Vegan Yaki Onigiri: Fried Breakfast Rice Patties

By May 14, 2015 Brunch, GF Breakfasts, Ginger, Gluten-free, Mushrooms, Onion, Peppers, Rice, Savoury, Sesame oil, Spinach, Sugar-free


Vegan recipes

I’ve just got back from spending a long weekend in Amsterdam and Paris catching up with old friends from far-flung places, going to galleries, drinking coffee, eating food, taking photos and reading books, which anyone will tell you is as close to heaven as I can ever get.

It also meant, however, that I ate a lot of bread, bready things and bread-based pastries, so on my first morning back at home I wanted something vastly different; something savoury, interesting and something to comfort my tummy back in not-quite-so-warm Edinburgh.

I was inspired by two very disparate things for this recipe; the British-Indian breakfast dish Kedgeree (or Kichiri), and Manpuku, a tiny Japanese restaurant near OCAD in Toronto. I used to go to the latter often when I lived in TO, as their food was amazing, cheap and full of personality. Where else in Toronto can you eat for less than $5?

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Ginger-Stewed Pears

By April 30, 2015 Coconut oil, GF Desserts & Treats, Ginger, Gluten-free, Jams, Compotes & Marmalades, Parfaits & Pilafs, Pear, Puddings & Sundaes, Sugar-free


Vegan Stewed Pears

We had spring here in Edinburgh; it was last week, and it lasted about 4 days. It was 18 degrees and TWICE I left the house without a jacket. I know; halcyon days.

Now, however, we’ve backpedalled a little; it’s 8 degrees and a little gloomy. Winter, it seems, it holding on to its last.

What we need, then, is a warming and delicious breakfast.

This week I bought an entire box of pears (20!) from my fruit and veg man for just a pound. They were slightly overripe and certainly not at their best, but definitely useable. I hate waste and love a challenge, so I skipped off away with my half ton of pears already cooking up this recipe in my mind.

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Peanut-Sriracha Soba Stir Fry

By April 24, 2015 Carrot, Flavour Pairings, Garlic, GF Mains, Ginger, Gluten-free, Kale, Leeks, Limes, Pak choi, Peanut butter, Rice & Noodles, Sesame oil, Soba noodles, Stir Fries


Vegan Sriracha Peanut Butter Stir Fry

I’m absolutely thrilled to say that today’s post is brought to you in collaboration with the wonderful Danielle from Vocabulettering! Danielle is a great friend of mine and a talented handletterer; we put our heads together and decided to bring our loves of good food and gorgeous lettering together for today’s post. You can see more of Danielle’s work here on her Vocabulettering Instagram feed and here on her Tumblr feed. She’s a talented lady so get following!


If you don’t know what Sriracha is, I suggest you Google it right now.

Go on!

Back already? Sounds delicious, right? Well, it’s even better than it sounds.

Created by a Vietnamese immigrant in Los Angeles, Sriracha was David Tran’s attempt to make a sauce that was true to the flavours of his native country, and the company is one that’s fascinating; they’ve never spend a dollar on advertising, but have become one of the most popular hot sauces in the US and further afield; you can now buy Sriracha at Tesco and many other chain supermarkets here in the UK. And I suggest you do.

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Broccoli and Red Kale Miso-Tahini Soup

By April 21, 2015 Broccoli, Flavour Pairings, GF Mains, Ginger, Kale, Miso, Rice, Rice & Noodles, Seaweed, Soups, Chillis and Casseroles, Sugar-free, Tahini


Vegan recipes

It’s turning warm (well, not cold) in Edinburgh and so my need for lighter meals has begun; eating your own bodyweight in Lentil Shepherd’s Pie is less fun when it’s sunny outside.

I love miso and we’ve recently invested in a few different types, one of which is a sweet white miso which I have to stop myself eating by the spoonful. It’s so thick and rich but still with that subtle miso flavour – in short, it’s perfect for a light but satisfying soup like this.

The idea to combine miso with tahini came from this great recipe from 101 Cookbooks. I feel like I wanted a bit more of a layered flavour, though, so I added ginger and nori into my stock when cooking to draw out those lovely tastes and infuse them into the dish. I also used broccoli and red kale as we always have too much of the damn stuff in our place.

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Strawberry, Roasted Fig and Mint Salad

By April 12, 2015 Almonds, Balsamic vinegar, Big Salads, Coconut oil, Figs, Flavour Pairings, GF Mains, GF Sides, Gluten-free, Mustard, Olive oil, Rocket (arugula), Salads, Spinach, Strawberries, Watercress


Strawberry, Roasted Fig and Mint Salad

I don’t know if I’ve mentioned it before (I definitely have), but my absolute favourite kitchen book (I don’t call it a cookbook because it isn’t, really, but it’s certainly a book everyone should have in their kitchen) is the Flavour Thesaurus by Niki Segnit.

As the name suggests, this book is a complete reference guide for flavours that go together beautifully – including ones that you wouldn’t expect. Today’s recipe was very much inspired by a few flavour combinations that I found in the book: mint and strawberries, strawberries and balsamic vinegar, and fig and almonds.

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Sweet Potato, Harissa and Kale Hash with Tahini-Lemon-Ginger Drizzle

By April 10, 2015 Brunch, Coconut oil, Garlic, GF Breakfasts, Ginger, Harissa paste, Kale, Lemon, Paprika, Savoury, Spinach, Sweet potato, Tahini


vegan breakfast

In the mornings, I need a little help.

I try to be a morning person, really I do – and for the most part, I can get up and go about my business and do things I need to, as long as I don’t need to leave the house. Once I’ve left the house, all bets are off – unless I’ve had a proper breakfast.

I’m quite lucky in terms of work hours and a short commute (either to my living room or to an office 20 minutes’ walk away) that I can make this sort of stuff most weekdays if I want to. If you’re not flush with time in the mornings, however, this makes a great weekend brunch, or you can cook it the night before and its just as delicious cold.

But why is it so good?

Well, every single ingredient here is full of something good, with the possible exception of the soy sauce. Sweet potatoes are full of fibre and beta-carotene, spinach is full of iron and calcium, kale is a nutritional powerhouse, tahini has calcium, protein and omega-3s, lemon juice has vitamin c and cleansing properties and the garlic, ginger and the chilli in Harissa will stimulate your immune system. It’s like giving your whole body a kick in the bum before you even leave the house!

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Roasted Squash, Roasted Carrot and Red Lentil Soup

By March 16, 2015 Butternut squash, Carrot, Garlic, GF Mains, Ginger, Gluten-free, Lentils, Olive oil, Paprika, Soups, Chillis and Casseroles, Sugar-free



Spring is finally springing here in Edinburgh. The flowers are poking their heads out of the ground, beer gardens are starting to think about maybe possibly just one day opening, and you can wear 2 layers instead of 3 without getting hypothermia. There’s a promise of 12 degrees on Thursday, but let’s not get our hopes up.

From a kitchen stand point, that means that all the summer fruits and vegetables aren’t that far away – and that soup season is on its way out. The long nights of winter are perfect for a warming, comforting bowl of happiness, but in summer, it just doesn’t work.

Let’s cling on to soup season as long as we can – after all, soups are easy, cheap and always nutritious. Especially this one.

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Coconut, Pistachio and Goji Berry Granola

By March 12, 2015 Cardamom, Cinnamon, Coconut, Coconut oil, GF Breakfasts, Gluten-free, Goji berries, Granola, Oats, Pistachios, Sugar-free, Walnuts


Vegan Granola Recipe

Alright, I know I’m about four years behind here, but I’m just getting into goji berries, and holy mother are those things amazing.

Delicious, just the right amount of chewy, full of good stuff – and then to top it all off, they give a gorgeous splash of vibrant red into any recipe. It’s like they were made just for me.

I got some goji berries on sale from Real Foods last week; my basic modus operandi with that place is to wander around, see what’s on sale, then craft some sort of meal or recipe around that. Both the goji berries and the coconut shavings in this recipe were on sale at Real Foods, and the shaved coconut was only a pound for 100 grams – so if you shop right, this is a budget recipe!

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Cacao-Cardamom Energy Smoothie

By March 6, 2015 Almond Milk, Banana, Cacao, Cardamom, GF Breakfasts, Gluten-free, Peanut butter, Raw, Raw Breakfasts, Smoothies, Sugar-free, Tahini



I’m not a fan of chocolate-flavoured things.

Don’t get me wrong; I LOVE chocolate. After a youth misspent eating horrible milk chocolate and those cheap white chocolate mice (alright, they are awesome, in a disgusting sort of a way) I’ve matured into my tastebuds and these days, I love love LOVE dark chocolate. The darker and more subtley flavoured, the better.

It’s just that chocolate FLAVOURED things are so…wrong. Just like strawberry-flavoured things, they tend to never actually taste like what they’re meant to taste like.

This has meant that I’ve avoided chocolate smoothies and the like for a long time; as well as being sort of strangely chemically, they’re often far too chocolatey, or just altogether wrong.

This smoothie, then, has sort of changed my life.

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Parsnip Rosti

By January 20, 2015 Brunch, Garlic, GF Breakfasts, Gluten-free, Limes, Mustard, Onion, Parsnips, Potatoes, Savoury, Tahini


Vegan Gluten-free Mustard and Parsnip Rosti

There is truly no purer joy in life than a lazy Sunday brunch. If there were enough cafes in Edinburgh (I lie: there clearly are) and I had enough money, I would probably go out for a 4-hour brunch every Sunday, but as my lust for food far outstrips my budget, I often cook brunch at home with friends, listening to BB6Music and reading each other bits of interesting things. It is bliss.

Since moving back to the UK a few months ago, I’ve remembered all the ingredients that I’ve barely used in the last 6 years – and parsnips feature heavily at this time of year! They’re affordable, versatile and can last for a long while in your fridge, which helps cut down on wastage. And yet they’ve been given short shrift for so long, much like the long-maligned beetroot (poor guys).

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