Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Aubergine Dip, The Cranks Bible and a Giveaway #70

Aubergine Dip

The Cranks Bible: a timeless collection of vegetarian recipes by Nadine Abensur is one of my treasured cookery books. I bought it when it was first published in 2001 and have taken inspiration from it ever since. Despite its frequent use as a bed time read, there are many recipes I’ve barely looked at. The one for aubergine purée with cumin pitot is one such, or in my more prosaic terminology, aubergine dip.

To celebrate the 15th anniversary of The Cranks Bible, which had sadly gone out of print, a new paperback edition has just been published by Orion in association with Cranks. The recipes are exactly the same as the original except for one important addition – ta da – my recipe for cashew nut butter brownies. Yes, that’s right, I’m up there with Nadine Abensur, mine is the very first recipe in the book. How did it get there I hear you ask? After my amazing award of Best Food Blogger in the South West, I’m getting a bit more used to strutting my stuff. I won best recipe in a Cranks competition and this was the reward. Excitingly, I have three copies to give away to my readers. You’ll find details of how to enter at the bottom of the post.

The Cranks Bible

The original book is a lovely large purple hardback, with beautiful photographs that make you want to dive right in. The new edition must be aimed at the more serious cook as there are no photographs. I like pictures in a book as it gives me an idea as to what I should be aiming at, but not having them in does make for a much lighter and more portable book. You could easily stow it away in your bag for a bit of food inspiration on the daily commute or long train journey – or is that just me? It’s decidedly cheaper too with an RRP of just £9.99. I approve of the retro cover and the featured vegetable must have been whispering aubergine dip to me. It has a new introduction from Nadine, celebrating the rise of the wholefoods that Cranks had pioneered way back in the 1960s. She also urges caution: demonising specific ingredients and food groups might be premature and detrimental in the long term. I have to agree with her, look at how the received wisdom on fat has changed over the last couple of decades. And the jury’s still out as to whether olive oil or rapeseed is better.

Nadine Abensur is passionate about good vegetarian food made from wholesome ingredients. If some of them can be home grown, so much the better. Inspired by an eclectic mix of cuisines, her recipes are interesting, healthy and most importantly, mouthwatering. They’re very much written with the home cook in mind and a number of tips are peppered throughout. I particularly like the way the book is organised; it has chapters on spring & summer vegetables and autumn & winter vegetables, but each of these are subdivided into recipes for specific items. My aubergine dip, for example, is in the Aubergine section; as well as having a number of recipes where the humble egg plant is the main ingredient, it cross-references other recipes in the book where aubergines are included.

Further chapters are organised in a similar way: beans & pulses, pasta & some alternatives, rice & some other grains, dressings, oils & vinegars, fruit & nuts, bread, biscuits & baking and much to my delight, chocolate & cream. I’m not going to tell you which is my favourite recipe (of the ones I’ve made), because one day I will blog my adaptation of it. But I’ve tried my hand at a fair few and there are even more that I’ve bookmarked. One such is chocolate and almond meringue, a heady affair of almond meringue layered with chocolate mousse and chantilly cream. Slightly healthier offerings include: Japanese noodle salad with Thai overtones, a quick aromatic laksa and pasta pouches with pumpkin and mango chutney. I could go on, but with 200 recipes to choose from, you’ll have to take my word that there’s something for everyone and for every occasion.

Aubergine Dip

I’m by no means a fussy eater, but I’m a bit funny about aubergines. I think I ate a dodgy moussaka, at the tender age of eighteen, when I was still a meat eater and it rather put me off. I can’t avoid them for ever it seems; one turned up in my veg box recently, so as I cannot abide waste, I was forced into doing something with it. Time to turn to The Cranks Bible and see if I could find something to tempt me. The first recipe I saw was for an aubergine dip. Now I’m very familiar with baba ghanoush from my days in Egypt, but I tend to avoid it if I can. I adore tahini and hummus, but I’ll pass on the aubergines. However this recipe, despite its obvious Middle Eastern origins, did not include tahini. I thought I’d give it a go, with an odd tweak here and there – of course!

I served it with the suggested wholemeal pitta breads toasted with olive oil and cumin seeds. And do you know what? I really liked it. CT and I polished the whole lot off in a few short minutes. Could this aubergine dip be the perfect antidote to memories of a malevolent moussaka?

Aubergine Dip (vegan friendly)
Serves 4
An unctuous dip that's a little reminiscent of guacamole. Lightly flavoured with garlic and smoked paprika, once started, it's hard to stop dipping.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 large aubergine - cut into medium sized chunks
  2. 2 tbsp olive oil + 2 tbsp good quality extra virgin olive oil
  3. 1 shallot - chopped
  4. 2 cloves garlic - chopped
  5. 1 tbsp lime juice
  6. 1/4 tsp smoked paprika
  7. 2 tbsp coriander leaves - finely chopped
Instructions
  1. Heat the olive oil in a frying pan and fry the aubergines for about 5 minutes over a moderate heat.
  2. Add the shallot and garlic and fry for a further 5 minutes or until the aubergines are golden and soft.
  3. Whiz in a blender or food processor along with the lemon juice and paprika until the mixture has turned into a chunky or smooth purée depending on preference (I used my ThermoCook).
  4. Slowly drizzle in the extra virgin oil whilst continuing to blend at a moderate speed - as if you were making mayonnaise.
  5. Spoon into a bowl and mix in the coriander.
Notes
  1. Serve with sliced pieces of wholemeal pitta breads, brushed with olive oil and scattered with cumin seeds which are then baked in a hot oven for 5 minutes.
Adapted from The Cranks Bible by Nadine Abensur
Adapted from The Cranks Bible by Nadine Abensur
Tin and Thyme http://tinandthyme.uk/
Other aubergine dip recipes you might like

I won this book as part of a competition prize. There was no requirement to write a positive review and as always all opinions are my own. The post contains affiliate links. Buying through a link to the Optimum Thermocook will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging.

The Crank Bible Giveaway (3 copies)
Orion is kindly offering three Tin and Thyme readers a copy of the new edition of The Cranks Bible. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address. Winners will need to respond within 7 days of being contacted. Failure to do this may result in another winner being picked.
 
The Cranks Bible
 
Prizes are offered and provided by Orion and Tin and Thyme accepts no responsibility for the acts or defaults of said third party. Tin and Thyme reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
 
Closing date is Sunday 28 February 2016 
 
Do take a look at my giveaways page to see if there’s anything else you’d like to enter.
 

Cranks Bible

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Comments

  1. Leave a Reply

    Tracy Nixon
    31st January 2016

    I love my homemade nut loaf which I make with lentils, chestnut mushrooms and cheese!

  2. Leave a Reply

    Tracey Peach
    31st January 2016

    Vegetable Lasagne, I can’t tell you what the recipe is because it varies every time I make it depending on what I have in the fridge at the time that needs using up 🙂

  3. Leave a Reply

    Michaela Smith
    31st January 2016

    I find it very hard as a vegetarian to pick a favourite dish as I have sooo many 🙂 but as I have to pick one I think it has to my Mums vegetable moussaka 🙂 it’s delicious 🙂

  4. Leave a Reply

    Margaret Clarkson
    31st January 2016

    I like cauliflower pie – fill wholemeal pastry with cooked cauliflower, home made tomato sauce and lots of cheese.

  5. Leave a Reply

    Megan Kinsey
    31st January 2016

    I love making shakshuka. It’s basically made from tomatoes, herbs and spices, and then you crack some eggs on top while it’s still cooking in a skillet and it looks lovely. Definitely recommend it!

  6. Leave a Reply

    Paula Readings
    31st January 2016

    This is a recipe i use for my son when we have Spaghetti Bolognese, it is Pappardelle with Mushrooms.

  7. Leave a Reply

    Iris W
    31st January 2016

    I love a mushroom risotto with lots of different mushrooms or pasta alla chinque pi

  8. Leave a Reply

    Kim M
    31st January 2016

    I do a vegetarian chilli with as many vegetables as I can find – great for using up odds and ends x

    • Leave a Reply

      Choclette
      31st January 2016

      Shakshuka is a favourite here too Kellie. Trouble is, my favourites change like the wind 😉

  9. Leave a Reply

    Helen Thurston
    31st January 2016

    Vegan Shepherdess Pie made with a mix of lentils, beans, peppers, mushrooms, passata carrots, onions and any other veg that needs using up, usually some garlic or turmeric or other herbs/spices – topped with potato, sweet potato and vegan cheese mash. It’s never the same twice but my family love it.

  10. Leave a Reply

    Julie Tift
    31st January 2016

    Cauliflower & broccoli cheese with a cheddar & stilton sauce and fried leeks on the side. mmmmmm

  11. Leave a Reply

    olivia Kirby
    31st January 2016

    I like to make a quick and easy feta pasta – add cooked pasta to cubed feta, cooked peas, chopped olives, lemon, oil, salt, pepper and fresh mint if you have it. It is delicious.

  12. Leave a Reply

    laura banks
    31st January 2016

    mushroom risotto made by the hubby if made by me not as good

      • Leave a Reply

        Jane Willis
        1st February 2016

        I wasn’t a fan of aubergine until last weekend when I went to the Waitrose Cookery School and realised I’d been preparing them all wrong – I’d always just charred the skin until it blistered, I didn’t realise you were supposed to blast the poor things until every smoke detector in the street goes off, by which time they are soft, sweet and smoky inside rather then bitter and slimy. I’m a convert!

        • Leave a Reply

          Choclette
          1st February 2016

          Haha Jane, glad it’s not just me. Sounds like I needed to do that course too – a long time ago!

  13. Leave a Reply

    shaheen
    31st January 2016

    Chilli – its so versatile, on jacket potatoes, tortilla, rice, burrito..

  14. Leave a Reply

    Sue C
    31st January 2016

    As a vegetarian it’s hard to pick my favourite recipe…I’m quite faddy and make something often for a while and then move on! I think Mexican is my favourite at the moment and I make burritos with wraps, Mexican rice, refried beans, salsa, corn, avocado, soured cream and grated cheese! Yummy!

    • Leave a Reply

      Choclette
      31st January 2016

      Stop Sue, you’re making me feel incredibly hungry. I love Mexican food too, but I’m also like you and do something a lot, then move on.

  15. Leave a Reply

    Maxine G
    31st January 2016

    I love experimenting with veggie dishes from around the world – my current favourite is a delicately spiced persian rice and lentil dish …mmmm…

  16. Leave a Reply

    LydiaF1963
    31st January 2016

    I will eat just about anything with eggplant. One of my favorites is eggplant mirza from a little Persian restaurant in my home town.

    • Leave a Reply

      Choclette
      31st January 2016

      Well I know it’s quite a popular vegetable but this is one of the first dishes I’ve actually liked. Thanks for the tip Lydia, I’ll have a look at mirza and see what what I think.

  17. Leave a Reply

    Gill
    31st January 2016

    A vegetarian moussaka – the recipe was torn out of a magazine years ago!

  18. Leave a Reply

    Ashleigh Allan
    31st January 2016

    I like spinach and ricotta cannelloni – the whole family love it!

    • Leave a Reply

      Choclette
      1st February 2016

      I adore Homity Pie and of course it’s a good old Cranks favourite, so very fitting.

  19. Leave a Reply

    melanie stirling
    31st January 2016

    Homemade quorn lasagne with plenty of tomatoes in and loads of cheese on top.It’s everyones favourite in our house.

  20. Leave a Reply

    Phil in the Kitchen
    1st February 2016

    Love that dip. The Cranks Bible is one of those books that I feel sure I had once upon a time but I can’t find at the moment – there are too many of those. Much as I love an aubergine dip, I must admit that I’m a bit funny about aubergines too due to some slightly odd dishes back in the distant past.

    • Leave a Reply

      Choclette
      1st February 2016

      Is this because you have an attic full of books Phil, which are impossible to access? It is one of those books that somehow seem very familiar. Glad to hear it’s not just me whose a bit iffy about aubergines.

  21. Leave a Reply

    Jane Willis
    1st February 2016

    I couldn’t pin it down to one favourite, but a current craze is for chickpea and butternut squash curry.

  22. Leave a Reply

    Mark R
    1st February 2016

    Veggie lasagne made in the summer with lots of home grown vegetables

  23. Leave a Reply

    lynsey Buchanan
    1st February 2016

    Nothing beats making a big pot of Vegetable soup to heat you up after a cold winters day.

  24. Leave a Reply

    Henk Kooiman
    1st February 2016

    Once a year I make ‘baba ganoush’. I eat some of it, enjoy it and give away the rest, which is most, of it. Another once-in-a-year-recipe is also an aubergine dip. A Russian recipe with hard boiled eggs as one of the main ingredients.

    • Leave a Reply

      Choclette
      1st February 2016

      No thanks to baba ganoush Henk, but the Russian recipe sounds interesting.

    • Leave a Reply

      Choclette
      1st February 2016

      Thank you. Oh yes, I’d forgotten about macaroni cheese – wonderful stuff.

  25. Leave a Reply

    Natalie Crossan
    1st February 2016

    Sometimes I prefer a vegetable lasange to a meat one – and I am a meat eater! They’re that good! x

  26. Leave a Reply

    Corina
    2nd February 2016

    I love aubergines – one of my favourite vegetables! I can’t pick my favourite vegetarian dish but one of my favourites is just a simple pasta arrabiata.

  27. Leave a Reply

    Angie@Angie's Recipes
    2nd February 2016

    It has been a long time since I last had aubergine dip. Gotta make some soon. Yours looks really tasty, Choclette.

  28. Leave a Reply

    Ruth Harwood
    2nd February 2016

    A tasty Macaroni Cheese made with Brocoli and Aubergine xx

  29. Leave a Reply

    Charlotte Moore
    2nd February 2016

    Vegetarian lasagna! it has to be my all time favourite.

  30. Leave a Reply

    Bev B
    3rd February 2016

    Adore Indian vegetarian food. I do a quick aubergine and potato dish with coriander, cumin, turmeric and mustard seeds. It’s thick and comforting- great scooped up with naan. Your dip sounds lovely.

    • Leave a Reply

      Choclette
      3rd February 2016

      Ooh now I’ve realised I can enjoy aubergine, I might try your dip Bev, it sounds good.

  31. Leave a Reply

    Heather Haigh
    3rd February 2016

    It may be dated but I love a good old nut roast – brazil nut and mushroom is my favourite variety.

    • Leave a Reply

      Choclette
      3rd February 2016

      Oh yes, I adore a good nut roast and brazil nut and mushrooms sounds mighty fine Heather. I made a lentil and brazil nut roast last year which was pretty good too 🙂

  32. Leave a Reply

    Judith Allen
    3rd February 2016

    I love hummus – supermarket cheapest to homemade, not met one I don’t like. Yummy with breadsticks and celery, and makes the best sandwich on wholemeal with grated carrot.

  33. Leave a Reply

    Rachel Craig
    4th February 2016

    I like cauliflower and cheese sauce. As it is delicious, nutritious and filling.

  34. Leave a Reply

    Allan Wilson
    4th February 2016

    Roasted squash and aubergine

  35. Leave a Reply

    Tracey Parker
    4th February 2016

    Vegetable and chickpea fajitas

  36. Leave a Reply

    Kath
    4th February 2016

    Oh Choc, you are ace! I am really pleased that your recipe is featured in this book. And you should definitely be strutting your stuff. I am having trouble thinking of my favourite veggie dish as there is lots to choose from but I am partial to a dhal. Comfort food at its spicy best. I must make one, maybe tomorrow.

    • Leave a Reply

      Choclette
      6th February 2016

      Thanks so much Kath. I’m doing my best to strut my stuff, but it doesn’t come easy 😉 Dhal is probably what I would have said too – perfect comfort food.

  37. Leave a Reply

    charlotte clavier
    5th February 2016

    I love Indian food. So maybe Spinach & Chickpea Curry or Vegetable Samosas

  38. Leave a Reply

    sarah rees
    5th February 2016

    mine has to be a vegetarian lasagne

  39. Leave a Reply

    laura stewart
    5th February 2016

    5 bean burger with sweet potato chips x

  40. Leave a Reply

    Eliz M
    6th February 2016

    I would love to cook more veggie foos, so the book would be perfect

  41. Leave a Reply

    don erwood
    6th February 2016

    I like a mushroom and halloumi brioche roll on a Sunday morning when I have plenty of time to wait for the large flat mushroom to roast. The saltiness of the cheese goes fab with it.

  42. Leave a Reply

    claire woods
    7th February 2016

    I love a mushroom risotto with lots of different mushrooms

  43. Leave a Reply

    amy rennocks
    9th February 2016

    Butternut squash soup (Butternut squash, onion, carrot, potato, veg stock, water, salt and pepper) <3

  44. Leave a Reply

    betony bennett
    10th February 2016

    Deep fried, battered courgette

  45. Leave a Reply

    Julie Ward
    10th February 2016

    Stuffed crust Cheese and tomato pizza with loads of garlic and mushrooms

  46. Leave a Reply

    Karen Langridge
    10th February 2016

    I quite like a vegetable lasagne 🙂 thank you for the competition, I could do with a cookbook to guide me! x

  47. Leave a Reply

    Lyla
    14th February 2016

    I love cauliflower cheese with maybe a hint of garlic or mustard

  48. Leave a Reply

    Rachel Butterworth
    16th February 2016

    Vegetable Moneybags (fill pastry parcels filled with seasonal vegetables and vegetarian cheese).

  49. Leave a Reply

    carole n
    17th February 2016

    I enjoy all flavours of risotto especially with red and green chilli, and mushrooms

  50. Leave a Reply

    Miss Tracy Hanson
    17th February 2016

    I’m quite boring, but have to pick vegetable lasagne or even Quorn lasagne with garlic bread. But anything Italian I can attempt to make vegetarian is good with me. Not sure the family enjoys it though as some are quite “astonishingly” bad lol. 🙂

  51. Leave a Reply

    Samantha O'D
    18th February 2016

    I love Mushroom Risotto, i like to add chilli flakes and grated cheese to it

  52. Leave a Reply

    Kate Phillips
    19th February 2016

    I enjoy a good root vegetable stew on a cold winter’s day with plenty of ginger and garlic to ward off any bugs.

  53. Leave a Reply

    Vicky
    20th February 2016

    Lentil Pie which we make with a lentil and vegetable filling and a sweet potato topping.

  54. Leave a Reply

    Sarah P
    21st February 2016

    We call it Sri Lankan Veg Curry – basically it’s cauliflower and parsnip cooked in coconut with chilli and lime and then spinach stirred through at the end… delicious!

  55. Leave a Reply

    Lauren Old
    22nd February 2016

    My favourite vegetarian dish is pasta in a tomato and basil sauce with mozzarella cheese and spinach

  56. Leave a Reply

    Victoria Prince
    23rd February 2016

    Mine is Avocado and Spinach Pasta 🙂 It makes the most amazing creamy sauce, and tastes so so good. Of course not forgetting it is also full of so many fab nutrients!

  57. Leave a Reply

    Angela Williams
    23rd February 2016

    stuffed peppers with blue cheese and mushroom filling

  58. Leave a Reply

    Loraine Day
    23rd February 2016

    Broccoli and cauliflower cheese mornay

  59. Leave a Reply

    Carly M
    23rd February 2016

    My aunt is vegan and makes some amazing food, I love her shepherdess pie

  60. Leave a Reply

    Allan Fullarton
    24th February 2016

    Love Vege Lasagne

  61. Leave a Reply

    Helen Humphries
    25th February 2016

    Changes ALL the time but recently paneer curry, I like it with okra and have also discovered adding a little brinjal pickle to it really ups its game

    • Leave a Reply

      Choclette
      25th February 2016

      Ooh yes, pretty much anything with paneer in it gets the thumbs up from me Helen.

  62. Leave a Reply

    Ruth L
    25th February 2016

    Tumeric & Cumin roasted cauliflower with a tomato and chickpea side is my favourite at the moment. But I’m going to try this dip tomorrow as I’ve been looking for something to do with an aubergine!

    • Leave a Reply

      Choclette
      25th February 2016

      Let me know how you get on Ruth. Your roasted cauliflower sounds delicious too.

  63. Leave a Reply

    jo shrew
    25th February 2016

    a veg stew i make with everything i can find shoved in it. magic ingredient is proper peanut butter

    • Leave a Reply

      Choclette
      25th February 2016

      Ooh, peanut butter in stew, love that idea. I’m assuming you use smooth?

  64. Leave a Reply

    Judith Hamilton
    25th February 2016

    Butternut squash, chickpea and spinach curry

  65. Leave a Reply

    A.E. ADKINS
    26th February 2016

    Sweet potato & red pepper soup (Sweet potato, onion, potato, red pepper, veg stock, water, salt and pepper – simmer & blitz!)

  66. Leave a Reply

    carol boffey
    26th February 2016

    I like the sound of the roasted cauliflower with cheese

  67. Leave a Reply

    Jackie in Canada
    26th February 2016

    My fave is my Quattro Formaggio Lasagna, filled with ricotta, smoked Gouda, mozzarella & parm. Definitely not diet food!
    I just recently found your blog & am really enjoying it. I have spent time in Cornwall, including most of one winter a number of years ago, way back when the first Poldark series was on tv. I hope to be able to get back to visit my friend Whitemoor again.

    • Leave a Reply

      Choclette
      26th February 2016

      Ooh that was a long time ago Jackie. Not sure winter is the best time to spend in Cornwall so I hope you’ve managed to get some good weather whilst you were here. This winter has been terrible, it’s done nothing but rain. Your lasagna sounds delicious – cheese, cheese and more cheese sounds good to me.

  68. Leave a Reply

    Sheri Darby
    26th February 2016

    I love my home made vegetarian Lasagne with mushrooms, spinach & Creme fraiche

  69. Leave a Reply

    Adrian Bold
    26th February 2016

    Roasted Asparagus and Tomato Penne Salad with Goat Cheese or Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

  70. Leave a Reply

    Carol Emmett
    27th February 2016

    I have an old Cranks paperbook that I picked up in a free bookshop – love the Crecy plate pie!

  71. Leave a Reply

    Jenny Mace
    27th February 2016

    I used to love the restaurant ‘Cranks’ in the late ’80s. I managed to buy a copy of the Crank’s recipe shop in a Charity Shop a couple of years ago and have enjoyed making many of the recipes. Their wholemeal carrot cake is to die for!!! xxx

    • Leave a Reply

      Jenny Mace
      27th February 2016

      I meant late 70s!! (Sadly all the Crank’s Restaurants had closed by the late 80s!!!) xx

      • Leave a Reply

        Choclette
        27th February 2016

        Not all of them Jenny. The one at Dartington is still going strong – it opened in the early 70s. I remember because I was one of the first people to go in it.

        • Leave a Reply

          Joy Dehany
          27th February 2016

          I remember going to Cranks in London in the late 80’s, what a revelation! Didn’t know vegetarian food could be so varied.

          • Choclette
            28th February 2016

            Yes, it was a lot harder then finding good vegetarian food when eating out.

  72. Leave a Reply

    Yve Marsh
    27th February 2016

    vegetarian chili and brown rice with a side of avocado tempura

  73. Leave a Reply

    Chris Fletcher
    27th February 2016

    It would have to be my veggie mousakka! I love it

  74. Leave a Reply

    Angela Paull
    27th February 2016

    vegetable lasagne – pasta layered with riddled aubergine, courgette, lots of tomato and oodles of Mozzarella

  75. Leave a Reply

    Helen Metcalfe
    27th February 2016

    Baked stuffed marrow is a favorite and it was the first vegetarian dish I cooked.

    • Leave a Reply

      Choclette
      28th February 2016

      My mother used to do a mean stuffed marrow with beans and served with cheese sauce I seem to remember.

  76. Leave a Reply

    EJ Dunn
    27th February 2016

    Gratinee of Eggs Basque – Wealth of Med veg baked with cheese and egg

  77. Leave a Reply

    Joy Dehany
    27th February 2016

    I’m a GF *almost* vegan. I can’t bake without butter!
    my favourite recipe, is nut roast. I put a grated apple through it to help bind it and give it moisture as it can dry out. I also add grated carrot and a little cumin.
    I serve it with roasted kale and red onion and beetroot compote.
    Thank you for this, I’ve lost my original Cranks book, I used to like making their Devon applecake, it’s lovely! Incidentally, when making that recipe (which I had to google thanks to losing the book) I now add a teaspoon of finely grated jaffa orange rind and substitute all flours for GF flour.

    • Leave a Reply

      Choclette
      28th February 2016

      Glad you’re in the butter for baking camp, it’s a hard one to beat. I do use coconut oil if I’m making something vegan and I’m quite impressed with it. Your nut roast sounds delicious, I do like a good nut roast and your apple addition sounds like a good one. Good luck.

  78. Leave a Reply

    Natalie Gillham
    27th February 2016

    Cheese dishes x

  79. Leave a Reply

    Richard Eldred Hawes
    28th February 2016

    I really like a vegetarian curry, its not only tasty but enables me to use up all the odds and ends of vegetables in the fridge

  80. Leave a Reply

    Natasha R-M
    28th February 2016

    Tofu with pasta in a tomato sauce with courgettes, red onions and sweetcorn topped with vegan cheese and herbs

  81. Leave a Reply

    Zoe g
    28th February 2016

    Caprese pasta – pasta with mozzarella tomato sauce and basil!

  82. Leave a Reply

    WandaFish
    28th February 2016

    One of my favourites would have to be sweet potato, spinach and chickpea curry – very tasty and quick to make!

  83. Leave a Reply

    Karen Howden
    28th February 2016

    my favourite vegetarian dish is a cheese omelet made from my own chickens eggs

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