Home made wraps, caramelised onion quiche, tofu tricks, ravioli and fresh herbs

In this episode we talk about the importance of connecting with where your food comes from, specifically in connection with the cauliflower glut that Riverford have at the moment. We gave a great recipe for home-made wraps which we had with a bean chilli. Plus talk you through how to make caramelised onion quiche usingContinue reading “Home made wraps, caramelised onion quiche, tofu tricks, ravioli and fresh herbs”

Vegan ravioli recipe

Ingredients Serves 4 people 240g pasta flower A pinch of salt four tablespoons of olive oil 160 ml of cold water Place all of the ingredients into a bread machine on a dough cycle and mix for about 10 min. Alternatively mix by hand and follow the technique above for making wax After the doughContinue reading “Vegan ravioli recipe”

Caramelised Onion Vegan Quiche

Make the pastry as per our Simple vegan pastry recipe. Roll the pastry out and line a greased quiche tin, use a fork to make some holes in the pastry, this will stop it lifting. Part bake at 180° C until the pastry has stopped being completely soft, probably about 5 mins. Ingredients for quicheContinue reading “Caramelised Onion Vegan Quiche”

Tortilla style wraps

Ingredients About half a cup of bread flour per person One tablespoon of olive oil Salt and pepper to taste water Method Place the flour, olive oil, salt and pepper into a bowl and start to slowly add water whilst stirring with a spoon. Keep stirring until the flour mixture comes together into a fairlyContinue reading “Tortilla style wraps”

Plant milk, Sweet Potato Congee, Satay Seitan, Pastry, Knives & Dr Greger

In this episode we talk a little bit about the use of plant milk and how easy it is to make your own oat milk. We then go on to talk about a beautiful caramelised onion, shiitake mushroom and sweet potato congee as well as a satay seitan dish from an Asian cookbook we’ve justContinue reading “Plant milk, Sweet Potato Congee, Satay Seitan, Pastry, Knives & Dr Greger”

Veganuary, Apple Spiced Cookies, Vegan Travel, Nut Roast, Cheese and Wine

Unfortunately we were both ill when our Christmas episode was scheduled to go out and so we’ve changed this episode around slightly. In this episode we talk about a wonderful apple spice cookie/softie recipe made using applesauce. We also mention how to make vegan pigs in blankets using a clever technique with thinly sliced carrot.Continue reading “Veganuary, Apple Spiced Cookies, Vegan Travel, Nut Roast, Cheese and Wine”

Stew & Dumplings, Fried Breakfast, Chocolate Beetroot Cake, and Nutrition

This week is full days menu of vegan food – starting with a fried breakfast we talk about how to make scrambled tofu, we then move on to eating chocolate cake made using beetroot, gently drifting into an evening meal of skew with dumplings. We then take a look at a fabulous nutrition chart whichContinue reading “Stew & Dumplings, Fried Breakfast, Chocolate Beetroot Cake, and Nutrition”

Vegan Chocolate beetroot brownie

This is a veganised recipe from Riverford, as mentioned in this episode of our podcast. INGREDIENTS 250g dark chocolate, chopped 200g vegan spread 1 tbsp Tia Maria or other liqueur (optional) 250g beetroot, cooked (baked in foil is best) 3 flax eggs (1 tbsp flax seed, 2 tbsp water, mixed a left to sit forContinue reading “Vegan Chocolate beetroot brownie”

Beetroot curry, soup, reading food labels, bouillon and Buddha bowls

In this episode, due to illness we had to record this episode in two different locations, it made for quite an interesting experience for us both! This week we welcomed our listeners from around the world, thank you to everyone that has listened, we really appreciate it. This week we talk about a delicious aromaticContinue reading “Beetroot curry, soup, reading food labels, bouillon and Buddha bowls”