This soup may look subtle, but it has so much flavour: creamy coconut, sweet vegetables, spicy chilli and ginger, and tangy lime. If you want it to look as exciting as it tastes, you could always add garnishes created from the ingredients – sweet potato crisps or slices of chilli, for example.
Love them or loath them, mushrooms are an excellent source of vegetable protein. There are many risotto recipes available – mushroom or otherwise – but few which are suitable for strict vegetarians. Recipes generally call for Parmesan which is produced using animal rennet. But you can find ‘vegetarian hard cheese’ in some supermarkets which is a good… Continue reading Mixed Mushroom Risotto
As the Indian summer finally wanes, I am finding myself drawn towards warming, vitamin-enriched greens. Last night’s dinner was a broccoli, cauliflower and cabbage tofu stir-fry, and here’s today’s lunch, if you fancy some green goodness yourself…
When people who eat meat are catering for a vegetarian they often make a separate veggie option. I think they could make life much easier – and healthier – by creating a veggie meal which anyone can enjoy. Here’s one of my favourites: chilli (not con carne, of course). The recipe below is more of a guide… Continue reading Vegan Chilli
As promised, here is the first of a series of recipes featuring plant-based protein. Shop-bought marinated tofu is becoming widely available but my culinary repertoire was greatly improved when a browse on the Internet came up with a method for making my own (previously seen here). I usually eat it with salad or a nice veg-packed stir fry. Read… Continue reading Tofu, Veg & Coconut Stirfry