CallMeIshbel | Page 3 of 5 | Cooking, travelling and the art of being

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...

Baked Polenta Chips with Tofu Aioli

2 years ago by ishbel

Polenta is incredibly versatile and can be cooked in a variety of ways, but who doesn't love chips! (That means french fries if you're not from my part of the world.) These oil free, tasty treats are a delicious alternative to the much less healthy deep fr...

Seriously Good Scrambled Tofu

2 years ago by ishbel

Some restaurants and cafes think that if you crush tofu in a pan and maybe add some turmeric it is a satisfactory alternative for plant-based scrambled eggs.....it's not! This tasty recipe is the is based on one I learnt through a Rouxbe plant-based coo...

Asparagus with Tofu Ricotta and Cashew Hollandaise

2 years ago by ishbel

The short asparagus season is almost in its prime. While an asparagus tart or florentine may be off the menu (because we don't eat eggs or dairy), this plant-based version takes elements of both dishes and is an excellent, delicious alternative. ...

Raspberry Ripple & Coconut Porridge

2 years ago by ishbel

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 with a dark sweet cherry and pear compote as part of brea...

Cauliflower ‘Steak’ with Herb dressing & Roasted Red Pepper Puree

3 years ago by ishbel

If it hadn't been for my cooking course, I would have dismissed the trend for cauliflower steaks and whole roasted cauliflower as a substitute for a steak or roast dinner, I just couldn't see the appeal. The thought of eating a slab of cauliflower as the ce...

Green Tomato Chutney

3 years ago by ishbel

The really long Scottish tomato growing season is over, I say long, as it takes a really long time for them to ripen if you grow them outside. The weather has turned cold before our tomatoes are ready. Turns out the Scottish mice know when it's time to pic...

Egg(less) Nog

3 years ago by ishbel

Evening comes quickly this close to Christmas here in Scotland, some days between starting and finishing work I don't see daylight; this is a strange thing if you are from central New Zealand. However, there's no denying, the cold and dark makes it feel like C...

Pear & Cherry Compote with Creamy Porridge

3 years ago by ishbel

During Autumn we thought we should serve our guests a more traditionally Scottish option for breakfast. The thought of plain-old porridge (oatmeal) for breakfast didn't excite me, so I decided to make a version that I would be happy to eat - smooth and creamy ...