This recipe wasn’t planned. It was a ‘what have I got in the fridge that needs using up?’ kind of meal, which then ended up being utterly delicious. It turned out that it was fresh fish stock and coconut cream that were in my fridge, crying out to be saved, avoiding getting lost behind mountains of double cream, yoghurt and pancetta, or indeed, just ending up in the bin.
I can’t say it’s the most photogenic dish, but we’ve got way too caught up in a world where a dish’s appearance is more influential than its flavour, so excuse the imperfect imagery, and simply try it for yourself – this definitely bears more resemblance to curries in India than restaurant or takeaway curries!
The idea of making a curry without using a ready-made sauce or paste can often seem like a lot of effort, but experimenting with different spices and flavourings is what makes it exciting. I can assure you that this curry recipe is very straightforward and doesn’t require a food processor or hand blender for the base paste.
You can adjust the spice levels to your taste – this wasn’t fiery, but I do like a fair bit of chilli in mine.
Serves 2
1 large onion
Thumb of ginger
1 whole chilli
1 ½ tsp turmeric
1tsp chilli powder
40g coconut cream (I used the kind that comes in a solid block)
250ml fish stock (fresh if you can find or make it)
2 white fish fillets
A pinch of saffron
Sprinkling of desiccated coconut
Rice or flatbread to serve
Slice the onions and cook for at least 20 mins in oil on a low heat until they are beginning to caramelise.
Add the diced chilli and grated ginger along with all the spices except the saffron. Cook for a few more minutes until fragrant.
Add the coconut cream and fish stock, turning up the heat slightly and cooking until reduced by1/3.
Add saffron and chunks of fish (or you can keep the fillets whole) and cook until fish is done.
Serve with rice and a sprinkling of desiccated coconut.
As you can see, there are so few steps to this recipe, and once the onions are done, it’s a pretty quick-to-cook meal. It’s sometimes difficult to leave the onions alone for so long, as the temptation is just to get on with things, but allowing them to properly caramelise really does add to the flavour so try to resist the urge to move on too early – I promise it’ll be worth it.
In recent years, the light and fluffy Chinese delicacy that is the baozi, or bao, has found its way into restaurants and kitchens across the globe. Their being steamed, combined with the yeast within the dough, makes for a soft and delicately spongey texture, quite unlike any other kind of baked bread or steamed dumpling.
Our lexical disclaimer for today is here to inform you that ‘bao’ in itself translates as ‘bun’ in Mandarin, and so the commonly-used Western phrase ‘bao bun’ is grammatically redundant, literally meaning ‘bun bun’, in the same way that in Hindi, ‘Chai tea’, actually means ‘tea tea’.
Baozi
Generally baozi are a filled ‘bun’, with the dough gathered together on top, sometimes leaving a small hole for steam to escape, and complete with either a meat or vegetable filling. One of the most popular is the Char Siu Bao, filled with sticky barbecued pork. Other variants include the xiaolongbao, with xiaolong referring to the bamboo steaming basket in which they are cooked and served., This bao is filled with a hot soup, and is sometimes referred to as a dumpling. The final type of bao that I’ll touch on is the gua bao, which comprises of a flat, open steamed lotus-leaf bun, with a meat (often pork belly) filling.
Xiaolongbao
As ever with Chinese food, it’s very difficult to generalise, as regional cuisines across what is such a huge country vary so significantly. Whether we’re talking baozi, xiaolongbao or gua bao, these may be more prevalent in certain provinces, or be made differently in others, and so defining such a specific part of incredibly complex and diverse cuisine is pretty tricky to do in a few hundred words!
gua bao
…….
Career changes, and COVID combined meant that my dreams of heading to China this year were scuppered, and so I’ve never tried these dreamy little buns in their homeland. Living in London does mean however, that there are a million one street food stalls, Chinatown restaurants, and chains that serve up these little beauties, although of course I’m unable to comment on their authenticity.
Interestingly, many of the places in which I tried bao/baozi weren’t actually Chinese-influenced, and include Malay, Vietnamese and Japanese-inspired food businesses to name a few. The very first time I tried baozi was years ago at a little independent restaurant back in Nottingham, called Yumacha, which describes itself as serving up ‘an eclectic mix of the Far East’s favourite dishes’. These kind of ‘Asian fusion’ restaurants seem to be on the rise, combining Chinese, Japanese, Thai and Indonesian cuisine plus a whole lot more. I had no idea what I was eating at the time, with the concept of a steamed bun seeming completely alien to me – I have to say this was many years before my foodie instinct really kicked in, and my knowledge of the food I was eating was minimal. Despite this, I loved the unfamiliar, cloud-like texture of the buns, along with their punchy flavoured meat fillings.
Keu Deli
Fast-forward a good 5+ years, and I’ve tried a fair few variations. Popular Vietnamese Keu Deli in London serves up a giant baozi, which definitely wins points for the lightest, most satisfying bao texture. BaoziInn in Chinatown is a solid bet for quality baozi, which were slightly flatter in my experience, and fillings include the pork-patty-like stuffing that I tried.
Admittedly, I’ve yet to try xiaolongbao, possibly because I’ve distanced them from the baozi that I love, as they do tend to resemble dumplings, and the hot broth filling has never appealed to me as much as a juicy meaty filling.
Gua bao , however, might be my favourite, based on those that I’ve tried. They have the most wonderfully smooth texture, and oddly, more filling seems to be packed into these open bao than stuffed within the closed, larger baozi.
My favourites so far were from Thai-Malaysian street food stall Satay Street ,where I was lucky enough to win a competition for two free portions. I tried a curried chicken bao and a satay chicken bao, both of which were great, with the satay flavour being particularly delicious.
Satay Street
I have to admit that the first gua bao I ever tried was actually from Wagamama – I think they’d just added it to the menu, as they were giving away samples outside with a pulled beef style filling, and it was pretty good. There’s only been one occasion where I’ve not been able to finish a gua bao, and I won’t name the business, but it was the filling rather than the bun that I couldn’t stomach – I can only hope you never stumble across it yourselves!
DIY BAO
Oh dear…
Baking your own bao at home seems like such a daunting exercise, and I have had varying degrees of success. The first time I tried it was a BBC GoodFood recipe, with a pork belly filling, and whilst the filling with sticky and sweet, as you can see, my buns failed entirely, ending up flat as pancake, stodgy and generally quite grim. Whether this was the recipe, my techniques, or dodgy ingredients I couldn’t tell you, but it didn’t bode well for future attempts.
That’s why I was so surprised when I tried Queen Nadiya’s recipe for spicy tuna bao, and they turned out excellently. From her ‘Time to Eat’ cookbook, this is a recipe I would 100% recommend – there’s definitely a little effort required, but with such impressive results, it’s worth it. The buns are super filling but the tuna itself is light, fresh-tasting, and umami, and when a recipe like this goes to plan, there’s a real sense of achievement waiting for you on the other side.
I’m sure there are a huge number of people who still have never tried any form of bao, and if you’re one of them I really urge you to do so. I can’t think of a single other food that compares in texture to these perfect little buns, and with fillings being so varied, there’s bound to be something to suit all tastes.
Arancini are one of Italy’s most delicious deep-fried snacks. Varying in size, they’re basically deep fried risotto, often with a particularly cheesy centre, which can ooze apart as you break into them. They’re the perfect starter, or an indulgent on-the-go snack, whether cheese-, meat- or tomato-based.
Having tried them both in the UK and Italy, I thought I’d attempt my own at home, bearing in mind I’d never made them before. A few months ago I made some prawn croquettes following a Rick Stein recipe, and this gave me a decent understanding of how a deep-fried treat with a creamy centre should be made.
My favourite arancino (singular), I actually had in Manchester of all places, at a street food pop-up called Tarricrii. The arancini were huuuuge, and it was the melted cheesiness that had me sold.
The two that I had in Bologna, Italy, were from an indoor market type place, and although I don’t remember the exact flavours, I know that at least one was tomato-based, there was beef mince involved, and peas featured somewhere. These ones highlight how arancini certainly don’t have to be cheese-filled, and this may be a bastardisation, but to be honest, given the choice, who wouldn’t want a sinking washing line of mozzarella to emerge as you break it apart?
The recipe below is for a ham and mushroom filling, however, it’s incredibly easy to customise the risotto filling, creating a vegetarian version for example, or even adding pesto, tomato sauce, or other meats.
Makes 9
For the Arancini
arborio rice (so sorry I can’t remember the quantity lol – enough risotto rice for 4 people would be a decent bet)
3 slices of thick ham (torn into small chunks)
8 chestnut mushrooms (sliced)
1 large onion
600ml chicken stock
Salt/pepper
Parmesan
1 ball of mozzarella
4tbsp cornflour
1 egg (beaten)
Fresh oregano (or dried if fresh not available)
1 cup breadcrumbs (sorry for the inconsistency of measurements!)
Splash of marsala
Slice the onions and cook for at least 20 mins until caramelised.
Add mushrooms and cook for a further 5 mins
Add the arborio rice and coat with onion mix.
Begin to add the stock and marsala little by little, gradually allowing it to reduce each time over a medium-high heat.
Season, and add the ham, torn mozzarella, parmesan and oregano.
When the risotto is complete, spread out flat on a tray with sides and chill in the fridge for at least 4 hours.
When ready, remove from the fridge and form into large balls (or smaller depending on how you want to serve them).
Roll the arancini first in a bowl of cornflour to coat, then the beaten egg mix, and then finally the breadcrumbs until fully coated.
Heat your chosen oil in a saucepan and deep fry 2-3 at a time until they’re crisp and golden.
For the Roasted Red Pepper Sauce:
1 red pepper
½ onion
1 clove garlic
Salt/pepper
Cayenne pepper
Oregano
Tomato puree
Paprika
Roast the pepper with a little bit of oil for 40 ish mins at 160 until it is bursting from its skin.
Add to a food processor with the garlic and roughly chopped onion.
Blend to a thick-ish paste/sauce and then stir through the remaining ingredients.
I was apprehensive about how these would turn out, but it’s ended up being one of my favourite recipes. They are best eaten fresh, and don’t freeze that well, so make only as many as you can eat!
They’re creamy, gooey, and dipping them into the red pepper sauce gives the perfect sharp kick to it. They are impossible not to like, and I think I’m going to have to try a gorgonzola version next…
I served these as a starter to my Chicken Pesto Lasagne which you can also find the recipe for here on my blog, so enjoy!
So far on our global culinary journey, I’ve covered some of the world’s greatest (and lesser-known) savoury dishes, but it’s time for a change. With its sticky, nutty, booze-fuelled filling, Pecan Pie is surely one of America’s greatest desserts, and it’s about time I dived into some sweeter culinary classics.
As is often the case with ‘traditional’ dishes, tracing their origins is pretty tough, but with pecans native to the southern states, pecan desserts such as this one are most commonly associated with the south. New Orleans is a particular hub for the famous pie, with some believing that it was invented by the French, shortly after they settled in the city.
Nowadays, in the US, corn syrup is the most common ingredient used to get the deliciously sweet and sticky flavour and texture, however, prior to the invention of corn syrup, and in Pecan Pie recipes not of direct US origin, molasses, treacle, syrups and maple syrup are all used as alternatives.
Closely linked to Thanksgiving and Christmas celebrations, there are a number of variations of Pecan Pie, the most common being with the addition of Bourbon whiskey – another product which is also symbolic of the deep south. Occasionally, chocolate or chocolate chips are added to the pie, although this seems to be less ‘traditional’.
Christopher’s
My first couple of experiences of Pecan Pie were both in London, the first being at Christopher’s, an American-influenced restaurant in Covent Garden, and the second, a new menu item created by Claire at my favourite street food stall, A Pie Party. The Christopher’s pie slice was delicious – warmed through and served with ice cream, and was slightly more cakey (and without a traditional crust) than Claire’s version, which is definitely more conventional. I was apprehensive when I first bought a slice from A Pie Party, as unlike the Christopher’s version, this one was flavoured with Bourbon, and I’ve never been great with boozy flavours in desserts. Unsurprisingly, I had nothing to worry about, as Claire had got the balance spot on – a definite punch of whiskey flavours without it overpowering the whole dessert. The pecans were definitely more the star of the show in this second version, with no cakey filling – simply a classic pastry filled with a sticky, non-dense pecan mixture. Both were very different, but equally as delicious.
A Pie Party
Having had New Orleans on my mind for the last couple of years, I was lucky enough to spend a few days there earlier this year, precariously close to when all travel was put on hold due to Covid-19. Of all the places in the world to try this dessert, I was going to land in the epicentre of Pecan Pie greatness. It was tough trying to narrow down exactly where I would indulge in a slice of the classic pie, with it generally being a staple on most menus, but after conducting a little of my own research, casual dining restaurant Mulate’s seemed like a good shout.
It felt like the most American place I’d ever step foot in – the kind of setting you’d see the Teen Mom cast being filmed in, talking over their latest dramas. It’s a weirdly large place, with endless tables and super high ceilings, and your typical uniform all-smiles service. And to be quite honest, it’s got a pretty down-market feel. However… this is precisely the reason you don’t judge a book by its cover (not that there’s actually anything wrong with the interior), because the Pecan Pie… oh that Pecan Pie. A sensation. I definitely made the right shout having it warmed with a dollop of ice cream – as the ice cream melted into the gooey, sticky filling, it was honestly heaven on a plate. Of all the Pecan Pie slices mentioned in this post, this one definitely takes the top spot.
So when I touched down back in the UK, I felt inspired by the tastes of NOLA, and had bought many sticky pecan related goodies to cook with. I actually already had the Jamie’s America (Jamie Oliver) cookbook and there’s a whole section in there on New Orleans, including a Pecan Pie recipe.
Looking at the results, the pastry case definitely shouldn’t go up as high as this did but this was due to the pie tin that I used combined with significant excess pastry based on the recipe quantities. I’d say overall it’s a decent recipe. The filling tasted good, full of sticky pecans without an overwhelming Bourbon flavour, however, the pastry on the other hand was slightly underwhelming. It didn’t have the lovely crisp, buttery texture that I was hoping for, but how much of that was down to my cooking (and shit, overpowering oven) I can’t say.
Pecan Pie is a dessert that really does deserve to go global. That sticky, nuttiness with a hit of Bourbon to the back of the throat is certainly a more adult taste, but because of that, if you’ve ever thought you didn’t like it, I’d recommend going to back it a few years down the line (our tastes really do change over time…).
It can be a bit pricey to recreate at home, but if you still want your fix without all the effort, there are so many restaurants and bakeries out there that can sort you right out. If you can’t quite justify crossing the Atlantic for it, definitely visit Claire at A Pie Party, or Christopher’s in Covent Garden for two solid New Orleanian efforts.
The amazing thing about cooking fish and seafood at home is, providing everything goes to plan, you end up with some serious restaurant-standard food. After a number of cheesy, creamy delights, I wanted to cook up something a bit lighter, knowing that what I was putting into my body was doing it some good, so that’s where this octopus recipe came into it.
There’s definitely a risk of over- or undercooking with octopus, both sins leaving you with a chunk of chewy, unpleasant meat, and so the key with a thick tentacle like the one I used is to cook it low and slow – a ‘bring to the boil then turn down to simmer for 45 minutes’ kind of cooking. This also allows you to get on with other things whilst cooking, and so your active time in the kitchen is minimal.
The nicest octopus I’ve ever had was at a restaurant in Lisbon. It was the first time I’d realised that octopus could be that tender, and cooked so simply. Served with some basic potatoes in a garlicky, buttery sauce (more like a light drizzle), it was pretty mind-blowing. Or at least I thought at that time that this was a revolutionary meal – changing the way I viewed octopus. Now, having cooked octopus myself that turned out equally as tender and delicious, I’m no longer under the same pretence that it’s incredibly difficult to achieve this beautiful tenderness. So simplicity here is everything. The kale with garlic and chilli will add all the flavour you need, whilst getting in some greens for a satisfying side dish.
Serves 2
Ingredients:
2 large tentacles
2 cloves garlic (crushed)
butter
splash of white wine
1 red chilli
salt/pepper
100g kale
100g spinach
Put octopus in saucepan, cover with water, bring to the boil then reduce to simmer for 50 minutes until the meat is super tender.
When done, heat butter in a frying pan and add 1 clove of crushed garlic.
When fragrant, add the octopus, white wine and seasoning and cook on medium heat until liquid has reduced and alcohol evaporated.
Put the octopus to one side, keeping it warm all the while, and add more butter to the pan, adding the sliced chilli and other clove of crushed garlic when melted.
After a few minutes, add the kale, cook for a further 3 minutes, then add the spinach and allow to wilt slightly.
Serve the octopus on top of the bed of kale and spinach
The hardest part of this recipe to be honest is getting hold of the octopus tentacles. Once you’ve managed that, you’re pretty good to go. I got mine frozen from Bradley’s online, which I’ve mentioned before in various scallop and clam recipes. They have an amazing range of frozen fish, all of which has tasted delicious when I’ve cooked with it.
This dish looks beautiful and is super healthy, so don’t let your fear of cooking with seafood put you off trying it. You’ll be surprised by how little effort is involved!
Substitutes, hacks and essentials for a delicious and nutritious diet
Before I go on, I want to make it clear that I don’t follow a plant-based diet, in fact, I don’t think there’s anything I don’t eat (except for raw celery, ew…), however, in the past year or so, I have enjoyed testing out a lot more plant-based recipes and ingredients, and am happy to whip up meat-, egg- and dairy-free meals quite regularly, alongside my steaks, chicken curries and seafood dinners.
Here I want to highlight some of my favourite plant-based alternatives and ingredients that you can try out in your own cooking, whether you want to go vegan completely, or are simply open-minded when it comes to trying new things.
A couple of disclaimers before I get stuck in – I’m aware that there are lots of people following vegan diets who have no wish to recreate meat and dairy products, and in some ways may see that as contradictory to their ethical beliefs, however, I do believe that meat substitutes are a great way of being able to replicate textures and flavours that someone following an exclusively plant-based diet may miss. Meat replacements can act as a way of enjoying food to its fullest extent without compromising on your beliefs, but if it’s not for you, then that’s no problem, just ignore those suggestions!
One thing that does frustrate me when I’m discovering new plant-based recipes is when they’re labelled as something they’re not. One primary example that I’ve come across is the concept of a chickpea ‘omelette’. Some people who no longer eat eggs may miss omelettes, and so on seeing a recipe with this title, you’d be forgiven for thinking that chickpeas could be warped into something resembling an omelette. Well, I’ve tried these recipes, and it’s not an omelette. It bears closest resemblance to a thick and heavy chickpea flour pancake, and so misleading titles like this do annoy me. Plant-based food can be so delicious, there’s no need to con people into thinking you’ve come up with a ground-breaking substitute. So, sorry guys, but if you only eat plant-based, as far as I’m aware, omelettes are no more.
NOT an omelette.
Anyway here come the ideas; the food and hacks that’ll make it so much easier to enjoy meat and dairy-free meals.
Dairy
Cream, milk and yoghurt
One of the biggest food groups you may be concerned about is dairy – so many of us adore cheese, many recipes call for the use of cream, and milk is a daily staple. Luckily, the plant-based alternatives are getting better and better. Alpro does a really good cream alternative, which although slightly thinner in consistency, works a dream in dishes that require a little splash, for example a pasta sauce. It’s also got a lower fat content.
If it’s curry you’re in the mood for, go straight for coconut milk. This is often used in non-plant-based curry recipes anyway and so you aren’t compromising on flavour or texture at all. Because it’s so widely used, coconut milk is cheap in comparison to other dairy-free alternatives.
My plant-based butternut squash spinach curry recipe can be found here on the blog
For your everyday milk, there are loads of options on offer. Without making a conscious effort to try everything that’s out there, I’ve ended up religiously buying soy milk. If you want to avoid soy, there’s almond, oat, and coconut milk, to name a few other options. It’s worth experimenting just to see what works best for you, as their nutritional content is slightly different, with some containing more sugars, and there are also subtle differences in flavour. Plant-based milks certainly aren’t as thick and creamy as cows’ milk, but I personally don’t miss it in my hot drinks and cereal, and you’d never know the difference when baking, even if the recipe calls for standard full-fat milk.
Yoghurt and cream cheese alternatives, in my opinion, are not quite as developed as the milk on offer yet, but there’s still plenty out there. Coconut yoghurt is one of the most common plant-based versions, however, I do find that the coconut flavour is quite strong. If you’re looking for a more neutral flavour, soy yoghurt is available, but it tends to lack the sweetness of traditional Greek yoghurt. I would opt for coconut yoghurt to eat on its own, and soy yoghurt for use in cooking and baking.
So far, when it comes to cream cheese, I haven’t seen many options readily available in my local supermarkets, but I’m sure more exist. The only one I have seen is coconut cream cheese, which I haven’t tried. I’m sure this would be ideal for baking, however, if you wanted to use it as a spread, there are other slightly different alternatives, including thick and creamy tofu spreads, or cashew cream cheese which isn’t too difficult to make at home.
Cheese
The final element of dairy to address is hard cheese, and for cheese-lovers embarking on a new plant-based journey, this can often be one of the most difficult parts, as vegan cheese has a reputation for being a pretty poor substitute. Having said that, improvements are being made, and if you’re looking for a plant-based cheese that melts, violife is the one. I absolutely love it – it’s a dream in toasties, or grated and melted as a topping on pastas, and it has a really nice flavour too. Unmelted it’s ok, but I probably wouldn’t choose to eat it that way. If you want plant-based cheese to eat uncooked, it’s worth checking out the emerging small businesses that are making their own plant-based cheeses, mostly from nuts. I bought a few cheeses from I am Nut Ok at a local market – one truffle cheese, one chipotle cheese and a jar of vegan parmesan. Admittedly they don’t taste like your typical dairy cheeses, however, they are quality products, with great flavour that can definitely contribute to filling that cheese-shaped void in your life. The Parmesan is particularly good. La Fauxmagerie is another dairy-free cheese producer that’s worth exploring.
Protein
Vegetable substitutes
When it comes to the protein in your meal, or replacements for meat products, there are so many options. Whether you’re using quinoa and beans in a chilli, aubergine slices as burger patties or butternut squash and sweet potato in soups and curries, veg, beans and pulses are incredibly versatile, and adapt to different flavours really well. One of my favourite discoveries was oyster mushrooms – they have a slightly chewy texture, and very mild flavour and are used as a meat replacement in lots of recipes, from tacos and burritos to stews. They’re not always the easiest to find but they’re definitely worth trying out.
My cream butternut squash soup recipe can also be found in the ‘Recipes’ section of the blog
Pulled Pork replacements
In the past year or two, a food trend that has emerged seemingly from nowhere is the rise of jackfruit. Despite having been a staple in many global cuisines for a long time, the western world has suddenly begun to idolise it as if it were a brand new discovery. Although it is a fruit, it’s most commonly used in savoury dishes, and one of the techniques being splashed all over the internet and in ‘street food’ menus is pulled jackfruit – a replacement for pulled pork. Its stringy texture makes it a strong substitute, and once it’s bathed in various sauces and spices, it barely resembles a fruit at all.
One of my favourite new discoveries that’s also visually (though not texturally or ‘flavourally’) similar to pulled pork, is pulled banana skin. Yes that’s right, the actual peel. I first saw it done on an Instagram story of Nadiya Hussain’s and couldn’t believe the delicious cheesy burger bun image she’d posted was filled with thick, black banana peel. Not one to shy away from a challenge, I thought I’d give it a try, and I don’t think I’ll ever be able to throw banana peel away again. You should keep it refrigerated until it goes super dark, and then use a fork to peel apart the skins, into stringy pieces. What you do next is up to you, but Nadiya throws it in a pan with some onion and garlic, and then adds a load of sweet bbq sauce.
Who knew banana peel could look so good?
Tofu
A controversial vegan staple is tofu. I completely get why people would be put off by it – to say it like it is, it’s the most bland thing you could possibly eat, and the texture isn’t particularly appealing either. So why eat it at all? Well, I guess it can be a pretty decent meat replacement, but you have to know how to cook it. It’s all about seasoning, marinating and spicing it up, maybe even with a crunchy batter or crumb. Personally I don’t think tofu is something we should decide we love or hate – actually, it wholly depends on how you eat it and what you have it with. I’ve had tofu dishes that I haven’t enjoyed, but others that have been great, including tofu katsu and tofu dumplings. One of my favourite uses of tofu was a Rachel Ama recipe where she turns it into a thick, creamy spread with the simple addition of some chives. The recipe can be found in her book ‘Rachel Ama’s Vegan Eats’ and is perfect on toast. So don’t judge it too soon – once you find a fantastic recipe, full of flavour, you’ll be able to enjoy tofu too.
Tofu and aubergine katsu – delicious!
Seitan
There are of course, some rather more ‘hardcore’ meat replacements, and by that I mean those that require a little more spending and effort in order to turn them into a tasty meal. The most on trend at the minute is Seitan. Otherwise known as wheat gluten, it’s the thick, elastic gluten leftover when all the starch granules have been removed from wheat flour dough. It’s become super popular as a much more convincing meat substitute than tofu, and has a more pleasing texture. I’ve had seitan wings, seitan burger patties and seitan doner meat to name a few, and I’ve been a fan every time. I’m pretty sure you can buy pre-prepared seitan, but some recipes (like many of Avant Garde Vegan’s) require you to make your seitan patties and bacon from scratch, which is why it requires a bit more time and dedication.
Seitan wings from Temple of Seitan in Hackney/Camden
There is some debate over these kinds of meat replacements in terms of what nutrition they actually provide for our bodies. With meat you’re getting a solid helping of protein, and from vegetable-based meat replacements you take in multiple nutrients, however the likes of tofu and seitan don’t really have much to offer. For me, these types of substitutes are more of an occasional purchase, and ideally it’s much better to cook with food that bears greater resemblance to its original form, i.e. fruit and veg.
Eggs
Moving onto eggs, these are something that you may be struggling to work out how you’re going to live without if you’re considering going vegan. There are various replacement options, depending on the type of egg you’re after. To be honest, I don’t have anything to offer when it comes to fried or poached eggs, however, scrambled are a popular vegan choice. Common replacements include, tofu, mashed chickpeas and ackee (a fruit popular in the Caribbean). I have tried the ackee concept, but am yet to have cooked it successfully so can’t speak on behalf of that one. Tofu scramble can be very nice, providing it’s well-spiced and seasoned. One of my favourites, though, was another of Rachel Ama’s recipes for a chickpea scramble breakfast wrap. I’m not sure the scramble would be as satisfying on it’s own, but certainly as a filling it tasted fantastic, and the texture wasn’t bad.
When it comes to baking with eggs, there are a number of options. To recreate the binding effect that eggs offer, mixing chia or flax seeds with water is a great option, as the seeds expand as they take on water, and you’re left with a thick, gelatinous mixture. Things like apple sauce are a great way of getting moisture into bakes without using eggs, although from the vegan baking recipes I’ve tried so far, as delicious as they’ve been, they never quite achieve the same rise.
Sauces and flavourings
There’s absolutely no reason why plant-based food should be bland, as generally sauces, stocks and spices are in no way off-limits to those avoiding animal products, even if specific vegan versions have to be made. One of the most commonly used flavourings in plant-based meals is nutritional yeast. These flakes can be added to sauces, pastas and even water to create a kind of stock, and they have a distinctly cheesy smell and flavour that otherwise would be missed in a vegan diet. Miso paste, liquid smoke and soy sauce/coconut aminos are other key flavour boosters – you can even buy vegan fish sauce.
It’s also super easy to create plant-based sauces from scratch. Avoiding dairy products, cashews are a key ingredient for whipping up thick, creamy sauces – they just need to be soaked for a few hours then blended along with whichever other flavourings and ingredients you’re craving.
Although standard pesto isn’t vegan (or vegetarian for that matter) due to the use of parmesan, it’s incredibly easy to either leave it out, use a vegan version, or just add a sprinkling of the aforementioned nutritional yeast. Rather than sticking with the same pasta sauce every day of your life, pesto is such a fun one to jazz up, as it can be made with any combination of veg, nuts, garlic and olive oil.
Sun dried tomato pesto pasta from Rachel Ama’s Vegan Eats
Obviously tomato-based sauces never have to be off-limits, but even these can be made more exciting by incorporating sun dried tomatoes or red peppers into the mix. You can try pesto versions of those ingredients, or mix them with soaked blended cashews for a creamy red sauce – much like the equivalent of a little tomato puree swirled through some mascarpone, only with loads more flavour.
creamy red pepper pasta – sauce made with cashews
Baking
Baking is one area in which it can be a bit tougher to convince people of plant-based ingredients’ ability to get the job done. But believe me, I’ve followed a few plant-based sponge recipes now, and they have been delicious. As I mentioned regarding the lack of eggs, you don’t quite get the same rise, but they do still rise enough. Apple cider vinegar is a good addition as it should react with your raising agent (baking powder or bicarb) to generate a slightly more significant rise. For added moisture in your bakes, bananas or apple sauce are decent options, although obviously they will affect the flavour to an extent.
lemon drizzle and pistachio loaf cake
Believe it or not, meringues aren’t off the cards either. Odd as it may sound, aquafaba, which is the liquid you find in tinned chickpeas etc, is the main ingredient in whipping up vegan meringues, although not having tried it myself, I’m sure it takes a fair bit of practice.
chocolate ganache torte using coconut milk and vegan chocolate for the filling
In terms of brunch baking, fear not, because pancakes and French toast are still firmly on the menu. For your French toast egg wash replacement, simply combine plant-based milk with maple syrup and vanilla essence and soak your bread in that. Pancakes can be made equally as easily without eggs – a base mixture of milk, flour, baking powder and vanilla essence will do just fine.
What this post goes to highlight is just how many creative, straightforward and widely shared options there are nowadays when it comes to cutting down on your meat/fish/dairy/egg intake or avoiding animal products altogether. This also applies to the kinds of ingredients you can access in supermarkets, with vegan versions of chicken, mince and bacon now all being pretty common finds. Lots of popular confectionary such as Oreos, Biscoff and party rings are also vegan certified so you don’t have to miss out on the good stuff.
Even vegan doughnuts are on the rise – check out this PB and Jlo doughnut from Doughnut Time…
So whether you love doing your bit for animal welfare and the environment, or you still love a juicy beefburger, there shouldn’t be anything to stop you from being a bit more experimental in the kitchen when it comes to eating well. Buddha bowls, seitan steaks and chickpeas galore, plant-based definitely isn’t something to be feared.
Cooking for one can require a lot of planning sometimes, but luckily for me, I am the food planning queen. My intensive organisation essentially means I avoid wasting food, whilst also avoiding cooking the same boring meals over and over. If I plan, I can decide how to use the same ingredients to create different dishes, and that’s where my French Toast comes in.
One whole loaf of Brioche is quite a lot for one person to get through before it gets past its best, but I certainly managed it. Here are two ways to use that loaf in a short space of time in completely different meals. Both ideal for a delicious brunch, my sweet French toast stack, and savoury gooey eggy bread are indulgent, comforting and restaurant-brunch-worthy.
They’re incredibly easy to follow, so be sure to give them a go!
SWEET
Rocky Road Brioche French Toast Sandwich Stack
Serves 2
Ingredients:
6 slices of Brioche
Nutella
6 digestive biscuits
2 handfuls marshmallows (mini or larger ones torn into smaller pieces)
2 eggs, beaten
2 tbsp honey
2tsp vanilla essence
icing sugar
butter
Whisk together 1 egg, 1 tbsp honey and 1tsp vanilla essence.Soak both sides of 2 Brioche slices – you don’t need to leave them for very long at all, as the egg mixture will very quickly saturate the Brioche and you don’t want it to end up falling apart!
Heat the butter in a non-stick pan and fry the 2 soaked slices until golden on both sides. These will form the middle slices of each stack.
Soak just one side of 4 more slices – 2 slices will form the tops of the sandwiches and 2 will form the bottom layers. At this point I needed to make a 2nd bowl of egg wash mix, hence the need for 2 eggs above so you may need to do the same.
Now stack your sandwiches. The bottom slice should have egg wash only on the bottom side, and be dry on top. To this slice, add a layer of Nutella, a generous sprinkling of Marshmallows and crumble some chunky-ish pieces of biscuit over the top.
Now add the middle slice of Brioche – remember, this is the one that we cooked at the beginning with both sides sealed in egg wash. Repeat the layering of Nutella, marshmallows and crumbled biscuit, and finish with the top slice (egg wash side facing upwards).
Heat some more butter and add your 3 layer sandwich stack. Weigh it down by placing a small plate on top, followed by a heavy tin, as this will encourage everything in the sandwich to melt and bind it all together.
After a couple of minutes on a low-medium heat, check that the bottom is golden brown, then turn over and do the same with the other side.
Remove the sandwich to a plate (can cover with foil to keep warm), and repeat with your second sandwich.
When both sandwich stacks are complete, sprinkle over the remaining marshmallows and biscuit crumb and drizzle over as much heated, loosened Nutella as you wish.
Finish with a sieved sprinkling of icing sugar and dig in!
As always, I love a good plantification of dishes. For those unsure, that translates as a vegan alternative. As farfetched as it may seem, this is definitely not out of bounds for those following a plant-based diet. Nowadays you can buy vegan Brioche, get vegan Nutella equivalents, vegan butter-based biscuits and vegan marshmallows. The egg isn’t even an essential! For your wash, simply mix some plant-based milk with a little vanilla essence and maple syrup and it still work really well!
SAVOURY
Caprese Eggy Bread
Serves 2
Ingredients:
4 slices of Brioche
1 ball of mozzarella
handful of basil
6-8 cherry tomatoes (depending on how much you like them!)
salt/pepper
1-2 eggs, beaten
pesto – homemade or from a jar
butter
Preheat the oven to 180C, and when ready, roast the tomatoes in a little oil, salt and pepper until they’re just bursting from their skins.
Spread a layer of pesto on top of 2 of the Brioche slices.
Tear the mozzarella and place that on top.
Sprinkle over some pepper, followed by some basil leaves and the tomatoes. Add a little more salt and pepper and then top with the other slice.
Soak the top and bottom sides of each sandwich in the beaten egg and then cook in melted butter in a non-stick pan on medium heat until golden brown. Like with the sweet version, place a small plate over the sandwich, topped with a heavy tin to weigh it down and encourage the mozzarella to melt and the sandwich to bind.
Repeat on the other side and then slice into 2 large triangles to serve.
You may notice in the image above that I used larger salad tomatoes instead of roasted cherry tomatoes. Well, those tomatoes were rubbish and I don’t recommend trying that version – annoyingly, it’s the only photo I have!
Feel free to alter the proportions when it comes to the quantities of mozzarella, tomatoes, basil and basil you use. Make it your own, just how you like it. My original version of this recipe didn’t feature pesto, so you could try it without and the gooey mozzarella with sweet roasted tomatoes should do the trick equally as well – you could always add a drizzle of balsamic too, but I just adore pesto, and combined it creates a delicious pool of Italian flavours.
This has been one of my most exciting recipe posts to write, because having tasty, creative French toast dishes at home feels like such a luxury that’s normally reserved for quirky cafes and restaurants. But now it’s super simple for you to try yourself. Awful day at work? Why not go wild and even try it for dinner one day? When it comes to my meals, there are no rules.
This pasta recipe combines the fanciness of scallops, with the flavour of chorizo and the comfort of gooey melted cheese. Basically, it’s the best of all worlds.
Recently I did a big order of frozen fish and seafood from Bradley’s, a family-run business based in West London. They only sell frozen fish, with the concept behind that being that often, lots of the ‘fresh’ fish we eat isn’t actually fresh at all, and has spent a fair while being transported around before it ends up on our plates. Their fish however, is frozen within 3 hours of being caught, therefore ensuring that both the flavour and the nutrients are bound within the products from the outset, so they taste just as good whenever you choose to eat them later down the line.
Part of my order included the queen scallops featured in this recipe. The kilo bag has provided me with many meals so far, with plenty more to come, and texturally and flavour-wise these small scallops are pretty good quality.
Serves 2
Ingredients:
200g penne pasta
30g chorizo
½ leek
1 red chilli
2 cloves of garlic
150ml double cream
150ml fish stock
2 tsp sun dried tomato paste
small pinch saffron
1tsp chilli flakes
salt/pepper
200g scallops
chives
parlsey
50g cheddar (grated)
Chop the chorizo into tiny crumb/cube pieces then fry until beginning to crisp and set to one side.
Fry the chopped leeks with the chilli and garlic on a low-medium heat until soft and fragrant.
Cook the pasta according to packet instructions.
Add the cream, fish, sun dried tomato paste, saffron, chilli flakes, salt and pepper to the leek mix and continue to cook on medium heat for 15 mins until reduced slightly.
For a super smooth pasta sauce you can blend the creamy leek/stock mix at this point using a hand blender, although it isn’t essential.
Add the scallops, chives and parsley to the pan with the sauce then mix in the pasta.
Place in an ovenproof dish, and top with grated cheddar and the chorizo crumb. Put the dish under the grill until the cheese is golden and melted.
Sprinkle with more chives to serve.
I always like to include alternative adaptations of my recipes, and this one is no different. If you can’t get hold of, or don’t want to use scallops, other seafood would also work. Admittedly, if you’re desperate to showcase amazing scallops, you probably won’t be serving them in a pasta dish, so for me, the scallops aren’t actually the most important part here. Pasta + salty chorizo + cream/cheese + seafood is always going to be a success, whatever ocean-dwelling treat you choose to include!
¡Comemos! 