Recipes

Added 16/01/2016
Ready in 35min

It may surprise some, but not only are no-egg pancakes possible – they’re unstoppably good. As in you won’t be able to stop eating them (maybe double the batch). This recipe for American-style pancakes is ideal for using up sweet, ripe bananas. They have a gooey, soft centre, crisp edges and taste great with toasted…


Added 13/12/2014

Originating from Laos, green papaya salad is a mainstay of the Laotian dinner table. It’s also a hugely popular in neighbouring Thailand and Cambodia. Many cultures have raw dishes as a part of their diets – raw food is definitely not a new thing. Our green papaya salad needs little altering from the traditional recipe…


Added 02/12/2014

This beautiful book is filled with so many authentic yet approachable vegetarian Indian recipes, and we’ll be reviewing it on Veggie very soon! I’ve never seen a dosa recipe as simple as this one before; vegans, try it with a natural soy yoghurt of your choice. Eaten for breakfast or as a snack food, these…


Added 24/11/2014
Ready in 50min

Summer is all about eggplants for me; while others anticipate the arrival of asparagus in spring, or the way strawberries herald Christmas, I look forward to eggplant prices plummeting. This recipe from Greenilicious (you can read our full review here) is made with long Japanese eggplants, but I’m sure Italian ones will do just fine. And if you’re…


Added 24/08/2014

Back in my seafood-eating days, raw fish salad was a rare treat, usually prepared by someone else for a barbecue or family Christmas. It’s a Pacific staple, called kokoda in Fiji, but many island nations have their own variation. And here’s a vegan one! As an experiment, I decided to prepare a version with oyster…


Added 26/07/2014
Ready in 30min

One of our favourite bulk food shops has a great variety of dried, egg-free pastas in more configurations than you would usually find at your standard supermarket. We bought the pappardelle first (because isn’t it the most luxurious of the pastas?) and the recipe came next. This is a vegan version of a recipe by Yotam Ottolenghi, which…


Added 23/06/2014
Ready in 30min

Awesomely moist, free from refined sugar, delicious and completely vegan, I found these banana walnut muffins with a hint of maple to be a perfect comfort-food snack to cozy up with on a winter afternoon.


Added 07/06/2014
Ready in 45min

What could be more satisfying than dunking crispy, warm garlic bread into a steaming bowl of hearty vegetable soup? The swirl of basil oil to finish is an optional but delicious addition. Use the leftovers on toasted ciabatta, fried gnocchi or to coat your favourite pasta shapes. I made this soup for a family dinner because it’s quick,…


Added 20/05/2014
Ready in 45min

We’ve wanted a recipe for arepas up here for months, but just kept scoffing them without taking the photo! These South American corn cakes (made from Venezuelan or Columbian corn meal, not Mexican masa harina), are fried until the outside is crispy and chewy, and the inside is soft – all the better to soak up…


Added 20/04/2014
Ready in 1hr

Kushari is a dish I could eat exclusively for the rest of my life. It satisfies on many levels: it is textural, rich yet fresh, spicy, sweet and filling. Its origins are in Egypt as a working class, street food–style dish, designed to make the most of cupboard staples at the end of the week,…


Added 18/04/2014

I’ve always loved a certain kind of dark chocolate bar with a chewy coconut filling – no names necessary here, I’m sure! There was a stage in my life when I found it damn near impossible to walk past the sweet counter at the supermarket without grabbing one, or two . . . As soon…


Added 20/03/2014
Ready in 25min

I’ve been falling in love with herbs all over again recently, and one that I think is criminally overlooked (at least in our kitchen) is sage. One day I was daydreaming about frying the furry little leaves in some hot oil and this recipe just fell out of my head and into a bowl. I…


Added 20/02/2014
Ready in 1hr 10min

This is my current favourite multipurpose bread recipe. It’s based on a spelt bread recipe over on VegWeb with a few slight changes to the method and the introduction of wholemeal flour. It’s a great bread for toasting, but you absolutely must have a slice when it’s fresh out of the oven, covered in your…


Added 10/02/2014
Ready in 40min

I’m all about the big savoury cooked breakfasts, and on a recent lazy Sunday I decided to tackle the hash brown – a crucial component to any big breakfast. I knew it had to be kept really simple, and the result has just five ingredients (including the seasoning). We served a couple of large hash…


Added 07/02/2014
Ready in 25min

This is our vegan spin on a traditional Korean noodle dish using dang myun, a cellophane noodle made from sweet potato starch. You can swap in whichever seasonal vegetables you like – japchae translates to ‘mixed vegetables’. Use capsicum and zucchini while they’re cheap and abundant in summer, then switch to mushrooms, cabbage, kale or parsnips…


Added 27/01/2014
Ready in 27min

A beautiful indulgence: new season potatoes drizzled with truffle oil. Share a plateful with a friend or use as a side for a main meal with X-factor.