Why 52 Recipes?

The aim of #project52recipes is to get out of a food rut and cook a new vegan or veggie recipe every week. Since giving up meat in September 2016, I’ve been discovering a whole new world of foods and how veggies can be the star of a meal when treated properly. So as a new…

Week 20: Can you Veganize KFC?

Following last week’s successful attempt to ‘veganize’ Leon’s Classic Chilli Con Carne, I started thinking about other restaurants whose recipes might be ready for a vegan makeover. So here’s a take on Kentucky Fried Chicken – although I was never the biggest fan of KFC back in my meat-eating days as I was always dubious…

Week 19 – Vegan take on Leon’s Classic Chilli

Happy National Vegetarian Week people! Seems there is a day/week for literally every foodstuff these days – this week is also National Sandwich Week and last week was National Donut Week – which I had to mark with a towering donut jenga made of Co-Op’s accidentally vegan donuts – photographic evidence: But back to this…

Week 18: Vegan Aioli with aquafaba

  So here’s the final of the trio of dips from the last few weeks – veganized aioli (that slightly lurid yellow dip in the bowl). I had heard of the mythical properties of aquafaba and how it can be used to replace eggs in a whole variety of recipes –  meringes, mousse, ice cream, mayo,…

Week 17: Avocado tahini dip

Another dip into The Middle Eastern Vegetarian Cookbook this week for a quick and easy  meze dish to accompany the classic hummus and vegan aioli. Ingredients: 2 ripe avocados, 75g of frozen or fresh peas, 2tbsp tahini, juice of 1 lemon, 1 garlic clove, 1 tsp of agave syrup (instead of honey), 1/2 tsp toasted…

Week 16: Classic Hummus

Hummus is pretty much a staple for any vegetarian or vegan, and there are so many variations and additions. But for this week, I’m keeping it classic and following Salma Hage’s Middle Eastern Vegetarian Cookbook. As you can tell from recent posts, this book has become something of staple, but it’s full of great recipes…

Week 15: Chickpea and Cauliflower burgers

A self confessed ‘burger fiend’ before I gave up meat, I’m on a mini mission to find alternatives which show that you don’t have to compromise on flavour and succulence by going for the veggie option. I’ve tried a couple of ready made options – Fry’s frozen burger and a Granose mix, as well as Mildred’s legendary…

Vegan Meatloaf!

Yes, that title is accurate. I made a vegan meatloaf using the Granose burger mix as a base, added a whole range of other ingredients, and then topped it with a simple homemade marina sauce. I’ve used the Granose burger mixes a couple of times and have found them to be a pretty convincing ‘alternative’….

Week 14 – Puy lentil tabbouleh

Summer’s here, at least for a day, so it’s time to seek out more salad recipes. This fresh take on tabbouleh is packed full of protein and is super easy to make. Once again, it’s from Salma Hage’s ‘The Middle Eastern Vegetarian Cookbook’. I actually made this last week alongside the Lebanese Vegan Moussaka, but…

Week 13 – Lebanese vegan moussaka

Common thinking says that for Moussaka you need bechamel sauce right? Not according to Salma Hage’s ‘The Middle Eastern Vegetarian Cookbook’.  The spices, aubergine and chickpeas give you everything you need for a tasty and hearty dish which is great for serving straight from the table to hungry mouths. Like many Middle Eastern dishes, this…

Week 12 – Mildreds famous burger!

Ah the legendary Mildreds restaurant. For more than 20 years they have been serving the needs of vegetarians and vegans from their tiny place on Greek Street in Soho. More recently they have expanded to Kings Cross and Camden which is great to see, and I’ve no doubt that more are on the way as…

Week 11 – Tofu Scramble

I haven’t made brunch in quite a while, so when I came across this recipe for ‘Stockholm Scramble’ in Nina Olsson’s ‘Bowls of Goodness’, I delayed a trip to the gym one Saturday to give this a go. Since going plant-based, I’ve discovered the versatility of tofu and how you can use it in mayo,…

Week 10 – Tofu and bean cake

Yes, that title is correct. I made a cake from cannellini beans and topped it with tofu icing. What kind of voodoo is this? Well, it’s straight from the pages of Anna Jones ‘A modern way to cook’. We were having a bake off at work, and I thought I should show my sceptical colleagues…