Actually, that title should probably read, ‘Radiantly extravagant, (mostly) Raw, (definitely) Vegan Five Layer Tropical Fruit Maple Pecan Birthday Cake, but it wouldn’t fit in the title bar.
Raw Vegan Five Layer Goddess Cake
Tag: Vegetarian
Bali Baked Beans with Tofu Toasts
Bali-British Fusion cooking, it’s my new thing
and the first incarnation is this twist on beans on toast, which is admittedly pretty well twisted!
Homecoming Lunch: pittas & fritters
All together again! Because I’m always on my travels I haven’t seen my bestest friends for a couple of years, so today three of them came over, I made a big celebration lunch for our reunion; we even Skyped in the missing one in Australia which was fun – it’s Saturday night over there so she was a bit far gone on the gin!
Rice, rice baby.
I really love brown rice; short grain, cooked a little too long so it goes a bit claggy. I was once told by an Ayurvedic doctor that I should eat rice for bliss and I realised that she was not wrong at all: put me in a room with a rice pudding and a spoon and I’m not coming out until it’s done. Also ‘Special Rice’ is my favourite comfort dish. it’s basically rice with loads of stuff in it. Remember rice salad that used to get served at buffets in the 80s? Like that but with more than just frozen peas and tinned sweetcorn. When I was working in the veggie cafe in Crete, I had special rice on the menu, sometimes just a simple salad dressing, a handful of chopped herbs and a few jewels of pomegranate was all it took to make it special. Continue reading “Rice, rice baby.”
Mini mezze for tea (supper/dinner – whatever, I’m northern and it’s ‘Tea’)
I’m moving to Morocco in a couple of days so, to get me in the mood, tonight I felt like making a little mezze from the random contents of the cupboard and fridge. It ended up looking like this. In case you are wondering what is in all those little bowls we have, from left to right, caramalised balsamic onions, roasted red peppers and squash, giant couscous, celery, sweetcorn and beetroot salad, vegan sushi, hummus, mung bean and coriander dip and mini toasts. Yes, I am aware that most of these dishes are not even slightly Moroccan, and in fact there are influences of Japan, France, India and Italy in there, what can I say, my palate is well-travelled.
Continue reading “Mini mezze for tea (supper/dinner – whatever, I’m northern and it’s ‘Tea’)”
French farmers’ market salad
Each week I trot alo
ng to the Mercredi morning market here in Morzine (allez l’alliteration!) to do my food shopping. There is a fabulous bio/organic stall at the back that sells these little spinachy type leaves called tetragonia. They also give you a little bunch of parsley and basil for free because they’re very nice.
So this salad is based on what I bought this week
Also, I’ve got too much rice in my cupboard so I decided to chuck that in there too.
And because I’m in France – I may as well give the french names for it all. Continue reading “French farmers’ market salad”
Ayurveda: Pitta-Balancing Salad
So I don’t profess to having much of a knowledge of Ayurveda. I’m definitely in the novice category when it comes to doshas and whatnot. But I’m reading and learning and trying to follow it, to see if it makes me feel balanced and healthy. I figure it can’t hurt.
So here is today’s supper…
Mega Salads #1: Italian inspired goat’s cheese salad
I always said that one day I’d write a vegetarian cook book called ‘Not another @*&%ing goat’s cheese salad’. It’s the restaurant default vegetarian option of choice and for a while I was sick to death of eating it. But this has an italian twist with the addition of sun-dried tomatoes and pesto (two of my favourite flavours ever) and is inspired by the only sandwich I’ve ever really enjoyed from a place called Appetite in Leeds.
Continue reading “Mega Salads #1: Italian inspired goat’s cheese salad”
Simple Salads #1: Carrot & orange, Tomato & herb
I love eating raw salad. Way more than cooked veg. Maybe its because I’m impatient, maybe because the enzymes are all present and correct. Anyway, salads will form a large part of the recipes I post, because it’s what I eat most of.
To start here are two that make great sides, or form part of a mega salad buffet.
Continue reading “Simple Salads #1: Carrot & orange, Tomato & herb”
