I made a Vegan Quiche, similar to a quiche Lorraine, but I used vegan sausage instead of vegan bacon, and it turned out delicious. I used hot water pastry because it needs 30% less fat, so it’s healthier. The filling is a cheese sauce with red onion and sausages, which is delicious, as one can
Category: Starters
Marmite Aubergines
Today’s recipe is Marmite Aubergines. After flavouring houmous with Marmite last month (here is the recipe), this time I had to try roasted aubergines with it. I’ve tried it a few times so far and I loved it each time. I kept this recipe very simple, just two ingredients: roasted aubergines and Marmite. I offer
Baked Bean Houmous
I love houmous and it seems like I can’t get enough of it. From the first time I’ve tasted it many years ago, I’ve tried all sorts of different recipes, including a baked version. As a child, I would have eaten bean mash lots of times. My mother used to make it especially during the
Houmous with Peanut Butter
I’ve seen a few recipes for Houmous with Peanut Butter and I was very curious, so I made my own version. It is delicious. I wouldn’t have guessed that it contains peanut butter, but it does have a slightly different taste. In this houmous I’ve also added tahini because I like the taste. I imagine
Chinese Stir-Fry
I’ve made a Chinese Stir-Fry recently and, as I took some pictures, I am now able to share the recipe. I love both pak choi and shiitake mushrooms, so is not surprising that I think this dish was amazingly delicious. In one of the supermarkets we buy from they have a tray with pak choi
Vegan Shrimp Cocktail
I haven’t had a real Shrimp Cocktail before, but I was eager to try Sophie’s Kitchen vegan shrimp. So, I’ve looked online at different types of shrimp cocktail and decided to try a twist on a ’60s classic, using even the Martini glasses for the dish. To make this Vegan Shrimp Cocktail I’ve used shop-bought
Mushroom Pate
I’ve made Mushroom Ketchup recently and I loved it. Here is the recipe for the ketchup. This recipe, for mushroom pate is very similar, only a few spices are different, and, of course, so is the texture. I’ve used the same kind of mushrooms because those are the dried mushrooms I still have at home.