Other people’s recipes

Here is a collection of my favourite recipes from across the internet, ones that I use regularly. They’re so good that I have made little to no changes to them, and I have to share them with you. I’ve added the changes that I make to the original recipe when I make it.

To save you reading the same thing over and over again, here are simple substitutions that I use all the time, without thinking:

• Butter == Oil. If you want a buttery taste, use one of the following dairy-free spreads: Naturli (Sainsbury’s), Vitalite (various) Koko.
• Milk == dairy-free milk;
• Shortening == Coconut oil

Main dishes

• Tofu spare ribs
  • Halve the sauce;
  • Use any kind of vinegar, skip the sriracha for less spice, use garlic if no garlic powder.
• Carrot dhal (Anna Jones / The Guardian)
  • Skip the pickle and cut down the cinnamon
• Black pepper tofu (Yotam Ottolenghi)
  • Cut the pepper down to 1 TB, and use just one chilli.
  • Cook the tofu and make the sauce in different pans at the same time to save time.
  • Add water to the finished sauce to help it coat the tofu.
  • Serve with rice cooked with a teaspoon of Chinese five spice.
• Shepherd’s Pie (Pinch of Yum)
  • I use Delia Smith’s recipe for mash.
• Roasted mushroom, walnut, avocado and pear salad (Oh She Glows)
• Lentil salad (Veganomicon)
• Burnt Garlic Un-fried Rice (Doesn’t Taste Like Chicken)
  • If you double the recipe, you can avoid being stuck with half a block of tofu.
• Butter cauliflower curry (Doesn’t Taste Like Chicken)
  • Consider adding some extra water or stock.

Sides

• Loaded potato skins (Chowhound)
  • Use Sainsburys dairy-free cheese and tofu bacon, skip the sour cream;
  • Add the bacon just before serving, so it doesn’t burn.
• Brussels sprouts in garlic butter (Genius Kitchen)
  • Replace the butter with oil
• Beetroot and carrot pakora
  • Besan flour is aka gram flour or chickpea flour;
  • I skip the chilli powder;
  •  I replace some of beetroot while carrot for a change.
• Carrot and cabbage salad
• Potato pancakes (It Doesn’t Taste Like Chicken)
  • Keep them thin, and use a little more salt.

Soup

• Butternut and nut butter soup (River Cottage)

Other recipes

• Pancakes
  • Pancake tips:
    • Mix as little as possible — stop a few seconds after the flour is mixed in.
    • I rub a tiny amount of oil on the pan
    • Keep the heat low so they cook all the way through.
    • Fire on some golden syrup, or lemon juice and icing sugar, or maple syrup. Yas.
• Tofu bacon (Genius Kitchen)
• Popcorn (Make popcorn salt by grinding regular salt in a pestle and mortar. Skip the butter)
• Faux gras / vegan pâté
• Barbeque tempeh wings (Broke Foodies)
• Tahini/lemon/garlic (Veganomicon)
  • Use this as a sauce for vegetables or as a salad dressing. Leave out the dill.
• Chocolate milkshake (Alton Brown’s Pantry Raid)
  • Blend the following on medium, then high:
    • 180g milk
    • 1 frozen banana
    • 5g cocoa powder
    • pinch of salt
    • 150g cold coffee
  • Skip the dates and the ice. It’s sweet enough and I don’t like the ice texture.
  • Add oats for something more filling. I add the oats to warm coffee in advance, so they’re soft by the time the coffee has cooled.