Homemade Baked Beans is a very good way of using up leftover cooked white haricot beans.
Serves 2+
Time: 15 minutes
Difficulty: *
Origin: Britain
Good with: Vegetarian Full English Breakfast, or on toast as a snack
Category Archives: Vegan
recipe suitable for vegans
Falafel Kebab
I love Middle Eastern food. So I present you my menu for Falafel Kebab: fried falafels, wrapped in a roti (or tortilla) with shredded lettuce, grated carrot, sliced red pepper, sliced red onion, sliced tomato, and griddled. The kebab is served with warm Tabbouleh (a sort of couscous salad), Hummus, Garlic Yogurt Sauce, with Harissa to spice things up.
Serves 2
Time: 30 minutes
Difficulty: ***
Origin: Middle East
Good with: Tabbouleh, Hummus, Garlic Yogurt Sauce.
Gazpacho
Gazpacho, if you did not know, is a chilled soup made from raw vegetables and stale bread from the Spanish region of Andalusia. After puréeing, I like to add some chopped raw vegetables to add a bit of texture. I duly chopped a Trinidad chilli and added it to the soup, but on a whim remembering that Mrs DAVEggie is not quite such a big chilli-head as myself, decided to taste a piece – just in case.
Anyway, once I had stopped frothing at the mouth and my breathing had returned to normal, I began the laborious task of fishing out 90% of the chopped Trinidad I had added. The moral is of course, the heat of chillies can be very unpredictable, so always taste a piece first before adding!
Courgettes and Tomato
Biryani with Roasted Vegetables
Biryani is essentially a celebration main dish from the Indian subcontinent, whose origins are arguably Persian. This recipe for Biryani with Roasted Vegetables is a kind of ‘Biryani-Lite’ as a rice accompaniment for other (curry) recipes. Which I suppose makes it technically a ‘Pulao‘ rather than a Biryani. I will publish a recipe for a full-blooded Royal Biryani at a later date.
Serves 4+
Time: 60 minutes
Difficulty: ***
Good with: Spiced Lentil Soup, Samosas
Sweet Corn Salsa
This recipe for Sweet Corn Salsa is a great way of using up leftover barbecued corn cobs. It doesn’t even matter if they are a bit singed! If you really do not want to use fresh corn, then use frozen rather than tinned.
Serves 2+
Time: 15 minutes
Difficulty: **
Origin: Mexico
Good with: Chilli Bean Burritos
Potato Wedgies
Potato Wedgies: crisp on the outside, fluffy in the middle and lightly spiced, these go well with almost anything savoury, including soup!
Serves 2
Time: 60 minutes
Difficulty: **
Origin: Australia
Good with: Mushroom Cheeseburger, Omelette
Noodles with Asian Pesto and Sweet Potato
Noodles with Asian Pesto is my Asian inspired version of the Italian dish Linguine al Pesto Genovese, where coriander replaces basil in the ‘pesto’. I think the combination works really well.
Serves 2
Time: 15 minutes
Difficulty: **
Origin: International
Good with: add the pesto to any Asian influenced recipe
Authentic Thai Green Curry
With the advent of ready-made sauces, Thai Green Curry (and Thai Red Curry for that matter) has become somewhat compromised. The sauces necessarily contain sugar as preservative, and commonly recommend the addition of coconut milk. The result is all too often sweet thick gloop.
However, it is not difficult to make your own Thai Curry Sauce (green or red) using raw ingredients.
Serves 3
Time: preparation 45
Difficulty: ***
Origin: Thailand
Good with: Plain Rice, kroepoek (prawn crackers)