Pea & Mint Pancakes
🌱 Serves: 4 (Makes 4 medium pancakes)⏳ Prep time: 10 minutes🔥 Cook time: 6-10 minutes Ingredients 200g frozen peas 200ml boiling water 1 tbsp fresh parsley, chopped 3 tbsp fresh mint, chopped 1 tbsp capers 2 spring onions, finely chopped 40g gram (chickpea) flour 1...
La Ribollita (Italian White Bean & Kale Soup)
🌱 Serves: 2-4⏳ Prep time: 10 minutes🔥 Cook time: 20 minutes Ingredients 1 tbsp olive oil 1 medium onion, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 1 small potato, diced 2 cloves garlic, finely chopped 200g chopped tomatoes (tinned or...
Baklava-Filled Pears
🌱 Serves: 4⏳ Prep time: 10 minutes🔥 Cook time: 25 minutes Ingredients 2 pears 25g mixed nuts (almonds, walnuts, pistachios, and/or hazelnuts) 1 tbsp butter or vegan butter 1 tbsp brown sugar ¼ tsp ground cinnamon Pinch of ground cloves Juice of ½ a lemon 2 tbsp honey,...
Pad Thai Noodle Bar at the Crown and Sceptre
August Bank Holiday means that it’s time for a noodle bar! It’s been a while. Tunes provided by my talented husband DJ Jerksauceprojects. Pad Thai Noodle Bar 30th Aug 2020 1 pm to 7 pm or until we run out! 98 Horns Rd, Stroud GL5 1EG Please ring...
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If you are looking to order one of Erin’s takeaways head over to our Baker’s Bites Page.
Cashew Soy Vegan Yoghurt
Here is my cashew soy vegan yoghurt recipe. I have been making this yoghurt for about a year now. After lots of trial and error playing around various types of homemade vegan yoghurt, this is by far my favourite. Not only is the texture perfect and flavour delicious,...
Water Kefir
I love carbonated beverages, but these days prefer ones that are probiotic and low in sugar. Water kefir is the perfect solution. It’s great in the morning, quenching in the afternoon and satisfying in the evening. Water Kefir is a probiotic beverage made with water kefir grains or a powdered kefir starter culture.
Rosemary Focaccia
I have taught this rosemary focaccia recipe to hundreds of people over the years and everyone loves it. It has volumes of flavour and a big open airy crumb. Yes, you have to think ahead and start it the night before. Yes, it is messy. Yes, it has to rise twice before...
Baker’s Bagels
Growing up in Northeast America, bagels were a common occurrence for meals, whether it be breakfast or lunch, maybe even dinner!
Bánh xèo
The first time I had these beauties was on a trip to a Vietnamese friend’s parent’s house while at university. Six starving students tumbled out of a car to greet a very happy mum that had made a massive spread of traditional Vietnamese food to welcome her daughter...
Raspberry ripple cheesecake
I love making this raspberry ripple cheesecake – it’s as beautiful to look at as it is to eat! It’s also completely dairy free, utilising the creaminess of cashews and coconut yoghurt, in place of the usual cream cheese filling. It’s a great recipe...
Lemon and cashew rice
For a thali, rice that has a bit of fanciness added to it is always welcome, that’s how I tend to use this Lemon and cashew rice. Lemon, cashews and a few spices dress up ordinary rice to make this dish worthy of eating on its own. Use it as part of your Thali,...
Sweet potato and black bean tamales
Tamales are one of my all-time favourite foods. This recipe was a staple item on the summer menu of my restaurant in California. Soft spiced dough steamed to perfection in dried corn husks and filled with roasted jalapeños, sweet potato and black beans. What’s not to...
Sticky Pear Gingerbread Cake
Gingerbread is one of my favourite flavours, dark molasses paired with warm spices. This cake adds poached pears to make it a real showstopper for Christmas or any other occasion. The recipe is easy to follow and absolutely delicious. If you can’t be bothered to...
Squash, Mushroom & Kale Wreath
Making a plant-based festive meal can be daunting, but with this Squash, Mushroom and Kale Wreath it’s simple! This recipe has been tried and tested at my A Very Vegan Christmas cookery class and has gone down a storm. SQUASH, MUSHROOM & KALE WREATH Serves...
Falafels
There are so many falafel recipes out there it’s a bit overwhelming. I’ve tried many over the years only to be disappointed by the mushy texture. Most recipes call for tinned chickpeas but this recipe uses dried chickpeas that are soaked overnight in bicarbonate of...
Thai green curry with green jackfruit
Green jackfruit is a great vegetarian alternative in curry. It has a great texture and absorbs the full flavours in the sauce. It’s sold in Asian markets or online. Make sure that you are purchasing the young green jackfruit in brine, not ripe and yellow in syrup. Pan...
Coconut and orange blossom biscuits
At 4pm the streets of Marrakech flood with women and their daughters selling treats, and these coconut and orange blossom biscuits were my favourite!
Mexican wedding cakes
Mexican wedding cakes are actually biscuits and are an example of culinary influence from Spain. These little cookies are traditionally served at weddings.
Tarka Dhal
Tarka dhal has a base of lots of garlic, cumin seeds and amchoor powder. Amchoor powder is made from dried mangos and gives a gorgeous lemony taste to the dhal.
Aubergine and Lentil Moussaka
Aubergine and lentil moussaka is a hearty Mediterranean dish. I made this dish for my wedding years ago, so is a special recipe. Vegan version included.
Roasted Tomato Salsa
When tomatoes are out of season and you fancy salsa, try this one instead of fresh salsa. Roasting the tomatoes adds more flavour and a better texture.
Za’atar Flatbread
This recipe for Za’atar flatbread is a basic pitta with za’atar – a fragrant Middle Eastern spice mix – and olive oil. It’s just perfect to mop up everything in a mezze!
Roasted Plums with Honey and Thyme
Roasted plums create a gorgeous dessert made of fragrant herbs, tart plums and sweet syrup. Vegan version included in the full recipe.
Bruschetta
Bruschetta is a simple classic, but when done right it’s just perfect. Using sweet fresh tomatoes, fragrant basil, and garlic-kissed toasted bread, this recipe delivers.
Stuffed Tomatoes and Peppers
Stuffed tomatoes and peppers are a traditional Mediterranean recipe that are perfect for summery evenings, paired with a delicious and refreshing wine.
Greek Green Beans with Tomatoes
This Greek green beans recipe is a great way to use up the summer gluts of beans and can be served as a side dish or as part of a mezze.
Vegetarian Paella
Vegetarian Paella is such an attractive dish with the saffron kissed rice, fresh herbs, lemon slices and green olives. And this version uses even more veg!
Pulled Jackfruit Tacos
Pulled jackfruit tacos is a great alternative to the classic Mexican dish – jackfruit is a wonderful vegetarian alternative for pulled pork.
Acaraje with Salada Fresca
Acaraje is traditionally from North East Brazil – they’re like falafel and made from black-eyed beans. This vegetarian version is served with fresh salad.
Saag aloo
Saag Aloo is a traditional Indian dish that pairs spinach – one of the most versatile ingredients – and potatoes in a fragrant curry.
Gobi – Cauliflower Curry
Cauliflower is a very underrated vegetable – this curry lets it shine. This reciple only takes aorund 30 minutes to cook and it’s so flavourful!
Chickpeas and spinach with chermoula
Chickpeas and spinach are two of the most universally liked ingredients. Paired together with chermoula, a marinade made from garlic, herbs and lemon, then finished with creamy yoghurt, this dish delivers. To ensure the yoghurt does not curdle, before stirring it in,...
Portabello mushroom fajitas
Fajitas trace back to Mexican ranch workers living across the border in Texas. Does that make it Mexican or Tex-Mex? You decide. Either way fajitas are great. This vegetarian version is made with meaty portabello mushrooms. Don’t leave the mushrooms to marinate...