It's that time of year again – yep, MoFo is back. Let the blogging frenzy commence. For my theme this year, I'll be cooking (and veganising) English food. Despite being English, I don't really cook much &…
Cashew nuts are like a vegan's Swiss army knife: like a Swiss army knife, cashew nuts are useful in all situations, and you're always grateful you if find one unexpectedly in your pocket. Or they come in a bright red pl…
Recently, I went to Budapest, Hungary on holiday. I went round the castle, botanic gardens, wandered along the river and looked at some cool Communist statuary . But you don't want to hear about that - you want to know …
Alright, alright, I admit that I pretty much bought freekeh for the name - so I could make lame puns about how on the run up to the weekend, I always want to try a new grain, so I inaugurated Freekeh Friday. You get the idea. O…
Sometimes, I get swept up in a wave of a cooking adventurousness that sees me sweating over the cooker for hours, cursing my decision to cook four dishes when one would be enough. I start off fancying myself to be Gordon Ramsa…
Time to get back to my New Year's resolution of cleaning out all the weird crap in the back of the cupboard that I bought to do amazing culinary experiments with and start cooking up the culinary experiments I promised myself…
I've been posting occasional posts called feel the food fear and cook it anyway , where I attempt to cook something that's long given me the heebie jeebies. This is sort of a variant of that - more like a 'feel the …
The path to enlightenment is paved with soup. Like this soup: This is Sesame Flavoured Eggplant Soup , and you can find it in the front of The Enlightened Kitchen , a cookbook whose subtitle is 'fresh vegetable dishe…
I've been seeing recipes for vegan tuna salad replacements since the day I went vegan, but it's taken me all these years to actually get around to making one. I was kind of ambivalent towards tuna when I did eat it, but s…
I've been to the Vegetarian Cookery School in Bath a few times, and I almost always love everything we cook. So it's a bit of a mystery why, when I get home full of new ideas and enthusiasm, I don't cook much of …
I first properly encountered sumac during my last Vegan Mofo , where I experimented with it during an A to Z of foods I'd never tried before. Sumac made an appearance right at the end, where it played a starring role in my…
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