It’s Andrew’s birthday today! Happy birthday, Andrew! Every year, I ask him what kind of cake he would like for his birthday, and every year, I get a slightly terrified look (you want me to make a decision? About food?),…
Three quarters of the way through the month and it’s probably time I actually created a recipe for my Anyone Can Cook Vegetarian Food challenge. And in fact, I did create this recipe, several days ago – I’m just having…
OK. This is it. This is where it gets scary. I’ve been playing, I admit, at the shallow end of the vegetarian pool. I buy my farmers’ market veggies, I use legumes with grains to build whole proteins, and I…
I know. It’s another curry. This is really weird. I’ve never really liked curry, and I don’t *understand* how curry works, but I seem to have made two which I like in the space of three days. And I don’t…
I know, I know, that’s a terrible title, but what else could I call it? It has a raw nut-and-fruit crust, heavy on the pistachios and the apricots, it has a vegan chocolate mousse filling, with more apricot jam to…
First up, I should confess: the version of this dish you see is not 100% vegan, because I had this beautiful fresh egg pasta that needed to be used. But the sauce is definitely vegan, and as I actually cook…
This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find…
