Noodles are my bae. I mean, they aren’t, but I wanted to know what it was like to use the word bae in a sentence and it feels as ridiculous as I judge others who use it to be. YOLO. J/K. What even is a bae? This recipe for triple…
Mains
Roasted Vegetables and Rice Gratin with Vegan Cheese Sauce
Autumn, the start of casserole season. Old fashioned as they might be, these deep dish bakes can brighten the gloomy cooler months, making them feel a little less like a sucker punch to the soul. A profoundly heightened sense of denial also helps, along with the restorative nature of wine….
Coffee Cola Fried Tofu
My father was and is a peddler of dental hygiene. As such, he had two requests of me upon my move from the United States to England 15 years ago: do not flunk out of university abroad (I had a track record of being an awful student of multiple institutions)…
Naem Het – Thai Fermented Mushroom Sausages (แหนมเห็ด)
I believe 2010 was the first year I visited Pun Pun, a highly regarded vegetarian restaurant in Thailand’s Northern city of Chiang Mai. Two years later, after one bite of their fermented mushroom sausages, I plucked up the courage to beg admission to their kitchen. It was granted, and that’s…
Vegan Spaghetti Puttanesca
Spaghetti puttanesca fulfils many roles in my life. It’s a fast midweek meal and a kitchen staple for hangovers (umami + plenty of good olive oil), but mostly puttanesca is a delicious solution to dinner when there are not many fresh ingredients knocking about. So long as there are olives…
Easy chickpea stew with garlicky tahini and vegan yoghurt
Recent experiments with aquafaba have left me with a glut of chickpeas and my partner has indicated a preference for not cleaning up small round foods I launch spitball style across the room for the cats to chase. Also there’s only so much hummus a person can eat. It takes…
Pomegranate Yuba (Fuzhu) with Caramelised Onions
I recently stumbled across Madame Huang’s Kitchen, a blog written by Carolyn Phillips, a Chinese translator and food writer with a passion for Chinese cuisine. Rarely do I come across a blogged dish that provokes enough excitement that I will make it the same day, but when I spotted Carolyn’s…
Vegan in Tokyo + Vegan Japanese Curry Recipe
Japan was a whirlwind, a two week foray into a land where I learned to spill sake on myself and could did purchase the most intense gumball machine tat known to all humanity (keychains of crisps, underpants for water bottles, mobile phone ornaments of a bird pooping radioactive waste, figurines…
Vegan Pad Gaprao (Pat Kaprow – ผัดกะเพรา)
After years of visiting Thailand, writing about its food and the annual vegetarian festival, I decided it was time to try to learn some of the language. So hello from Bangkok, where I am sitting in a small Asoke flat scattered with notes of how to say and write statements…
Vegan Black Eyed Pea Stew with Faux Feta and Gari
I hate shopping, but I am a compulsive grocery shopper. Unsurprisingly much of my kitchen is taken up by previously unheard of ingredients (like gari) that I purchased out of curiosity. Sometimes I decide to use them, and then I don’t until 6 months later when I decide to use them…
Easy Vegan Ma Po Tofu
I chose to adopt a vegetarian diet at the age of 12, but there was one ingredient I would not touch: tofu. Mom, I love you and the effort you made to support my choice, but those mushy tofu and frozen vegetable stir fries you made when I was a…
Vegan Ethiopian Firfir with Dates
During my trip to Ethiopia, I ate a lot of firfir. The best version I tried utilised dates against a backdrop of rich tomato and berbere gravy soaked injera. The firfir recipe below, although not exactly the same (sometimes location is half of the flavour), is in memory of that…
