Cooking Archives

10 June 2017

Seriously Good Tofu Scramble

Making a tasty batch seriously good tofu scramble is quick and easy, this egg-free plant-based scramble alternative is great to have in your fridge. This..

25 April 2017

Asparagus with Tofu Ricotta and Cashew Hollandaise

Asparagus season is short, so make the most of it with this plant-based take on classic dishes. This Asparagus with Tofu Ricotta and Cashew Hollandaise balances creamy, tangy, and savory flavors. Plus, there are many ways to make a plant-based Hollandaise—try a roux or an aquafaba-based version too!

26 March 2017

Raspberry Ripple & Coconut Porridge

Trying to keep porridge interesting, yet quick and simple is a challenge. During the Scottish winter we would normally serve our guests a very quick porridge..

20 January 2017

Seared Cauliflower Steak with Chimichurri

Seared Cauliflower Steak with Chimichurri was an exercise for one of the plant-based cooking courses completed through Rouxbe. I had dismissed the trend for cauliflower steaks,..

14 December 2016

Green Tomato Chutney

The really long Scottish tomato growing season is over, I say long, as it takes a really long time for tomatoes to ripen when grown..

10 December 2016

Festive Egg(less) Nog

Evenings come quickly this close to Christmas in Scotland, most days I don’t see any daylight between starting and finishing work. However, at this time..

3 December 2016

Pear & Cherry Compote with Creamy Porridge

During Autumn we thought we should serve our B’n’B guests a more traditionally Scottish option for breakfast. The thought of plain-old porridge (oatmeal) for breakfast..

30 October 2016

Char-grilled Zucchini Ribbons with Cashew Cheese & Pinenuts

With the popularity of raw and low-carb meals, zucchini -zoodles (aka courgette or courgetti) is a popular whole-food pasta alternative. Char-grilled Zucchini ribbons with Cashew..

24 October 2016

Roasted Ratatouille Salad with Saffron Cashew Yoghurt

Roasted Ratatouille Salad with a Saffron Cashew Yoghurt is a taste of sunny Mediterranean on a plate. I like being able to distinguish the tastes and textures, so preparing some of the ingredients separately gives the dish – you get less of a traditional “ratatouille/stew” and more of an appreciation of the individual components, as you do with a salad.

22 October 2016

Roasted Cauliflower Salad

This salad started out as a vegetable roasting task for my Rouxbe cooking course. As cauliflower are in season in Scotland and at their best at the..

Category: Cooking