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

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

2 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

2 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

2 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

2 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 ...

The Alexandra – Cuan Ferry

2 years ago by ishbel

In New Zealand, the third weekend in October is Labour Weekend, it marks the unofficial start of camping season for many families (well, mine for sure). Regardless of the weather, we like to head to Kaitoke and try and nab our favourite spot by the river...

Char-grilled Zucchini ribbons with Cashew cheese & Pine nuts

3 years ago by ishbel

With the popularity of raw and low-carb meals, zucchini (aka courgette) ribbons is a popular pasta alternative. I've adapted this salad to be WFPB - no oil. It uses charred zucchini ribbons, with cashew feta cheese, fresh beans with toasted pinenuts and vi...

Roasted Ratatouille Salad with Saffron Cashew Yoghurt

3 years ago by ishbel

The first task in my Professional Whole-Food Plant-Based cooking course was to prepare and photograph my "Go-To" meal. I've found that my "Go-To" meals constantly change with the seasons, my work schedule, as well as, the discovery of new recipes to try. ...