Fully Loaded Fries (or a Homage to ‘Kimchi Karbdashian’)

This is my version of the loaded fries I ate at Vegan Heroes, a vegan fast food restaurant that I sincerely hope will survive the Corona crisis. Treat this recipe as a blueprint and add or leave out whatever you like. Serves 2 (double, triple, etc, as needed) Ingredients For the sauce:115 g plant yoghurt2Continue reading “Fully Loaded Fries (or a Homage to ‘Kimchi Karbdashian’)”

Okey Dokey Artichokey Sauce with Mushrooms and Pasta

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 and Peanut Risotto with a Kick (Instant Pot)

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)”