I really love bulgar wheat and it’s a fabulous alternative to couscous. The instructions on the packet really make me laugh though – recommending you bring it to the boil, simmer for far too long and then drain? Really? I’m here to tell you that is NOT the best way to cook bulgar wheat!
Try one part bulgar wheat to the same amount of boiling water, cover and allow to soak for 10-15mins, fluff with a fork and presto – perfect bulgar wheat every time! No need to drain and no messing with pots, pans or any sort of cooking accoutrement whatsoever.
I’m often in the house during the day and so I do have time to prepare nice lunches but even when I’m working, I will make a batch of something not unlike this and take it in with me each day. [click to continue…]
Being vegan I must always ensure to bring something edible to any parties, gatherings or shindigs we are invited to else we may starve. Being hungry and surrounded by lots of food you can’t eat doesn’t usually make for a pleasant evening and so if you, yourself are endeavoring on this most rewarding of lifestyles, take my advice and make sure you always come prepared – you have been warned!
For me this is no chore, as nothing pleases me more than to spread the vegan love in the form of yummy eats and this surprisingly (to some) delicious recipe is so quick and simple they can be made in advance, stored in the fridge, ready to go on the day you need them.
These mini tofu frittatas are perfect party fodder and will definitely dupe a few unsuspecting consumers into thinking that they are the real deal. [click to continue…]
I’m all about breakfast. Oats, polenta, pancakes, granola, bread. You name it, I make it. I love mixing it up in the mornings and while I do have my favorites I also have a pretty short attention span when it comes to recipes. I have an insatiable need to improve upon them and what better time to do this than first thing in the morning – I find it sets me up for the day and inspires my cooking and eating choices thereafter.
And if you thought overnight oats were over you are wrong! They are endlessly versatile and I never tire of thinking up various combos for mine. This version might seem a little bit indulgent for some but it’s full of good stuff too so there’s no need to feel bad after a bowlful. [click to continue…]
It’s so great to see how interested people are in my vegan diet. Not judgmental, not confused but genuinely intrigued. It tickles me when they ask; “what exactly do you eat?” and I take great pleasure in listing the many amazing meals I’ve had and yet to have – because I’m always planning my next meal Can we say, ‘food obsessed’?
Just so you know, bread is most definitely allowed – which can be a slight problem because a diet containing copious amounts of it is not particularly great and so I treat myself to it two sometimes three times a week tops. This way I appreciate and enjoy it even more. [click to continue…]
Weekends at our house usually involve pancakes. I couldn’t possibly contemplate making a batch during the week – I have enough trouble getting some oatmeal into me before invariably running for the train. Besides, pancakes, in my opinion, should be a treat and there’s nothing I look forward to more on a lazy Sunday than a small stack of fluffy pancakes – especially when paired with anything fruity.
Maple syrup is, of course, the classic accompaniment to pancakes and while I do love a good glug of this most delicious of pourable sugars, it’s much too expensive to be a regular inclusion on our shopping list.
Therefore, sauce improvisation has become second nature. It’s much cheaper, a smidgen healthier, and equally yummy.
And even though the weekends allow me more time to endlessly potter in my sanctuary (the kitchen!), I tend to keep prep and cook time to an absolute minimum, which is why whipping up a load of these babies mid-week wouldn’t necessarily be an impossibility. [click to continue…]
One thing you should probably know about me is that I’m a bit of a Nigella Lawson fan. Granted she’s not vegan and my fascination with her is probably baffling to most of my vegan followers, but I really can’t help it. Ever since her first program that aired on TV, I’ve been besotted by the divine Ms. Lawson and her fat laden, can’t-be-good-for-your-heart, food.
You would think that since becoming vegan my interest would have somewhat dissipated. Nope, I still frequently visit her website, I’m still inspired by much of what she makes. See, what you probably don’t realize is that Nigella’s recipes are very easily Veganized [click to continue…]
Whoever said veganism equaled deprivation? This pineapple bread is indulgence personified and if the soft whipped sweetened coconut cream doesn’t send you into spirals, I don’t know what will.
Now, if you’ve ever had your doubts (and I’m sure you have) about dairy-free baking I am here to dispel those myths with this seriously decadent sweet treat. I promise you’ll not be disappointed!
I’ve called this a bread but really it’s more akin to a cake – it just happens to be baked in a loaf tin. It works better that way. It’s sweet, moist and super easy to make.
I’ve used coconut oil in this particular recipe [click to continue…]
Matcha, for those of you unfamiliar with this most masterful of ingredients, is a fine ground powdered green tea from Japan. I love matcha and ever since I discovered it about two years ago, I’ve been finding ways of integrating it into my sweet dishes. It has enhanced cupcakes, and frosting to go with aforementioned cupcakes, glorified pancakes, transformed milkshakes and now enlightens my morning smoothie.
It’s hard to explain the taste really because to say it tastes like green tea is obvious and yet inaccurate. Sure there is a green tea essence about it, not to mention the beautiful green tea hue it possesses, but it comes completely sans dry acrid green tea after taste. [click to continue…]
What exactly is the difference between a muffin and a cupcake? Well, as far I’m concerned a muffin is comparable to bread whereas a cupcake belongs to the, yep you guessed it, the cake family. Now, it has been argued that a muffin is merely a cupcake without the frosting but I really do beg to differ. The texture of a muffin is and should be vastly different to that of a cupcake and should absolutely not be as sweet.
I’d happily chow down on a muffin for breakfast but the same could not be said for a frosted cupcake (ick!). Of course, muffins shouldn’t be an everyday occurrence but they don’t fall into the same category as a cupcake – a very occasional treat.
The secret to a great muffin is to ensure not to overwork the batter [click to continue…]
So here we are again. On the cusp of a New Year with resolutions at the ready and the anticipation of a clean slate at our disposal. Whether we keep those resolutions or not is kind of irrelevant, but that doesn’t mean we can’t make a positive start and how best to begin than with a bowl of greens.
Here we have a salad of sorts that can be served alone or as a side. It has zest, zing, and enough garlic to keep at least a few vampires at bay. [click to continue…]
BY AINE CARLIN
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