Type: Vegan

April 26, 2021

Two bean and two lime salad

Making this ahead of time is fine: just hold back on the lime juice until before you serve. It will keep for…

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Mushrooms and chestnuts with za’atar

These are lovely as an autumn or festive side. They are also great for breakfast, served with scrambled eggs. Use any mushrooms…

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Garry’s stir-fried cabbage with garlic and chilli

This is, as my friend Garry Bar-Chang showed me when he was cooking up a Taiwanese feast, a very easy way to…

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Cauliflower, pomegranate and pistachio salad

It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same…

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Fried broccoli and kale with garlic, cumin and lime

You can blanch the broccoli and kale well ahead of time here: a good few hours. Once half-cooked, refreshed and dried, it’s…

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Tenderstem broccoli with soy sauce, garlic and peanuts

This is also lovely with (an equal quantity of) choy sum, if you prefer, instead of the broccoli. If you use choy…

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Mustard-marinated kale with asparagus

There’s a little bit of massaging and marinating here, but you can do this up to 4 hours in advance of serving,…

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Quick okra with sweet and sour dressing

Anyone who loves okra will never stop trying to convert those who think they don’t love okra to the vegetable. Anyone put…

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Steamed courgettes with garlic and oregano

Try to get small and young courgettes for this if you can: their tenderness is heaven when steamed. I love the thin…

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