Perfect on its own with some butter, and even better on the side of some Mexican Chilli Con/Sans Carne. I also love this cornbread toasted and served with some avocado and a fried egg for breakfast. This cornbread is slightly spiced, delicious and perfectly crumbly. I've made a non vegan version, but included easy vegan substitutes. Here I've made loaves, but the same recipe would work in muffin form too.
Loaded Baked Brie
Baked brie is a massive crowd pleaser, it’s absolutely beautiful and so surprisingly easy to create. Camembert works just as well, too, but it is essential that you use a wheel, rather than a wedge, or you’ll have a bit of a melted cheese explosion on your hands. You can make everything and completely assemble them ahead of time, and then simply cook when you’re ready to eat them.
Vegan Cinnamon Doughnuts
Is there a better treat to enjoy in the warm sunshine than a hot, fresh, cinnamon doughnut? These doughnuts are super easy, quick and intuitive. They’re crisp and a little crunchy on the outside, but pillowy soft in the middle, and the addition of vanilla bean to the traditional cinnamon sugar gives them a little classy touch. Note that the dough is wet and it is therefore difficult to make perfect ring doughnuts, these are designed to be much more rustic in appearance than you might purchase.
Eggplant with tahini sauce, pomegranate and tomato salsa and toasted almonds
I’ve been making variations of this dish for years now. It always seems to end up on the table at Christmas and is often a go to ‘bring a dish’ meal. It’s simple, but looks incredible, tastes even better can be eaten at room temp. If you think you’re going to eat some now and some in the days to come, I’d recommend just dressing and topping as you go...
A ‘Meaty’ Burger Patty
This patty holds firm, has a similar look and texture to a beef patty, and has a ’meaty’ flavour and aroma as it sizzles. Mushrooms and walnuts give it a lovely heartiness, and the secret spoonful of miso paste creates the most heavenly umami flavour. Give this patty a go, I reckon it’ll be loved by meat or veggies alike. I’ve served my burger with caramelised onions, melted cheese, kewpie mayonnaise, pickles, avocado, tomato and rocket on a toasted bun, but you can obviously have it however you like.
Roasted Honey and Thyme Peaches w/ Mascarpone
These peaches work beautifully in a tart with mascarpone and cream, but are so damn good on their own as well. The brown sugar and honey will caramelise beautifully in the oven, giving the peaches a heavenly flavour that combines so well with the slightly sharp creaminess of mascarpone. Make sure to only make these when peaches are at their peak and use huge, sweet smelling beauties for the optimal result.
vegan banana bread
w/ crunchy top
This is such an easy throw together - a loaf I’ve been making in various iterations for years. It’s super flexible and a big crowd-pleaser. Naturally it’s best fresh out of the oven, but the loaf keeps well in the fridge for a few days. Toast it up and slather it with your favourite topping. You can leave the crunchy top off, but I love the textural variation as well as the caramelly nuttiness it brings to every bite.
BAKED PUMPKIN FALAFELS
These falafels are the perfect use for leftover roast pumpkin. Be aware that they are wetter than traditional falafel because they use canned chickpeas. I love the convenience of just chucking a tin in and not worrying about soaking. Baking instead of deep frying means they’re super healthy and the roasted pumpkin gives them a slight sweetness. I make these using a food processor, however, you could also mash by hand, just be sure to slice everything, especially the onions and garlic extremely finely.