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Homemade food

Food I made.

Contains 2195 photos, the last of which were added 3 days, 7 hours, 26 minutes, and 58 seconds ago.

Oat chocolate made from coconut oil, coconut sugar, and cocoa

Chocolate coconut raspberry cake

Coconut oil chocolate pie

Coconut oil chocolate pie

Emergency code brownie

Tofu chocolate pie

Chocolate pie

Pizza with vegetables and daiya, crust from Wholefoods. Melty melty.

Pizza with vegetables and daiya, crust from Wholefoods. Melty melty.

Cashew cheesecake with blueberry base

Cashew cheesecake with raspberry

It looks a bit pants, but it was delicious: vegetables and dumplings in sweet and sour gravy

Big ass taco salad

Chillis, my love

Late night soup and crisp and mayo sammich (with homemade fried flatbread)

Grilled tacos

Chocolate beet cake

Homemade mint lemonade

Procrastabaking

Grilled tacos

Beet bread

Pizza and fries; milk and cookies

Burger tower and homemade fries

Colours of joy

Cookies for grownups

Raw coconut lemon bars with dark chocolate

Classic mushrooms and jalapenos on sour dough

Chocolate coconut cakes

Testing my new kitchen: peanut salad (with tofu, purple sweet potato, salad stuff); fried noodles (mee goreng); bowl of exciting fruits; chewey banana oat ginger cookies

Dragonfruit smoothie and tofu salad sammich

Various noodles

Pancake night for me and MM! Potato pancakes (with chilli and bok choi) followed by banana pancakes (with coconut). Bot made with soy milk and regular white wheat flour, dry fried.

Smoothie: papaya, dragonfruit, orange juice, soy milk. Noodles: mee with daikon, seitan, chillis, cabbage and bok choi. Fried in coconut oil with a little soy sauce and curry powder.

Chips (deep fried in coconut oil) and baked beans (from a can) in a toasted sandwich. I've said it once, and I'll say it a thousand times: I'm not vegan for my health.

Sweet potato pancakes on the Wholey Wonder grill at lunch, and a naked burger for MM for dinner.

Green smoothie (kiwi, apple, banana, orange juice)

Wholey Wonder is innundated with almond meal, so I made cookies. Unmeasured quantities of almond meal, brown sugar, grapeseed oil, and baking soda; drizzle of vanilla extract. I thought my ratio of sugar to flour would make them crunchy, but almond meal is not flour... so they took much longer to cook than expected (over 30 minutes) and were pretty fally-aparty. A little better once cool. Taste good, because... how can you go wrong with almond?

Ice cream: coconut cream, cocoa, fig syrup, coffee

I tried to make pancakes with only almond meal (and soy and coconut milk). They tasted great, but totally fell apart. Threw in just a little bit of wheat flour, and they held together.

I made bee hoon (vermicelli) salad with cucumber, carrot, chilli and tofu for Malaysian Mum. She provided peanut Chinese New Year cookies, I made the almond ones, and the granola bars are Wholey Wonder castoffs.

Pizza pizza pizza pizza... with Wholey Wonder almond meal in the crust, because it was too sticky. It didn't help much though.

Hearty potato and lentil soup with bread and butter. Just what you need on a sweltering Malaysian winter's day.

Chilli and chips

Chapati, spring rolls, chillis

Almond butter

The Wild Pasir Panjang cook was away so I made my own dinner with the provided vegetables and spices

dahl and chaptai dahl and chapati

Wholey Wonder smoothie bowl, and snickers bars

Oat milk and crisps

Improv chocolate cookies: white flour, cocoa, baking soda, dessicated coconut, oat pulp (from the oat milk), vegan margarine, coconut sugar

I marinated firm tofu in lime juice, soy sauce, and chilli flakes for about an hour, then dry fried it on the Wholey Wonder grill pan. It was amazing.. consistency of halloumi; a little salty for some people, but definitely hit a spot that used to be hit by cheese for me. We ate it with a bunch of stir fried veggies and lentils.

I spent all day at WW yesterday making this rainbow cheesecake. I was interrupted a lot, and took a break to make the snickers bar (also pictured) but I still want to rename it the 'forever cheesecake'. The base cheesecake cream is cashew, cocoa butter, and coconut milk. The pink/red layer is dragonfruit, the yellow is mango, the purple/blue is blueberry, and the green is spirulina.

Chocolate chapati

Tofu quiche at WW, surprisingly structurally sound

Charred tempeh..

Tofu, black beans, various vegetables, lots of chilli and hot sauce, in a spelt wrap

Quinoa granola (charred). Smoothie.

Homemade pita/chapati with salad and burger.. and fries of course.

Flatbread 'n' beans

Breakfasts. Vegan not-omelette is gram flour (equal parts with water), nutritional yeast, ground flaxseed, herbs and spices, vegetables.

Zucchini courgette noodles with courgette fresh from Mum's garden (plus chilli, tomato, lemon juice, lime juice, soya sauce, sesame seeds).

Two curries and chapati. Lentil and potato; mushroom, kidney bean, tomato, peppers, onions.

'Mince' made with finely chopped cauliflower, chilli tofu, mushrooms, tomato, soy sauce.

Pizza with a base of chickpea flower and flaxseed (fried on the stovetop to solidify before baking to make it crispy) with Tesco jalapeno not-chedder cubed (super melty) and Violife not-parmesan grated (only the bits not directly exposed to the grill melted, the top went dry/crispy) on top.

Grilled not-cheese, with the Tesco jalapeno chedder. Did I mention this melts super well?

Food I made when I was home.

Mum sent me to Gram's with instructions to make lunch from whatever I could find. There wasn't a lot in the cupboards, but I managed to rustle up tomato and mixed peppers soup.

I made curry and chapati for Mum, Dave and J too. Also featured: blue not-cheese (coconut oil based) on toast.

Pasta with not-cheese.. and a chocolate coconut fudge cake.

Pasties stuffed with potatoes, herbs, spices, and not-cheese. Entirely spelt flour pastry, which is pretty dense, but works out.

During today's Social Web WG call I made the best pizza I've ever made. It was helped by four kinds of vegan cheese, three of which were part of the new (to me) Tesco range. I stuffed the crust with Violife, and on top put chunks of Tesco blue cheese and chedder, and covered it liberally with grated mozzarella. Somewhere underneath were red onions, yellow bell pepper and courgette. The base sauce was chilli paste and tomato. The dough is a mix of spelt and wheat flour, and water.

Last week I made a cake, and recalled that I'd put leftover frosting in the back of my fridge in a cup. This is an unknown ratio (because who measure things) of date paste, coconut oil and cocoa, and it is a perfect chocolate mousse!

What a glorious evening.

I coated soy chunks (twice) in a wet batter (soy sauce, sambal, flax egg, oat cream and various spices) and dry (wheat flour, corn flour, nutritional yeast, spices), then deep fried in coconut oil for a few seconds. I covered potato chunks in dry batter and fried those too. It was good with onion and mushroom gravy, and the next day cold with salad and sambal to dip.

Cookies! Wheat flour, spelt flour, baking soda, white sugar, coconut oil, dark chocolate chunks, 8 minutes low oven. Equal parts oil and sugar, 2x flour, take out of the oven whilst still soft. Good texture, but brown sugar will be better.

Chilli. Good with homemade chips, good in cevapi bread, good by the spoon. Mixed beans, leftover mushroom gravy, lentils, sweetcorn, soya mince, tomato puree, sambal, various spices.

Chocolate hazelnut cookies. Equal parts coconut oil and sugar; 2x that of flour (spelt and wheat); baking soda; cocoa; flaxseed; dark chocolate chunks and hazelnut halves. Smaller and flatter than the last batch, improved the texture, but I still need to ditch the white sugar. The coconut oil makes them so creamy. Best after refrigeration.

Omelette made from chickpea flour with a sprinkling of flaxseed, vegetable stock, turmeric, basil; topped with cherry tomatoes, lightly grilled mushrooms, and coconut oil not-cheese.

An approximation of quesadillas

Curry, salad, veggie burger and chips.

Pear and blackberry tart, made with gluten free flour and not quite enough coconut oil. The pastry was not flaky, but the fruit carried it. I ate one slice, and OCCRP wiped out the rest.

I made spicy battered tofu for Elizabeth. Inspired by kung-pao style. The batter was equal parts gluten free flour, cornflour, and water; coated the tofu then deep fried in coconut oil for less than a minute. Turned out fantastic. The sauce is chillis, leek, garlic, ginger, carrots, peppers, peanuts and soya sauce. Spicy. Served with brown rice noodles, and blackberry lemonade.

Avocado mess on toast.

Pasta with vegetables, cabbage, tomato, soya mince.

Cheezey quinoa.

Not-omelette with not-cheese.

Cakes, mushroom pie, etc..

Elizabeth and I made stir fry, bbq cauliflower, roasted marrow, and zucchini noodles. We ate most of it.

Barley with vegetables and tomatoes.

Celebrating Canadian thanksgiving with pancakes and chocolate banana bread.

Burgers and krompirusa

A chocolate pear cake, anticipating Mum and Julian's 2am arrival in Sarajevo. This was the correct thing to do.

Contributions to the Prana Yoga potluck. Aubergines stuffed with veggies and bulgar wheat, sprinkled with vegan cheese that my mum brought me from the UK. A sugar free beetroot cake with lemon cream cheese icing. The cake turned out a bit weird, but was enjoyed by people who already had weird diets.

Various comfort foods... chips, chilli, stews, mac 'n' not-cheese.

Sugar free chocolate beet cakes.

Excessive pizza with vegan cheese from Mum. I used yeast in the dough and let it rise once, and I am never going back.

Grah.

Fried tofu with quinoa.

Today's Bosnian word of the day is hljeb. With a side of leek and potato soup.

Waaay too sweet cookies. Just brown sugar, flour, raisins, and coconut oil.

Emergency cakes chez Mum. Self-raising flour, bicarb, baking soda, 3 bananas, Vitalite, almond essence, dessicated coconut, and coconut milk until it was the right consistency. Dark chocolate chunks. Shockingly good.

Some chips, some pizza, some pasta, some pancakes, some tacos, some beans, some coffee muffins, some curry, and a particularly good fried tofu and mushroom sandwich.

Home comfort food, largely junk.

Various delicious things I made with chanterelle mushrooms, and some dumplings with soya and berries.

Creative hostel breakfasting.

The great Latvian mushroom adventure.

I bought a bunch of different types of mushrooms from the giant market, all new to me, in various states of decay. Some were bizarrely cheap, some were shockingly expensive. Obviously I had no idea what to expect, so maybe this was all perfectly normal.

When I got home I discovered one batch had some teeny tiny larvae crawling around on them. I rehomed them in the plumbing system, where I am sure they will thrive, and threw out any mushrooms they had thoroughly moved inside of, which was fortunately few.

The giant one is a bolete, and I think the smaller ones that look the same must be as well. I sorted out all of the small probably-boletes and halved them. I threw them in a pan and added naught but heat, and they soon turned into soup all by themselves. I'd rinsed them to try to get rid of some slime, and they just sucked the water right up. It was impossible to remove. See also: photo of me trying to try the big one out with a hair dryer (not successful).

I let them simmer for an hour or more, until they were thoroughly mush, then stuck them in the fridge when they were cool cos I had plans to eat out that night.

When I finally got around to consuming them as soup, they had reduced and gelled up a bit. I reheated them, and added a drizzle of soya sauce, almond milk and a handful of nutritional yeast. The soup was delicious. When I'd been preparing them, the texture and sounds started to really weird me out - I'm not usually squeamish. Fortunately they were just soft and melty in the soup and not weird at all.

The giant bolete, I sliced and fast-fried in vegetable oil. The internet advised me to cook it quick so the outside would go crispy but retain the moisture on the inside. It wasn't really like this; the result was preeetty slimy. It definitely resembled some kind of seafood, not that I know much about that. I could see it as a substitute though.

The more solid mushrooms, a mix of yellow, grey (beautiful grey) and a lonely red one, I lightly sauteed in oil with some salt and pepper. I wanted to keep them pretty unadorned, to taste the mushrooms properly. They made a delicious rich side to seitan sausages and potatoes.

Pancakes with pomegranate and fig syrup; rice pudding with pomegranate and fig syrup. And comfort food.

Greek pastries and coffee. Then I couldn't decide whether I wanted mashed potatoes and gravy or pizza. So I made both. And feasted for the next two days.

Rice cooked with red cabbage makes it purple :D

Bean chilli. Chips and chips and chips.

Cooking for Elizabeth & co in Harare, Zimbabwe. Much room for mushrooms.

Various comfort food for myself and others over the course of the summer, in several different kitchens.

Healthyish vegan junk and hearty dishes in my Mum's kitchen.

'Nut luncheon' is made entirely of peanuts, how bad could it possibly be? Sure it comes in the form of can-shaped pale mush. It surely can't taste as unappetising as it looks? The instructions say grill or fry. I fried it with coriander, cayenne pepper, black pepper and salt. The smell of it frying haunted me all day after. It got a pleasant crispy texture on the outside but the taste still left an awful lot to be desired.

The next time I cubed it and tried thyme, soysauce and Vegeta (MSG), and fried them with mushrooms. That was a bit better, but the bar wasn't high. I was impressed that even Vegeta didn't help.

Maybe it needs marinating in something..?

Delicious homemade things. Banana pancakes, curry, buddha bowl, grah.

Using some of my precious vegan cheese supplies on delicious lasagne (with garlic bread and salad) and pizza (with homemade sweet potato and potato chips).

Last night I made falafel, based on a recipe by Jack Monroe. I approximately doubled the recipe, and didn't measure or weigh any of the ingredients; subbed the fresh herbs with carrot tops, and threw a clove of garlic in. Delicate application of water and flour to the final mix and it was pretty easy to get them to hold together. Delicious!

Isolation Kitchen begins in earnest! I bought a loaf tin along with masses of baking supplies I haven't really bought since I started travelling, so I could fully commit.

Featured here:

Food is so good.

Another week of cooking and baking delicious things.

Another week of increasingly experimental cooking and baking.

There's a distinct lack of any vegan specialty stuff in Sarande, including just plain tofu. I can get sugar free soy milk though, if I trek across town to the big supermarket, which I did. Then it's a case of curdling it with lemon, and pressing it with a cheesecloth (or... a pillowcase). It was very soft and a bit crumbly. I might think of it as cream cheese rather than tofu next time, and be happier. I immediately mushed it up with turmeric and spices to make scramble.

I found this recipe for 'bacon' made from banana peel and just had to know. I made marinade from soy sauce, red pepper paste and paprika. The first time - alongside tofu scramble and mushrooms - was a hit, although a bit on the salty side. I reused the marinade, diluting it a bit with water and orange juice, and adding paprika. It went great in BLTs, and on top of tomato rice too. Since I get through plenty of bananas, and it's no trouble to make, this is going to become a staple! It works best when the banana peel is pretty brown, and the oil is already hot so it fries fast and bubbles a bit. It spits a lot when first dropped in the pan though.

Having procured a giant bottle of soy sauce, it was an exciting week in isolation kitchen.

And bananapeel bacon of course.

This week's food adventures; I found myself with an abundance of spinach, most of which got eaten with pasta and was not interesting enough to photograph.

I discovered the Greek margarine in the supermarket is secretly vegan, which opens up a whole new world of baking possibilities.

This week's cooking a mixed bag..

Some burgers failed to hold together so I called it sloppy joe and proceeded (with homemade bread). After the mix had chilled the next day, with a bit more flour, I turned it into burgers.

A highlight was french toast with batter made from semolina, cinnamon and rice milk. With homemade syrup.

Made a really good chocolate cake. I wanted peanut butter frosting, but ran out of vegan butter. It goes really well with fresh cherries though.

After a week off, I missed my oven. Well, maybe I missed the cake it produces.

A great carrot cake with lemon cream frosting started the week, and lasted all week!

A good pizza. I tried to make 'omelette' type things with semolina, but they turned pink (no idea why) and were more like burgers instead, so I made bread rolls and rolllllled with it.

Flatbread and beans for burritos.

Ran out of sugar so I made sugar free banana chocolate cake, just like the old days. And at the end of the week, a courgette choc chip cake, which did have brown sugar in.

Other highlights.. a shepherd's pie, mushroom risotto with hazelnuts, stuffed aubergine Albanian style, and vegetable tempura.

Did you know you can just make doughnuts?! I mean, I knew it, and I can't believe I never actually did before. Just... 2 cups of flour, a couple of tablespoons of sugar, half a cup of plant milk and some yeast; knead, and rise for 2 hours, then shape and fry in an inch of oil for a minute or two on each side. Actually incredible. I coated the first batch with brown sugar (although it doesn't stick well, even when fresh out of the oil), and the second batch with cinnamon and brown sugar. One I ate smeared with cherry jam, and another with melted dark chocolate on top. Holy cow.

Also had a good pizza and chips, and some great curries.

Gradually improving my burgers. Red beans make everything better. I think I stop them falling apart when they cook by chilling the mixture, coating in cornflour before cooking, and frying as hot as possible in not too much oil. But it's still a bit hit and miss. The contents are mashed beans, plus whatever diced sauteed vegetables I have to hand, typically.

This week's special treat was nachos with a great bean chilli.

Also I made bananapeel bacon a few times, more doughnuts, pancakes and an excellent lemon poppyseed drizzle.

Having acquired agar agar, I now have a mission to jellify all things. So far:

I also added it to bread pudding, but ate it too fast to wait for it to set.

Also fancied up some doughnuts with cherry and lemon frosting. Dumped silken tofu on top of tomato rice under some roasted veggies. A good pizza, and nice simple chilli tomato spaghetti.

Lots of baking and dough of various kinds this week.

As promised, I jellified various things using agar agar.

I mixed it with almond milk to make delicious creamy puddings. They are topped with watered down apricot jam, also mixed with agar to make jelly.

I made a three layer loaf-jelly with cherry, lemon and apple juice, and suspended apple pieces. It tasted good, but the layers didn't stick together well, and the cherry and lemon layers merged a bit.

But the most exciting thing was attempting to make blue dye from red cabbage. The first stage is to boil the cabbage to make a purple syrup. Adding bicarbonate of soda - just a tiny pinch - makes it fizz up and change colour to blue. But too much, and it goes green. I added too much because the potion like fizzing was so exciting. A drip of lemon juice takes it back in the other direction, with just as much exciting fizzing. Eventually I got the balance more or less right to create this teal-blue which lightened as it set (no photos). It's not the vivid blue you'd get with artificial dyes, but it definitely looks unnatural which is what I was going for.. I added the dye and agar to sugar water to make a pretty boring-tasting jelly.

Homemade chips and curry sauce with not-homemade not-sausages and mushy peas. Lemon pie. Doughnuts (not pictured).

I made Chocolate Covered Katie's zucchini muffins with courgette from Mum's garden, replacing her apple sauce with almond milk, using normal white flour, and caster sugar. Mine look completely different. They could have done with 5 more minutes in the oven. Delicious and gooey though.

Found a packet of ramen at the back of a cupboard and enjoyed my first ramen in months (with Fry's polonly not-sausage (!! <3), tomatoes from H's garden, peppers, edamame, garlic and chillis from Mum's garden, peanut sauce.

And tried to bring a bit of Albania home with stuffed aubergine and pepper...

Homemade lasagne sheets with beetroot from the garden (made by Mum, not me) and compiled into a delicious vegan lasagne with beans and salad also from the garden, and homemade foccacia too.

It has been amazing to have J cooking for us for a couple of weeks. We were treated to vegan Japanese feasts, night after night. Aubergine with miso sauce, inari, fried tofu in shiitake sauce, mapo tofu, Japanese curry, okonomiyaki, nikoman, yaki udon, and more.

I chipped in a few times with doughnuts, apple cake, lemon drizzle cake, hummus, lasagne, pasta, curry.

Made seitan from vital wheat gluten and gram flour. Krispie cakes with stale cocopops (these are vegan now apparently), choc chip muffins (not pictured), miso soup, inari, maki..

Misc homemade food from the last month. Bosnian grah and somun (not quite right but pretty close); Japanese curries; slowcooker stew; comfort foods... pizza, seitan doner kebab, mac 'n' cheese, chips, pancakes; chickpea flour omelette; bean burgers and homemade bread..

Between us, Dave and I have made various tasty pasta, noodle and rice dishes over the past few weeks. Dave is also getting into making 'omelettes' with chickpea flour.

I made a keto-friendly cauliflower rice dish with tofu and almond sauce.

We both made bread, and Dave's was way better than mine even though it was the first time he ever made it and had to sub in some wholemeal flour cos we ran out of white. We used the bread for burgers, sandwiches, and with soup.

I made a chocolate cake with blackberry coconut frosting.

Just enough rice leftover for a sushi roll yesterday lunchtime (and a Gregg's not-sausage roll, the two best rolls).

Homemade gyoza (mushroom and tvp filling). Homemade seitan. Coconut, white chocolate and raspberry cake with matcha coconut cream frosting.

Dave and I collaborated on bread this week: he did the kneading, I did the rest. Turned out well. Also made burgers from my homemade seitan, and fried it for spicy tacos. Also pictured: roasted veggies with peanut sauce and rice; tantan pho (no questions please, I didn't have ramen) with miso soup and spring rolls.

Dave requested a pie this evening so I made one with a cat on it. Look I never claimed to be a pastry artist.

It has red onions, garlic, mushrooms, enoki, brown lentils and tvp inside. We ate it with chips and gravy. Pie prep time vs pie eating time is grossly out of balance.

Stuffed portobello mushrooms with mac'n'not-cheese, then later with Japanese rice, topped with smoked tofu and stir fry veggies. A hearty barley, lentil and vegetable stew. Chocolate fudge cake with cherries.

Homemade crumpets! Finally. Flour, water, salt, yeast, bicarbonate of soda; a strong beating of the batter, and 15 minute rise. They tasted great, but aren't as bubbly as I'd like. I might try skipping the yeast and adding a little vinegar to react with the bicarb - because my banana pancakes have bicarb and lemon juice in and they always bubble a lot. I was surprised at how easily they came out of the ring once cooked mostly through.

Portabello pies, taco bar, udon, homemade bean and seitan burgers, broccoli and snap pea soup, mince pies (Mum's homemade mincemeat, my homemade pastry; an approximation of custard without any of the right ingredients), a roast with gravy and bbl not-meats, a fryup also with bbl not-meats, dahl, Earthy baked camembert..

I seem to mosty have taken pictures of the more junky things I made this month. I ate veg-packed things too, I swear. Here are:

Leftover mac n not-cheese in delicious juicy grilled portobello mushrooms. A shepherd's pie just like we used to make in Wholey Wonder (more or less). Chickpea omelette with the usual tomatoes, mushrooms and spinach, and for the first time not-cheese, which was a good addition.

Chocolate peanutbutter pie, of my own design, because I couldn't find any recipes that seemed quite what I wanted.

It turned out of the tray easily, and held its shape perfectly! It's chocolatey, but still with a strong peanut taste, and good crunchy bits. Success!

Pink beetroot rice with aduki beans. Coffee and hazelnut cake. Veggie udon. Burn's Supper, provided by BBL, including deep fried vegan black pudding balls.

Some things with tofu. A lentil loaf which was a good experiment. A good week for slow cooker stews (blizzard, and busy). Almond milk panna cotta with aduki bean topping and nuts.

"No food in the house" this week until the BBL order arrived later than expected.. so I made "no-food" lasagne (soy mince, red lentils, tomato sauce; cream not-cheese in the white sauce), seitan chicken, "no-food" pizza (with seitan chicken, sweetcorn, pickles, tomatoes, and the last two mushrooms) and "no-food" curry (with chickpeas and seitan chicken; we ran out of white rice but I scraped together a mix of brown sushi rice and barley).

Friday brought the veg topup and BBL order (see: burger) to end "no food" week.

I made a chocolate and raspberry cake to round the week off.

The vegan chocolate berry meringue nests are from Roots & Seeds cafe, a delightful surprise find when I was walking into town one day (I knew about the cafe, didn't know they had vegan cake, let alone meringue).

A couple of things with tempeh; spaghetti bolognese; several curries.

I normally bake the lemon pie for 15 mins (and use a baked crust) but my oven was out so I improv'd an unbaked version. It worked well. The raw nut crust (almonds, cashews, hazelnuts, flaxseed, dates) is better than the shortbread one in my opinion. And the filling (coconut milk, soy milk, lemon zest and juice, cornflour, turmeric) didn't need anything other than time in the fridge to set.

Got fresh turmeric, peeled and grated it, made many things yellow in the process. Tested my newly fixed oven by making bread rolls, which worked. And a cherry chocolate cake with blackberry and apple compote inside. Also pictured: mac n not-cheese; stuffed aubergine with barley and lorne not-sausage; burger patty by BBL.

Golden bread (with fresh turmeric and rosemary). Pizza, stews, creamy mushroom pasta, peanut stirfry, home-sprouted chickpeas and homegrown salad leaves.

Inspired by a picture on twitter, I made artistic focaccia. It was very oily, but otherwise good, with big bubbles inside from rising overnight.

Also featured: doughnuts; lasagne; lentil loaf with fried potatoes and mushroom gravy; mushrooms and homegrown beet greens and cashews spaghetti; courgette brownie.

Fried not-chicken. Two hours to make, two minutes to eat. It's seitan made with vital wheat gluten, veg stock, various spices, and coated with a flour-spice mix, chickpea flour liquid mix, and flour-spice again, and deep fried. We ate it with homegrown beet greens, garlic mushrooms and rice, and then I had some the next day on a salad.

After one false start I finally got a good sourdough starter, and used it to make Ninni's rye bread which is packed full of grains, lentils and seeds, super hearty and delicious. The recipe makes a lot and the overnight rise was so lively it almost escaped, so I ended up with two loaves. This will be great hiking food!

My first ever sourdough! What labour. Started Sunday night, finished Tuesday morning. Had to plan my whole day around it. But it was good.

I made sourdough again Sunday night - Tuesday morning, and sourdough lentil/seedy rye Wednesday night - Friday morning. It turned out basically the same as the last one, which is good, because I didn't change anything. Good with leek and potato soup.

Oyster mushrooms! Elm, and blue/grey. First pins appeared on the 18th, and they matured and started dropping spores on the 25th. A fast turnaround! Every time I went in the kitchen they had grown some more. I felt like I could see them growing before my eyes.

They are the most beautiful things I have ever had a hand in creating.

I used kits from urban-farm-it.

Last of the first flush of mushrooms, on homemade sourdough with homegrown salad.

I made wholewheat bread using lovingitvegan's deeply suspicious recipe. 100% wholewheat? 20 minute rise? Surely not. That'll be like cake bread. I subbed in 1/3 strong white flour and let it rise for an hour (but that was because of a meeting). It overflowed and stuck to the tea towel. I managed to salvage the top, and the texture and taste were great! Perfect crumb for sandwiches. I also added flaxseed for cronch.

I made a raw cashew cheesecake, which was a bit too sweet for my taste (too much agave) but other people enjoyed it. Swirled through with homemade berry compote, and the crust is my patented whatever-nuts-i-have-lying-around with dates and flaxseed; added some coconut flour to this one.

Also a great many jam tarts, and lentil moussaka.

Not every sourdough story is a success story. I used a different recipe, with more starter, to try to get a more sour loaf. Several things went wrong:

Despite all that, they looked pretty (before I dismantled them to get them out of the tins) and taste okay and have big bubbles, but in between the bubbles is dense and gooey. Still okay with soup or stew. Better luck next time.

I also made sugar-free banana peanut cakes, put compote and coconut yoghurt or coconut cream on lots of things, ate shittons of homegrown broccoli and salad leaves, made shepherd's pie.

Apple crumble cake; paltry second flush of mushrooms; rhubarb crumble; omelette;

Many many flapjack experiments. Dave made some excellent meals including top notch burger and mapo tofu. Made seven rhubarb crumbles. All at once. There is too much rhubarb, send help. Dad came for one night and we had haggis, and crumble and custard.

A peanut mushroom dish with oyster mushrooms I grew in my kitchen, jelly ear mushrooms from the woods in St Andrews, and white mushrooms from the market. Survived. Also peanut and berry compote tarts with a pretty spectacular coconut flour pastry.

Ginger cake that's "just like mcvities". I followed a recipe to achieve this, which involved a lot of sugar (caster, golden syrup, molasses). But it went down well with the family.

A full size quiche for the first time using chickpea flour batter. It was quite soft inside, but tasted great, and my pastry was fab (as usual).

Also featured: a rhubarb and blueberry cake with coconut cream and rhubarb banana jam in the middle; a standard shepherd's pie, the dish I make when I need to feed a crowd but have no energy left.

Cooking for four, stretching me to my limits, but a vegan fryup for three with limited stove space is the kind of logistical challenge I love to solve.

Also made a fancy pasta with spelt shells, sweet potato coconut sauce, roasted nuts and green veg. Multiple crumbles, and rhubarb jelly.

At the Community Kitchen: many flatbreads, plus vegan cheddar (that had not set when I left; not sure how it turned out).

Lots of extra people in the flat, so lots of extra food. Lemon pie, apricot cake, pancakes, haggis/neeps/tatties and other meals for the family. Lasagne at Community Kitchen. DIY birthday cake in a jar for K. Sourdough with H's Greenland starter.

Many calzones in Community Kitchen. Teriyaki dryad's saddle steak (with sticky rice, asparagus, tomatoes) was a big hit. Plus made (some to freeze) several other dryad's saddle dishes: with noodles, broccoli and peanut sauce; with coconutty curry; with tomato and Italian spices; with Chinese spices and jelly ear; simple stir fry. Also made chocolate brownies, rice pudding, lasagne.

Not long before mushroom porridge made an appearance. Made huge amounts of mushroom soup, too, and bottled a lot of it. Mushroom stir fries, mushroom pasta. Mushrooms in sandwiches and mushrooms in pies. Eventually gave up and just boiled and bottled the rest.

Chocolate cakes for Community Kitchen. Berry compote swirl cake for me (and friends).

Several varieties of mushroom pate, with sunflower seeds as the base/binder.

Attempted sticky bbq mushrooms andn a mushroom pizza of course. Mushroom burgers with homemade bread and homegrown salad. More mushroom porridge and pastas.

Compote muffins; cake for Community Kitchen.

Mixed mushroom stirfry, mushroom tempura, mushroom scramble, mushroom chilli in wraps, mushroom bolognese with penne. A courgette choc chip cake, plus lemon drizzle for Community Kitchen.

Homemade sushi. Courgette choc chip cake for Community Kitchen and blackcurrent cake and muffins for home. Mushroom stew. Spanish omelettes (with mushrooms), Foragers' pie (Shepherd's pie but with mushrooms), mushrooms on toast...

Espresso machine started working!

Mushrooms, fried, grilled, gooped. Mushroom and spinach muffins (not a hit).

Berry cakes and apple crumble muffins.

Carrot muffins in Community Kitchen. Soft chocolate cookies and berry pies and crumbles at home.

More mushroom pies and mushroom burgers.

Not-sausage (and mushroom) caserole. Soups, burgers. Waffle's with R's waffle press. Wild berries for berry and applie pies. Chocolate coconut cake with ganache.

Chanterelles and boletes! On toast, in pasta, on pizza, in chilli.

Breaded chicken of the woods is the absolute best!

Battered puffballs are a juicy explosion.

Grilled hen of the woods goes black and blue with a rich taste.

Made some things with boletes and chanterelles and oysters too. Froze mushroom lasagnes and chicken-of-the-woods and sweetcorn soup. And bottled more when making actually dishes got too much.

Chocolate cake at Community Kitchen. Courgette choc chip cake at home.

I don't do christmas, but I do do contextually appropriate food. Leaning tower of gingerbread, mince pies (Mum's homemade mincemeat) and not-cheese board (not-cheese courtesy of Grain & Sustain).

Made an bottled an absolute ton of oyster mushroom soup.. tom yum variety and green curry variety.

Foraged oyster mushroom and lentil pie (my first hot water crust pastry - fabulously cooperative!)

Made samosa pies with Mum.

Berry muffins at Community Kitchen. Homemade seedy bread at home.

Velvet shanks on homemade seedy bread. Blackcurrent pie with a nut/date crust and peanutbutter cup topping. Lemon pies and choc chip muffins in the Community Kitchen.

Almond chocolate brownies in the Community Kitchen. Super gooey. Even the gluten free batch (which were identical except for gluten free flour). Refined-sugar-free blackcurrent cakes at home (contains banana and coconut sugar); the batter was art. And a loaf of seedy bread.

I made krompiruĊĦa! My favourite Bosnian (or in fact Balkan) food. I never made it at home before because the pastry is complicated, but I was left some pre-made puff pastry which worked out perfectly. I rolled one a bit thin and it broke but had the best texture, and the other less thin so it held together but wasn't exactly right. But still delicious. Obviously I also got some Vegeta for the occasion.

I'm feeling very nostalgic for Sarajevo right now.

It's amazing what a bottle of raspberry coulis can do to make anything fancy. Today's michelin star quality Community Kitchen desserts, peach and coconut jelly set with agar, with a spring of mint from the garden. I also made lemon and coffee jelly this week, on my six-monthly agar kick.

Baked mac n not-cheese. Sweet potato coconut pie (refined sugar- and gluten-free, with a coconut/buckwheat crust). Overnight bread getting better and better.

Spotted dick and saffron custard at the Community Kitchen. Sprouted mung beans at home.

I've been failing to set lemon juice with agar for some weeks now, and it's just been sloshing around in the fridge. Every few days I'd reheat it, add more agar, try again. No dice. Finally this evening I thickened it with cornflower and oat milk and made it into lemon curd instead.

Homemade dal makhani, accompanied by mustard greens pakora.

More bubbly overnight bread than usual - I accidentally added way too much water, then evened it out with rye flour, to great effect.

Homemade sushi (avocado, courgette, pepper) with foraged wakame salad.

Curry-y bread; apple caramel pie and baked apples; gingerbread; buckwheat apple pancakes; urid dal with greens; sprouted chickpeas and brown lentils.

Made ugali / sima from maize flour, for something different. Ate it with a spicy root veg and bean stew.

This week's bread came out fluffier than usual. Possibly I put fewer seeds in.

Made some very tasty food this week, including:

The babenda is peanuts, iru (fermented locust beans, very stinky), chilli and rice blitzed together, then simmered until thick, with bitter greens (I used chard and mustard greens) stirred through. As promised by various blogs, taste was funky and unusual - a combination I love.

Seitan was improv; veg stock, nut. yeast, soy sauce and spices with vital wheat gluten, boiled in miso, then sliced and fried with the veg. Chu hou sauce came in a jar.

Mauritania-style cherchem: millet with tomato, herbs and mint.

No-recipe sugar-free carob brownies. The secret ingredients are sweet potato, cooked and blended with a bit of coconut cream, as well as sunflower butter. Besides that, they have coconut sugar, carob, flour, apple cider vinegar and bicarbonate of soda. Chopped hazelnuts inside, and hemp and goji berries on top. They turned out well! Fudgy and chocolatey.

Back at the Community Kitchen after a month! I made experimental (no-recipe) cookies with gluten free flours.. A risk on several counts.. but it worked out well. They had lots of ground almonds in. I also made chocolate cake with secret cranberry sauce inside (not pictured). I started on some vegan haggis spring rolls, too, so I could nab some before I left.

Also pictured: soba in miso with tofu and foraged seaweed.

Made krompirusa again: premade puff pastry rolled thinner, potatoes, onions, vegeta. Mmmm.

Chia puddings with coconut milk, topped with fruit cocktail, for something different at the Community Kitchen.

Grilled peppers stuffed with delicious teriyaki-adjacent lentil mush (three kinds of lentils plus mung beans) and topped with tempeh, for K&M.

Quiche was on the menu at the Community Kitchen this week, so I swooped in to make a vegan one with gram flour as well. I also used aging mincemeat for tarts, plus jelly with the rest of the fruit cocktail.

At home I baked seedy bread, and a victoria sponge with homemade raspberry compote, and coconut cream. Dusted with coconut flour, instead of icing sugar, and only uses coconut sugar inside. It's a bit denser than ideal, though not solid. I might have a go with margarine (instead of oil) next time.

Khichdi (mung bean dal, rice, tomato, spices), an Indian dish I picked up from Vipassana kitchen.

Spaetzle (veganised with semolina and spelt flour instead of egg), baked with not-cheese and onion, served with breaded chicken-of-the-woods and greens, from Leichtenstein, Germany, Switzerland and thereabouts.

Kanom krok, sweet/savoury coconut mini pancakes from Laos or Thailand.

My upstairs neighbour left me a bag of massive cabbage leaves, so what else is there to do but make stuffed cabbage rolls? I've eaten the like in Czech Republic, Ukraine, Poland, and doubtless other places in Eastern Europe too. I didn't follow any particular recipe, but made the rice filling with brown and black lentils, onion and goji berries, and the sauce from onion, tomato and carrot. After blanching and stuffing the cabbage leaves, I simmered them in the sauce for about an hour. Delicioius!

In a further burst of inspiration, I made matcha and white chocolate cookies, and they came out perfect. I have been seeking this cookie texture my whole life. I hope I can replicate it with other flavours.

Also pictured: lunch with Kama vegan bakes pies and homemade pickled tomatoes.

Homemade ravioli stuffed with smoked cashew cheese (from Kama Vegan Bakes) were a success!

Tried to adapt my perfect stuffed matcha cookies to use peanut butter and be stuffed with compote, but they were way too soft, and should have baked longer.

Also bread.

Homemade onion- and garlic-free falafel for J.

Carob and hazelnut cake. Perfect texture! Used my usual coffee cake recipe but subbed in carob.

Matcha and chocolate cookies at the Community Kitchen. Only vegan margarine available was in 10g sachets.. we make do..

Marinaded thick wedges of dryad's saddle in homemade BBQ sauce, then stuck them in the oven for an hour. Result: tasty mushroom steaks! Served with sweet potato mash, and homegrown sprouting broccoli.

Coffee, almond and sour cherry cake at Community Kitchen. Carob nut muffins for hiking.

R and I had a mushroom pie competition, impartially adjudicated by Dave. We presented two entries each. Competition was fierce, but I won. My homemade pastry tipped it. R got more points for presentation; his fillings were basic dryad's saddle and onion, and dryad's saddle with split peas. My "forager's pie" (the winner) was a dryad's saddle and black lentils spiced mince (Cornish-pasty-esque); and my "winner winner chicken dinner" pie was chicken-of-the-woods chunks and sweetcorn in a creamy dryad's saddle gravy with thyme and rosemary.

Rhubarb crumble sponge at the Community Kitchen.

Mega mushroom feast after an evening of foraging. Breaded chicken of the woods and dryad's saddle worked great. Plus a teriyaki dryad stirfry, and veg from the garden.

A hasty tart that worked out really well. The base is dates and oats; the middle berry compote and dessicated coconut, and a bit of coconut oil; and the top is carob with creamed coconut. The top separated a bit, but you could pretend it's a feature. Tasted great.

Made a Jaffa Cake for Dave's birthday. The base was a thin lemony sponge, overcooked to be drier than cake but not quite biscuit. The orange jelly was made with agar and fresh oj, and was my second attempt - better with some lemon juice to bring out the orange flavour. The top is melted chocolate chips, tempered using a couple of squares of dark orange chocolate I happened to have. It went down well!

Fancy flapjack. The base is coconut (soaked in freshly squeezed orange juice) with orange rind, pistachios, and the usual oaty mixture. I was very short on golden syrup, so there's only a squeeze in there, but the result is that it isn't as horribly sweet as flapjack often is, and it has a good texture that is not too dry and not too dense. The middle layer is dates cooked to mush, topped with crumbled pistachio halva. Then another layer of coconut/orange/oat mix. The last of the halva went on top 5 minutes before the end of baking.

We've had this halva to use up for weeks, which is actually the reason this flapjack was born. Hm, what goes with pistachios? Orange, obviously. Originally I had thought to top it with crumbled halva, but fortunately it occurred to me to test how halva responds to being baked first. I took bets in the kitchen as to whether it would burn or melt. After 10 minutes in the oven - it did both. Not good. Though underneath the burnt part, it was deliciously gooey. So I topped it 5 minutes before the end of baking, and it melted into an absolutely delightful sesame mush.

People who tried it were still talking about it next week, which doesn't often happen! Community kitchen food memory is short.

Big harvest of strawberries, so I made tarts. The crust was dates and nuts; the middle dessicated coconut with last year's strawberry compote, topped with a layer of fresh strawberries, coconut cream, and more strawberries. I made a version with grated chocolate instead of fresh strawberries for me, which was better, but strawberry ruins anything for me..

Three layer muffins - matcha, lemon, strawberry - went down a treat.

I made loads of stuff at Community Kitchen today, but was so focussed on making it that I forgot to take photos. Today's challenge was: use up as much as possible of the leftover christmas mincemeat. And we had lots of lemons. So I made a lemon tart, with mincemeat and oats as the crust. And a lemon fruit sponge, where the 'fruit' was, you guessed it, mincemeat. And then blended loads of mincemeat with various combinations of oats, cacoa, ground almonds, coconut, to make energy balls.

Pakora (carrot and red pepper) at Mum's. Rhubarb crumblejack at home. Particularly fluffy homemade bread this week.

After harvesting rose petals at dawn on the solstice, we made rosewater. Then proceeded to add it to everything. Rose lemonade, rose iced tea, rose hot chocolate, rose syrup. Fancy desserts with a layer of rose jelly (lemon juice and agar) and rose custard (almond milk and cornflour) topped with pistachios, almonds, pine nuts and pecans.