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.
Yes, spring has most definitely sprung. It’s been a long time coming. Soups may not be on the top of everyone’s list of things to eat as they bathe in the sunshine today, but the night’s are still chilly and a good bowl of soup is satisfying at almost any time of the year. Ribollita is a hearty vegan Tuscan soup made from cannellini beans, stale bread and kale. It may not sound that appetising, but it’s delicious.
I do love a bowl of soup in the winter. It’s the perfect comfort food. Warming, nutritious and delicious, it’s a great big hug in a bowl. This vegan apple parsnip soup is one of my favourites. It’s lightly spiced, but the real flavour comes from the sweet aromatic parsnips offset by the slight tartness of the apple.
One of my most exciting Christmas presents this year was some tiger nut flour from CT. I’m easily pleased. It resulted in a flurry of baking. These tiger nut chocolate chip cookies were one of the delights I conjured up. They are, without doubt, the easiest and quickest cookies I’ve ever made. Vegan, gluten-free and relatively healthy, they make a perfect sweet treat if you’re participating in Veganuary. They’re also my contribution to this month’s #WeShouldCocoa.
Whenever I need to get supper on and I haven’t thought about what we’re going to eat, I inevitably turn to my Pasta’s Last Stand. It’s always delicious, I don’t need any special ingredients, but best of all, I don’t have to think about it. Normally I’d scatter a bit of cheese over the top, but as it’s Veganuary this month, I thought I’d ring the changes and scatter some miso marinated tofu over it instead.
If you like a cheeky cocktail or two, this Apple Mac is a good one for warming the bleak midwinter. It’s a twist on the classic Whisky Mac. The water of life combines with the fruit of the tree of knowledge and is spiced up with some warming ginger. It makes for a perfect winter cocktail.
Who doesn’t love a good veggie burger? Not many I’m guessing. I’m a big fan, though I don’t make them as often as I should, or, maybe could. These black chickpea & red quinoa burgers with prunes are easy to make, hold together well and taste super scrumptious. Served with caramelised onions, tomatoes & chilli, they are truly hard to beat.
This barley lentil dinner is a simple recipe made somewhat sophisticated by the addition of walnut gremolata and roasted tomatoes on the vine. It’s also very garlicky. If you love garlic as much as we do, this is a very fine thing.
As the days gradually shorten and the temperature drops, there’s nothing quite like a bracing afternoon walk followed by a comforting mug of hot chocolate. Most hot chocolate is good in my book, but for the ultimate Theobroma experience, it’s worth taking that extra few minutes to make yourself some real hot chocolate.
Simple to prepare evening meals are my mainstay, even more so whilst I’m cooking for one. It’s good to have some variation though and this simple laksa noodle soup with tofu, red peppers and green cabbage is a filling and delicious addition to any repertoire. It has the added advantage of being vegan, so it makes a perfect dairy free meal.