Vegan sambal goreng

Wait … Don’t leave. Stick with me! I know the contents of the photo look daunting to but Sambal goreng is one of those dishes that is so deliciously rewarding. If you pick up a few ingredients in your local …

Faux samo with sorrel and potato

Cheat samosas! When I whipped these up originally is was one of those evenings where deliveroo was looking mighty tempting but I managed to scroll on by and raid the fridge leftovers instead. The sorrel leaves quietly wilting away were …

Back to basics leek and potato soup

It’s rare that I post the simple everyday soups and sambos that I throw together. I was only thinking this week that the questions I get messaged most are … Where do I start if I want to go vegan …

Tofu wrapped in tofu! A delectable stuffed beancurd roll

I’m sure I contradict myself weekly with proclamations of “this is by far my favourite dish to make” but I love food so much 😂 and every dish presents new culinary joy and a flurry of love flows from said …

Choccy sweet potato, maple and oat loaf

The banana bread recipe was so well received that I said I’d introduce you to another weekend favourite that is virtually impossible to mess up. It’s much richer than the banana bread so feel free to add less choc chips …

Spicy red cabbage with goji berries and hazelnuts

Christmas or not I love a good red cabbage and this is by far my favourite combo. The colours, the flavours and the sneaky shortcuts without losing the taste. Take half a red cabbage finely chopped, 3 scallion, 4 beets …

Sunday dinner seitan roll up

Not sure what you’d call this concoction. Dinner rolled up maybe ha ha? Whatever it is anyway it’s yummy and makes for a great sharing dish. Defrost a roll of jus’rol pastry. A lifesaver for those “I don’t fancy cooking …

Savoury spelt pancakes with a creamy mushroom stuffing

There’s something so comforting about pancakes and with a batter that take two minutes it’s all the better. I always use this recipe (equal measure flour and plant milk) and just switch it up with vanilla, agave etc if I’m …

Beet and avo tartare

A slightly messy but delicious beet and avo tartare. Super quick and easy to construct and always looks fancier than it is. I had some leftover cooked beets so I just cubed them and seasoned with balsamic reduction, salt, pepper …

The most decadent vegan mash and gravy in town

Now I love my mash. Love, love, love my mash. I would pick it over dessert any day. It’s true A few weeks ago I read an article discussing how to make the perfect mash and my oh my were they spot on. So here it is veganized (not a real word) Please note that this is indulgent as hell, laden with calories and isn’t your budget potato dish however life is short so eat the pricey mash I say.

For the mash:

Peel and cube potatoes. The smaller the better. I used three large potatoes for

this dish.

Into a pot and cover with tinned

coconut milk and unsweetened almond milk. Yes you read right 😂. You can use all coconut milk here too if you want to go all out.

Bring to the boil, reduce to a simmer and leave to cook through.

Once cooked through get mashing.

No draining required just use the existing liquid.

Season with salt/pep, herbs of choice (I used rosemary and thyme here and I grated optional shavings galore of violife vegan parmesan.)

The best you’ll ever make! For an extra bit of boldness add a pour of melted

vegan spread. Eek!

For the mushrooms:

Marinade your portobello mushrooms in a mix of soy sauce, garlic, thyme, sweet chilli sauce, garlic and lemon juice.

Remove from the marinade and into the oven at 200c for approx 30 min. Every 10 min or so add a little more of the leftover marinade to the mushroom and flip at intervals.

Remove and slice or leave whole.

I added a little boiling water to the remains of the sticky marinade in the oven dish to make a gravy but this is optional. I poured this into a pan and heated through adding a little cornflour to thicken. A spoonful of mustard for a nice complimentary kick and a shake of ballyhoura mushrooms porcini dust to bring out the mushroom vibes. It makes for a fab gravy.

Serve up whatever way suits you best.

I made smaller portions for this dish as it’s just the two of us so the quantities above would make enough for a generous dish for two with some leftover gravy.

❤️

Louise

Asian inspired cucumber, chilli and basil salad

This is one of the easiest, freshest, most satisfying snacky sort of salads to whip up on a lovely day like today. 1 cucumber 2 scallions Handful of nuts Handful of basil leaves Chilli flakes Dressing: Always an easy one …

Hokey poke…

Move over Buddha bowl … Poke is here to stay. My simple take on a vegan poke bowl! Soooo tasty. A base of sushi rice drizzled with soy sauce, rice mirin and sesame oil topped with radishes, pickled ginger, scallions, …

Vegan brunch rolls

Jus-Rol pastry helping me food cheat and look fancy since 199…. well for a long time. Quickedy quick little vegan brunch rolls. I filled them with Moodley Manors vegan bacon that I just sautéed in a pan. I added a …

Mushroom stroganoff

When a salad just won’t cut it but you’ve got that almost Friday feeling and want something quick and comforting it’s mushroom stroganoff aaaalll the way. What you’ll need: Mushrooms Garlic Red onion Cornstarch Veg stock Tinned coconut milk Tarragon …

Bagel with the works

Bagel alert! Who said salads are boring ?! Toasted bagel topped with smashed chickpeas dressed in minced garlic, salt, pep and a drizzle of agave, carrot, red and white cabbage and scallions with a spoon of rebelchilli , cucumber rolls …

Quinoa and tofu crumble

When life gives you leftover quinoa.. make a super quick tofu and quinoa crumble. No plan with this I was just using up some leftovers. I cubed a packet of tofu, sliced a large onion, minced three cloves of garlic …

Cheesy teriyaki toasties

Ah simple toasties. I toasted arbutus bread topped with melted vegan mozzarella from the lovely Bob of little green leaf, tofu stripes and chopped asparagus sautéed in a pan after being marinated in a teriyaki dressing and finally my favourite …

Experimenting evening for a little side project. The nicest dish I’ve eaten in a long time if I do say so myself but aesthetically please ignore the ugly arty carrot puree swish that I attempted for the first time. Practice …

Gluten free porridge bowl

You can’t beat a messy porridge bowl 😃. I used brown rice flakes here in place of oats for a gluten free alternative. I cooked it through and added half a mashed banana and some lime juice and zest. I …

Rainbow vegan plate

When a sandwich just won’t hit the spot for lunch it’s a case of make of pretty plate of your favourite things. Red rice, lentil Dahl, a sort of tomato and bean seitan curry that I just made up as …

Breaded sriracha tofu and teriyaki noodles

Dinner from Monday night. 😃❤️ Breaded tofu and a quick veg noodle stir fry this evening. I stir fried the noodles along with some mushrooms, celery ribbons, carrots, radishes, green onion sesame seeds and sugar snap peas and seasoned it …

Artichoke and runner bean salad in a maple lime dressing

The nicest warm salad I’ve made this year I think. Well when I say made .. it’s more constructed. I love a good sharing plate. I picked up runner beans and artichokes in the Wilton farmers market yesterday. I just …

Gooey figs stuffed with vegan cream cheese and almonds wrapped in moodley manor bacon.

I love when an experiment goes right. These turned out better than I had hoped with just a few adjustments from my original plan. Prepared, cooked and served up in under 20 min too what nots to love. What you’ll …

Spicy lentil shephards pie

Shepherds pies were made for busy Monday’s! and breatheeee… The day is almost complete 😃 What’s not to love about spicy lentils and butterbeans  topped with cheesy creamy mash. What you’ll need: 250g garden peas 400g lentils 250g butter beans …

Rainbow brunch burrito

Epic open burrito station for brunch today. No recipe really just oodles of rainbow veg hanging out together. Tortillas topped with spicy broccoli rice, aduki beans heated through with a little drizzle of lemon and minced garlic, mushrooms, cherry toms, …

Holy moly granoly….

Picture perfect morning run earlier. Now it’s time to get my granola making on…. I panic if my jar is running low. My secret ingredient is… Leftover pulp from whatever juice I’m making. This morning it was apple, lime and …

Fifty shades of orange

I promise this tasted delicious despite its monochromatic appearance. A real case of grab all the fridge leftovers. Cheesy sweet potato and green onion mash (using art of zen foods violife range) topped with yummy guacamole. Mash your cooked sweet …

Vegan cheese and bacon tofu rolls. Drool…

If you plan to recreate one dish from little vegan let it be this one. Scrumptious.  What you’ll need: Tofu  Tomato ketchup Mustard Garlic powder  Chilli sauce Red pepper  Vegan cheese  Vegan bacon Scallions Spinach pesto Peanuts  Remove your tofu …

Turnip tastic soup

Super simple messy soup was just the ticket this evening. It was so bbbrrr but beautiful out today.  1 turnip peeling and chopped  3 potatoes peeling and chopped 1 leek finely chopped  3 cloves of garlic 1 tin of coconut …

Fruit transfusion

Goooood morning! Kicking this lovely Wednesday off with a smoothie explosion. I’ve been craving a rainbow of fruit after a pretty lazy Christmas of eating so everything went in the blender this morning. A fruit transfusion.   Kiwi Strawberries  Blueberries …

Daikon, cabbage and tofu stuffed bean curd rolls

These are simply delectable and super quick to make. The larger roll was intentionally done! Man portion for Dave ha ha. He just loves them.   What you’ll need: 1 sheet of dried bean curd Block of tofu Chinese cabbage …

Easy peasy chickpea fritters with oodles of salady bits!!

A sharing platter of chili chickpea fritters on a salad of rocket, spinach, cashews, mango, cucumber, sun dried toms and a drizzle of last nights leftover garlic and coconut cream sauce. I do love myself a fritter! These are super …

A heart of colcannnon… Feeling the love…

A mixed plate if ever there was one but I always listen to my cravings and dish up accordingly. A heart of colcannon awww Fennel with lemon and Parmesan Baked tofu in tomato sauce Pea, garlic and mint purée. For …

Tipsy vegan fruit and nut cake… and not a pinch of flour or sugar in sight!

There’s something so comforting about a nice slice of fruit cake and a cup of tea but nicer still is a fruit cake that is rich and delicious but doesn’t require flour, sugar or plant milk.Almost sin free wiithout losing out on yumminess.

 

How to: Blend a cup of almonds until they are powder like. Combine in a bowl with your favourite fruits, seeds and nuts. I simply used what I had available. Sultanas, cherries, pumpkin seeds and sunflower seeds approx a cup of each but anything and everything works here. Figs, apricots, dates, hazelnuts and so on.

Add 3 teaspoons of egg replacer mixed with 6 tablespoons of water. 1/4 cup of agave syrup And a splash of gin (optional but gives it a little zing and oh my gin and I are great friends) Bake in the oven at 150c for 45 to 50 min. Remove, cool, cut and eat with your favourite cup of tea.

The perfect naughty but not so naughty tea cake.

Love

Louise

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