This pie came about because firstly, I adore pie. It was my pregnancy craving, steak pie followed by cherry or apple pie. I would buy packets of Mr Kipling and polish them off by the half dozen. Something about the crumbling, yielding collapse of the pastry, the hot-or-cold, sweet-or-savoury, the lingering lubrication, satiation, of a layer of fat and gravy disappearing down my greedy gullet. I make a pie most weeks, more so since cooking vegan food than ever before. This particular pie came from a longing for something ‘meaty’, but not meat, of course. A hearty, wholesome, dark...Read More
Month: January 2018
As the granddaughter of a Cypriot immigrant, I know my claim to have made the ‘ultimate’ moussaka is indeed a bold one. My grandfather would laugh in my face at the very notion of this vegan offering being considered anything close to the original, but, being a former chef himself (he once had a restaurant called the BellaPais in Southend, before moving on to greasy spoon fry-ups at his humble guest house), his laughter would surely dissipate into an appreciative growl once he got this past his guffaws. I have long feared making moussaka, worrying it would not pass...Read More
For Veganuary 2018, I have been trying to recreate near-replicas of popular non-vegan dishes, simply and inexpensively, in order to make the transition easier for people who are trying to reduce their intake of animal products while keeping in some recognisable dishes. I chose aubergine for this because it retains a ‘meaty’ texture when cooked, is succulent and juicy when cooked slowly in liquid, and at 75p for an aubergine, is a sight cheaper than any chicken would be. Folks often assume that a vegan lifestyle is full of expensive substitutes, but if you lay off the fake processed...Read More
This beautiful lasagne barely needs an introduction, as when I posted it on my Instagram last month, it received rapturous demands for the recipe. Good things come to those who wait, and here it is. Making lasagne from scratch is always a bit of a fanny, so I have deliberately made this recipe enormous so you can freeze it in portions for a quick ready meal, to make all of the work involved worthwhile by rewarding yourself with days where you won’t have to cook. Simply portion it into foil containers with those cardboard lids (around 8 for £1...Read More
The original version of this dish contained chicken, so I have substituted it with black beans here. It makes for a more filling meal, and a cheaper one, too, as beans and pulses are generally far cheaper than meat and pulses. Dried beans work out even cheaper, but they require a degree of organisation to remember to soak them the evening before, or even to know what you will be eating in advance. I have never managed to be quite so organised, so it would be disingenuous of me to urge you all to do so, but if you...Read More
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