Saturday, February 22, 2014

Vegan Recipes: Blood Orange, Soy Yoghurt, Granola & Pomegranate Molasses

Pomegranate Molasses. Where would I have been without this ingredient during Veganuary? Down in the dumps for sure. I used it in practically everything, from dressings, marinades, dipping sauces and just as a drizzle. We were entering blood orange season when I started being vegan so it was perfect timing to combine two great tasting things.

Serves 1

1 blood orange, skin removed and sliced across into rounds
1 tsp pomegranate molasses
150g soy yoghurt
Small handful of granola

1. Place yoghurt in bowl, drizzle with pomegranate molasses.
2. Top with oranges and granola, plan your summer holidays.

Next up: Miso - a vegan's best friend.

Wednesday, February 19, 2014

Vegan Recipes: Avocado and Spicy Beans on Toast

Back in January I did a Mrs Carter and went vegan for 22 days, albeit without the fur coat. Calling this challenging would be putting this lightly - it was fairly traumatic and there's no way I'm doing it again. I did however, discover a lot of new ingredients and recipes which I'd use again. I found myself experimenting more in the kitchen but finding eating out and socialising a right pain. Lessons learnt - drop your existing meat-eating friends and stock up with the latest superfood a la Gwyneth if you're going to put yourself through this.

I missed eggs tremendously throughout this period, especially at breakfast. Nothing beats a creamy, runny egg yolk and it's a mistake to think there could be a substitute. The creamy nature of an egg yolk did for some reason get me thinking of avocados, and their substantive wholesomeness. Pair that with spicy beans on toast and things are certainly looking up.

Friday, July 12, 2013

Sous Vide Recipes: Dill & Garlic "Cantonese Style" Haddock

One of my favourite ways to eat fish is steamed - a classic Chinese technique that I believe brings out the best flavour and texture of fish whilst keeping it juicy. I am also very partial to Cantonese Style Steamed Sea Bass which is usually understood as a whole steamed sea bass bathed in a soy sauce and Shaoxing Rice Wine sauce, topped with ginger and spring onion then doused with sizzling oil.

For me, fish cooked sous vide brings the same advantages as steaming: and my next Sous Vide Supreme recipe had to be a variation on a theme. Going sustainable with haddock and playing with dill and garlic.