My daughter brought vegan parmesan from the big city (though easy enough to get online) and so a great chance to cook a dish from the old days. The ‘parmesan’ is made from coconut oil principally, so we weren’t at all sure how the risotto would turn out. It was delicious: creamy texture and ‘cheesy’. …
Some say buddernud, some say booternoot (voila), yet others say bu??ernu? (where ? is a glottal stop)…whatever, this soup melts in the mouth. And with the addition of barley has gorgeous chewy bits. At this time of year (Feb) this squash will have come from the southern hemisphere so not an ‘eat local’ choice. However, …
This is low-hanging fruit: an easy vegan conversion from a traditional British dessert. Use gluten-free oats in a scattered topping and flour not required. No need to miss out on sweetness now. Get ready to cruuummmbllle! Coconut oil is lovely rubbed in with the oats and is especially good with apple when it is spiced up with …
This is a go to basic dhal made with split yellow peas, readily available and inexpensive – yet soooo delicious! If you leave it til the next day you’ll see it ‘gelatinous’ with protein. Much loved on retreats here, as you can maybe tell from the beautiful smiles. This recipe makes use of the ‘chancing’ …
Mangiamo! Let’s eat! Eating together round the big table is at the heart of the retreat community here at Viveka Gardens Yoga Farm. Dhal, rice and subji – and maybe chapatti, but that’s another story – is a meal that will extend to feed all. You don’t want to miss out on chutney with tamarind, …
Sometimes it’s nice to do a bit of old fashioned baking. The sweet, warm aromas, the cutting of the cake around a table with friends: it’s full of heart. The purist vegan in me is a little offended by analogues – here soya flour providing the binding agent lecithin that you would get from albumin …
This aduki bean and root veg soup in a gingery-kombu flavour-combo was a recent innovation that the Monday Practice Class particularly enjoyed. I had wanted to use a classic sweet potato, reminiscent of a Japanese dish, and going with the kombu flavouring I wanted to use. But I couldn’t get any that were organic – …
This hearty, proteinaceous and wholesome dish has good measures of secret ingredients. Sweet, salty and tangy sundried tomatoes and oregano bring Mediterranean warmth and digestibility to earthy green lentils and grounding sweet potato. Celery and carrots, organic for the best taste, bring sweetness. You could use ‘normal’ potatoes as is usual in this dish. But …