I love roast vegetables. About once a fortnight, I will do a huge roast vegetable fest – one enormous tray of potatoes, pumpkin, sweet potatoes, carrots, onions and beetroot, cut into chunks and the potato and beetroot parboiled, and then…
Category: vegan
Recipe: Spiced Pear Upside-Down Gingerbread Cake
This recipe is adapted from the Gingerbread book I reviewed a week or so ago – I meant to post a recipe to go with the review, but then I made the cake and forgot to photograph it and then…
Recipe: Lemony Garlicky Fractal Broccoli with Pasta
I wanted to call this creamy lemony garlicky floral fractal broccoli with pasta, but I thought that might be a tad long. I haven’t cooked or eaten Romanesco Broccoli before, and the recipes I had all seemed to involve cutting…
Recipe: Roman Pine-Nut, Cheese and Herb Purée
This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find…
Recipe: Chocolate, Coconut and Raspberry Cupcakes
Today my workplace is holding the Australia’s Biggest Morning Tea, a cancer research fundraiser which is very popular with hungry scientists! Since I work in a medical research institute looking after a couple of cancer research Divisions, we take this…
Recipe: Almond, Rosewater and Cardamom Cupcakes with Raspberry Icing
This recipe is what happens when I make the almond milk from Less Meat More Veg, and then don’t know what to do with it. It’s sort of adapted from Vegan Cupcakes Take Over The World, which I love to…
Recipe: Chocolate for Breakfast
The official name for this recipe, which comes from Less Meat, More Veg, is ‘Chocolate, Coconut and Raspberry Spread’, but I like to think of it as Chocolate for Breakfast, as that is basically the point. You can say all…
Recipe: Three Roasted Vegetable Soups
Three recipes in one post today, because it’s the same (very easy!) method, but with markedly different flavours. I’ve given recipes for a very simple but delicious pumpkin soup, a subtly perfumed beetroot soup and a creamy Jerusalem artichoke soup,…
Recipe: Coconut and Lemon Buttercream
This is a very quick and easy recipe for a lovely, rich, coconut-infused icing that is dairy free and will work on all sorts of citrus or coconut cakes, but particularly on the coconut and lemon cake found in Veganomicon. …
Basics that aren’t: Béchamel Sauce (and variations)
Ah, béchamel sauce. As I wrote yesterday, it is one of the great culinary classics that dates back at least as far as the kitchens of Antonin Carême and probably further… but it’s also a definitive ingredient in comfort foods…