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…

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…