It’s a truth, universally acknowledged, that Butter Pecan is the best of the ice cream flavours. I mean, there’s a pretty stellar top ten including things like Mint Choc Chip and Vanilla Bean, but only about 1% of the population will ever turn down Butter Pecan. It’s like a hug for your tummy.
Unfortunately, Butter Pecan isn’t exactly vegan friendly. It’s rare to find a vegan Butter Pecan Ice Cream, and when you do, it doesn’t tend to be all that good.
Well, thankfully, this recipe is as ridiculously delicious as the real thing. Vegan butter (something like Earth Balance) takes the place of real butter, and I like to use a combination of oat and almond milks for this recipe, so as to get the correct milky consistency; I usually use coconut milk in my ice cream, but for some reason, I just didn’t think that was right for this recipe.
I’m not a big fan of meat substitutes. This recipe was born out of a challenge I set myself to make seitan more interesting, rather than a burning desire for some kind of mock-meat! I had in my mind a slightly smoky, salty, gamey flavour so picked a few ingredients I thought might help achieve this.
First, the smoky. This came in the form of smoked paprika and sea-salt. If you’re not a fan of smoked food, you could replace these ingredients with their non-smoked counterparts. Although the smoked flavour in this seitan is super subtle!
Next came salty. I wanted to pick more complex, umami-salty, so reached for soy sauce and yeast extract.
There are some recipes that are so central to your whole concept of family that to stop making them would be tantamount to familial mutiny. For me, this recipe is one of those.
This was basically the staple dessert of the Parry family for a good twenty years, and as I’m told that my Mum got this recipe from my Gromma, the inimitable Eileen, it might even have been in our family for longer than that. While its origins remain something of a mystery, I’ve a feeling that Gromma pulled it from a recipe book back in the day, and its simplicity and devilish taste mean that it just stuck.
As any Indian food lovers will know, daal, a lentil soup dish, is popular throughout all of India, and in fact far beyond too; in Nepal, Pakistan, the West Indies, Sri Lanka and Bangladesh, daal is a staple dish of many people, thanks to its high protein content and low cost.
Of course, with such a wide range of cultures enjoying such a dish, it’s to be expected that there are as many variations of daal as there are countries enjoying it. Daal actually means “lentils”, so most daal variations will be called [something] daal: Tarka daal, Panchratna daal, Lobiya daal, etc.
Masoor daal is a red lentil daal that’s popular for its relatively quick cooking time and for the ease of its making. It’s popular with me and my household due to the fact that it’s utterly delicious, as well as being very healthy, filling and perfect for when it’s cold outside, or when you’re just not feeling your best. This, to me, is pure comfort food, and it will help you get over an illness with all those lovely spices.
A few days ago I was engaging in one of my favourite hobbies – cupboard gazing. But this time something was different. I was eating a PB&J sandwich. I saw a big bag of unused porridge oats and it hit me like a delicious lightning bolt – flapjacks!
Flapjacks, for the uninitiated, are a thoroughly British treat; bars of oats dripping in a sugary syrup, left to cool so that they firm up and become little pieces of heaven.
A lot of people complain to me about not being able to have a good breakfast, and their main gripe is that they just don’t have time in the morning to do anything beyond pouring some cereal in a bowl with milk and shovelling it down while they’re drying their hair.
I totally understand this. I have the benefit of working from home, and even when I did work in an office I didn’t start til 10, but when I was younger, I gave myself about 5.5 minutes from waking up to leaving the house–and that isn’t exactly conducive to good breakfasts.
However, with a little forward planning, breakfasts can be better. In fact, they can be decadent, extremely healthy and filling, and can take no longer than the time it takes to rip open your box of Cheerios.
If, like me, you’re British, then you’ll understand the importance of tea in the world.
In fact, tea has been popular the world over for many years, and it’s enjoyed in many different ways.
My Ukrainian in-laws serve tea brewed strongly then watered down with boiling water, but never with milk, only a little lemon. My British friends enjoy it strong, white and full of sugar, and in constantly-refilled mugs. In India, however, they serve Masala Chai, and it is just wonderful.
Latin Americans take breakfast pretty seriously.
Whether it’s fruit and hojaldres, a full Venezuelan breakfast or just a stack of pancakes, they know how to power themselves through the day with a delicious plate full of goodness–and there’s no Latin American breakfast that’s better for you than Gallo Pinto.
Last week on the Everyday Veggie, we were celebrating the humble avocado.
The avocado is actually a large berry, and it’s so beautifully nutritional that it seems like the perfect food. In fact, the healthy fat content is so wonderful that it can actually be used in place of oil and other fats in baking. Did you know that?
As we were getting all avocado last week, I figured I should try to do something new and interesting with them – and this delicious brownie recipe sprang forth from my kitchen!
Everyone loves layer bars, don’t they? They’re like the bar equivalent of Neopolitan ice cream; you get a little bit of everything.
However, not all layer bars are made equal. Some are horrifically sugary, some have layers that are too similar, and some just bum you out when you eat them.
This is where these Raw Vegan Three-Layer Peanut and Coconut Bars come in. Let me talk you through it: