Dorf salad

Not to be confused with Waldorf salad. This is a great salad of leafy and roasted veg, tossed in a creamy lemon and garlic dressing. It was inspired by a great salad I had in Dusseldorf, in a place called Kamps Bäckerei. The guy who was in charge, Fabio, chatted to us for ages about…

Low-sugar granola

This is a recipe I put together for Lisa’s breakfast: She wanted some kind of cereal that would satisfy her hunger until lunchtime, but that was also healthy. Challenge accepted. I melted peanut butter and coconut oil in a pan, then stirred in a mix of nuts, seeds and grain and baked the whole lot…

Sweet potato and refried bean burritos

This is one of my favourite recipes: Soft sweet potato chips, refried beans and rice, all flavoured in a garlicky, citrusy mojo de ajo sauce, then wrapped in a burrito. The recipe for refried beans comes from Thomasina Miers’ Mexican Food Made Simple, and in fact the whole dish was inspired by a meal at one…

Tofu banh mi with chipotle mayo

Whit a belter: Take a wee baguette, slather some spicy mayo on both sides, then add some slabs of marinated, fried tofu and a little pickled veg. Ingredients: 4 small (one-person) or 2 medium baguette 400g block of firm tofu 3 TBs soy sauce 2 TBs cornflour 3 TBs oil for frying 2 small or…

Maw’s lentil soup

Ma maw’s soup. This is what she makes whenever I come back tae Glasgow. It’s quality. You can blend it, or not.   Serves 6 Ingredients 250g red lentils 2 TBs oil 1 litre stock 2 medium carrots Onion 1 tin tomatoes (400g) Bay leaf (optional) 2 cloves of garlic, minced, or 2 tsps of…

Doughnuts

  Adapted from VSO via Vegan Connections. These are immense, so thank you to VSO for coming up with the original recipe. I’d never made doughnuts in my life before I came across this recipe — I assumed they would be too hard to make — but I have now seen the light! In brief:…

Mungo / Mung Bean Soup / Moong Dal

Mung beans. Whit even are they? Ah dunno — good but. This recipe makes a satisfying, savoury, healthy bowl of the stuff. It works as comfort food even if you’ve never seen a mung bean in your life before. I have been eating this for years, telling everyone “it’s mungo — mung bean soup!”, but…

Thai Green Curry with Rice

Disclaimer: This recipe is pure phony by the way! I say that because it uses Thai green curry paste from the supermarket. However, “real” Thai green curry paste requires loads of obscure ingredients (red turmeric? Makrut lime leaves??), and this stuff is hard to find. I want to get ma dinner made, no’ go oan…

Shredded Brussels sprouts with mushroom

A lot of folk eat Brussels sprouts just once a year. Why bother if you don’t even like them?? On the biggest “celebrate food” day we have, people force down these wee green baws that they don’t even like. So: This is a great side dish for folk that don’t normally like sprouts. In brief: Fry…

Lentils with tomato and tahini

In Italy, people often eat lentils for New Year — apparently. The coin-like shape means that they’re associated with prosperity. A bigger reason is that they probably put them in a recipe that’s amazing and tasty. Here is ma favourite lentil recipe (after ma maw’s  soup — hi maw). This is a middle-eastern dish, best…