PThis post wraps up my series on plant-based mother sauces with a look at tomato sauce and hollandaise. These sauces bring their own unique methods and flavours to the table. Once you’ve mastered them, you’ll unlock a world of possibilities—hundreds of secondary sauces just waiting to elevate your plant-based cooking.
HThere’s something magical about stumbling upon an unexpected treasure in the wild. A grapevine, untamed and winding its way over a fence and through the trees, catches my eye on a morning walk. Bunches of unripe grapes hang among broad green leaves—what really excites me, though, are those leaves, perfect for pickling and making dolmades.
EThese Easy Whole-Food Gluten-Free Seed Crackers need just five main ingredients, but like all my recipes, I encourage you to adapt and make them your own. As the name suggests, they’re easy, whole-food, and naturally gluten-free. They’re also tree nut, peanut, soy, sesame, and oil-free, making them a great option for anyone with multiple allergies.
HDandelions (Taraxacum officinale) are a versatile plant that can be used from root to flower. As spring brings them into bloom, they’re perfect for making dandelion flower tea. With a light, floral flavour, it’s an easy way to utilise what’s growing in your garden while preventing the plants from over-seeding.
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.
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.
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.
