As summer rolls into autumn here, we’ve got one last summer veggie recipe for ya, and it’s a belter from Sri Lanka. Continue reading “Sri Lankan Runner Bean Curry”
TRICKY SOURCING ALERT
Flavour and theatre in epic proportions at play in this glorious dish from Cambodia. Continue reading “Amok Tofu”
A Thai salad on any other day here in the west, only, this one’s made with cauliflower. The salad that’s loved the world over goes fully veegs.
Quick be the salad, and fabulously tasty be thine name. Continue reading “Cauli Larb Salad”
TRICKY SOURCING ALERT
Upma is made from semolina and we’ll take it over rice any day.
It’s ready in 5 mins with no chopping, so flavourful and much lighter than rice – and veegs! Continue reading “Upma”
5 DAY FERMENTATION ALERT
Ahh Sriracha, let me count the ways I love thee.
We’ll fess up, it took 3 attempts. We’ve made mistakes, learnt lessons and are passing those savings on to you. All that ‘info’ is at the end of the recipe and worth a read before you start fermentin’.
This is the real deal folks, strap in!
Continue reading “Sriracha”
Pakoras be a great way to enjoy your cauliflower – one of many! Continue reading “Cauliflower Pakoras with Pomegranate Raita”
K-fries, of the meat-free variety. Cuz k-fries usually comes complete with beef bulgogi, a quintessentially Korean dish, meaning ‘fire meat’. But enuff about that given we’ve taken it out, it isn’t missed!
A Korean-American hybrid, obvs, these are nachos’ cool young cuz.
Oven french fries, kimchi, quickled red chilli, spring onions, and coriander, dripping in cheese and sour cream, what more could you ask for? Perfect sharing street food. Continue reading “K-fries”
I say noodle, it’s vermicelli. But who’s counting. Evening all!
It tastes reet good, and that’s all that matters really, that and its vegan credentials. Yup. Continue reading “Noodle Salad”
We unwittingly stumbled into a vegan cul-de-sac recently.
As you know we’re meat-free monday to friday these days which is why we launched CBP back in January. We like authenticity rounds these ends and tend to steer clear of the ‘veggie products that could be meat if you had no taste buds’ in favour of real dishes that were designated veggie from the get go.
Making what we’re about to say all the stranger… but we fell in, unwittingly…
Replicating the asian flavour staples of Nam Pla aka fish sauce and shrimp paste is the last great adversary of the devoted vegan, and climate kind eater for that matter. This is a neccesary conversation we feel, just don’t get us started on quorn sausages, tempeh bacon or tofurky. Continue reading “Thai Coconut Courgetti Soup”