MMuhammara – a roasted red pepper and walnut dip, is thought to have originated in Aleppo, Syria – a city steeped in culinary history. While its exact origins are unclear, food historians believe muhammara has been enjoyed since at least the 18th century. This brick-red dip has been a staple in my house and on my menus for years, adding vibrant colour and flavour to any mezze or platter.
RDairy-Free Cauliflower Cheese is sweet, savoury, creamy, and cheesy—a combination that ticks all the boxes for a warming winter comfort food. Starting with a plant-based béchamel sauce, it’s easy to make a creamy dairy-free cauliflower cheese to grill on top of rounds of roasted butternut.
SThis simple plant-based banana bread recipe is a vegan adaptation of the classic banana bread, a beloved staple in many households. Traditionally baked in a loaf pan, giving it its characteristic shape, banana bread is classified as a quick bread, leavened with baking soda or baking powder for a quick and easy bake.
HYou may think mushroom duxelles (pronounced duck-sell) is not part of your culinary repertoire, but you’ve likely encountered it in your food journey. It’s basically chopped mushrooms, cooked down with a few ingredients into a flavor-packed umami bomb. It’s perfect for using mushrooms that aren’t at their best.
PMany professional chefs count the ‘mother sauces’ as part of their essential toolkit. These foundational sauces, which have their roots in classic French cuisine, play pivotal roles in various culinary traditions around the world. Mastering plant-based versions of these sauces is a valuable skill that can significantly elevate the flavor and texture of your dishes.
HWith a blend of sweet, sour, and optional spicy notes, quick pickled red onions are incredibly versatile, fitting seamlessly into cuisines ranging from Mexican to Eastern European. Whether you’re topping a falafel wrap or elevating your favourite BBQ dish, these onions are a must-have in your culinary toolkit. Read how to make and use quick pickled red onions with cuisine guide suggestions .
GHere’s something new for your salad repertoire! A light lunch, a refreshing side, or a unique addition to your next barbecue, this plant-based Caesar salad is sure to impress. Grilled lettuce vegan Caesar salad with seaweed chickpeas might seem unconventional, but trust me, it’s a revelation.
VLike its traditional counterpart, this Vegan Smoked Salmon Pâté embodies a sense of luxury and ease, making it perfectly adaptable for canapés, leisurely picnics, or elegant buffet spreads. Why explore a vegan version? This plant-based take on smoked salmon pâté boasts a rich, creamy texture and deep, smoky, savoury flavours that echo the beloved classic.
PScottish oatcakes are made from oatmeal, salt, water, and sometimes a fat. As with many traditional recipes, oatcakes vary greatly, typically they have a crisp texture with a nuttiness that comes from the oats. Beyond that, the shape, coarseness, thickness and additional ingredients are vast. Potato and Seaweed Scottish Oatcakes are a flavour combination that may not be traditional the ingredients definitely are.
HNo tomato left behind! As autumn arrived, we faced a surplus of unripe cherry tomatoes. Inspired by my past experiments with nasturtium seeds and rowan berries, I experimented with these firm, seedy little tomatoes. After some trials, I’m thrilled to share how to make green tomato caper berries. This simple process turns potential waste into a delightful culinary treat.
