I’ve been fascinated by uttapam for a long time. Uttapam is a Southern Indian gluten free fermented pizza made from urad dal and rice. The last time I ate this it got me thinking… Could I make an Italian type pizza base using red lentils and oats – a Vegan Lentil Pizza? Was it possible?
Until this post I’ve never made proper falafel before! There I’ve said it! It seemed crazy trying to come up with my own falafel recipe if I hadn’t actually made anyone else’s ever. As we follow an oil-free vegan diet I searched for great oil free falafel recipes, which only used traditional ingredients and they seemed quite difficult to find.
So I decided to try converting two popular falafel recipes to baked to find what I was looking for….
Today we have a guest post from Ian @chefvegan – he has a load of great recipes on his YouTube channel – make sure you check him out!
Ian told me his inspiration for this recipe came from fond childhood memories of eating chilli cheese fries at fairs and ballparks. He says “I have been wanting to recreate a vegan recipe of it for a few years now, and when Rachel asked me to contribute I thought it would be really cool to create a chilli cheese fries recipe that ticked the easy, healthy and oil-free boxes in line with her blog’s philosophy”.
Last summer we had some builders in our house for about 6 weeks! During that time we became pretty good friends. One of the popular topics of conversation, of course, was food. I would feed them my concoctions and they would tell me about their favourite dishes from the countries of their heritage. One of the chaps was from Ghana and he mentioned that I had to try Jollof Rice. Apparently, it was one of the best things you could eat, spicy, comforting and filling. I love trying new things so it sent me on a mission to come up with an easy vegan version of this traditional West African dish.
Korma is one of my favourite curries. Normally it is quite rich, but this vegan korma curry is lighter and lower in fat than usual, using just enough coconut cream, cashews and plant based yogurt to create the creamy korma sauce.
I’ve been vegan a couple of years now and one of my favourite meals before I went vegan was meatballs with spaghetti. I loved how the herbs in the meatballs melded with the sauce and pasta. Three parts imperfect by themselves but together sheer bliss! So I set out to recreate what I loved in a vegan meatball.
I’m really getting into Ethiopian food and this Spicy Red Lentil Stew ticks all the boxes for me. Quick and easy to make, complex spicing and super healthy. This has become a regular fixture in our house and I hope it does in yours too!
This week Ian from Chef Vegan and I created a video showing 3 delicious and easy ways to cook rice to add some delicious flavours. We made Cumin Rice, Lemon Rice and Nasi Kuning (recipe inspired by Daily Cooking Quest).
Simple ingredients and quick and easy – let’s make boiled rice tasty!!
I’ve been craving the comforting texture and flavour of shepherd’s pie. One of my favourite meals before I went vegan I’ve been keen to see if I could mimic the flavour and texture using whole plant foods. This recipe came pretty close! The potato is so creamy without any butter or oil and the sauce with aduki beans and porcini mushrooms has a lovely rich flavour.
Barley is so underrated. It’s not as sexy as rice, quinoa or any number of other grains, but it’s so versatile and hearty and incredibly budget friendly. In this simple recipe I hope to show you how flexible and cheap it really is. This meal comes in around $3.80 ($5) for 4 people!