There are some really good vegan cookbooks being published these days. What a relief. I remember the days when you were lucky to get a dry as dust burger when you were out. Now there’s all to play for. Award winning vegan street food pioneers David & Charlotte Bailey ‘s book: Fresh Vegan Kitchen, is one of the good ones. Their TLT or tofu lettuce tomato sandwich has completely won me over to the wonders of smoked tofu. I have a copy to giveaway for one lucky reader. You’ll find details near the end of the post.
Jacqueline Meldrum was one of the first food bloggers I got to know when I started blogging all those years ago, back in 2009. So I’m absolutely delighted to introduce you to her first book, Living on the Veg: A kid’s guide to life without meat – that’s assuming you haven’t come across it already of course. I’ve made one of the recipes from the book already, puff pizza pies and you can find it further down in the post. I’m also able to offer a copy of the book as a giveaway.
Cooking for the Senses by Jennifer Peace Rhind & Gregor Law is a new book published by Singing Dragon exploring vegan neurogastronomy. What’s that, you might ask? Read on and you’ll find out. There’s also a recipe from the book for easy and surprisingly delicious carrot pickles. I made them in almost no time at all. Oh and there’s a giveaway too.
Well I’ve moved and it’s all very exciting. However, I either can’t find anything or I’ve left whatever it is I need in Cornwall. In the general chaos I’ve pretty much been living on toast. This recipe for curd cheese, honey & walnuts on rye from Wild Honey & Rye by Ren Behan has revolutionised my toast eating.
Kale may not be the most obvious thing to put in a cake, but as many of you will know, I’m all for adding nutritious ingredients to my bakes. Flavour and texture are massively important, but I do derive quite a bit of pleasure from a naturally colourful cake. This kale apple cake with apple icing hits the spot on all counts.
As promised for this month of Veganuary, I’m trying to up the number of vegan meals I eat. This has been massively helped by the acquisition of two recently published vegan recipe books authored by talented fellow food bloggers. You’ll find reviews of the books below along with a recipe for veggie chilli which has been rather heavily adapted from one of them. Twas ever thus …
In the last year or so, the Happy Pear have gradually seeped into my consciousness. I’d heard them mentioned by Riverford, Jamie Oliver, in the press and through various food bloggers, but I’d never seen any of their recipes. I’m now the happy owner of their latest book The World of the Happy Pear, to be published soon, on 2nd June. To celebrate National Vegetarian Week, I’m excited to say, I also have two copies of the book to giveaway.
It’s pancake day and having just eaten the most delicious pancake wraps with spiced lentil dhal, I would urge you all to try something a little different today. The recipe I adapted comes from a rather special book from fellow blogger Dannii Martin, Hungry Healthy, Happy. I’m also reviewing another fabulous book from fellow Cornish blogger Jane Sarchet, Secret Kitchen, Southwest England. Read on for my recipe and the two book reviews.
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.
Whereas chocolate peanut butter cups have long been popular in the US as has peanut butter and jelly (jam), the salty sweet combination has only recently blossomed here in the UK. Following on from the craze for salted caramel, comes chocolate combined with peanut butter and it seems to have taken the nation by storm. I’ve become rather enamoured too.