Tag Archive | cheese

♥ Tomato and mascarpone, gnocchi bake (Vg)


Its Fathers’ day inthe UK tomorrow :o) I’m really looking forward to seeing my parents and treating them to a nice meal out. And I’ve got all my ingredients ready to make a yummy vegan chocolate cake to have with a cuppa beforehand.

The only downside is that I’ve spent all of today cleaning the house and trying to make it presentable! Nevertheless, I had promised myself that I would write up a post tonight. So despite my tired eyes and achy-sore fingers, here is my recipe for a tomato and mascarpone, gnocchi bake.


Tomato and mascarpone, gnocchi bake (4 servings).


  • 1 x cup fresh cherry-plum tomatoes (halved)
  • 1 x medium onion (chunkily diced)
  • 2 x garlic cloves (minced)
  • 2 x handfuls fresh spinach (torn)
  • 349g of silken tofu (i.e. one pack)
  • 500g gnocchi (double check its egg and dairy free!)
  • 1 x cup dairy free cheese (grated)
  • 2 x tbsp. nutritional yeast (optional but highly recommended!)
  • 1 x tin chopped tomatoes
  • 1 x cup veg stock
  • 3 tsp olive oil
  • Salt and black pepper to taste


  1. Pre-heat the oven to 160oC
  2. Arrange the tomatoes and onion on a baking tray and drizzle with a teaspoon of olive oil. Add a few grinds of black pepper before roasting for 20 mins.
  3. In the meantime, fry the garlic in 1 teaspoon of olive oil until it starts to brown (5 mins).
  4. Add the tinned tomatoes, stock, salt and pepper and simmer until the liquid has reduced by two-thirds (around 30 minutes). Take off the heat and use an immersion blender to whizz in the nutritional yeast and tofu. Blend until smooth then heat until the sauce is thick enough to coat the back of a spoon.
  5. Fry the gnocchi in 1 tsp of olive oil until browned (5-10 mins). This really adds depth to the flavour of the dish.
  6. Put the gnocchi, cherry tomatoes and onion into an oven-proof dish along with the spinach.ps4
  7. Stir in the sauce, then top with the breadcrumbs.
  8. Increase the oven temperature to 180 oC and bake for 20 – 30 minutes (until piping hot throughout – the breadcrumbs should go golden brown).
  9. Top with the dairy free cheese (sorry to obsess but I really recommend this smoked coconut gouda!) and pop under the grill until the cheese is melty.ps3
  10. Dish up and enjoy a nice warming, tasty and satisfying dinner!



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♥ Mexican-Style Marrows


I have never liked marrow. But then again, before I went vegan I also didn’t like courgette, aubergine, cauliflower or mushy peas! So when we saw one in the shops the other day, my husband suggested that I give it another try.

The last time I had eaten marrow, my mum had stuffed it with sausage meat – bleurgh! However for mine, I had recently come across this recipe for lentil and brown rice chili and I really wanted to give it a go, so I decided to make them “Mexican” style.

I’ve also discovered a fantastic recipe for a smoked coconut gouda. This “cheese” is made from a can of coconut milk – not that you can tell! It’s refreshingly easy to make, meltable, grateable and super tasty. So of course I had to top my Mexican marrows with a handful.

I can safely say that I like marrow now! Unfortunately hubby only liked the chilli and cheese… argh! It’s so hard getting vegetables into him, even when it was his idea…

Mexican Marrows (makes 2 portions)


  • 1 x medium sized marrow.
  • 4 x cups vegan chilli*
  • 1.5 x cups of grated smoked coconut gouda. (Or any other dairy-free cheese)
  • 1 x cup guacamole.

*(I used this lentil and brown rice chili recipe – I halved the quantity. NOTE: the recipe lists 2 x tablespoons of chilli powder… I thought this sounded a lot so I only used 2 x teaspoons, and it was still on the spicy side!)

  1. Method:
    Pre-heat the oven to 160oC.
  2. Cut the marrow in half length-ways and using a spoon, scoop out the middles (you can save this for another recipe. I fed mine to the chickens!)
  3. Fill a large pan with water and bring to the boil. Turn off the heat and add the marrow halves. Cover and leave for at least 10 mins or until ready to use.PS4
  4. Remove the marrow from the pan and dab dry with some kitchen roll. Add the chilli to the hollowed out area and use the back of a spoon to level off.PS3
  5. Caaaaareeeefully, put the two halves of the marrow together again and wrap tightly in foil.
  6. Put onto a baking tray and bake in the oven for 40 minutes.
  7. Take the marrow out of the oven and leave to cool for 15 minutes or until cool enough to handle. Unwrap and slice off the ends. Cut the rest into into 6 equal rings.
  8. Turn on the grill.
  9. Transfer the rings onto a baking tray and top with the grated cheese.  Pop under the grill for 5 – 10 minutes or until the cheese is melty and browning.PS
  10. Remove from the grill and top with guacamole.

I served mine on a bed of grated veggies in an apple cider vinaigrette.



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Mild (grateable!) cheddar cheeze

I had a fab time at the North West Vegan Festival at the weekend, lots of nice people, tasty treats and worthwhile campaigns. Not to mention plenty of lovely lovely beers 😉

If you weren’t there, I’m afraid you missed out! But the stalls and their webpages can be found here:http://northwestveganfestival.co.uk/stalls/

Some of my highlights:

Getting a Flash Gordonette henna tattoo by Rubee’s mendhi (https://www.facebook.com/RubeesHenna)


Drinking yummy yummy beer! This one was a London Porter by PitFields (www.pitfieldbrewery.com)


Free goody bag! Teapigs tea donated by Coconut Rose tea rooms from Blackburn http://www.coconutrosebakery.co.uk/


Tasty “Caramac” from Trishul Raw Chocolate (http://trishulrawchocolate.wordpress.com/)


Coconut and Lime Ice from Coconut Rose (http://www.coconutrosebakery.co.uk/)


Tasty-ass samosa from SSK Caterers (https://www.facebook.com/ssk.caterers)


Condensed soya from Ananda Foods (http://www.anandafoods.co.uk/ ) – I feel a fudge recipe coming up!


Most sexy smelling candle ever!  From Harper’s Bizarre ( http://harpersbizarre.org.uk/ ) although I wish I’d bought the “House Red” one as well.


My little Dr Hadwen Trust butterfly (http://www.drhadwentrust.org/ )


Bought this bad-boy from Vegan Tuck Box (http://www.vegantuckbox.co.uk/)  Amazing stuff!


Sexy carrot cake, I think it was from Pudology  (http://www.pudology.com/)  … but I’d had a bit too much beer by this point!



Anyhow, after all this vegan festivalling, I was feeling inspired. I always thought my “Eazy Cheeze” sauce would make a great hard cheese… and it does! I simply added a bit of kappa carrageenan to make a grateable mild cheddar.

PSB 20140608_221142


1 x large carrot (peeled)
2 x small potatoes (peeled)
¾  x cup nutritional yeast
½ x cup olive oil (don’t use virgin!)
½  x teaspoon mustard (or horseradish or wasabi)
½ x tsp black pepper
½ x cup soya milk
¼ x tsp garlic powder
½ x tbsp fresh lemon juice
½  x tsp white miso paste
5 x tsp kappa carrageenan


Line some ramekin dishes with cling-film. Put to one side.

Peel and roughly chop the carrot and potatoes. Boil in water until soft.

In a food processor, blend the cooked carrot, potatoes, nutritional yeast, olive oil, mustard, pepper, soya milk, garlic powder, lemon juice and miso paste until smooth and a consistent colour.

Sprinkle the kappa carrageenan over the mixture and blitz just enough to thoroughly mix.

PS3 20140608_161221

Transfer to a pan and using a silicon spatula stir whilst heating until glossy (8 – 10 minutes, its ready once the oil just begins to separate out – don’t let it go too far!)

PS2 20140608_162409

Quickly pour into the ramekins and leave to cool for about 20 minutes before covering with more cling-film.

PS1 20140608_162902

Leave to set in the fridge overnight. Take out of the cling-film and wrap in kitchen roll. Store in the fridge.

This stuff slices:

PSC 20140608_221121 (1)


PSA 20140609_173803  PS4 20140609_221959

And although it doesn’t melt like exactly like cheddar, it does melt to a spreadable paste which is nice on toast!

Enjoy 🙂



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Smokey creamy, vegan chilli cheese

My 20th post!

I’ve been wanting to make vegan cheese from scratch for ages, but never got round to ordering some agar agar powder.

Cheese board ps

My recipe was inspired by a lot of current recipes which I found on the internet, but my biggest influence was this

This recipe mentioned that the resulting cheese wasn’t creamy, so I added vegan cream to mine to solve this. The author also mentioned that if made plain, this cheese wasn’t too tasty, so I made sure to pack mine with delicious smoky flavours.

My cheese came out a little softer than expected (texture-wise think of a stiffer Vegusto No-moo melty –http://vegusto.co.uk/no-moo-cheese/6-no-moo-melty-7640144054052.html), but this was O.K. as it meant that I was able to spread it onto my toast or an oat-cake (perhaps more agar powder and less vegan cream / oil would produce a harder cheese?).

You will need a suitable mould to set the cheese in. My other half has a big glass bowl which is separated into quarters in order to put party nibbles in it. These compartments just so happened to be perfect for setting cheese in! A couple of ramekins would also work well.

Bowl PS

Vegan Cheese Recipe:

Makes 2 “cheeses”.


½ x cup nutritional yeast

1 x cup raw cashews

1 x tsp asafoetida

1 x tsp salt

1 x tsp garlic powder

1 ½  x tsp smoked paprika

½ x tsp chilli flakes

1 ¾ x cups soya milk

10 x tsp agar powder

¼ cup vegetable oil

1 x tbsp tahini

1 x tbsp fresh lemon juice

½ x tbsp cider vinegar

1 x tbsp soya cream



Whiz up the cashews in a food processor until you get a fine powder.

Add the asafoetida, salt, garlic powder, paprika and chilli flakes, whiz some more.

Add the soya milk to a pan, whisk in the agar and bring to a simmer. When the agar has dissolved, pour into the food processor (whilst whizzing) a tablespoon at a time. Don’t allow the agar-milk to cool or else it will set.

Add the oil, lemon juice, vinegar and cream and whiz until smooth.

Quickly pour into a greased mould, cover and refrigerate overnight. You will probably need to run a knife around the edges in order to remove the cheese from the mould.

On toast ps

Perfect for cheese on toast, on crackers, or melted into soya milk to make a scrummy “cheese sauce”.







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