Sorry for the lack of postings, this is because:
(a) I am really bad at keeping the internet world up-to-date.
(b) I have genuinely being rather busy..
I am still so excited to have had the chance to work with PizzaExpress on a pizza topping for vegans. Accordingly, we did a photoshoot yesterday which was an absolute blast! Will report back when we have edited the photos and they are ready for public perusal... suffice to say, I'm not on a massive pizza kick!
"I'm on a one-man mission to fix your lunch. Limp salads make baby jesus cry, cheap sandwiches are the devil's work and a packet of crisps isn't lunch. Go ahead, try something new today and learn to love your lunch. You deserve it!..."
Wednesday 29 September 2010
Saturday 18 September 2010
Fig, Garlic & Herb Cheese & Watercress Sandwich
Close but no cigar... I've been working with this recipe for a while, and I know it's got the potential. BUT, the sweet savoury balance still isn't quite right. Possible thoughts? Fresh figs might be the answer, or more cheese spread or (jeez, too many options!) a smattering of beautiful strawberry or berry jam. Any suggestions or input welcome!
'Til then, I'll keep working to FIG-ure it out. Ho ho ho, too funny...
'Til then, I'll keep working to FIG-ure it out. Ho ho ho, too funny...
Friday 17 September 2010
Great British Vegan...
This is a neat little parody my good friend Dave helped me put together last night. All being well, we're going to do a limited edition print so you can pop it on your wall and sing the national anthem whilst eating your raw tofu...
P.S. This sort of makes me want to put together a vegan cookbook of quintessentially British recipes... hmm...
P.S. This sort of makes me want to put together a vegan cookbook of quintessentially British recipes... hmm...
INTERVIEW: Chef Chloe Coscarelli
At just 23, Chloe Coscarelli has already earned the reputation as a serious talent in the kitchen. The worthy victor of Food Network’s ‘Cupcake Wars’ with her Chocolate Strawberry Shortcake cupcake recipe, and an impressive pedigree of experience as chef at some of the best vegetarian restaurants in the states. More of her recipes can be found at her refreshingly down-to-earth blog and web presence www.chefchloe.com
This is a sneak preview of what will hopefully be printed as a feature for the next edition of 'The Vegan' magazine...
I auditioned for Cupcake Wars on a whim after I read about it on twitter. I had no clue whether the Food Network would take a vegan, but I figured it was worth a shot.
I absolutely love interacting with the community and helping them to make great-tasting vegan food. It is very rewarding to hear when someone makes one of my dishes for their families, boyfriend, co-workers etc. and they get the thumbs up.
My Mom taught me that there really is no such thing as a cooking disaster. Nobody really knows it’s a mistake but you, and it probably tastes fine. Why tell anyone?
Vegan is definitely a trend for the Hollywood crowd. When I catered for the E! Awards, the celebs totally loved the fact that my cupcakes were vegan – it was incredible.
I decided to pursue chef’s school during my college years at UC Berkley. In college, I began cooking a lot for my friends. I really enjoyed feeding them and they didn’t seem to mind, which encouraged me even more.
Make learning to cook easy on yourself. Start with a simple recipe – no more than 6 – 8 ingredients and follow the directions carefully. I guarantee that you will surprise yourself. As you develop as a cook, my number 1 tip is to taste as you and go with your gut. If you think it needs more of this or that ingredient then put it in.
This is a sneak preview of what will hopefully be printed as a feature for the next edition of 'The Vegan' magazine...
I auditioned for Cupcake Wars on a whim after I read about it on twitter. I had no clue whether the Food Network would take a vegan, but I figured it was worth a shot.
I absolutely love interacting with the community and helping them to make great-tasting vegan food. It is very rewarding to hear when someone makes one of my dishes for their families, boyfriend, co-workers etc. and they get the thumbs up.
My Mom taught me that there really is no such thing as a cooking disaster. Nobody really knows it’s a mistake but you, and it probably tastes fine. Why tell anyone?
Vegan is definitely a trend for the Hollywood crowd. When I catered for the E! Awards, the celebs totally loved the fact that my cupcakes were vegan – it was incredible.
I decided to pursue chef’s school during my college years at UC Berkley. In college, I began cooking a lot for my friends. I really enjoyed feeding them and they didn’t seem to mind, which encouraged me even more.
Make learning to cook easy on yourself. Start with a simple recipe – no more than 6 – 8 ingredients and follow the directions carefully. I guarantee that you will surprise yourself. As you develop as a cook, my number 1 tip is to taste as you and go with your gut. If you think it needs more of this or that ingredient then put it in.
The AMAZING Cup-a-Cake
Playing catch-up with stories, but this little beauty was a gift from the lovely Ms Cupcake. Imported from spiritual home of cupcakes worldwide -- the USA -- and available from London's vegan boutique, Vx, this neat little device transports frosted cupcakes splendidly, keeping them safe for my belly.
This kept my cupcake safe despite a day's tube travel all across London and, ladies and gents, these days, is there anything more important than the safety of your cupcake? I thought not. Invest in the best and eat lots of cake...
This kept my cupcake safe despite a day's tube travel all across London and, ladies and gents, these days, is there anything more important than the safety of your cupcake? I thought not. Invest in the best and eat lots of cake...
Sun-dried Tomato & Walnut Pesto
I am currently testing recipes for my forth-coming cookbook and this is one that is getting tested excessively because it's so darn easy to make and tasty. It's fab stirred into pasta, and equally at home as a sandwich filling so... pretty much, it's a legend in the making.
1/2 jar of sun-dried tomatoes in oil
handful of chopped walnuts
handful of sweet basil (optional)
squirt of lemon juice
Pop the above in your chopper/food processor, and process until desired consistency is achieved. Some like it chunky and rough, others like a smoother pesto -- your call!
1/2 jar of sun-dried tomatoes in oil
handful of chopped walnuts
handful of sweet basil (optional)
squirt of lemon juice
Pop the above in your chopper/food processor, and process until desired consistency is achieved. Some like it chunky and rough, others like a smoother pesto -- your call!
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