I was going to post this recipe early in the New Year as an encouragement to use up any leftover mincemeat abandoned in the back of the fridge. But why wait? It’s deserving of much more attention than an after thought – a decadent dessert to share over the festive period. Continue reading “Vegan mincemeat lattice tart”
Having a healthy, hearty breakfast is a great way to start the day. One of my favourite hot breakfasts is scrambled tofu – it’s easy to make and is a great source of plant-based protein. Tofu also contains tiny chemicals called phytoestrogens, particularly good if you are a middle-aged woman like me! Continue reading “Vegan breakfast scramble”
Ok, so the title’s not so catchy, but says exactly what this post is going to cover ;). It’s a question I get regularly get asked – how do you make tasty pastry without butter, margarine or oil? Is it even possible? Continue reading “How to make tasty pastry without block fats or oil”
With only a two weeks until Easter, the supermarkets are full of seasonal goodies, most of which are a no-go area for me! It’s not really an issue as I can make most things at home myself or do without. But there is one particular treat I really missed for years – hot cross buns. Continue reading “Vegan sourdough hot cross buns”
I am a big fan of all vegetables. Well, most of them! There is still the odd one or two I’m not keen on. Globe artichokes is one mainly because they just seem to be a bit too complicated! The other is celery. Continue reading “Celery soup”
It’s Shrove Tuesday – Pancake Day. Of course, pancakes are not just for one day of the year – that would be too sad – but it’s a good day to post about them! In fact, it’s only now that I realised I haven’t shared my favourite pancake recipe – it’s time to remedy that!
I do love a vegetable that’s adaptable, something that can be used in all sorts of dishes both sweet and savoury. And sometimes in surprising ways. Pumpkins and squash definitely hit that criteria. In beautiful shades of orange, these lovely gourds maybe be harvested in autumn, but can last all through the long winter. Continue reading “Sweet pumpkin pie”
Many dairy-free or plant-based recipes use nutritional yeast as an ingredient. It has a fabulously savoury almost cheesy flavour. But have you ever wondered what it actually is? And where it comes from? Continue reading “All about nutritional yeast”
Yesterday was a busy one in The Sensitive Foodie Kitchen – not that we went anywhere of course, well not physically anyway. For yesterday I beamed live into other peoples homes via my first live cooking demo via Facebook.
I had no idea if it would work, but it did! And rather wonderfully there were people popping by from all sorts of countries. The internet really is an incredible asset for these current times, helping us all keep in touch in times of physical isolation.
I started off with one of the most popular hands-on cooking experiences on my workshops – easy baked veggie cakes. These super tasty bites are great because:
- they are really easy to make
- they are super adaptable and work for most veggies hanging around in your fridge
- if you include a range of veggies they’re packed full of amazing phytonutrients
- they get you in contact with your food
- kids can have fun making them – and hopefully eating them too
Popping these in the oven means there’s no added oil; the caramelisation of the sugars in the veggies makes them go brown and crispy all by themselves. And that way you lovely natural flavours too.
These make great snacks and lunches; make a bigger batch and keep some in the freezer for those days when you’re out and about and don’t have time to cook (which will happen again at some point in the future…….).
I know not everyone is on Facebook, so here is the video from yesterday in case you wanted to see it. And I’ve added the full recipe below so you don’t have to sit through it if you have better things to do!
I hope you enjoy making these tasty little bites – do let me know how you get on. And stay safe and well.
Easy baked veggie cakes
- 500 grams grated vegetables eg a mix of carrot and/or parsnip and/or courgette and/or celeriac and/or sweet potato and/or turnip
- 1 medium red or white onion, sliced or 4 spring onions or 1 shredded leek
- 2 cloves garlic, grated
- 2 cm piece fresh ginger grated
- 50 grams chickpea (gram) flour or whatever flour you have
- salt and pepper
- 1 handful fresh herbs, chopped
- Pre-heat the oven to 180ºC/350ºF/gas 4
- Place the grated veggies into a bowl with the finely sliced onion, garlic and ginger. Mix together well with your hands then add a teaspoon of salt and the fresh herbs and mix together well again.
- Add the chickpea flour, mix well, then leave to stand for 10 minutes. The salt will draw the water out of the veggies and help bind it together.
- Take a spoonful of mix and squeeze it together in the palm of your hand. If it binds well, it's ready to use. If it doesn't stick, add more flour as needed until it does. The exact amount depends on how watery your veggies are (ie: courgette will need more than parsnip)
- Press a big spoonful of the mix into a round patty in the palms of your hand and place on the baking tray. Repeat until all the mix is used up.
- Bake in the oven for 15 minutes. Once the top of the veggie cakes are firm, carefully turn them over and bake for another 5 minutes or so until browned and crispy.
- Serve hot or leave to cool and eat when you're ready.
Making positive changes to the way you eat can be challenging, especially if you’re new to cooking from scratch or learning different techniques. One of the biggest objections I hear from people resistant to change is lack of time – cooking a whole-food plant-based diet just takes up too much of this precious commodity. Continue reading “Roasted rainbow veg and lentils”