Tag: British
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Aunt Petunia’s Mulligatawny Soup
A very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice. You can use almost any veggies you have on hand.
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Grandma’s Fudgy Brownie Cookies, Two Ways
My British Grandma used to make fudgy brownie cookies for teatime when she was still with us. They’re super decadent.
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Grandma’s Date Squares
The crumble topping in this recipe is my Grandma’s creation. It fills my heart so much!
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Scones with Fruit and Cream
These quick scones are delicious to whip up for a weekend breakfast. They are crisp on the outside and so soft inside, pulling apart easily into two halves that can be loaded up with fruit and (plant-based) cream.
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Lilikoi (Passionfruit) Curd
The tangy flavor gave me the inspiration of making lilikoi curd – like British lemon curd, somewhere between a sauce and a custard in consistency.
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Lentil Sausage Rolls with Garden Herbs
Rough puff is a quick and relatively easy method to create flaky layers of crispy pastry for vegan sausage rolls. I found it easier than I originally thought it would be to make all the layers – it’s just a series of simple steps where you roll, fold, and chill the dough.
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Zucchini Lemon Drizzle Cake
This recipe reminds me of drinking tea out of a fancy china teacup on a rainy afternoon in Scotland, with a fresh slice of lemon drizzle cake to sweeten the day.
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Miso Mushroom Pasties
Mushroom pasties are flaky, baked hand pies filled with a hearty mushroom filling. These ones have miso in them for an extra umami kick.
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Chick’n Leek and Potato Pie
When I was in Scotland in 2018, I visited the Queen’s castle there. At the grand and lovely Balmoral, I discovered a fantastic recipe for mini chicken and leek pies. So of course I adapted it to a vegan version.
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Strawberry Rhubarb or Apple Pluot Crumble
My grandma’s favorite flavor combination was strawberry rhubarb, so this one is for her. You can also make this crumble with apples and pluots, peaches and blueberries, or any fruit combinations you’re curious to try.