On the popular Eat like a Yogi and Eat for your Dosha cooking workshops this is a favourite to prepare as we make our feast. Goes great with chana dhal or kitcheri, for example. Ingredients makes about 8 servings of a desert spoon 100g desiccated coconut 2tsps grated ginger 3tbsp lemon juice 4-5tbsp water enough to …
Very sweet and very fattening, but sometimes needs must! Plus you can cut it into 16 pieces which are judicious morsel sized, therefore ok. Ingredients serves 5-6 150g vegan ‘butter’ cubed, plus extra for the tin – Pure do a good one, or flora too, or use vitalite or pure marg otherwise 3 tbsp caster sugar 3 …
This is a quick and yummy weekend breakfast that you could make lots of toppings for and people choose what they make. Here you can see them made on a Teachers’ Retreat Ingredients makes ten 350 g porridge oats 40g milled flax seed quite a useful fridge-stored ingredient to help cakes bind and has good fats …
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 …
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 …
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, …
This makes an easy and traditional yeast-free bread. It takes 5 minutes to prepare and 30 minutes to cook, making a loaf crusty on the outside and crumbly soft on the inside. Lovely fresh with soup (such as bean and butternut), or bean pate and is great ftoasted the next day. Traditionally made with buttermilk, …
Parsley has such a fresh chlorophyll yet earthy taste that just feels like it’s doing you good. And it is: very high in vitamin C it’s a great food for blood vessel health and general infection combatting at winter time. Get a good big bunch from a mediterranean or Asian shop, or grow it yourself. …
Having a starch with dhal supports a diet with the full range of amino acid to form complete proteins, important in a vegan diet. Warming spices aid digestibility and are just plain TASTY. Vegan Souper Soup in many varieties is a key feature after classes and in workshops here at VG. This one is a …
This is a great recipe to make the most of fruit in season. In August I had some lovely nectarines, could also be lightly stewed apples in autumn and the classic supermarket blueberries all year round. Right now we have some beautiful blackberries here. Ingredients 12 big muffins (in deep muffin tin) or 24 buns …