Moussaka

This week’s recipe was requested by my good friend Sam, whose lovely partner Agar grows the most divine eggplants. I promised Sam this recipe so he can make it for them both. I hope many of you also enjoy it.

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Eggplant Super Ball

A few weeks back I did a little write up on Jessie Rae, one of 2016 graduated vegan chefs. Did anyone try her delectable hemp chocolate cake? If so how did it go? In this week’s blog it is Pandora’s recipe I will share with you. For those of you who didn’t read Jessie’s blog and for those who have forgotten I will do a recap. On the 5th and 6th of September the graduated chefs of 2016 came back together for two fun filled days of learning and as part of these two days they shared one of their recipes with the group, and over time, mostly when their ingredients are in season I will share with you all their delicious recipes.

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Recipes don’t have to be complicated to taste good (Ramen Noodle Soup The Easy and Delicious Way)

A few weeks back a post on a vegan facebook site took my fancy. It was a recipe for Ramen noodle soup and it looked incredibly delicious. So I madly posted the recipe on my facebook pages and groups, and put it on my ‘to cook one day list.’ A few weeks later I decided to cook the soup for dinner and asked Mak if he could print out the recipe. He brought it to me saying ‘wow that looks like an awful lot of work.’ I couldn’t believe it when I saw the recipe. It was long and consisted of at least 7 different components. I thought I can’t make that, but had promised both myself and Mak, ramen noodle soup for dinner.

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Eggplant and broccoli curry in a hurry (easy ways to make nice thick curry gravy without all the preservatives)

Did any of you reading this blog grow up with a tin of Keen's curry powder in the cupboard? I did, My mum used to have a few tins on the go at once and would add a spoonful to various dishes. As a child I always wondered what the powder was and where it originally came from but never thought to ask her. In adult years I thought maybe it was ground curry leaves and then could be a more tumeric version of garam masala (a spice blend popular in Indian Cuisine) but in recent years found out it was a combination of wonderful spices quite different to garam masala. I found a recipe similar to the one below in a newly purchased cook book. I love it and most importantly it is simple to make. My handy advice is to make up a big batch so you can do as my mum did and add it to lots of dishes.

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