Tag Archives: gluten-free
Creaminess is the key with this soup, so it has three ingredients to make it creamy: cashew nuts, potato and coconut cream. They all add to the flavour too – not in a dominating way – just enough to make … Continue reading
For me shepherd’s pie is comfort food, a big hearty dollop on a plate that tastes so good it’s the only thing on the plate that you’re really interested in. I’ve tried a good few recipes for shepherd’s pies and … Continue reading
We made a similar dish to this on a Japanese vegan cookery day course at the Vegetarian Cookery School in Bath. Here we’ve adapted it to make it sweet rather than savoury.
If you haven’t used fermented black beans before, this sauce gives a quick and tasty introduction. Fermentation completely transforms black beans and you don’t need to use many to add their delicious, intense flavour to a dish. It is hard … Continue reading
This recipe is a firm favourite. As well as the taste, it is easy to make and all the ingredients easy to obtain. To make it even quicker, or if you like cashews, omit the tofu and replace with cashew … Continue reading
If you like pickles and mayo you’ll love this dip. It combines a creamy texture with the sharp tang of vinegar and pickles. It’s really quick to make.
We made two of our favourite dips today and wanted to share them with you. The black olive dip is whizzed up in a food processor and the garlic, black pepper and herbs make it rich and zingy. The spicy … Continue reading
Flashback to Hackney, August 2004 and Pogo Cafe was set up in Clarence Road. It was an exciting and inspiring time. A much-used handwritten recipe book was found in one of the drawers, perhaps from the previous (veggie) restaurant. It … Continue reading