This is a simple non-dairy sauce of my own devising to maximise the flavour of black garlic.
So what is black garlic? Black garlic is aged garlic. It changes over time to a sweet velvety texture that is spreadable. It loses the pungent fresh garlic taste and smell and instead takes on a...
So the cream cheese challenge. A bit of a problem when you're both dieting and watching your fat intake, particularly saturated fats.
I used my Vitamix Blender for this, but if you're not dairy free, or don't have a suitable blender you could use so bought cream cheese.
I had previously...
Not much of a recipe but it’s worth having because it taste’s good, uses only three ingredients, takes 10 minutes to make and people are always impressed.
I used to have to make this regularly when the woman I nannied for had friends over for lunch, that was 30 years ago when I was pretty much...
So what's the difference between parkin and Yorkshire parkin? The answer appears to be the use of oatmeal.
So... this recipe is from my handwritten recipe book and I have no idea on the source. I know the quantities are huge, so I've cut them down into more sensible sized slabs according to...
You must have guessed it was coming?
Yeah, I know. I need more practice. The batter was a tad to thick by about 25-50ml of soy milk.
But the sponge is deliciously light and fluffy.
So.... this makes 12 (ish)
I used the bung it all in the food processor approach.... the mayonnaise was the...
I came across this recipe, looking for something different to do with a winter squash. I found it. First taste test and hubby grinned. So I left my modifications at just adding shiro miso. I'd have added more but hubby liked it as it is, so that was it.
Thick version
Thin version
The...
Karniyarik is a delicious Turkish stuffed aubergine dish. This recipe is simple to make, and very tasty. It's easily made vegan with vegan mince, or minced beef if prefered. I've added red peppers to mine which isn't uncommon and is how I remember the dish in Türkiye. Serve it with rice and a...
I came across a recipe for za'atar eggplant fries online and have based this recipe on that.
I thought I had za'atar but couldn't find it, so substituted with other spice mixes, sliced and herb mixes.
I'm using modern aubergines which have had the bitterness bred out of them, so they're is...
Ingredients:
500 gms potatoes
1 small onion (or 2-3 shallots)
4 cloves garlic
1 whole stalk (with leaves if possible) celery
1/4 tsp nutmeg
Salt and Pepper to taste
1 egg
Oil for frying
Method:
Peel the potatoes and cut into 1" chunks. Fry in hot oil until the potatoes barely start changing...
This is a special occasions "cake" that even tofu haters love. It's a no-bake cake/tart that just happens to be gluten free (if your oats are gluten free) as well as vegan. The base is for a 20cm tin (Victoria sandwich cake size). Don't worry about being too precise with the quantities for the...
Ok, first up the name... from what I can tell, Tahdig is the Persian saffron baked rice without any extras including barberries and fillings. However, that doesn't appear to use yoghurt and egg which I've used. Once it has a filling or any other ingredients it (appears to) becomes Tahchin (or...
This is a great recipe for the glut of courgettes you get in summer. It can be served hot or warm and is pretty good at picnics minus the tomato sauce. The original recipe comes from the long since defunct BBC Vegetarian Good Food magazine I used to subscribe to back in the 1990's!
You'll need...
Image courtesy of Waitrose website
I've modified the original recipe slightly because I needed it dairy free. It is by chance also gluten-free (if your baking powder is gluten-free).
I prefer to use frozen raspberries simply because they mix in better without disintergrating and ideally they...
I originally made this cake as a lemon & blueberry cake which was great, but I wanted a chocolate cake today, so decided to modify the original recipe to include chocolate...
I marking this up as a retro recipe for a reason.
It apparently comes from an old Italian cookbook (Pellegrino Artusi...
I've adapted this recipe from the July edition of the Vegan Food & Living Magazine.
I've used their Aubergine bacon and my prefered vegan cheese sauce.
You'll need a very sharp knife and very fresh aubergines in order to make this work and resemble in appearance, traditional bacon pieces. Mine...
[Mod.edit: This post and following few posts moved to form a new topic (MG)]
Isn't all margarine dairy free? I thought it was made with vegetable (corn) oil. At least that is what it is in the US.
CD
This is another of our old favourites from the long since deceased BBC Vegetarian Good food magazine which ceased publication back in the 90's!
If you are making a dairy free version then you have a couple of options but by far the best tasting is to switch to homemade cashew nut milk and...
For once, I can actually provide a reference. We have adapted this cake to make it dairy free, from the Vegetarian Kitchen by Sarah Brown. Our copy is dated as a first reprint in 1984. It is one of those books that 'walked' when I left for university. It had been my parents attempt at adapting...
The original version of this recipe used cheddar cheese, specifically stating vegetarian cheese so I suspect that it may have came from a vegetarian magazine but I can't be sure. I do know that the format is wrong for the BBC Vegetarian Good food magazine (long since died a death sadly), so I...
This has been a favourite for years until my dairy allergy kicked in to full anaphylaxis. It goes without saying that you can make it with dairy versions of everything. It works really Well with a good tasty Cheddar like Wexford.
Ingredients
350g Wholemeal flour (plain)
2 tsp baking powder
1...
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