Sunday, February 5, 2012


Vegan squash & courgette risotto
Only make risotto if you have time - it's a dish that needs to be minded as it cooks. We are having a lazy Sunday so this was the perfect dish for today. I adapted the recipe from one by Catherine Fulvio from her lovely book Catherine's Italian Kitchen. Mr Vegan pitched in and we enjoyed making this together; it turned out delicious, so we enjoyed eating it together even more. I even have leftovers for tomorrow's lunch. Yum!


1 medium butternut squash
olive oil
2 cloves garlic, chopped
1 onion, chopped
1 sml courgette, thinly sliced
handful of basil leaves
250g arborio rice
600mls veggie stock


·         Preheat the oven to 200C
·         Cut the squash into large chunks (no need to peel), remove the seeds and place in a roasting tray.
·         Add a good glug of olive oil, the garlic and half the basil leaves. Season with salt and pepper.
·         Roast for 30 mins (or so) until golden and soft.
·         Allow the cooked squash to cool slightly then scrape the flesh from the rind and mash it with a fork.
·         While the squash is roasting, heat olive oil and fry off the onion and courgette until soft.
·         Add the rice and stir it through until the rice is coated with oil.
·         Add 100mls of stock, season with salt and pepper and simmer, while stirring constantly.
·         Reduce the heat and add stock one ladle at a time, always stirring.
·         Let the rice absorb the liquid then add more, always stirring.
·         After about 20 mins the rice should have softened and be creamy but still have some bite.
·         Add the mashed squash and stir through and serve.
·         OPTIONAL: You can grate some Parmesan over the top for non-vegans.

Thursday, February 2, 2012

Vegan Coconut & Almond Bars

I love coconut. I made a coconut cake recently that I will share anon but first these coconut and almond bars - they are lovely and sweet and chewy and full of good things. I overbaked mine so they turned out a little too golden-brown, so I have reduced the cooking time here. They were still delicious though!


75g ground almonds
75g porridge oats
50g muesli
150g dessicated coconut
75g brown sugar
half teaspoon salt
185ml soya milk
1 teaspoon almond essence


  • Preheat oven to 180C
  • Grease a baking tray
  • Combine the almonds, oats, coconut, muesli, salt and sugar in a large bowl
  • Combine the soya milk and almond essence and add to the dry ingredients
  • Mix thoroughly, and firmly press (with your hands) onto a greased baking tray
  • Cook at 180C for 25 mins, then raise temp to 230C for another 5 mins, or until golden-brown
  • Mark into 20 squares while still warm (I used a fish-slice)
  • Cool and eat!

Wednesday, February 1, 2012

Mam's Jam

My two sons made this blackberry jam for me for my birthday with their Dad. Very sweet.

I have a Summer Fruits Jam recipe here if you feel the need to make jam - frozen fruit is fine for jam making. Half the fun is picking the jars and making the labels, I find.