Turmeric rice is always popular for this dish (I mean who doesn't adore that gorgeous yellow). You can just use plain rice or whatever you like of course (to be honest, I've used quinoa, millet, and barley for this - if you get the idea). I am like 'here's a recipe - but do whatever [...]
This recipe is for anyone looking for something tasty to do with your chickpea flour. Chickpea flour (also known as gram flour, besan flour, and garbanzo bean flour, depending on where you are located) is a nutrient-rich ingredient. It is especially suited to inexpensive, gluten-free baking. Chickpea flour is loaded with manganese, magnesium, thiamine, folic [...]
I adore my work - at this point in time, my work primarily involves working as a chef on various retreats. It delights me to keep playing and developing new recipes. I get to serve up delicious plant-based cuisine for groups of between 8 and 40 people. An honour. Recently I was asked to serve [...]
Here's a little magical treat that I've been making for years since I discovered how rewarding it was to make your own jar of sun-dried tomatoes. Infused with choice ingredients, this is rather delicious. This is my ginger version. It makes a frequent appearance when I am making food for people. I use it to [...]
During my travels to Vancouver Island, a friend and I picked up some locally grown parsnips from an organic farm stand... and then it happened. "Parsnip & Potato Farinata." I swear the parsnip spoke to me. So I listened! The freshly harvested, often under-rated parsnip wanted to show off its earthy, sweetness. When I closed [...]
At the time of writing, I am in Hawaii, visiting my Mam. It was Mam who inspired me originally in the kitchen, growing up as a Northumbrian lass - she always made the most of whatever we had available at the time. In fact, she still does. I am always intrigued to find what new [...]
These little nuggets of deliciousness have been so popular lately - perfect to share here on my blog. I made them as an option for the Buddha bowl session on my recent workshop on Vancouver Island - a delightful complement to a whole medley of different salads and dips. Oh my goodness we had so [...]
Quinoa (pronounced keen-wah) is thought to have originated with Incan cultures thousands of years ago in the likes of Peru, Chile and Bolivia. It comes in all sorts of different colours and there are now strains that grow successfully in temperate climates like Britain, giving this ancient crop much more potential as a sustainable crop. Quinoa [...]
Veggie burger patties are so versatile and can be made with a myriad of different ingredients. In today's recipe, I am sharing one of my all-time favourites. Apart from being incredibly delicious, it is also very easy to make and holds together to perfection. We are talking about a versatile seed patty here that can [...]
Oatcakes were an alternative to bread in Scotland for centuries, and, still very much enjoyed there. Oats are one of the only grains that grow in Northern parts of Scotland, so it makes perfect sense that it would have been a staple food in times past. Traditionally made with oatmeal, oatcakes are a crunchy, [...]
