organic vegetable gardening courses, growing tips and homegrown recipes.
This soup is a beautiful, serene green and can be made very quickly if you have some left over potatoes. I've still got a few cucumbers in the garden, together with plenty of cos lettuce and it seems appropriate to prolong the summer by serving them in a warming autumn soup, rather than the traditional chilled cucumber soup. I left out any garlic … [Read more...]
It's convenient but expensive to buy dips from the supermarket. If you've got a well stocked pantry you can whizz up a dip for a few unexpected guests that tastes better than the boughten equivalent. You'll also get to choose exactly what goes into it and if you're trying to get your kids to eat more vegetables, this is a painless way to get them … [Read more...]
Rocket is growing well at the moment so I used a rather liberal interpretation of the traditional ingredients of pesto for my home-made version. Sometimes I make coriander pesto too. The name comes from the Italian verb pestare to pound or crush. You too could become a rocket scientist in your own garden. Pesto is great spread on steaks wrapped … [Read more...]
I realised it was about time used the bags of broad beans that have been rattling around the freezer since last spring. Things are a bit sparse in the vegetable garden so it's an ideal opportunity to take advantage of things I've squirrelled away. I'd blanched the broad beans before I froze them so it was easy to slip off their skins once they … [Read more...]
When you've got chooks you wouldn't think you'd need a vegan cake, but if you run out of eggs this is the ideal solution. I didn't expect it to rise but it did and is moist and delicious. I use a bundt tin so that it cooks more quickly and is easier to slice into small portions. The slices freeze well for quick defrosting for unexpected guests. If … [Read more...]
Quick, vegan, store-cupboard supper for one or double up for a starter for four. One zucchini, cut in half lengthways. Check whether the halves sit flat on their backs and if not, shave off a slither until they do. Two tablespoons couscous, just covered in boiling water. Olive oil. One clove of garlic, peeled and finely … [Read more...]
I sat on the steps in the evening sunshine to shell the mountain of broad beans. Tess got a few that bounced out of the bowl but that's fair game. Don't let the broad bean thing put you off as this dip looks and tastes like guacamole without the need for avocadoes. You can use up the bigger beans in this recipe. I spread it warm on a homemade bread … [Read more...]
The best salads meld salt, sweet and sour tastes with contrasting textures. I've made a vegan variation of this salad using sliced black olives instead of feta cheese. You could pack the pumpkin seeds, their oil and the lemon juice in a separate container and pour over the salad to serve as a portable lunch. I added some chopped mint after I took … [Read more...]
Delicious, dairy and gluten free. Would have been vegan too if I'd used vegetable stock. Just like British Rail, you need the right sort of leaves. At this time of year they're green and fresh. They also need to be more round than lobed - some of my vines are better than others on that front. You can freeze vine leaves, blanched, in a plastic … [Read more...]
A simple, hearty and delicious vegan salad that can be served warm or cold. 500g kumara peeled, diced and lightly steamed until still firm. Even better roasted if you have time. 200g cooked chickpeas - I cook a large batch in the slow cooker and freeze what I don't need or you can used canned Five dried figs, finely chopped Six pieces … [Read more...]
