All posts filed under: Vegan

Vegan Currywurst

It hasn’t quite been a month yet since our adventures in Hamburg.Β Alas, here I am already reminiscing and feeling so nostalgic about the place that I felt a sudden urge on Friday to recreate our favourite German dish – currywurst. We had the pleasure of trying currywurst twice in the one weekend and in delightfully contrasting ways. Once on our first night in takeaway form, when we arrived very late and completely exhausted at our airbnb and thought we’d chance it with the German version of JustEat. Again on our last day, at a big touristy restaurant connected to a brewery in New Town. Both were delicious and, arguably, each as authentic as the other. What I wanted to achieve with this meal was a carbon copy of either one or the other. I’d have been happy with even the takeaway version even if just to truly recreate the taste of our holiday. I had little success with this, despite my best efforts, but will continue to plough on with my experimentations every now and …

A Pathetic Attempt to Cure the Common Cold

There are a lot of cough and cold remedies out there. Like, a lot a lot. Eat spicy food, get out in the fresh air, sleep in the same barn as a yak, I’ve heard ’em all. As far as I’m concerned, they’re all completely worthless. A cold is a cold and once you’ve got one, ain’t no getting rid of it until it’s good and ready to go. However, sitting around and waiting to shake it is miserable. You have to do something, right? And if that something has the power to alleviate symptoms, even momentarily, then it’s worth a shot. It’s not like you’ve anything better to do. This is an evolution of what I was always given as a child if I was off school with a runny nose. The juice of a lemon and a teaspoon of honey topped with boiling water. The turmeric I’ve added because the world and his wife says it’s good for you and it adds kick and colour, and the ginger for more gentle heat. I …

How to make your own veg stock for (basically) free

I’m keeping my promise on budgeting tighter this month, and in order to reflect that as early on as possible for you lot, here’s a free (basically, pretty much, sort of) recipe. Early on in the year, I saw a video from a foodie Facebook page (I’ve looked back at my shares in the name of full credit, it was BuzzFeed Tasty) that detailed how to make vegetable stock from frozen vegetable scraps. I vowed to try it, and for once I actually bloody did, and I’ve been doing it every Sunday since, so I thought it was about time I wrote about it. It’s so easy, it eliminates a huge chunk of my food waste, and it costs next to nothing. The odds and ends of vegetables are usually thrown away – unless you’ve got yourself a composting situation – and I’ve learned now that they needn’t be. They’ll happily simmer away to make a lovely vegetable stock. I’ve not used it yet to make anything other than gravy, but the gravy I make …