Quick and Easy Spinach, Pea and Spring Onion Flan

vegetarian-spinach-pea-spring-onion-flan

I used to resent quiche. I resented it for looking like a pizza but having neither the taste nor the texture of one but I mostly resented it for usually being the only thing available to a vegetarian at a buffet. It was also – to my mind – the realm of little old ladies who had that little old lady smell about them. Therefore, I avoided quiche for years and it’s only been in the last few years I’ve been able to eat it without feeling like I’m punishing myself. I still ignore it at buffets though as a matter of principle.

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Dehydrated Mushroom Jerky

Vegan mushroom jerky wrap

I dropped some tofu jerky on the kitchen floor the other day. This saddened me because it was the last of the current batch and even though I scooped it up within the three-second-rule thing, I know how often the kitchen floor gets cleaned and therefore I apply something more akin to a three-foot-rule thing as far as any food/floor contact goes. I wiped the jerky with a bit of kitchen roll but I still didn’t fancy my chances and I wasn’t about to bleach it then eat it, so into the bin it went. Sniff.

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Review: Mueller Spiral Pro 4 Blade Spiralizer

Mueller Spiral Pro 4 Blade Spiralizer

A spiralizer has been the must-have gadget for a while now and supermarkets have cottoned on to this trend by selling their own ready-spiralized vegetables for three times the price the veggie noodles would be if you made them yourself. I can see the attraction of the ready-spiralized veg though – no getting any gadgets out, no cleaning up afterwards and if you’ve got arthritis or something else that means your grip’s not great, then it’s the only option available (on the assumption you’re not rich enough to pay someone solely to come around and spiralize a couple of carrots for you while you doss about watching Loose Women on the telly).

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Vegan Carrot Cupcakes

Vegan carrot cake cupcakesIf you’re one of the tens of thousands of people who receive a weekly vegetable box delivery, you probably spend a lot of time wondering what to do with carrots.

I’ve blitzed them in smoothies, dunked them in hummus, and mushroom pate, cooked them in stews and bologneses but most of the time, because they go limp quickly, a lot of them end up in the compost. Last week after yet again receiving a big bunch of carrots, I decided to do something more ‘carroty’ with them and use them as the basis for something, rather than just added to something to simply use them up.

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Vegan Smoky Garlic Mushroom Pâté

vegan mushroom pate

Move on if you’re allergic to mushrooms or nuts – this vegan pâté is made with copious amounts of both.

My experience of pâté is limited to chicken liver pâté sandwiches as a child in the 70s (so you can imagine what that was like) and, more recently, to the mushroom pâté in the red tubes sold in Holland & Barrett (which, if you’ve never tried, is very nice indeed). I’m doubtful whether either of these are representative of ‘real’ pâté as, whenever I see it being made on Come Dine With Me or its ilk, it’s always served as a hard lump that can be cut with a knife and not the spreadable mush I’m used to.

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Portobello Mushroom Burgers & Potato Wedges

Portobello mushroom burgers and homemade potato wedges

Portobello mushroom burgers are the best veggie burgers you can get. I’m all for the more ‘meaty’ veggie burgers, like the Linda McCartney ones but when you’re out and about, the veggie burgers on offer are usually more of the indistinguishable mushed-up vegetables coated in breadcrumbs variety. So, when I see mushroom burgers on the menu, that’s what I always go for, especially when they’re topped with halloumi which is how The Foundry pub in Canterbury serves them. The mushroom burgers in that pub are so good, even my meat-eating friend gets one when we go there instead of one of the many meat dishes they sell.

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Two Ingredient Rhubarb Compote

two-ingredient-rhubarb-compote

I said to The Meat Eater, ‘I’ve got rhubarb coming in the veg box next week’. He said, ‘oh noooooooo, I forgot to tell you there’s rhubarb in the garden’. Having a load of rhubarb is all very well, but what the flipping flop was I supposed to do with it? I knew you weren’t supposed to eat it raw, so I couldn’t juice it or put it in a smoothie, and a rhubarb crumble seemed too obvious. But other than a smoothie and a crumble, I couldn’t think of anything. Then I remembered enjoying the berry compote I’d had when I tried out the Bodychef vegetarian diet plan last year and looked for some rhubarb compote recipes.

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