Author Archive | Anne Dolamore

PULLED BEEF SKEWERS MAKES 12 COOKING TIME: 10 MINUTES DIFFICULTY: ✪ ✪ ✪ 1 loaf white bread 300 g pulled beef 5 radishes 1. Remove the crust from the loaf and break up the crumb into bite-sized pieces. 2. Pierce the pieces with skewers and cover each piece with about 1 tablespoon pulled beef. 3. […]

Grilled Corn on the Cob with lime & coriander butter Makes 4 corn cobs Barbecuing time 20 minutes Preparation time 15 minutes   for the butter ¼ bunch fresh coriander 50 g vegan butter 2 tsp lime zest 1 tsp salt Extras 4 heads fresh sweetcorn 1 lime There is nothing better than fresh corn […]

Las Vegan sour cherry muffins These muffins are big and sticky and tasty, but surprisingly lower in fat and sugar than usual varieties. You will need a jar of pitted sour cherries, which usually come from Eastern Europe and can be found in continental delicatessens and some supermarkets. Makes 12 Muffins ¼ cup (35 g) […]

CANNELLONI IN PIQUILLO PEPPER AND BRANDY SAUCE For the sauce: 1 medium onion 2 cloves garlic 200 g piquillo peppers 2 tbsp olive oil 2 (400-g) tin chopped tomatoes 20 ml brandy Salt and pepper For the filling: 1 tsp dried oregano 1 tsp dried basil 1 tsp ground cumin 1 tsp sweet Spanish smoked […]

SMOKED TOFU CARBONARA This vegan reinterpretation is a world away from the traditional recipe made with bacon, cream and egg yolk. It’s very tasty, and a much lighter and healthier dish. You must try this soon, especially if you want to pleasantly surprise your guests, whether vegan or not. SERVES 2 200 g spaghetti (or […]

BLACK RICE WITH PADRÓN PEPPER TEMPURA For the Majada sauce: 2 cloves garlic 3 pinches saffron threads 4 tbsp virgin olive oil 2 tsp lemon juice   For the rice: 600 ml vegetable broth 2 tbsp dried wakame seaweed 1 medium onion 1 tbsp virgin olive oil 400 g Venere (Black Piedmont) rice 150 ml […]

Seitan Steak with a lemon & maple syrup glaze Makes 4 steaks Barbecuing time 15 minutes time 1 hour + 4 hours for the steaks 150 g Seitan Fix (vital wheat gluten) 2 tbsp yeast flakes 1 tbsp cornflour 1½ tsp salt 1 tsp pepper 1 tsp paprika ¼ beetroot 2 tbsp white vinegar 1 […]

MOZZARELLA AND BASIL ARANCINI Arancini are a culinary speciality of Sicily. They are actually rice balls filled in different ways, such as with tomato sauce, cheese or peas, before being crumbed and deep-fried. You can also make arancini from leftover risotto. For a gluten-free version, ordinary breadcrumbs have been replaced with corn breadcrumbs. MAKES 12 […]