Sunday, 23 May 2010

Dairy free chocolate mousse

A recent recipe post by Naomi Rose (The Gluttonous Vegan) sparked many memories of my favourite childhood chocolate bar, the Cadbury crunchie! As a child I remember carefully biting off it's chocolate outer and savouring the honeycomb centre. Check out Naomi's honeycomb recipe here and pair it with this delicious vegan chocolate mousse!

Vegan Chocolate Mousse

Serves two (or one if feeling greedy)


170 grams silken tofu
2 1/2 tablespoons good quality cocoa powder
50 ml maple syrup
25 ml agave nectar (replace with maple syrup for sweeter taste)
1 teaspoon vanilla extract


1. Place all ingredients in a food processor and blend until smooth.
2. Place in the fridge for at least an hour before serving.

To serve, dust with a little cocoa powder and a few pieces of honeycomb for dunking!

Simple ;)

Sunday, 16 May 2010

Vegetable Red Thai Curry

I always forget how good a home made Thai curry is, and when I get round to making one I just want it again and again! It really is a quick and easy meal to make and remember you can make the Thai curry paste in bulk as it keeps in the fridge for weeks!

Vegetable Red Thai Curry

Serves 5-6


2 tablespoons sunflower oil
4 tablespoons Red Curry Paste (recipe below)
2 x 400ml can coconut milk
2 kaffir lime leaves
2 tablespoons soya sauce
2 teaspoons sugar
2 small sweet potatoes (cut into bite sized chunks)
200 grams cauliflower florets
1 tin chickpeas
2 large red chillies (sliced)
handful chopped corriander
handful fresh basil (torn)

Red Curry Paste (makes 120ml)

6 red chillies
2 chopped shallots
2 garlic cloves
1 stalk lemon grass (chopped)
handful fresh coriander leaves
1 kaffir lime leaf
1/2 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon salt
1 tablespoon sunflower oil


1. To make the paste, place all ingredients in a food processor and blend to a smooth thick paste

2. Heat the sunflower oil in a large pan.
3. Add 4 tablespoons of the red curry paste and heat over a low flame for 2 minutes
4. Add half of the coconut milk and bring to the simmer. Add the remaining milk, potatoes, cauliflower, chickpeas, lime leaf, soya sauce and sugar.
5. Cook over a medium heat for around 15-20 minutes or until all vegetable are tender.
6. Transfer the curry into serving bowls and top with the chopped coriander, basil and red chilli.

Serve with jasmine rice


Thursday, 13 May 2010

Asian Vegan Dinner @ Full House

So last night I attended the Asian Vegan secret supper at Full House, Shoreditch.

The evening lived up to all expectations. The food was excellent, Bonnie and the Full House team were wonderful hosts, and my fellow guest were great company!

I cannot reveal the exact location of Full House, but on arrival myself and my bf were greeted with a glass of champagne and lead up to the roof terrace to meet fellow diners.

After meeting and greeting, we were invited to take our seats at the communal table in the dining room and poured another glass of wine.

Bonnie, the resident chef, then gave us a cookery demonstration on Rice Paper Rolls before retreating to the kitchen to slave away over the following five delicious vegan Asian dishes.

Rice Paper Rolls
Shiro Miso Soup with Tofu, pak choi, wakame seaweed, and sweet potato
Glass Noodle salad with trio of mushrooms; shitake mushroom, straw mushrooms and cloud mushrooms, beetroot, and golden sesame seeds, in a rice wine and soy vinagrette dressing.
Roast Hatcho Miso and Chilli Aubergine and Daikon, with black sesame. Served with jasmine rice and garlic pak choi
Lychee, Lemon and Ginger Sorbet

Thank you Bonnie and the Full House team for a wonderful evening!

If you missed out on this occasion then why not try Full Houses' next vegan evening; vegan raw galore

Tuesday, 11 May 2010

Vegan Underground Supper Club

Pretty excited today, as this evening I will be visiting an underground restaurant featuring a vegan menu!

A couple of months ago, Vintage at Goodwood food curator; Valentina Harris, informed me of Full House; the newest entry to the London underground dining scene. A six-month pop up project Full House is a new kind of supper club. Hidden in a secret location, revealed only on the day of the event

I have long wanted to dine at an underground restaurant but had never come across one that offers a vegan menu. So I emailed Bonnie, one of the housekeepers, asking if there is any chance that they would put on a vegan evening and a day or so later the Vegan Asian menu was on website!

So, tonight's Asian Vegan menu is:

Five Course Asian Vegan Menu

Cookery Demonstration

Rice Paper Rolls-Making



Rice Paper Rolls, stuffed with vermicelli, bean sprouts, bamboo shoots, holy basil, mint, coriander tomatoes, and marinaded in soy and mirin. Served with homemade chutney.

Shiro Miso Soup with Tofu, pak choi, wakame seaweed, and sweet potato


Glass Noodle salad with trio of mushrooms; shitake mushroom, straw mushrooms and cloud mushrooms, beetroot, and golden sesame seeds, in a rice wine and soy vinagrette dressing.

Roast Hatcho Miso and Chilli Aubergine and Daikon, with black sesame. Served with jasmine rice and garlic pak choi


Lychee, Lemon and Ginger Sorbet with Mint


I shall let you know what it was like tomorrow.

And, for those of you who missed out but would love to attend an evening like this. Full House are hosting another Vegan Night at the end of this month; Vegan and Raw Galore. Have a look at the Full House website for more info.

Sunday, 9 May 2010

Lemon & Pistachio Polenta Cake

Once again I got carried away and removed the cake from its tin whilst still hot, so this lemony and pistachio polenta cake may not look the best but be assured, it is rather tasty!

Lemon & Pistachio Polenta Cake


140 grams vegan margarine (at room temperature)
140 grams golden caster sugar
150 ml coconut cream
juice of 1 lemon
rind of 2 lemons (finely grated)
50 grams ground pistachios
85 grams fine polenta
140 grams plain flour
2 tsp baking powder


juice of 2 lemons
140 grams icing sugar (sifted)

15 grams roughly chopped pistachios


1. Preheat the oven to 160 degrees C. Line a 18cm cake tin with baking paper.
2. In a mixing bowl, cream the margarine and sugar. On creamed add the coconut cream and lemon juice and stir once more.
3. Finally mix through the lemon zest, pistachio, polenta, flour and baking powder. Lightly beat the mixture until soft, creamy and slightly wet.
4. Transfer the mixture to the baking tin and place in the oven to cook for 50-55 minutes.

5. Whilst the cake is cooking prepare the icing by mixing the icing sugar and juice of two lemons.

6. Once the cake is cooked (springy to touch and slightly brown on top) leave to cool. Once cool transfer the cake onto a serving plate, pour on the lemon icing and top with chopped pistachios.

Enjoy with a cup of tea or spoonful of vanilla booja booja ice-cream.

Broccoli & Roast Garlic Soup

I have had a head cold for the past two weeks now, and cannot seem to shake it off. So I decided it was about time I had a vitamin C overload in the form of a lightly spiced broccoli soup, topped with crisp roasted onions and served with basil and garlic ciabatta.

Broccoli & Roast Garlic Soup
w. basil ciabatta

Serves 2 hungry people


1 Head of Garlic
1/2 red onion (sliced)
1/2 red onion (finely chopped)
2 tbl spoons olive oil
1 chopped green chilli (seeds left in for a kick)
1 tsp cumin seeds
florets from 2 broccoli heads
1 litre vegetable stock (vegan friendly)
handful of basil
salt and pepper


1. Preheat the oven to 190 degrees C.
2. Place the whole head of garlic, sliced red onion and one tablespoon olive oil into a roasting tray and place in oven. Remove once the onions are crispy and garlic is soft.
3. Place a saucepan over a medium heat and add one tablespoon of olive oil.
4. One the oil is hot add the cumin seeds, cook for one minute before adding the finely chopped onion and green chilli.
5. Once the onion has softened, add the broccoli florets and vegetable stock, cover and leave to simmer for 15-20 minutes.
6. Once cooked, place the soup in a food processor along with 6 cloves of roasted garlic, basil, salt and pepper (be quite generous with the pepper) and blend until smooth and creamy in texture.
7. Decant the soup into large bowls and top with the crispy red onions.

Serve with toasted ciabatta; rubbed with the roasted garlic and drizzled with basil oil


Baba Ganoush

Earlier this week I made a bit of an Lebanese feast with home made falafel, hummus and baba ganoush. I have always found baba ganoush a bit hit and miss but this weeks was the best yet!


2 large aubergines
1 clove crushed garlic
1 table spoon tahini
juice of half a lemon
1/2 a tea spoon paprika
1 table spoon extra virgin olive oil


1. Preheat the oven to 190 degrees C
2. Peel the aubergine and slice into thick rounds.
3. Place the sliced aubergine onto a baking tray and sprinkle with a fairly generous amount of olive oil.
4. Cook the aubergine for 20-25 minutes turning once.
5. Remove the aubergine from the oven and leave to cool for 10-15 minutes
6. Add the aubergine, along with all the other ingredients to a food processor and blend until smooth.

Sprinkle with extra virgin olive oil and paprika before serving

Serves four as a side dish


Thursday, 6 May 2010

Miso Grilled Tofu / Wasabi Salad

After trying the wasabi chickpea salad featured on Vegan Yum Yum's blog I fell in love with wasabi chickpeas, however I found there were too many ingredients in the salad for my taste buds liking.

So, here is my stripped down version which I served with miso grilled tofu.

Miso Grilled Tofu w. Wasabi Salad

Serves 4


Wasabi Chickpeas:
1 400 gram tin chickpeas
1 tablespoon sunflower oil
1 tablespoon soya sauce
1 heaped teaspoon wasabi powder
1 teaspoon white sugar

Miso Tofu:
400 grams firm tofu cut into 4 pieces
8 tablespoons Japanese Mirin
1 heaped table spoon miso paste
2 teaspoons white sugar

4 large handfuls salad leaves of your choice
1 ripe avocado (cut into chunks)
20 cherry tomatoes (halved)
3 small spring onions (finely sliced)
1 red chilli (de-seeded and finely chopped)
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon soya sauce
salt and pepper to taste


First start with the wasabi chickpeas:
1. Drain and rinse the chickpeas. Heat one tablespoon of sunflower oil in a pan and add the chickpeas.
2. Once the chickpeas start to brown slightly, add the soya sauce, wasabi powder and sugar, mix well and cook for another minute or two. Set aside.

Next make the miso marinade for the tofu:
3. Place the mirin in a small saucepan and bring to the boil. Add the miso paste and sugar and stir until dissolved.
4. Marinate the tofu pieces and set aside ready to grill later.

5. In a salad bowl, combine the salad leaves, avocado, tomatoes, spring onions and chilli.
6. Dress with the soya sauce and sesame oil and season with salt and pepper.
7. Mix through the sesame seeds and chickpeas.

8. Place a griddle pan oven a medium to high heat and sprinkle with sesame oil. Once the pan is hot add the tofu pieces and grill on all sides for a couple of minutes.

Serve with the prepared salad.


Wednesday, 5 May 2010

Flapjack Off

I have quite the competitive streak. So when my boyfriend suggested that he could make a better flapjack than me, I was straight in the kitchen ready to take him up on his challenge.

We both used the same basic flapjack mix (I wasn't going to take it that seriously);

makes a dozen decent sized flapjacks

500 grams rolled oats
210 grams vegan margarine
160 grams brown sugar
4 table spoons maple syrup

By melting the margarine in a sauce pan. Once melted adding the sugar and maple syrup and stirring until fully dissolved. To this we mixed through the oats.

OK, now down to the competition.

We halved the mix and added our own ingredients

My Flapjacks

1 handful chopped figs
1 small handful chopped pecans
1 small handful pistachio nuts


Layer of raspberry jams sandwiched between two layers of flapjack

We then baked the flapjacks for 15 minutes in an oven heated to 170 degrees C


The verdict?

Well of course I am going to say mine were the best. But jam flapjacks were delicious, great for dessert whereas my fig and nut are great for mid morning treat.

Monday, 3 May 2010

Bank Holiday Beanie Burger

The weather this bank holiday was not the best, so think I can forgive myself for having a stay at home weekend!

But it's not like I was just lazing about watching the Telly. It was quite a productive weekend with regards to my up-cycling project.

First coat of paint. Done.

So, after working up a bit of an appetite, I decided to make bean burgers and served it with;

quinoa salad
avocado and tomato salsa
spicy sweet potato wedges
home made hummus

Beanie Burgers

makes 4


1 400 gram tin chickpeas
1 400 gram tin borlotti beans
half an red onion (finely grated)
1 clove of crushed garlic
1 red chilli (finely chopped)
1 teaspoon cumin powder
1 teaspoon paprika
1/2 teaspoon turmeric
large handful fresh coriander (chopped)
3 tablespoons olive oil
6 table spoons gram flour
8 table spoons sesame seeds


1. Drain the chickpeas, place in pan and boil for 15 minutes
2. Drain the borlotti beans and place into a mixing bowl.
3. Whilst the chickpeas are boiling, place the grated onion, garlic, chilli, spices, seasoning, chopped coriander and 1 table spoon of olive oil into a separate bowl and mix thoroughly.
4. After 15 minutes remove the chickpeas from the heat, drain and add to borlotti beans. Mash until fairly smooth. (Don't worry if a few lumps remain)
5. Add, the mashed beans to the other ingredients, along with the gram flour and stir until evenly mixed.
6. Mould the mixture into four equally sized burgers and place in the fridge for at least 30 minutes.
7. After 30 minutes remove the burgers from the fridge, pat with a small amount of gram flour and press 1 teaspoon of sesame seeds into each side.
8. Place a griddle pan over a medium flame. Add 2 tablespoons of olive oil to the pan, once hot place the burgers into the pan and cook until slightly brown on each side.