No, that’s not a typo – seitan is an actual thing. It’s very well-known in certain circles (that makes it sound like being vegan is an exclusive club or something, but you know what I mean), but I’d say seitan is still fairly unheard of amongst the general population. If you’re not familiar, seitan is a meaty substance made from gluten, and it works really well to recreate dishes that usually contain meat – hence, a homemade seitan roast!
It's May, hoorah! I'm sorry this post is a few days late - it usually goes out on the first of the month, but I was away in Bruges this weekend (so unbelievably beautiful!), and although I had this post scheduled to go up while I was away, technology let me down. Silly technology. Anyway, we're finally seeing some sunshine now that it's May - can you believe it snowed a few … Read more
I'm so sorry. I started the week so healthily with vegan lentil meatballs and just two days later, before the week's even over, I've ended up at this. This ridiculous, delicious cookies and cream dessert pizza (if 'dessert pizza' isn't one of the best two word phrases in the English language, I don't know what is). I don't generally have a sweet tooth and I rarely crave … Read more
I'm a complete and utter cheapskate. It's not that I can't afford nice things, I'd just prefer to pay off my mortgage than wear designer shoes. Boring it may be, but I'd rather have a house than pretty things on my feet. As a result, I pretty much always buy the own-brand 'value' products at the supermarket (you know, the ones with the white labels). I once heard that you … Read more
I actually can't remember a time that pizza has been this good. I mean, bad pizza is very rare in the first place - I can only think of one time when I've had bad pizza, and that was a £1 cardboard-based pizza from the corner shop with a 'cheese flavoured topping' (err no, I'm not quite sure what I was thinking either...). Generally, all pizza is good pizza. But this. This … Read more
Sage is a herb I really don't use often enough, and every time I cook with it I always vow to use it more. It's got the most beautiful rich and earthy flavour, and the leaves are so soft and silky (is it weird to get this excited about a herb?). I think the reason I don't use it as often as I could is that I sometimes don't know what to do with it - it's got such a rich … Read more