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Apple chutney

Previously a secret only revealed to people attending the vegan cooking workshop here, this is a tangy chutney that helps out in an apple glut and can be frozen. It complements dhal really nicely. Oooh, that’s nice is a typical response. And here’s how you make it. Here featured in autumn with  golden dhal, roast …

“There is thanksgiving for all the earth’s abundance but there is also a letting go of the summer. There is a movement of going underground and more inward as we step though the doorway into winter. The double spiral is symbol of the aumumn equinox as we are poised between the outward harvest of the …

This is a quick, easy and super proteinaceous pancake that goes a long way towards meeting the pancake yearning, and carb craving but without being made of wheat or having too many calories. WIN WIN WIN! You can adapt it by for example adding herbs to make a pizza base, as here, topped with tomatoes …

soupe au pistou

Soupe au pistou is a south of France kind of minestrone, and borrows a pesto-type sauce from round the coast in Liguria. This is a vegan and viveka’d version that draws on the strenghts of the kitchen garden at this time of year (this is a June-time version). You can vary the veg to what’s …

bean salad

I’m trying to eat more protein and fewer carbs, and doing more fitness to keep muscle up. I eat pulses anyway, but this bean salad feels extra proteinaceous. This salad is an old favourite – I love the way the beans are like colourful pebbles – and to serve it with quinoa (17% protein, a …

bean pate

This is not the most glamourous dish. It is brown, like vegan food of the 1970s, as noted in the brilliant future history mockumentary Carnage by Simon Amstell. However, it is very yummy and nutritious. It’s a favourite of peeps doing work exchange here: a lunch with bread and salads. Here pictured waldorf salad (apples, …

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