CallMeIshbel | Page 2 of 5 | Cooking, travelling and the art of being

Spiced Apple Muffins

1 year ago by ishbel

While we were running our own Bed & Breakfast service in Edinburgh I liked to offer freshly baked food to guests each morning. Offering muffins was an easy decision, because nearly everyone loves them and they're so quick to make; if guests said they'd lik...

Sunflower Seed Tahini

1 year ago by ishbel

I love eating tahini-based dishes like hummus, babaganoush and moutabal. These traditional middle eastern dishes fit in extremely well with a plant-based lifestyle. Unless of course you discover that you have developed a serious allergy to sesame, and you are...

Cauliflower steaks, Mushroom sauce & quick pickled Red Cabbage

1 year ago by ishbel

I needed to quickly create a seasonal, on trend, dish for a vegan restaurant; it needed to have individual elements that could be prepared in advance for service. I realised I could easily achieve this by drawing on a combination of recipe tasks from my Ro...

Cashew & Tofu cream cheese

1 year ago by ishbel

I've been considering my list of essential recipes. I quickly realised that I regularly use my cashew & tofu cream cheese as an essential ingredient in a variety of recipes, rather than just a spread on its own (although I definitely still enjoy it jus...

Overnight Bread

1 year ago by ishbel

We all know that white bread isn't classed as a superfood. Pick up a loaf of mass produced white bread off a supermarket shelf and you may be confronted with a list of ingredients that you don't recognise. A satisfying and tasty bread requires only four in...

Taste of the Sea – Chickpea Potato Seacakes

1 year ago by ishbel

Samphire was possibly the first food I discovered that I could forage for locally( in New Zealand). A renowned local chef was using it on his menu and getting press for having foraged for it himself. He refused to divulge exactly where he'd found it. Intri...

Eggy(less) Bread aka Plant-Based French Toast

2 years ago by ishbel

Transitioning to being Whole Food Plant based was a gradual process for my family and me. It has taken a few years not to crave eggs, but as my repertoire has expanded, eggs have gradually lost their appeal. However, I still love the idea of some of the eg...

Pumpkin and Pepper Soup with Seeded Soda Bread

2 years ago by ishbel

My whole family look forward to pumpkin soup during the winter. It's quick and easy to make. I like to make mine with a puree of roasted red pepper and top it with some type of crunchy garnish. It can be a really filling and satisfying meal, especially if you...

Plant-based Cheddar Cheese

2 years ago by ishbel

This is my own recipe, it's a work in progress; however I'm already really pleased with how well it grates and can be cubed or even sliced to top a cracker. It doesn't melt completely yet, but I am working on that. Best of all, it's easy to make. Ingred...

Tofu Florentine with Fresh Potato Scones

2 years ago by ishbel

I have been serving a version of Tofu florentine for a while and it is a very popular vegan breakfast dish, but I was aware that it could still be more wholefood plant-based. I wanted to focus on produce over products, so instead of the tradition...