I think I’ve cracked it !!  Sorry for the pun – couldn’t resist . . . Very simple to make once you SEE how – like all genius things, they are simple after they have been conceptualized made and served – so often the case with the benefit of hindsight !   I had been creating a yolk in my head for over a year, then I actually made and posted my hard boiled egg, with [...]

My father ran his own restaurant for decades – if you were to survive in London’s West End, competing with fierce outlets that were fighting for the ‘same piece of bacon’, so to speak, then you had to prove your own ‘bacon’ (pardon the terminology, no pun intended). I saw those early morning breakfasts being dished out, and my father sweating over the high temperature cookers – but he made a mean bean breakfast – [...]

This ‘meat’ loaf is gorgeous, mainly because it’s a quick recipe to prepare, and also because it yields a delicious flavour & texture.  It can be made any day of the week, and served with your favourite potatoes, mashes – roasted or fried – with steamed vegetables of your choice, or even your favourite salad.  It’s an impressive piece of work that just won’t disappoint !  This also slices wonderfully the following day – cut [...]

The traditional steak sandwich is a fairly simple affair – a slab of good quality grilled or fried beefsteak served on bread or in a roll with a choice of toppings.  Fried onions are a must in my book – in fact, I have caramelized mine, and also added a simple but tasty mushroom topping.  You can accompany this with a simple salad garnishing – and you have yourself a great VEGAN MANFOOD pick-me-up ! [...]

This deep pan quiche is chunky, decadent, awesome, child-friendly, moist yet holds its form, flavoursome, ideal for picnics, can be eaten hot or cold, filling, delicious, yes, mouthwatering vegan for YOU. INGREDIENTS FOR PASTRY ¾ cup plain unbleached flour ¾ cup wholemeal/wholewheat flour 1/3 cup margarine (non-dairy) a pinch of salt cold water (around 3-4 Tbsp) INGREDIENTS FOR FILLING 1 350g (12 oz) pack firm silken tofu 2 cups cooked spinach, drained from its water [...]

This dish is in part inspired by a common Maltese dish, probably originating from a simple way to use up leftover spaghetti or other pasta in the fridge.   The pasta is fried with a beaten egg, some grated cheese, and a little salt – the result is a wonderful golden delight, often made with fine spaghetti.  The remaining inspiration is the good old omelette, which combine with the true origins of a frittata – first [...]

The season of goodwill to all men (or should I reword that to say “all sentient beings that includes some people . . .”) is around the corner, and we haven’t been sleeping in the MWV kitchen.  Far from it – we’ve been working like beavers round the clock to produce a magnificent menu in readiness for the menu-planning panic that everyone suffers around this time ! So, here’s a sumptuous feast – a HUGE [...]

You’re going to love this for two reasons.  Firstly, because it’s easy to make and impressive to present.  And secondly, because of its taste and texture – cheezy, delicious, and very much a comfort treat, with a crisp base that combine to create perfection.  You will be jolly, you will be chuffed, and all because of this cheesy stuff !  It cuts beautifully, and I suggest a crunchy green salad to keep it company. Revised [...]

Inspired by a Turkish recipe – zucchini, onion and feta fritters – which are usually fried, I opted for a bake instead.  I made this into a pie without the crust.  It’s very easy to make, and very tasty too. You can make this a day ahead of serving if you wish.  Kids love it.  Serve with a mixed salad of your choice, or better still try my Middle Eastern Style salad with it. http://mouthwateringvegan.com/2012/07/23/mouthwatering-middle-eastern-style-salad/ [...]

I had a mixture of 3 nuts and I wanted to make a flourless cake. I am nuts over nuts, and coconuts too, so here I have combined ingredients to bring you 3 exciting layers of a semi-raw cake, which is very rich in taste, but moreish and enormously chocolaty for that extra choco-kick.  I hope you enjoy it, and my only tip is leave it in the fridge overnight, and place in the freezer [...]