This was a total experiment that was inspired by some dried rose petals we had left in the kitchen from another meal and a visit to our local Indian corner store. I wanted to make a sort of Persian/ Indian inspired milk pudding with so I just went free style and was so pleased with…
Author: greenwichvillagevegan.com
Greenwich girl born and bred.
Looking for a place to shine.
Of baking and suchlike…
When I was a kid I loved baking I loved making cakes and biscuits and a mess in the kitchen in general, I thought I was the bomb. No icing bag? Who needs one? I’ll just Cellotape this one lonely nozzle I found lurking in the back of the cutlery drawer to this plastic bag with…
Cashew Presse.
Yes that’s right I’m still banging on about mock cheeses …Because I have exciting discoveries to share with you! After feeling pretty pleased with myself after my “Moquetta” creation I decided to try something similar with cashews. I simply blended cashews with a little olive oil, nutrional yeast and paprika and pressed it into a…
Green goes the curry though…
I rustled this up last night and it was soooo easy! Now the weather has got a bit warmer again (hooray!) I really fancied eating something a bit lighter than the more hearty aubergine based dishes I have been cooking lately. The fresh ginger zings through the coconut milk in this and the coriander gives…
Did someone say say cheese?
There are lots of mock cheeses out there, some of them are delicious and frankly some of them are just plain nasty. (Sorry but it’s true) This was my very first ever attempt about two and a half years ago at trying to formulate a ricotta-esque type vegan cheese to crumble on to salads. I…
Tofurky Tuesday.
Sometimes I get a bit of flak as a vegan, eating something that’s still called a “sausage” or a “burger” or “cheese” I get it. Why are vegan replacement foods still given names that have connotations with meat,fish, or dairy? (But who knows, what if say back in 1545 some one muddled together some pearl barley…
Roast Apricot Bruschetta.
Last week I kept reading about grilled peaches and I wanted to see what all the fuss was about. Unable to get my hands on any at our local Tesco’s (I guess everybody read the same articles as me and got to the peaches first!) I decided to try doing something similar with apricots. Favourite…
Aquafaba Magic!
Let’s be honest, chickpea juice doesn’t sound very appealing does it? Aquafaba is a magical discovery…the liquid you find in a can of chickpeas or beans can be used to replace egg whites! This gloopy juice contains starches, proteins and soluble plant solids which have moved from the pea or bean into the water they were originally…
Spicy Siracha roast peanuts.
I am mad about Peanuts and Siracha sauce so it totally made sense to combine the two. Use peanuts that have been roasted in their shells that come with their skin on, not roast salted ones! Liberally cover peanuts in Siracha sauce, mix well and spread on a baking tray. Bake for 15 minutes at…
Oatie fruity Bon Bons
These little Bons Bons are beyond easy peasy to whip up. It’s also a great way of using up all those little odd bits of oats and dried fruits and seeds that end up lurking on the back of the larder. (and Bon Bon is a much prettier word than balls don’t you think?) My…
Greenwich Village Vegan. 