Red pepper spread (muhamarra)

This morning I stumbled upon one of Kristof Steiner’s prime vegan recipes. I have happily read his stuff before (I would happily thumb my way through his recipe book – l say this in a hoarse whisper in case anyone with an interest should be reading this) and, as it happens, I have thought a…

Zserbó / Gerbaud (traditional and vegan recipe)

For some reason I always imagine zserbo to be a faffy cake to bake, as a result I only do it once in a blue moon. And whenever I do, I find myself thinking that it’s not difficult at all, but still, a month later when I look back, I think heaven preserve me from…

Carrot and Coconut Soup

The soup season has really arrived. Today I cooked some with a little hint of India, although I didn’t get carried away, honest. It is really scrummy and delicious. Ingredients: 3 carrots 2 parsnips 3 potatoes 1 large onion 1 can of coconut milk 1 tbsp curry powder 1 tablespoon of powdered cumin salt to taste Peel…

Soused Aubergine

I’ve promised this recipe to a lot of people, but somehow I’ve never got around to taking pictures when I’ve cooked it or I have simply forgotten to share it. However, since I am making it for the fourth or fifth time in just a few weeks, and everyone who tasted it has loved it, I’ve…

Chickpea soup

As I so often do, I found my inspiration in Eszter Fűszeres’ blog for this green lemon chickpea soup. The funny thing is that Eszter also drew her inspiration from somewhere else (Jamie Oliver and Maunika Gowardhan’s instagram), then I from her, so this soup may have traces of Jamie, but probably has little to do…

Aubergine Paté

I recently posted a recipe for aubergine pate, now here comes another version. It’s not complicated and just as easy to make as the other one, but it brings a flavour to our kitchen with slightly eastern notes. Ingredients: 1 aubergine 1-2 garlic cloves 1-2 dl of oil (partly olive oil) a walnut-sized piece of ginger…

Garlic and Courgette Spread

This blog is getting to have a pretty good lineup of sandwich fillings (as opposed to my fridge, where thanks to my ever-hungry teenagers, overnight all trace of aubergine has evaporated). If you click on the sandwich spreads category you will finpd quite a few options, but now here is one more healthy choice, which…

Tomato and Yellow Split Pea Dhal

The last time I ate yellow split peas was as a child. Not because I particularly hated them, but because the memory of that soggy canteen slop never excited me into nostalgically revisiting the dish. However, now that my way of life has changed, I thought that I would because I realise they are a…

Quick “Chinese” Stir-fry

An easy, super speedy lunch or dinner. A lot of crisp vegetables and durum wheat pasta (or rice noodles), harmonious flavours, though probably not in the least authentically Chinese! Never mind! Ingredients (2 servings): 200g of cauliflower 200g of broccoli 2 red onions 2 cloves of garlic a walnut sized piece of fresh ginger 10ml…

Aubergine pâté

Well then, let’s get down to business and see what is left on my plate once I leave out meat, dairy products and eggs: it had never occurred to me that a lot of things that I had prepared without using any of the above ingredients were ‘vegan’. For example, aubergine pate, well, as long…

Butternut Squash Jam

This jam was one of the biggest surprises I have had recently. I have been hunting around for a spicy pumpkin jam recipe, and even though I’d never eaten it I had a preconceived idea of the taste: one that was dominated more by the spices and rather less sweet, and certainly with a stronger pumpkin flavour. What…