Today, I’m sharing a recipe for a family-friendly vegan version of the Mexican classic ‘Huevos Rancheros’. The eggs have been replaced with golden cubes of pan-fried tofu which sit on a bed of rich, flavourful tomato sauce. I’ve toned down the chilli to make the dish kid-friendly (and ‘Sharon-friendly’ as I’m a complete heat wimp) but of course, feel free to crank up the chilli heat as high as you wish.
The inspiration for this recipe was the cover photo on the September issue of Vegan Life magazine. At first glance, Lucien and I were instantly attracted to this dish but, when we read that the recipe contained half a cup of green chillies plus three tablespoons of chilli powder, we knew it was going to be way too spicy for us. It didn’t deter me from giving it a try though, and I simply omitted the chillies to make it less spicy. Since the tomatoes, onions and garlic are roasted, they make the sauce rich and flavourful, so we really didn’t miss the chilli.
I first experimented with this recipe a few weeks ago and it was an instant hit with the family. We rarely eat the same meal twice in the same month, but we’ve made this one three times already! It’s quickly become a family favourite. Continue reading “Family-Friendly Vegan Ranchero”
In today’s post, I’m sharing a recipe for a delicious baked treat – Lemon Berry Crumble Slices. These slices consist of a fluffy lemon sponge, studded with juicy berries and topped with crumble. They use basic pantry ingredients and are simple to make, yet they’re bound to impress your family and friends!
Continue reading “Lemon Berry Crumble Slice (Dairy-free / Egg-free / Vegan)”
In early Summer, my family were eagerly anticipating a trip to Wagamamas. On the way there, we psyched each other up, talking about how much we were looking forward to tucking into our favourite Wagamama dish – the Yasai Cha Han Donburi. Upon arrival, the waiter showed us to our seats and handed us the menu. Our eyes immediately moved to the spot where the dish is usually listed, but it wasn’t there. We scanned both sides of the menu but it was nowhere to be seen. We called over the waiter and he explained that they had a new summer menu. Sadly, the Yasai Cha Han Donburi hadn’t made the cut.
Has that ever happened to you? Where you’re looking forward to tucking into your favourite dish at a restaurant, or you specifically go to that restaurant because you’re craving a dish… only to find that it’s been taken off the menu. It’s happened to my family a few times and it’s always such a bummer.
Well this time, I decided to look on the bright side. I’d been meaning to try my hand at making the Yasai Cha Han Donburi at home for a while, and now was the perfect opportunity. I could still remember what the bowl tasted like and its main components, so I set to work re-creating it.
One of my favourite parts of the bowl is the flavouring added to the rice, so I really wanted to nail this part. I chose to use two of my favourite pantry staples as the basis of the dressing – Clearspring Organic Tamari Sauce and Meridian Organic Toasted Sesame Oil. The tamari provides the ‘umami’ flavour, while the toasted sesame oil add a touch of smokiness. I then added a tablespoon each of maple syrup and rice vinegar for some ‘sweet ’n’ sour’ flavour, and finished it off with a sprinkling of garlic granules. I was extremely happy with the way the dressing turned out. For me, it’s the perfect compliment to a Japanese-inspired rice bowl. Continue reading “Wagamama-Inspired Yasai Cha Han Donburi (Brown Rice Bowl with Stir-Fried Veggies and Tofu)”
In today’s post, I’m sharing a recipe for a delicious Pear and Yogurt Cake. While simple to make, this cake looks pretty impressive with its glistening pear and cinnamon-speckled top. The cake itself has a beautifully moist, light and fluffy texture and is flavoured with hints of vanilla and almonds.
I know some people with gluten sensitivities are able to tolerate spelt flour and this cake works just perfectly with white spelt flour. Otherwise regular plain (all-purpose) flour or even a combination of half white/plain flour and half wholemeal or chapatti flour works great.
The inspiration for this cake was a visit during May half-term break to one of my favourite cafes in Bristol – Roll for the Soul. This community-run cafe also houses a cycle workshop and event space. It has a great atmosphere and lovely food and coffee, so I highly recommend a visit if you’re in the area [UPDATE: Sadly Roll for the Soul closed down in September 2017 ]
Roll for the Soul is in one of my favourite districts of Bristol. We often head over there to check out the street art. One of my favourite street artists is Silent Hobo and I actually bumped into him a few weeks ago at Montpelier Railway station where he was putting the finishing touches to this mural. Isn’t it beautiful?
Continue reading “Pear and Yogurt Cake (Dairy-Free / Egg-Free / Vegan)”
Today I’m sharing a recipe for Sultana Banana Mini Pancakes ❤️ They are quick, easy to make and use basic pantry ingredients. They’re perfect for serving as a weekend breakfast or for ‘elevenses’. Me and Lil’ L have made them three times so far and they have proven to be a big hit with the family.
Have you tried adding sultanas to pancake batter before? They work beautifully in these American-style fluffy pancakes. In fact, I loved them so much that I ended up adding more than the original recipe called for.
Continue reading “Sultana Banana Mini Pancakes (Vegan)”
Back in 2013, I shared the recipe for a Lemon Drizzle Cake that I baked for my mum for Mother’s Day. It proved to be a big hit with my readers and, four years later, it’s still one of the most popular recipes on my blog!
Though I made it specifically with my mum in mind, the Lemon Drizzle quickly became my husband’s favourite cake. It’s the one he’s requested every birthday… even though his birthday is a week before Christmas and Lemon Drizzle feels like a Spring-time cake (well, to me anyway!) Recently, however, I made an adaptation of the Lemon Drizzle and, after tasting it, my husband declared that THIS one may just be his new favourite!
With a few little tweaks, I transformed the Lemon Drizzle into an Orange Drizzle speckled with poppy seeds It still has the beautiful, moist consistency and light texture, but the flavour is of course orange rather than lemon. Rather than ‘zingy’ like the Lemon Drizzle, this one is more sweet and fruity. It reminds me of summer and sunshine. So maybe Lemon Drizzle will be my spring-time cake, and Orange Drizzle will be the summer-time version. But, of course, you can eat it whenever you like. I know we’ll be eating it in December 😉 Continue reading “Orange Drizzle Cake with Poppy Seeds (Vegan / Dairy-free / Egg-free)”