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), HummusGarlic 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, 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!

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

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)