Tuesday, September 23, 2014

Lemon-tahini potato fudge

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I had originally planned to make traditional, but vegan, fudge for this post. We have been watching the BBC show Sweets Made Simple, and every episode features a delightful mix of hot sugar, a candy thermometer, and magical bubbling that somehow results in a decadent treat. I wanted to have a go.

Lemon-tahini potato fudge

Sadly, my candy thermometer is with our shipment, and as we have established, that is not yet with us. I switched my thoughts to something that would not require a candy thermometer. For a while, I was focused on sweet potato and tahini fudge. From there, it was an easy jump to this lemon-tahini potato fudge. It's not very traditional. It is, however, strangely moreish.

Monday, September 22, 2014

Liquorice cake

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I am quite excited to share this recipe, and for that matter, to start this final, dessert-focused week of Vegan MoFo.

There is some symmetry in starting this week with liquorice cake. After all, it was liquorice cake that kick started my 2012 Vegan MoFo posts. Back then, the liquorice cake was provided by York's Goji Cafe. Today, I am sharing a homemade version.

Vegan liquorice cake

There is another twist to this post. It is, truth be told, two years late. After starting my 2012 MoFo posts with a review of liquorice cake, I wanted to finish the series with a homemade version that you could all enjoy. I researched possible recipes, bought Dutch liquorice to give a full-bodied liquorice flavour, and attempted what I thought could be a great cake.

What went wrong? In a nutshell, salted liquorice. Yes. Truly. By mistake, I bought Dutch salted liquorice and put it in my 2012 cake without realising my error. Unusually, I also made that cake without tasting the uncooked batter. It was only when the mix was in the oven and I tried a leftover (salted) liquorice piece that I realised the problem. Suffice to say, the cake was not good. In fact, it was quite bad.

Friday, September 19, 2014

Ethiopian food - injera with spiced red lentils

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I have wanted to make Ethiopian food for ages. It seems to have become a bit of a 'thing', or at least a cuisine I have seen featured more in recent years. There are even some vegan Ethiopian stalls around London's weekend markets. Possibly I should have tried their offerings before I attempted to make Ethiopian at home, but as it is, I jumped straight in. I don't know how authentic my results were, but they certainly gave a different dish to anything I'd eaten before!


Those of you who are familiar with Ethiopian no doubt know that the above plate is not particularly authentic. Injera flat bread is usually used to scoop up food, or as a 'plate' for the meal, rather than as a wrap. The background vegetables (kale, carrot sticks and red pepper) are also a little out of place. Still, the focus of the dish was thoroughly in Ethiopia, and I am hoping you won't begrudge me some hastily assembled vegetable sides!

Thursday, September 18, 2014

Vegan pizza from Pizza Express and Zizzi

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Vegan pizza. It has never been a big deal to me, because my general dislike of cheese means I am quite happy to have my pizzas cheese free. However, I know it is a big deal to some. If you like cheese, pizza may be one of the best ways to eat it. Plus, pizza is a social food. Avoiding it because you're vegan is not fun. Being seen as odd by restaurant staff who have never thought to leave cheese off a pizza - and there have been times when someone has come out to check not once, not twice, but three times if I really wanted my cheese left off - is also not fun.

The view from London's Canary Wharf Zizzi restaurant

Wednesday, September 17, 2014

Sesame crusted carrot noodles

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Today's dish is a simple one, and perhaps more of a side than an actual main meal. It would go very well with the teriyaki tofu of my last post. Perhaps that is why these carrot noodles came out more Japanese than Thai: I set out with the idea of Thai carrot noodles and finished with something a bit different. Sometimes cooking is like that.


Tuesday, September 16, 2014

Teriyaki tofu

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From Morocco, we are off to Japan. I concede that Japanese food is not quite as exotic - I think most of us have had it, even if only in a shopping centre foodhall. However, Japan is another place I hope to visit one day, and teriyaki dishes don't seem to be as ubiquitous in London as they are in Australia. Mr Bite, in particular, is missing his fortnightly teriyaki meal.


I have one previous teriyaki recipe on the blog (teriyaki tofu steaks with cauliflower rice) but Vegan MoFo seemed a good time to add another. I wanted the teriyaki flavours to stand out, and the tofu pieces to be small and crispy. I served the tofu with rice, of course. In a non-traditional twist, I also added stir fried onion, carrots and pepper to the tofu, to give a decent vegetable hit to the meal.