat myself to some luxury items: shoes, a dress, a raincoat ... but no  - I decided to stay at home and do some cooking. This Red Curry made can almost be described as a dry curry.  One that can be eaten with naan bread or chappati aka roti, but if you want it to be more liquid, you can stir in a can of Coconut milk, then I would suggest eating it with some Basmati rice as its a little more sloppy, but rich and tasty none-the-less, The addition of coconut milk will also make it more of a Pink Dish - in which case I may have called it  Pink Curry  with a nod towards  LGBT History Month  which is presently being acknowledged and celebrated in the UK, but no this is definitely a shade of mahogony wine red, not pink!  I've made an spectacular   Sri Lankan Beetroot Curry   in the past ...