This recipe comes more or less directly from Veganomicon, with a little extra verbiage from me. I’m afraid you do need a blender and an icecream maker for this – I suppose in a pinch you could put everything through…
Author: Catherine
Proof of concept?
It turns out that I can make marshmallows. It also transpires that I can make an unbelievable mess in the kitchen and emerge covered in a mixture of cornflour and icing sugar. This is not as tasty as it sounds.…
Recipe: Chocolate and Berry Brownies (Gluten-Free & Vegan)
I am so ridiculously proud of these brownies. They are richly, deeply chocolatey with sharp, acidic raspberries and mellow blackberry jam in the background, and did I mention that they are magnificently chocolatey? They are incredibly easy and fast to…
Show off post: Dinner party!
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Living dangerously
Here’s the planned menu for tomorrow’s (actually, it’s now today’s) dinner. It’s vegan, gluten free, and free of a bunch of other bad-tempered fruits, vegetables and fruit-derived products (ie, no wine or vinegar) that make my guests unhappy. I’m taking…
Market Day!
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Basics that aren’t: Scones
This recipe doesn’t come with pictures, because the first thing you need to know about making scones is that the faster you make them, the better they taste. That means no stopping at every step to take the lens cap…
Adventures with Ingredients – Gewürzhaus
Somehow, I missed knowing that there was a specialty herb and spice shop in Lygon Street. Well, there is, and it’s called Gewürzhaus, and I’ve just been there. It’s absolutely marvellous. It’s also completely and utterly overwhelming – overwhelming is…
Recipe: Nearly Vegan Banana Bread with Indian Flavours
This recipe is as vegan as a cake can be that has honey in it. I don’t actually know any vegans who eat honey, but I’ve heard they exist. But don’t worry – honey could easily be swapped out in…
Recipe: Ricotta and Herbs
Still feeling too seedy to really be creative, so here’s a really short, easy recipe, inspired by The Complete Italian Vegetarian Cookbook. This recipe makes me feel a little sad, because right now is absolutely not the season for it…