Category: Vegan dishes

The Musette: Ribollita

Ribollita is a beautifully thick Tuscan soup made with dark greens, lots of beans, vegetables, olive oil and it’s thickened with day-old bread. One of my winter favourites. It is hearty, filling, infinitely nourishing, and flat-out, the sort of food I crave when the temperatures… Continue Reading “The Musette: Ribollita”

The Musette: [More] Baked Caramel Pears

I’m always looking for new ways to turn fresh fruit into dessert for my beloved. For example, I frequently poach pears in “vin chaud.” But seriously these baked pears are the best – but then I would day that wouldn’t I? These pears are… Continue Reading “The Musette: [More] Baked Caramel Pears”

The Musette: Super, Duper Dip

I’m going to share the best thing in my fridge right now. It’s a dip, and I can’t get enough of it. The base is a trifecta of creamy ripe avocado, nuts (cashews or almonds) and chickpeas. Citrus juice kicks in with acidity from… Continue Reading “The Musette: Super, Duper Dip”

The Musette: Homemade Bouillon Powder

I love home-made soup and generally make it with vegan bouillon powder. I use so much that I’ve started to make my own homemade version. I don’t like to use bouillon cubes because most of the commercially available options are very salty, have artificial ingredients… Continue Reading “The Musette: Homemade Bouillon Powder”

The Musette: Fresh Pasta

Have you ever made homemade pasta? If you have flour, two eggs, a splash of olive oil and a bit of salt, you can do it right now. You don’t need special Italian pasta flours to make great homemade pasta, and you don’t need… Continue Reading “The Musette: Fresh Pasta”

The Musette: Chickpeas with Spinach, and Kachumba Salad

These are the two final side dishes in my recently prepared Indian dinner. I don’t eat meat so instead of making another purely vegetable side-dish, I added protein in the form of chickpeas (garbanzo beans). I always like to serve a salad, often one… Continue Reading “The Musette: Chickpeas with Spinach, and Kachumba Salad”

The Musette: Coconut Red Lentil Dal and Pineapple Raita

I made this dal as one of the sides for my Chicken Vesuvius. You can use other lentils but I like to use red ones because they cook so quickly. I made it less spicy than usual as I wanted it to complement the… Continue Reading “The Musette: Coconut Red Lentil Dal and Pineapple Raita”

The Musette: Rose Turkish delight

A confectioner named Bekir Effendi, who opened a sweet shop in Istanbul in 1776, is credited with creating this delicacy. His sweet shop still stands today. After Effendi made his first batch of this special creation, it wasn’t long before it gained entry into the… Continue Reading “The Musette: Rose Turkish delight”

The Musette: Chickpea Soup

This simple chickpea soup has a delightful creamy texture, and is flavoured with rosemary, smoked paprika and garlic plus miso for a punch of umami. Cooked slowly on the stovetop, this easy vegan soup is hearty and comforting – just what we all need… Continue Reading “The Musette: Chickpea Soup”

The Musette: Lemon Bars

These are a go-to recipe for a minimum fuss dessert for unexpected guests – I get a lot of these!  They’re quick and easy to make as follows: grind up the crust in the food processor, press the crust in – so much easier… Continue Reading “The Musette: Lemon Bars”