Vegan almond and cherry rock buns

If you are going to spend hours out on an ice cold trail you are going to need something warming to come into. The siren call of a mug of cinnamon tea and a couple of these rock buns call me home from the biting winds of the South Downs. The recipe is adapted from…

Winter vegetable stew with vegan dumplings

I love it when the first signs of autumn appear. It means I can stop eating light little salads and embrace hearty one pot stews and bakes. I started cooking this last winter and almost cried when the stupid sun arrived and it felt wrong to eat dumplings when those around me were pining for…

Buckwheat and Roasted Root Vegetables

I love buckwheat. It is nutty, warming, full of protein and nutritious. I can’t think of a better food for the early autumn that seems to be descending on England. I first read about this wonderful grain in my favourite non-vegan cookbook “The Vegetarian Hearth” by Darra Goldstein. The subtitle is “Recipes and Reflections for…

Jerk Tempeh with Coconut Quinoa

This meal is my version of Bryant Terry‘s ‘Jerk Tempeh with Cilantro Sauce’ found in The Inspired Vegan. This is the first recipe that I used for Tempeh and is still by far the best I have tried. Tempeh is a fermented soy product that has been eaten in Indonesia for hundreds of years. It…

Bake Bread

In Tom Hodgekinson’s book “How to be free” he exhorts the reader to bake bread. Baking your own bread, he argues, is very freeing. Knowing that you can bake your own bread leaves you feeling that you can do anything. It is something that sounds difficult and time consuming but couldn’t actually be easier. The…

Wheatberries with mushrooms and vegan pesto

I love wheatberries. I usually just stir in some roasted tomatoes with olives and capers but I fancied a bit of a change. Wheatberries are the whole grain of wheat and sometimes take soaking and long slow cooking, however the Gourmet Merchant company do ones that cook in just 25 minutes. As well as being…