Mushroom and Red Pepper Quiche

I love the smell of this baking in the oven. It is really delicious and equally good hot or cold. This is only the second vegan quiche I have made and I was pleased with the progress I have made since the first one. Like last time, I used a packet mix for the pastry…

Rich Lentil Bolognese with Wholewheat Pasta Twists

This is my favourite pasta sauce. It also makes brilliant vegan lasagne. I remember the first time I experimented using lentils in this sauce, rather than fake meat, I could not believe the improvement and it is much better for you. The sauce is made rich with fresh tomatoes and purée plus red wine and…

Tofu, Mushroom and Spinach Burritos with Raw Corn Salsa

Burritos are a really quick midweek meal. I fry the filling in a cast iron pan which retains the heat evenly so you can cook your veg quickly without burning and while retaining their juiciness. You can use peppers, tempeh, other green veg like Pak Choy…just about anything will work. I used oyster mushrooms but…

Malaysian Tofu Laksa

Laksa is a spicy, coconutty, noodle soup. We travelled in Malaysia shortly after becoming vegan. Laksa was the best of Malaysian food and we were lucky to find a tiny vegan café in Malacca where they sold it in huge steaming bowls for less than a euro. It was some of the best vegan food…

Creamy Coconut Dahl

It is so hard to get good, vegan, Indian food in Berlin. Dave and I have never eaten so little Indian food in the last 20 years. As I have said before, I love dahl for both feast and famine situations. This dahl is a more luxurious dish than the chana dahl with spinach. It…

Sweet and Spicy Sicillian Pasta with Cauliflower

Dishes in Sicily have Arabic influences and many contain that brilliant combination of sweet and spicy flavours. I love the combination of pine nuts and raisins in savoury dishes like spinach and, of course, I also love chilli. I was never keen on the idea of cauliflower or broccoli with pasta until I first cooked…

Melting Aubergine and Almond Spaghetti

Aubergines are at the peak of their season at the moment in Europe. They can be hard to love if they are not cooked well though as undercooked they are rubbery and nasty. In this recipe, I slice them very finely so that by the time the sauce is cooked, they are silky and melting….

Chilli Tofu and Peanut Stir Fry

I had so many half used veg in the fridge that just called for a stir fry. As I have said before, I love adding ground nuts to dishes and, for stir fries, it has to be peanuts. I toast them in the oven for about 15 minutes and the flavour is wonderful. I like…

Moroccan-style Burgers

I have been to Morocco and they definitely don’t have vegan burgers. However, I used Moroccan spices to flavour these burgers which are spicy and rich and can be served with just about anything. Try couscous or quinoa salad, potato wedges or just a huge green salad. When I make burgers, I don’t start off…

Pasta BVFV

People say Italian food is great for vegetarians but, to be honest, Italian restaurant food is not much good for vegans as it contains no protein and leaves you hungry. I invented this dish about a year ago when we first came to Berlin and was desperate to find vegan sources of protein. This was…