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 https://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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122 Comments

  1. Tracy Nixon

    31st January 2016 at 1:53 pm

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

    Reply
  2. Tracey Peach

    31st January 2016 at 1:53 pm

    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 🙂

    Reply
  3. Michaela Smith

    31st January 2016 at 1:59 pm

    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 🙂

    Reply
  4. Margaret Clarkson

    31st January 2016 at 2:05 pm

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

    Reply
  5. Megan Kinsey

    31st January 2016 at 2:07 pm

    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!

    Reply
  6. Paula Readings

    31st January 2016 at 2:20 pm

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

    Reply
  7. Iris W

    31st January 2016 at 2:39 pm

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

    Reply
  8. Kim M

    31st January 2016 at 2:45 pm

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

    Reply
  9. Kellie@foodtoglow

    31st January 2016 at 2:45 pm

    Shakshuka – both tomato and green versions – are my favourite. So many ways to enjoy it!

    Reply
    • Choclette

      31st January 2016 at 5:32 pm

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

      Reply
  10. Helen Thurston

    31st January 2016 at 2:51 pm

    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.

    Reply
  11. Julie Tift

    31st January 2016 at 3:23 pm

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

    Reply
  12. olivia Kirby

    31st January 2016 at 3:27 pm

    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.

    Reply
  13. laura banks

    31st January 2016 at 3:32 pm

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

    Reply
  14. the caked crusader

    31st January 2016 at 4:23 pm

    Since my first taste of baba ghanoush I’ve been a sucker for anything aubergine!

    Reply
    • Choclette

      31st January 2016 at 5:31 pm

      Hmmmm, I seem to be in a minority of one here CC.

      Reply
      • Jane Willis

        1st February 2016 at 6:41 am

        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!

        Reply
        • Choclette

          1st February 2016 at 9:33 am

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

          Reply
  15. Kelly L

    31st January 2016 at 4:50 pm

    Mushroom risotto!

    Reply
  16. shaheen

    31st January 2016 at 4:53 pm

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

    Reply
  17. Sue C

    31st January 2016 at 4:55 pm

    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!

    Reply
    • Choclette

      31st January 2016 at 5:30 pm

      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.

      Reply
  18. Maxine G

    31st January 2016 at 5:08 pm

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

    Reply
  19. LydiaF1963

    31st January 2016 at 5:22 pm

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

    Reply
    • Choclette

      31st January 2016 at 5:28 pm

      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.

      Reply
  20. Gill

    31st January 2016 at 5:48 pm

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

    Reply
  21. Ashleigh Allan

    31st January 2016 at 7:16 pm

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

    Reply
  22. Keep Calm and Fanny On

    31st January 2016 at 7:26 pm

    Changes all the time, but now I’m thinking Homity Pie!

    Reply
    • Choclette

      1st February 2016 at 9:37 am

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

      Reply
  23. felicity smith

    31st January 2016 at 11:34 pm

    vege lasagne at the moment

    Reply
  24. melanie stirling

    31st January 2016 at 11:38 pm

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

    Reply
  25. Phil in the Kitchen

    1st February 2016 at 12:13 am

    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.

    Reply
    • Choclette

      1st February 2016 at 9:36 am

      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.

      Reply
  26. Jane Willis

    1st February 2016 at 6:38 am

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

    Reply
  27. Mark R

    1st February 2016 at 2:15 pm

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

    Reply
  28. lynsey Buchanan

    1st February 2016 at 2:38 pm

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

    Reply
  29. Henk Kooiman

    1st February 2016 at 3:29 pm

    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.

    Reply
    • Choclette

      1st February 2016 at 9:23 pm

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

      Reply
  30. Becca @ Amuse Your Bouche

    1st February 2016 at 5:36 pm

    Congrats on getting your recipe featured! My favourite vegetarian dish is macaroni cheese with garlic bread 😉

    Reply
    • Choclette

      1st February 2016 at 9:27 pm

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

      Reply
  31. Natalie Crossan

    1st February 2016 at 11:38 pm

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

    Reply
  32. Corina

    2nd February 2016 at 6:08 am

    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.

    Reply
    • Choclette

      2nd February 2016 at 1:02 pm

      Well yes pasta arrabiata is hard to beat Corina 🙂

      Reply
  33. Angie@Angie's Recipes

    2nd February 2016 at 6:49 am

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

    Reply
    • Choclette

      2nd February 2016 at 1:03 pm

      Thanks Angie, I can’t believe I liked it as much as I did.

      Reply
  34. Ruth Harwood

    2nd February 2016 at 8:28 am

    A tasty Macaroni Cheese made with Brocoli and Aubergine xx

    Reply
  35. Charlotte Moore

    2nd February 2016 at 9:59 am

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

    Reply
  36. Sally Collingwood

    3rd February 2016 at 3:11 pm

    I love veggie lasagne.

    Reply
  37. Bev B

    3rd February 2016 at 3:41 pm

    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.

    Reply
    • Choclette

      3rd February 2016 at 9:12 pm

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

      Reply
  38. Heather Haigh

    3rd February 2016 at 6:59 pm

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

    Reply
    • Choclette

      3rd February 2016 at 9:11 pm

      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 🙂

      Reply
  39. Judith Allen

    3rd February 2016 at 10:05 pm

    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.

    Reply
    • Choclette

      4th February 2016 at 1:07 pm

      I agree Judith, hummus is a bit of a wonder 🙂

      Reply
  40. Rachel Craig

    4th February 2016 at 10:52 am

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

    Reply
  41. Allan Wilson

    4th February 2016 at 4:43 pm

    Roasted squash and aubergine

    Reply
  42. Tracey Parker

    4th February 2016 at 6:30 pm

    Vegetable and chickpea fajitas

    Reply
  43. Kath

    4th February 2016 at 8:44 pm

    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.

    Reply
    • Choclette

      6th February 2016 at 8:36 am

      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.

      Reply
  44. charlotte clavier

    5th February 2016 at 12:40 pm

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

    Reply
  45. sarah rees

    5th February 2016 at 3:39 pm

    mine has to be a vegetarian lasagne

    Reply
  46. laura stewart

    5th February 2016 at 4:35 pm

    5 bean burger with sweet potato chips x

    Reply
  47. Eliz M

    6th February 2016 at 10:42 am

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

    Reply
  48. don erwood

    6th February 2016 at 6:04 pm

    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.

    Reply
    • Choclette

      7th February 2016 at 11:03 am

      That sounds like my sort of food – lovely idea.

      Reply
  49. claire woods

    7th February 2016 at 10:34 am

    I love a mushroom risotto with lots of different mushrooms

    Reply
  50. amy rennocks

    9th February 2016 at 10:08 pm

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

    Reply
  51. betony bennett

    10th February 2016 at 4:10 pm

    Deep fried, battered courgette

    Reply
  52. Julie Ward

    10th February 2016 at 10:16 pm

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

    Reply
  53. Karen Langridge

    10th February 2016 at 10:17 pm

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

    Reply
  54. Lyla

    14th February 2016 at 10:48 pm

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

    Reply
  55. Rachel Butterworth

    16th February 2016 at 11:41 pm

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

    Reply
  56. carole n

    17th February 2016 at 11:23 am

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

    Reply
  57. Miss Tracy Hanson

    17th February 2016 at 11:30 pm

    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. 🙂

    Reply
    • Choclette

      18th February 2016 at 1:27 pm

      Haha Tracy, it’s called trial and error 😉

      Reply
  58. Samantha O'D

    18th February 2016 at 9:43 am

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

    Reply
  59. Kate Phillips

    19th February 2016 at 9:16 pm

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

    Reply
  60. Vicky

    20th February 2016 at 6:20 pm

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

    Reply
  61. Sarah P

    21st February 2016 at 11:30 am

    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!

    Reply
    • Choclette

      21st February 2016 at 8:16 pm

      Oh yes, that does sound good Sarah – love a good curry.

      Reply
  62. Harline

    21st February 2016 at 5:16 pm

    Veggie pasta bake

    Reply
  63. Lauren Old

    22nd February 2016 at 6:28 pm

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

    Reply
  64. Victoria Prince

    23rd February 2016 at 10:44 am

    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!

    Reply
  65. Angela Williams

    23rd February 2016 at 4:54 pm

    stuffed peppers with blue cheese and mushroom filling

    Reply
  66. Loraine Day

    23rd February 2016 at 8:32 pm

    Broccoli and cauliflower cheese mornay

    Reply
  67. Carly M

    23rd February 2016 at 8:54 pm

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

    Reply
  68. Allan Fullarton

    24th February 2016 at 3:50 pm

    Love Vege Lasagne

    Reply
  69. Helen Humphries

    25th February 2016 at 11:47 am

    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

    Reply
    • Choclette

      25th February 2016 at 6:48 pm

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

      Reply
  70. Ruth L

    25th February 2016 at 11:59 am

    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!

    Reply
    • Choclette

      25th February 2016 at 6:49 pm

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

      Reply
  71. jo shrew

    25th February 2016 at 8:09 pm

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

    Reply
    • Choclette

      25th February 2016 at 8:23 pm

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

      Reply
  72. Judith Hamilton

    25th February 2016 at 9:27 pm

    Butternut squash, chickpea and spinach curry

    Reply
  73. A.E. ADKINS

    26th February 2016 at 8:07 am

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

    Reply
  74. carol boffey

    26th February 2016 at 11:17 am

    I like the sound of the roasted cauliflower with cheese

    Reply
  75. Jackie in Canada

    26th February 2016 at 2:10 pm

    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.

    Reply
    • Choclette

      26th February 2016 at 4:46 pm

      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.

      Reply
  76. Sheri Darby

    26th February 2016 at 3:04 pm

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

    Reply
  77. Rebecca Howells (@PeanutHog)

    26th February 2016 at 4:12 pm

    I love a good homemade veg and Quorn curry cooked in the slow cooker as it is so easy to do and tastes delicious!

    Reply
  78. Adrian Bold

    26th February 2016 at 4:31 pm

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

    Reply
  79. Carol Emmett

    27th February 2016 at 2:10 pm

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

    Reply
    • Choclette

      27th February 2016 at 5:54 pm

      Oh what’s the Crecy plate pie Carol? Sounds intriguing.

      Reply
  80. Jenny Mace

    27th February 2016 at 2:11 pm

    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

    Reply
    • Jenny Mace

      27th February 2016 at 2:13 pm

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

      Reply
      • Choclette

        27th February 2016 at 5:56 pm

        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.

        Reply
        • Joy Dehany

          27th February 2016 at 11:30 pm

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

          Reply
          • Choclette

            28th February 2016 at 10:16 am

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

  81. Yve Marsh

    27th February 2016 at 2:47 pm

    vegetarian chili and brown rice with a side of avocado tempura

    Reply
  82. Chris Fletcher

    27th February 2016 at 4:39 pm

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

    Reply
  83. Angela Paull

    27th February 2016 at 8:47 pm

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

    Reply
  84. Helen Metcalfe

    27th February 2016 at 9:13 pm

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

    Reply
    • Choclette

      28th February 2016 at 10:17 am

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

      Reply
  85. EJ Dunn

    27th February 2016 at 10:01 pm

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

    Reply
  86. Joy Dehany

    27th February 2016 at 11:29 pm

    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.

    Reply
    • Choclette

      28th February 2016 at 10:15 am

      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.

      Reply
  87. Natalie Gillham

    27th February 2016 at 11:44 pm

    Cheese dishes x

    Reply
  88. Richard Eldred Hawes

    28th February 2016 at 7:40 am

    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

    Reply
  89. Natasha R-M

    28th February 2016 at 9:20 am

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

    Reply
  90. Zoe g

    28th February 2016 at 5:03 pm

    Caprese pasta – pasta with mozzarella tomato sauce and basil!

    Reply
  91. WandaFish

    28th February 2016 at 7:27 pm

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

    Reply
  92. Karen Howden

    28th February 2016 at 10:25 pm

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

    Reply

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