The Economical Vegan


September Salad Days . . . and Soup

It is always the greatest irony, that a wet August will give way to glorious sunshine in September, when the schools go back. Working in education means September is a very busy month for me, but it’s also a month when I feel energised and able to rise to new challenges. I love the crisp mornings, the scent of autumn in the air, the kiss of the sun, the light dancing through leaves. This is the opportunity for me to bring back my habit that dominates most of the year, of making soup to take to work for lunch. But it is also balanced with lovely salads.

Today’s salad is a much-loved favourite of mine. You can vary it with different things, such as different flavours of hummous, or different kinds of olives, different dressings and different veggies, but for me, in its simplest form, this salad is filling, delicious and incredibly satisfying. Serve it with wraps or flatbread and you can’t go wrong. Try to stick to organic veggies where you can.


4 leaves of romaine lettuce

a large handful of spinach or baby spinach

2 spring onions

3 small sweet peppers or one large sweet pepper.

1 carrot, grated

fresh herbs



smoked tofu

sweet tomato chutney or something similar

pumpkin seeds

To make the salad:

First, get a frying pan hot and toast the pumpkin seeds, then set aside.

Wash the leaves and shred with your hands into your salad bowl.

Sprinkle on the carrots and chopped peppers and spring onion.

Blob on some nice big spoonfuls of hummous

Toss in the olives

Blob on a few teaspoons of your chutney

Sprinkle on pumpkin seeds

Finely chop about half a block of smoked tofu and sprinkle that over the top.

Finely chop some fresh basil, parsley or coriander, if you have any.


I love this salad. It’s crunchy, sweet, salty, creamy, tangy and piquant, all at the same time. And it’s filling. It’s a great balance of textures and flavours with plenty of protein to keep your energy up and keep you feeling full.

And now . . .  soup

If you are a regular reader, you will know I love soup. I like to vary it as well, as it makes for an interesting life. Having something warm and delicious in my soup flask for lunch helps keep me going but also allows me to slow down and enjoy my lunchtimes during the working day.

This soup is an oriental-inspired spicy soup full of fresh veggies. Rather than use expensive and exotic ingredients however, I use things I keep in my store cupboard, and I recommend you keep them in as well as it means quick and easy meals are only a few minutes away.

This soup CAN be made with noodles, but the version below uses spiralised carrots and courgettes instead. You can get a spiraliser for under £20 and they are fun!. Enjoy


1 carrot, spiralised

1 courgette, spiralised

Fresh corn, off the cob

1 sweet pepper

4 spring onions

Finely shredded spinach, cabbage and/or Kale.

1 small white onion

A 1 inch cube of fresh ginger

3 garlic cloves

Vegetable stock cube or powder

Coconut milk or coconut milk powder (the powder is great to keep in the cupboard and is much cheaper than buying the tins)

1 lemon or 1 lime

1 tablespoon Miso (optional – I keep miso in the fridge but if you don’t have it, don’t worry).

Coconut oil

Toasted sesame oil

Soy sauce

Fresh coriander

Arrowroot to thicken (optional)

Chopped fresh chillies (to your own preference – I like my soup very spicy so I use a lot)

To make the soup:

In a large pan, heat the coconut oil. Peel, crush and chop the garlic, chillies and ginger and toss into the oil.

Chop the white onion finely, and add to the oil, stirring well.

Boil the kettle, and while it is boiling, toss in the green veggies, the pepper (finely sliced) and the sweetcorn, and give them a good stir. Then, add boiling water to the desired level, and add the spiralised carrot and courgette. Simmer for about five minutes, then add some lemon/lime zest and the juice of the fruit. Stir in the miso, vegetable stock and add the coconut milk or powder and a teaspoon of toasted sesame oil. Taste, and if necessary add soy sauce to your preference. If you want a thicker soup, add a little arrowroot or cornflour. Simmer for about 10  minutes.  Finally, just before serving, sprinkle on some fresh coriander and finely chopped spring onions.

Other options: you could add tofu, seitan or even some of the mock duck you can get in a tin, finely chopped, to give more body to your soup if you wish.

It’s a lovely, warming soup and so tasty and delicious. You can make it as mild or as spicy as you wish. I often take the soup AND a salad for lunch during September, and I am not afraid to admit that I often have them for breakfast as well as lunch. There’s nothing better. These amounts should make 2-4 servings, but you can make more volume and freeze the soup if you wish.

And finally . . . . a quick reminder of my quick, easy and very heartening soup for those with not enough time or resources to make such a complicated soup. A quick lentil and tomato soup is perfect and is done in 30 minutes.

1 tin tomatoes

A heaped handful of red lentils

1 onion

1 carrot

Veg stock cube.

Chop the onion and carrot roughly, and put in your soup pan with the other ingredients. Add water (fill your tomato tin once or twice), bring to the boil and simmer. After 20 minutes, blend with a stick blender, simmer a little more, and taste. Adjust seasoning if necessary. You can serve this with a drizzle of chilli oil if you like a spicy soup. And it doesn’t get much simpler than that!


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A Special Dinner

A Special Dinner

So it has been a very busy weekend, particularly after I discovered that the restaurant I had booked for Valentine’s day wanted to charge £45 for a taster menu. I don’t know about other vegans, but I am not prepared to pay that much for vegetables, however well they are cooked. I could buy enough veggies for a month with that. So it was plan B for the big night. I told my partner I would rather stay in and cook a nice meal instead.

It didn’t even take too much planning, to tell the truth. I knew I had most of the ingredients in for a lovely meal and with a bit of extra effort I could make a lovely, romantic meal. To begin with, I set the table with a nice cloth, candles, champagne flutes, napkins etc. I brought the MP3 player dock in for the music, and set up ‘our song’ ready for when my partner came in.


Beer battered smoked tofu with sesame seeds, served with chopped coriander, olive tapenade and baby tomatoes.

I made a batter from half and half Gram flour and Self Raising flour, adding one teaspoon of baking powder, salt, pepper, garlic powder and chili powder, and added sesame seeds. Then I took some organic beer and whisked it in until I had a good batter with a thick texture. I heated organic rapeseed oil in a small, deep pan and took some good firm smoked tofu and cut it into chunks. Then I tossed the chunks in seasoned flour and dipped them into the batter before tossing into the hot oil. I cooked two at a time and left them on kitchen paper, then put them in a hot oven until it was time to serve. I dressed two square plates with chopped coriander, halved baby tomatoes, and a quenelle of tapenade made by whizzing up green and black olives, pickled garlic and sundried tomatoes. I drizzled a patchwork of sweet chilli sauce on the plate then placed the tofu on top.

I have to say that this was utterly delicious, although next time I would add even more sesame seeds!


Main Course: Stuffed Mushrooms with Chips, Salad and Onion Rings.

I took two very large, flat mushrooms and took out the stalks, placed them in a roasting dish and drizzled on a little extra virgin olive oil. I made wholemeal breadcrumbs and added finely chopped garlic and plenty of finely chopped fresh basil, then mixed in salt and olive oil. I stuffed this firmly into the mushrooms and put them in the oven at 180 degrees to roast.

I made another batter, but this time without the garlic, chilli or sesame seeds, and thinly sliced an onion, then dipped this in the batter and fried the slices a few at a time. I put these in the oven to keep crisp. I made chips from sliced organic potatoes with the skins still on, and cooked them in my low-fat chip fryer, adding some freshly chopped garlic five minutes before the end of cooking.

The salad was leaves of organic lettuce, filled with home made coleslaw and thinly sliced fresh tomatoes. The coleslaw was finely chopped onion, cabbage and celery with grated carrot, olive oil, vinegar and English mustard, and a little lemon juice.

I assembled the dish carefully and served it with everything hot, the mushroom was browned on top and soft underneath, really melt in the mouth. The crispy onion rings were light and delicious, and the salad was fresh and delicious.

Dessert: Sticky Fig Pudding with Chocolate Mousse

I boiled dried figs with vegan red wine, sugar and water for about 15 minutes, then added a teaspoon of baking powder and whizzed into a syrup. To this I added self raising flour and a little vegan spread, and mixed well, then turned into silicone muffin trays (small ones) and put straight into the oven at 170 degrees. I then made the syrup, using sugar, vegan spread and molasses, simmering and then adding some soya milk to make a thick, pourable syrup.

To make the mousse, I melted four large squares of dark chocolate, and put this with the flesh of one avocado, sweet syrup and cocoa powder into the mini chopper, whizzing until smooth. I put this in the fridge until time to serve.

Once the sponges were ready, I sliced them in half and put into bowls, then drizzled on the hot syrup, serving with vegan squirty cream and a quenelle of the chocolate mousse.

The cake was AMAZING! The figs gave the sponge a great texture, the flavour was amazing, and it was a real sugar hit!


And that was the Special Dinner. We had a lovely meal, and that was the most successful vegan sponge I have made to date!

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The Breakfast of Champions

The Breakfast of Champions (the Vegan Way)

Well, it’s Saturday morning again, and once more I have had the luxury of a nice lie-in. There were some weird dreams to contend with, but at least it was a morning where I wasn’t rudely awakened by the alarm.

I like Saturdays. They give my brain more scope, more room to wander and reflect. This morning my family are at home, and my son is about to head off to a heavy metal gig. He’s going to be queuing all day. I woke hungry, and by 10.30 felt ready to make some breakfast. As usual, I was watching a cooking programme, and got some inspiration from that, so I headed out to make a vegan fried breakfast.

This couldn’t be simpler, but it does rely on having some key ingredients. This morning, I’m using a Tofu Rosso I bought yesterday, which is a well seasoned block of minced, flavoured tofu. But you can marinade your own. If you want to marinade plain, firm tofu, dry it well between two clean tea towels, and press between two plates with a couple of weights on top for a few hours. This will remove the moisture. Then rub the tofu with a mix of olive oil, minced chilli and garlic, salt and minced fresh herbs or dried herbs. I would use oregano and basil, but you can choose for yourself which herbs you would prefer. Obviously this takes more time than having pre-marinated tofu that you buy in, but either way works.

Slice the block of tofu thickly, so you have nice thick slabs. Heat a little rapeseed oil in a pan, and put the slices in on a low heat to start cooking.

Meanwhile, take some cooked potatoes. You can cook them quickly in the microwave, or parboil them. Leave the skins on. When they are around 70 percent cooked, let them cool a little. Heat some olive oil in a pan, and add finely chopped shallots and some finely chopped pickled garlic. Fry until the shallots start to brown, then chop the potatoes and add these. Sprinkle with some sea salt. Fry on a medium high heat, stirring from time to time. Now, just take some baked beans in a tin, and mix with another tin of drained beans of your preference – you could use borlotti beans, red kidney beans, butter beans. Put this in a saucepan and add a dash of sweet chilli sauce, ketchup and freshly ground black pepper, or whatever you prefer, then bring to a simmer.

Remember to turn the tofu slices as they fry, turning up the heat if necessary to brown the tofu nicely. Once the potatoes are starting to brown and crisp up, it should be ready to serve. You can, if you wish, add other veg to the hash – celeriac, carrots or swede, which you have grated, and cook until they start to brown. Whatever you like.

So then just serve up the breakfast – a good spoonful of potatoes, a ladleful of beans, and a few rich slices of tofu. If you are particularly hungry, you could have some toast with vegan spread as well. Serve this with a nice fresh fruit smoothie, and you probably won’t need to eat anything until much later in the evening!

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Saturday Recipes

Saturday Recipes

Every Saturday I get up and watch a cooking programme on tv. I enjoy the programme, despite the fact that they don’t feature much vegan food, because I enjoy the enthusiasm of the chefs and I also love the challenge of trying to convert every recipe into a vegan one. But it also makes me hungry, so I spend much of my Saturday mornings fantasising about food before heading into the kitchen to make something delicious. Today’s recipes can be found below.

Vegan ‘Cheese’ Toasties

I love toasties, and toast in general. Pates and spreads bought from the shops can be very expensive, but here is a simple recipe that any vegan can make for a delicious, healthy snack.

Take two small shallots or one medium onion, peel, and finely chop or whizz in the mini chopper.

Grate around 250g of vegan cheese.

Grate half a courgette.

Mix all together in a bowl, and add some salt, pepper, a teaspoon of English mustard, and a tablespoon of vegan mayonnaise. If you don’t have the mayo, use a tablespoon of vinegar mixed with soya flour, gram flour or plain flour.

Mix all ingredients together well.

Lightly toast some bread, and drizzle with a little olive oil, then spread the mixture evenly on the bread, and put under a hot grill until the mixture starts to brown on top.



You could also stuff baked potatoes with this mix and twice bake them.

Easy Spring Rolls

Finely slice onions, celery, Chinese leaf, kale, cabbage, chillis and fresh coriander. Crush and chop some garlic. Mix well in a bowl with a little sesame oil, soya sauce and sweet chilli sauce, and then mix in some arrowroot to thicken. You can also add some chopped tofu if you wish.

Take some ready made filo pastry, and brush lightly with olive oil. Cut large rectangles and place some of the vegetable mix in the centre, then fold the ends in and roll over into spring rolls. Place on a greased baking tray and drizzle with some oil, and bake about 180 degrees until crispy and brown. Serve with some sweet chilli dip.

Quick Spicy Noodle Soup

Thinly slice onion, garlic, ginger, fresh chillis and any vegetables you have in the fridge. Heat some vegetable oil in a large pan, and toss the vegetables in, stir frying until they start to soften. Meanwhile, boil the kettle. Add boiling water, soya sauce, vegetable stock, and some instant noodles and boil rapidly until the noodles are soft. Finely chop fresh coriander and some more fresh garlic, and toss in just before serving. Season to taste, and serve.

‘Leftovers’ Sausages

A friend of mine called this ‘brickettes’ because they came out irregular and very large when I cooked them at a camp I attended last year. They make a great brunch or lunch dish, and can be frozen and then rewarmed as required.

Leftover cooked rice.

Leftover cooked vegetables.

1 small pack of instant sage and onion stuffing mix

Leftover cooked lentils

Vegetable stock powder

Gram flour and wholemeal flour

Salt and pepper

Tomato ketchup

Smoked paprika

Make up the sage and onion stuffing mix according to the instructions. Mix well with the lentils, vegetables and rice, and add a little stock powder, salt and pepper, smoked paprika and a good tablespoon of tomato ketchup. Mix well with some added gram and wholemeal flour to bind the whole mix together. Form into sausage shapes, and fry in a pan, or put on a baking tray, drizzle with oil, and bake until golden and crispy. This is a great, cheap recipe that uses up leftovers and provides a really tasty dish. The key is adjusting the seasoning to your own taste. You don’t have to include the stuffing mix but you may need more gram flour to bind. They are great in a roll with some chutney, or with some beans on toast, or even with chips.


I love Saturdays!

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A Post-Christmas Vegan Cook-Off

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Today is the last day before my new veg box delivery, and tomorrow is the first day back in work after the holidays. I’ve had an indulgent, relaxing time for the last two weeks, and watched a lot of cooking programmes on the television. I love watching cooking programmes, especially when I can adapt the recipes. Today, to use up the veggies left in the fridge, and to make tomorrow a little easier, I had a little mini cook-off.
First, I made Vegan ‘Chorizo’ Stew with Chickpeas. I put a tablespoon of olive oil in a saucepan, and sautéed chopped onion, shallot, garlic and carrots with a pack of vegan ‘chorizo’ style chunks. I added ground cumin and coriander, and some freshly grated nutmeg, bouillon powder and a large chopped green chilli. About two cups of soaked, cooked chickpeas were added. Then I added about five cups of water, brought to the boil and simmered for about 40 minutes. Halfway through I added torn up fresh basil and a tablespoon of tomato puree. I simmered until the liquid had reduced by almost a half, and the sauce had thickened. This was served with roasted sweet potatoes and parsnips, and a cous cous. It was delicious. There is another portion ready for the freezer as well – a good economical dish.
Once this first dish was simmering, I made a Rich Country Stew with Sage Dumplings. I chopped swede, carrots, parsnips, leeks, onions, celery and shallots, and put in a pan with plenty of water, and about a cup of red lentils. I added a stock cube, salt, plenty of freshly ground black pepper, some dried mixed herbs, a teaspoon of yeast extract, and some sea salt. To this I added two cups of chickpeas.
While this was coming to the boil, I made dumplings by mixing self-raising flour, salt, vegetable suet and finely chopped fresh sage, with a little water to bind. I formed the mix into small balls, about 4cm across – they double in size whilst cooking. They also help to thicken and season the sauce. Once the stew was boiling I added the dumplings, put the lid on, and turned the heat down to a brisk simmer. This continued for about 40 minutes.
Whilst the stews were cooking, I made a quick coleslaw which I can take to work for lunch – an easy way to eat a healthy lunch with raw veggies. I simply used my mini-chopper and finely chopped cabbage, carrot, onion, celery and fresh coriander stalks, and mixed with a tablespoon of vegan mayonnaise and about a tablespoon of lemon juice. A quick sprinkle of sea salt finishes it. I mixed it well and simply put into a container to take to work.
The stew is now finished and ready for tomorrow’s dinner. I find stews and curries often taste better the second day anyway and at least I know I won’t have to cook when I get in tomorrow night. I also know I will spend much of tomorrow looking forward to it!
I’ve realised that I spend a lot of time in the kitchen. I am either cooking, cleaning, washing up, drying up, doing laundry, or putting food away and sorting cupboards. I also make a lot of cups of tea and coffee. I often feel most comfortable in the kitchen in any house, and I am blessed that the house I live in has a decent sized kitchen with a rangemaster stove which makes cooking easier. I’ve also been blessed to inherit a food processor from my mother (now around 20 years old and still going strong) and to have other very useful gadgets. When people ask me how on earth I can manage to be vegan, I smile. If you like to cook, then being vegan is not so difficult. It does take effort and planning, time and commitment, but it is well worth it.

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Halloween Recipes

Vegan Halloween Recipes

It’s that time of year again, and my pumpkins are sitting on the window sill waiting to be hollowed out and carved. And as always, I find myself mourning the waste and loss of good nutritious food that happens every year, when people carve their pumpkins without first removing the delicious flesh for cooking. It amazes me how many people will do this, and fail to use the pumpkin. Or how many people will simply restrict themselves to pumpkin pie. Here are some delicious, nutritious pumpkin recipes for your Halloween feast.

Pumpkin Bread

1 kg wholemeal bread flour

1 tablespoon vegetable oil

1 packet of instant bread yeast

1/3 teaspoon of salt

1/3 teaspoon of sugar

1 cup of fresh pumpkin, finely chopped or whizzed, or grated.

Warm water.

Put all the dry ingredients, including the pumpkin, into a mixing bowl. Add the oil, and then the warm water gradually to make a nice soft bread dough. Knead for 20 minutes, and leave covered with a damp towel in a warm place to rise. Knock back once risen, and knead for another 20 minutes, then shape and turn out into a loaf tin or shape into balls and put onto a greased baking tray. Bake in a medium hot oven until the bread or rolls are crispy and browning, and the bottom sounds hollow when you tap it. Turn onto a wire rack to cool. This bread will have a speckled orange colour when you cut into it. Serve whilst still a little warm – either with olives and olive oil and balsamic vinegar as an appetiser, or with a nice soup or stew, such as the pumpkin soup below.

Roasted Pumpkin Soup

Roughly chop about 2 kg pumpkin and put onto a baking tray, and drizzle with a little oil. Sprinkle with sea salt, and toss in six cloves of garlic (peeled). Roast for around 30 minutes in a hot oven. Ten minutes before the end of roasting, add a cup of fresh cashew nuts. Put everything into a large saucepan, and add a litre of water, stock cubes, salt, pepper, and a little turmeric and some mustard powder. Bring to the boil, and simmer for around 20 minutes, then blend with a hand blender or in jug blender. Taste, and season as necessary.

Heat a frying pan and add a drizzle of oil, then toss in a cup of pumpkin seeds and toss until well toasted. Serve the soup hot with a sprinkle of pumpkin seeds. You can also fry some chopped chilli as a topping if you like things spicy. Serve with freshly baked bread or some croutons. For extra effect, save a hollowed out pumpkin and bake this and its lid for around 30 minutes in a medium oven, then serve the soup IN the pumpkin!

Pumpkin Muffins

Mix equal amounts of wholemeal and self-raising flour, with a teaspoon of baking powder. Add a natural sweetener or fruit syrup, and two cups of grated pumpkin, along with a two teaspoons of cinnamon, and a generous handful of fresh pumpkin seeds. Mix well with some oat, soya or coconut milk, and turn into greased muffin tins. Bake in a medium hot oven for around 30 minutes. Turn out, cool, and serve either hot with some soya custard or cold.

Pumpkin Pie

Take some ready made pastry (vegan of course) and roll out into a shallow pie tin, saving half for the top. Slice fresh pumpkin and fill the pan, making sure you layer it up high because it will shrink a lot, and sprinkle with sugar, fruit syrup or a similar sweetner, or dot with jam or marmalade. Sprinkle on chopped dried fruits (apricots are best) and a generous amount of cinnamon. Add a little five spice. Put the pastry lid on and bake at around 180 degrees until the pastry turns a deep golden brown, and the pie smells like heaven!

Serve with vegan icecream or cream.

Witches Brew/Halloween Punch.

This is an alcoholic version but for an alcohol free one, use red grape juice. Take two bottles of red wine, and put in a pan with some cinnamon, mixed spice, dried fruit, diced fresh apples and diced pumpkin. Add a little fruit syrup, vegan sugar or sweetner. Bring to a low heat slowly, but do not boil, then just before serving, add some port or sherry, or a dash of brandy.

Italian Pumpkin Bread

Make a bread dough as described above, but after kneading, roll out onto a pastry board. Take sliced pumpkin, sliced onion, sliced tomatoes and fresh garlic, and cover the surface of the dough, sprinkling on basil and oregano, along with some sea salt. Fold the bread over on itself, first in half, then half again, to make a long roll. Bake until golden brown and serve hot in slices as a delicious snack or meal accompaniment.

And finally . . .

For those who do engage in trick or treating, here, again, is my no bake chocolate cake recipe. Make this up the day before, chill it, and cut it into 2 inch squares, then put these into baking paper twists instead of candy.

No Bake Chocolate Cake

2/3 pack of vegan Digestive biscuits

4-6 packs dark chocolate

4 cups dried mixed fruit

250 g crunchy peanut butter

Melt 3-4 packs of dark chocolate in a water bath. Meanwhile roughly crush the digestive biscuits, and put them with all the other ingredients into a large mixing bowl. Mix well, then spread in a broad, flat dish that has been greased. Melt the rest of the chocolate and mix in a tablespoon of vegan margarine if you wish. Spread this as a topping over the cake, then cover with cling film and chill for about 4 hours. This can then be sliced to your preferred size. This is a delicious snack or confectionary and everyone I have ever given it to loves it.

Note – the cheaper versions of digestive biscuits (such as supermarket own brands) are often vegan. If you want to make this recipe gluten free, simply use gluten free digestives.

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Burgers, Burgers, Burgers

Well, there has been a burger revolution in our house. Don’t get me wrong – I am a fan of the veggie burger, and have had my own recipe for quick, cheap bean burgers that I have used for over 20 years. But last week, my omnivore partner called me into the living room to watch a TV programme where a man was visiting a vegan restaurant in Canada where they make gourmet vegan burgers! It was fantastic, and very inspirational, and I realised that the humble burger could be a significant addition to my repertoire of economical meals. This realisation was partly fuelled by the fact that I have been going through a very busy period and therefore have had less time to cook and be inventive, and have even found myself running out of willpower and ideas once or twice!
Never again! Inspired, I first made some mushroom burgers. I chopped a large onion, 3 cloves of garlic, and three medium flat mushrooms that were starting to dry out in the fridge, and sautéed them in vegetable oil, until all were soft and well cooked, then added yeast extract, bouillon, leftover cooked rice, fresh herbs and some chickpea flour and breadcrumbs. I mixed this well and seasoned with some pepper, then drizzled oil onto two baking trays, and using two spoons, made balls of the mixture which were then flattened to form burgers. These were then drizzled with a little more oil and baked in the oven until crispy on the outside.

Two days later I was faced with some leftovers to use up – lentil dhal and root vegetable mash. I combined these in the mixer with some gram flour, soya flour, stoneground wholemeal flour, bouillon, gravy granules, and leftover potatoes ground up. Once mixed well I made the balls again, flattened them and baked them. Mmmmm!

Then last night I had a friend over. We took a walk up into a high valley near me, and came back very hungry. I had cooked the dinner beforehand knowing that we would come home starving. I made tofu and white bean burgers. I drained a tin of borlotti beans, and whizzed them in the chopper, then took half a pack of firm tofu, and whizzed it very briefly. These went into the mixing bowl with gram flour, bouillon, pepper, and some oats, one raw onion whizzed up and 4 cloves of garlic whizzed up. Same process – balls, oil, bake. They were absolutely delicious. We had them with baked potatoes and hummus and salad.

The beauty of all of these burgers is that they freeze very easily. This means that I have an instant snack or part of an easy dinner whenever I need it. They also transport well, and so far taste really good cold, making them ideal for lunches or being out and about. Having enjoyed browsing through my Indian cookbook this morning, I have discovered oodles of recipes for Indian ‘patties’ which follow similar principles. Safe to say there will be a lot of burgers consumed in our house in future!