This method will take the blandness off your tofu, yet make it just neutral enough to use in pretty much every dish you want to add tofu to. It also gives tofu a great, chewy texture. Ingredients 450 g of firm/extra firm tofu (I use Singh Tahoe brand), sliced into three slabs lengthwise 1/1.5 tbspContinue reading “Basic Baked Tofu”
When life hands you close-to-black bananas (or when you clearly haven’t been eating your fruit), make banana bread. Wet ingredients 3 overripe bananas 1 tsp vanilla essence 75 ml flavourless oil (I use rice bran oil) 60 g almond butter 60 g coconut sugar 3 tbsp plant milk Dry ingredients 110 g plain flour 90Continue reading “Chocolate and Walnut Banana Bread”
Not a looker, but this vegetable sauce has kick and flavour. Serve like this, with any vegetable, chickpeas or lentils and pasta, or as a dip. Ingredients Olive oil 1 small onion, chopped 3 cloves garlic, chopped 1 red chilli pepper, seeds left in, chopped 390 g tin (240 g drained weight) artichoke hearts inContinue reading “Okey Dokey Artichokey Sauce with Mushrooms and Pasta”
Pumpkin is nice but bland. It needs jazzing up. So that’s what I did. Ingredients 1 tbsp olive oil 1 onion, chopped 3 cloves garlic, peeled and finely chopped 1 heaped tbsp red curry paste (check if it’s vegan) 1 tbsp tomato purée 145 g risotto rice Generous glug saké or white wine 350 gContinue reading “Pumpkin and Peanut Risotto with a Kick (Instant Pot)”
Chatting about food. Nothing better. But then there’s life and work. No time. This is a blog about the food, and only the food. Vegan food, of course, because hurting animals is so last century.