Chimichurri Sauce

Chimichurri Sauce

A raw parsley and garlic sauce that goes well on anything, comes together quickly, lasts about a week in the fridge. Great for steaks, empanadas, fish, veg, really… anything. I can’t stress that last bit enough.

Gazpacho

Gazpacho

This gazpacho is simple to make, as with any raw dish – it really is what you put in, so in particular choose the olive oil, vinegar, and tomato juice carefully. Excellent with olive bread, a white wine, and some manchego cheese.

Pan Tomate (Tomato Bread)

Pan Tomate (Tomato Bread)

One of my favourite foods. My mind was blown when I saw it served at our hotel breakfast buffet on our last trip to Spain. I struggled to make it using the traditional catalunya method and then discovered how I’m sure they do it in the restaurants.

Giant Sautee Pan Pasta

Giant Sautee Pan Pasta

A simple pasta dish great for a weeknight supper, adapted from an Anna Jones classic. It’s filling, surprisingly creamy and a flexible recipe that’s easy to modify.

Vegan Parmesan

Vegan Parmesan

A great topping for our weekly or so vegan meals, also tasty right out of the jar. I may or may not sneak a spoonful while walking from the table back to the fridge.

Vegan Maccy Cheese

Vegan Maccy Cheese

A hybrid of Isa Chandra Moskovitz’s Broccoli Mac & Cheese and America’s Test Kitchen’s Vegan Nacho Cheese Dip. What I’ve done here is basically double the amount of sauce by adding a medium potato blended past recognition, and some coconut oil.

Pressed Halloumi Sandwich

Pressed Halloumi Sandwich

My hommage to the Pressed Halloumi sandwhich from a little take away that I think is now long gone, in Tenleytown DC.

Miso Nuts

Miso Nuts

A craving and some detective work lead to this recipe. Sweet, salty, bright with citrus and ginger, but with depth from miso and sesame oil. A moreish snack that feels healthy enough.

Curried Roasted Carrot Dip

Curried Roasted Carrot Dip

Roasting carrots before making the classic dip from Veganomicon. Two kinds of garlic – sweetly roasted, and spicy raw, light, good as a dip for veggies, a spread on crackers or sandwiches.

Ski Liberty Grilled Cheese

Ski Liberty Grilled Cheese

This is a hearty grilled cheese sandwich with swiss cheese, mushrooms, spinach and cheddar cheese (I really insist, it’s gotta be in that order, I don’t care if the swiss or cheddar is on top, but the Swiss and the mushrooms must touch), inspired by McKees Tavern at Ski Liberty in Fairfield, Pennsylvania.