Roasted Broccoli, Muhammara, and Dukkah come together in a dish that’s both simple and bold. Charred broccoli pairs perfectly with the spicy, umami-rich muhammara and the crunchy, fragrant dukkah, offering a taste of the Middle East that’s as satisfying as it is flavourful. An easy, allergy-friendly option for any meal The post Roasted Broccoli, Muhammara and Dukkah appeared first on CALL ME ISHBEL ..read more

Muhammara - a roasted red pepper and walnut dip, is thought to have originated in Aleppo, Syria - a city steeped in culinary history. While its exact origins are unclear, food historians believe muhammara has been enjoyed since at least the 18th century. This brick-red dip has been a staple in my house and on my menus for years, adding vibrant colour and flavour to any mezze or platter. The post Muhammara – A Roasted Red Pepper and Walnut Dip appeared first on CALL ME ISHBEL ..read more

Dairy-Free Cauliflower Cheese is sweet, savoury, creamy, and cheesy—a combination that ticks all the boxes for a warming winter comfort food. Starting with a plant-based béchamel sauce, it's easy to make a creamy dairy-free cauliflower cheese to grill on top of rounds of roasted butternut. The post Roasted Butternut with Dairy – Free Cauliflower Cheese appeared first on CALL ME ISHBEL ..read more

This simple plant-based banana bread recipe offers a vegan twist on a beloved household staple. Traditionally baked in a loaf pan, giving it its classic shape, banana bread is classified as a quick bread like soda bread. It uses baking soda or powder instead of yeast for a quick and easy bake. While the loaf is moist from ripe bananas, it retains a soft and light texture. Banana bread is a versatile treat, perfect as a snack or a companion to morning or afternoon tea or coffee. Brilliant for brunches and picnics, it can also be baked in small tins to create individual portions that pair perfec ..read more

July ’24 – My favourite Cookbooks of the Month are an ode to one author, Yotam Ottolenghi. Yotam and his business partner Sami share a incredible collection of recipes through their restaurants and cookbooks, elevating vegetables to new heights and showcasing their versatility and flavours. They combine traditional and contemporary techniques to create unique, colourful, and flavour-packed dishes that bring together the rich flavours of the Middle East. Think of ingredients like barberries, pomegranate molasses, harissa, preserved lemon, and sumac, which are now fairly comm ..read more

You might think mushroom duxelles (yep, it’s pronounced duck-sell) are a fancy ingredient reserved for high-end restaurants, but you’ve probably stumbled upon this delicious mix somewhere on your culinary adventures. So, what exactly is it? In a nutshell, it’s a medley of finely chopped mushrooms cooked down with a few simple ingredients until it transforms into a rich, umami-packed spread. It’s also a brilliant way to rescue those mushrooms that are past their prime. Please enjoy my guide on how to make and use mushroom duxelles. I hope you’ll see it’s a breeze. Just chop or mince your mushro ..read more

Many professional chefs count the ‘mother sauces’ as part of their essential toolkit. These foundational sauces, which have their roots in classic French cuisine, play pivotal roles in various culinary traditions around the world. Mastering plant-based versions of these sauces is a valuable skill that can significantly elevate the flavour and texture of your dishes. The term ‘mother sauces’ originates from classic French cuisine and refers to a collection of fundamental sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. These versatile bases are the foundation upon which countless ..read more

It’s mid-autumn, the garden is planted, and the greenhouse is brimming with herbs and greens. We’ve moved our citrus trees and chili plants indoors to shield them from the cold, as the mornings are getting frosty! The April cookbooks all featured chestnuts, a relatively new ingredient for me, used in fascinating ways. In March, I sought inspiration for planting the autumn and winter vegetable gardens, with the recipes influencing my planting plan. I chose ingredients based on what I’d need to cook new recipes. February was dedicated to preserving the abundance of summer produce, but May ’24 ..read more

Here’s something new for your salad repertoire! A light lunch, a refreshing side, or a unique addition to your next barbecue, this plant-based Caesar salad is sure to impress. Grilled lettuce vegan Caesar salad with seaweed chickpeas might seem unconventional, but trust me, it’s a revelation. Picture charred lettuce hearts, smoky and crisp, drizzled with a creamy, tangy vegan Caesar dressing. The seaweed-flavoured crispy chickpeas, inspired by traditional anchovy or Worcestershire sauce, are a deliciously nutritious swap for croutons. Topped with a sprinkle of plant-based parmesan, this salad ..read more

Is there anything more inviting than a spread of delicious canapés at a sophisticated soirée or a charming picnic? Imagine presenting a dish that not only boasts a luxurious feel but also caters to a plant-based lifestyle. Enter: Vegan Smoked Salmon Pâté. This culinary delight mirrors the rich, creamy texture and smoky, savoury flavours of its traditional counterpart while offering a fresh, exciting twist. Crafted from smoked carrots and vegan cream cheese, and brightened with the zest of lemon, capers, and dill, this pâté is sure to be a hit. Vegan Smoked Salmon Pate Ingredients 1 1/2 cups c ..read more