All posts filed under: Vegan

Broccoli Stalk and Garlic Fried Rice

I do remember that at some point in recent past, I promised you an onslaught of easy weeknight meals. I still intend to stand by that promise, but January has been an absolute shocker thus far, and so I’m afraid a recently acquired side dish is going to have to do for the time being. As you all know, food waste is one of the things that I’m most passionate about. The food waste figures in this country are shameful, and I think we all need to talk more about it, as frequently as possible, so that it’s at the forefront of our minds when we’re in the kitchen. To that end, whenever I pick up a new trick to combat food waste, I pass it on to you ASAP. Which brings me to today’s guest of honour: broccoli stalks. Did you know they were edible? Up until these past few months, I really had no idea. I’ve been throwing them in the bin this whole time.   Upon reading a book about food waste …

How to Cook Crispy Tofu

I don’t profess to be an authority on tofu. I haven’t titled this post ‘how to cook the best crispy tofu’ or ‘how to cook the perfect crispy tofu’ because we all feel differently about what ‘the best’ and ‘the perfect’ is. My version of the perfect crispy tofu is a result of me chasing the crunchy texture of the stuff they serve at Pompoko (Brighton residents: if you know, you know). When adding tofu to a dish I like it served on top of a meal to add a different texture and that delicious, fried, beige flavour. If that’s not your game, this is not your post. There are many others out there. See all that moisture? That’s why pressing tofu is absolutely rule number one if you want it to get nice and crispy. There are a few ways to do this, and most of them are a ballache. I used to lay a block of tofu on a plate covered in kitchen towel, top it with more kitchen towel and then stack …

Vegan Christmas Cake Porridge

You guys have been digging the vegan carrot cake porridge recipe I posted last month, it’s been so so cool to see pictures of people eating it at home. Turning a cake into porridge is actually really fun, so I figured I might as well do it all over again. I toyed with having a go at coffee and walnut (just because this was always my Mum’s favourite) but we’ve gone full steam ahead on festivities now, so coffee and walnut can wait until the new year. Sorry Mum. If you’re interested in how I go about turning a cake recipe into a porridge recipe, you’re in luck, cause I’m about to fill you in. It’s really very straight forward: I look at a few recipes for said cake, work out what the most common and most essential ingredients are in each, and bung them in with some oats and milk. Pretty easy, right? Obviously, I leave out the flour. I don’t put in butter, sugar or eggs either. What we’re looking for are the …