Tuesday, 25 August 2015


I have had to forego my favourite Plamil mayonnaise, due to severe allergic reactions, which I originally thought was due to the high proportion of sunflower oil or its soya content, but just discovered it also contains the stabiliser guar gum, which if you have read my allergy post, is a huge problem for me.

So how glad was I, when I found out you could make mayonnaise using aquafaba, so here is the recipe I used courtesy of Peanut Butter and Vegan.

Makes about 1 cup

1 tbsp apple cider vinegar
½ tsp salt
1 tsp Dijon mustard
3 tbsp aquafaba
¾-1 cup of rapeseed oil

Blitz the vinegar, mustard, salt and aquafaba using a stick blender for a few seconds to thoroughly combine.

Whilst the blender is still running, slowly drizzle in the oil.   The mixture will begin to thicken up and turn a lovely creamy colour and you will need to move the blender around to ensure its mixed properly.   Once the mixture is so thick that it does not run off the blender, you can stop adding the oil, as the mayonnaise is ready.

Pour into a plastic container or jar and store in the fridge, where it will thicken up and is ready to use.

I made some coleslaw which is delicious.

Tuesday, 11 August 2015

Spicy Peanut Stirfry

I have been making this recipe so long, I have no idea where it originated and it varies, dependent on what vegetables I have in the fridge, so here is tonight's version.

1 onion chopped
2 spring onions chopped
1 tbsp rapeseed oil
1 tbsp root ginger chopped
6-8 chestnut mushrooms chopped
3 small carrots chopped
3 heads of bok choi
80 g bag of kale
1 garlic clove crushed
100 g crunchy peanut butter
2-3 tbsp chilli sauce (or to taste I am a fire-eater)
1 tbsp soy sauce or tamari (or coconut aminos in my case being allergic to soya)
2 tsp sesame oil

To serve
2-3 red chillies chopped

Serves 2-4 depending on how hungry you are

Fry the onion, spring onions, mushrooms, carrots and ginger in the rapeseed oil for 10-15 mins until the vegetables have softened.

In the meantime blend the peanut butter, chilli sauce, soy sauce or tamari with approx 220 ml of water with a stick blender.   The sauce does look a little thin but it thickens when you heat it up.   Cook the noodles according to the packet instructions

Add the bok choi to the pan and cook for 5 mins until wilted, then add the kale and cook a further 1-2 mins.

Add the peanut sauce and sesame oil, cook for 2-3 mins to heat through and the sauce thickens up, at which stage you can add the chillies to the pan or serve them on the side.

Serve with the noodles and enjoy.

Saturday, 8 August 2015

Almond Feta Cheese

I have never been a cheese lover, even before I became vegan, but this is one of my favourite cheese recipes courtesy of Maple Spice which I make regularly.   I vary the flavourings too, you can add herbs like oregano or thyme, or chilli or add liquid smoke to make smoked cheese.

145 g ground almonds
60 ml lemon juice
4 fl oz water
3 tbsp olive oil
2 garlic cloves crushed
1 tsp salt

Put all the ingredients into a blender and blitz until well combined, it mixes easily with using ground almonds.

Line a small bowl with three layers of muslin and spoon the mixture into the muslin, gather the corners of the muslin together and shape into a ball and secure with an elastic band.   Place the ball into a sieve and place over the bowl.  

Leave for at least 12 hours or overnight, in the fridge, to allow the liquid to drain, remove from the muslin and place on a greased baking tray smooth side up.

Bake in a preheated over at 180° for 35-40 mins until golden, slightly cracked on top, firm to the touch and leave to cool.

I marinated oregano leaves in olive oil for a few hours and drizzled over.

The almond feta has a lovely texture, can be spread on toast, bread or crackers and opens up the door for so many new vegan recipes for me to make.