Jalapeno poppers

Alex very kindly gave me the tomato and basil cashew cream cheese he wrote about here. It’s so delicious! I thought as well as eating it on crackers (and ahem… straight from the pot with a spoon…), it would be fun to make some jalapeno poppers, the creamy cheese is just perfect with some chilli heat!

I used a little of the coriander and tomato sauce I made for this soup under the cheese, but you could either leave it out or use a little chopped tomato and a few coriander leaves.

Jalapeno poppers

Jalapeno poppers

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Spicy charred vegetable and bean soup

Here’s the recipe for the soup that I made from some of the rich savoury beans I posted about the other day.

To the basic beans I added vegetables dry roasted until the edges were charred, along with a coriander and tomato sauce to freshen the flavour a little.

It’s turned out to be a gorgeous soup, full of big flavours and very satisfying!

Spicy charred vegetable and bean soup

Spicy charred vegetable and bean soup

makes 4 servings

1/3 of the rich savoury beans

600 ml light vegetable stock

for the vegetables

1 small red pepper, cut into chunks

1 small green pepper, cut into chunks

1 onion, chopped

1 jalapeno

1/2 tsp oil

for the coriander and tomato sauce

a handful of fresh coriander

2 tomatoes

2 tbsp lime juice

salt and pepper

to garnish

a couple of handfuls of rocket

Preheat the oven to 200 degrees c.

Grease the bottom of an oven tray with the oil (it’s just to stop the vegetables sticking), and roast them for around 20 minutes. They should be very charred in places, but keep an eye on them.

While the vegetables are cooking, make the sauce. Simply whizz the ingredients together in a small processor. If you don’t have one, very finely chop the tomato and coriander and mix in the lime juice and seasoning being sure to keep as much tomato juice as you can.

Chop the jalapeno, and add the vegetables and stock to the beans in a large saucepan. Mix well and heat through gently. Stir in the coriander and tomato sauce just before serving and then top with the rocket when it’s in the bowl.

By E.


Almond and rocket pesto served on carrot spaghetti

This is such a satisfying and quick tea after a long day at work. The warming earthy pesto compliments the sweet carrots nicely, and the bright colours really help after a day in the drab office!


decorative rocket

 It serves one as a main meal or two as a light(ish) lunch.
25g almonds

30g rocket

30g extra virgin olive oil

5g nutritional yeast

1 teaspoon lemon juice

Salt and pepper to taste

2 medium carrots (250g peeled weight)

In a dry sauté pan lightly toast the almonds until the skins start to darken and they become aromatic.

Transfer the almonds to a small food processor and add all the other ingredients except the carrots, blitz until smooth.


the prepared pesto

Prepare the carrots, I use my spiral cutter, but grating or julienne would work just as well, add into the dry sauté pan and cook until they are a texture to suit your taste, I cooked them for about 4 minutes so they still had a bit of bite but weren’t crunchy.



Prettily dollop the pesto over the cooked carrots, I used about half of the pesto.

By A


Rich savoury beans for three different dishes

This past weekend I had a bit of time for cooking, so thought it would be a fun idea to make a great big pan full of beans to turn into a few different meals. It’s so economical to batch cook, but I do get a little bored eating the same thing more than once! So this time I’ve tried to make dishes with different flavours and textures from the same basic beans.

The beans themselves are beautifully rich with a sauce thickened with sweet potato, and a lovely herbal smokey flavour.

I’ve made three different dishes with them, making 8 portions in total.

Here’s what I made –

Nutmeg roasted mushrooms with beans and rocket

Spicy charred vegetable and bean soup

Creamy courgette and bean bake

Each recipe uses a third of the bean mixture, ending up with two portions each of the mushroom dish and the bake, and four portions of soup.

Here’s the recipe for the basic beans and the mushrooms, I’ll be posting the bake and soup recipes over the next few days.

I feel I should point out that I’m not eating the entire 8 portions myself, I’m sharing some of them…

Nutmeg roasted mushrooms with rich savoury beans and rocket

Nutmeg roasted mushrooms with rich savoury beans and rocket

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Simple cultured cashew cream cheese

Here at veganbungalow, we’ve played around quite a bit with yogurt straining and cashew blitzing in various forms to produce an assortment of tasty, creamy, treats. This is a very simple combination of cashews and soya yoghurt, that can either be eaten straight away as a dip or left to culture for a day then refrigerated for eating over a couple of days, which will create a more tangy, developed flavour.


ready for eating

This does produce a result that starts off closer to being a dip for thickness, but will firm up slightly if left to sit for a few hours.

To add a bit of interest to the flavour I mixed finely chopped fresh basil and tomato into one pot and sage and crushed black pepper into the other.

There are only two points I can think of to watch out for with this recipe.

if you are leaving it to culture then you must use a glass or ceramic container to store the cheese in, I tend to steep them in boiling water before use to ensure they are very clean.

The other point is that it really does need a goodly amount of salt to bring out the flavour!

A helpful hint with it, is that I also use boiling water to soak my cashews in, it brings the softening time down tremendously.

To make two ramekins worth:

100g of raw cashews

1 small pot (125g) of plain (no sugar) soya yoghurt

Half a teaspoon of salt

Half a teaspoon of lemon juice

Flavourings to suit!

Start by soaking the cashews in water, either cold water and leave for about 6 hours or boiling water straight from the kettle and leave for an hour.

Strain the water off the cashews and discard.

Place all the ingredients in a blender and blend until very smooth.


putting in all the ingredients together makes for an easier blitz!

Decant into containers and stir in any flavourings you are using, below is the picture of the amount of herbs and tomato I used

Then either eat immediately, or sit somewhere slightly warm (mine went on the windowsill) for upto 24 hours then refrigerate .. And eat!
By A


Broccoli, cauliflower and fermented tofu soup

I am determined to finish the jar of fermented tofu that I have open at the moment, and not use it a couple of times and then leave it at the back of the fridge for months…

The broccoli and mushroom dish I made a few days ago with fermented tofu was delicious, and it got me thinking about trying a vegan version of the classic broccoli and stilton soup.

So I gave it a try today, with cauliflower and celery along with the broccoli, and it really is good! The fermented tofu adds a cheese like richness to the soup, without overpowering the flavour of the vegetables.

I used frozen broccoli and cauliflower this time, but fresh would be great too.

Broccoli, cauliflower and fermented tofu soup

Broccoli, cauliflower and fermented tofu soup

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Chayote pickleslaw

I wasn’t sure whether this counted as a pickle or a coleslaw, so I named it for both!

The vegetables are very finely shredded, and then marinated in a great dressing of lime juice, cider vinegar and fennel seed which combine to give a lovely fresh flavour.

I suppose it could also be a salad, but picklesaladslaw just sounds silly right? (Hee hee…)

I used a julienne peeler for the chayote and carrot, but a normal grater would be fine too. If you can it’s nicest to keep the vegetable shreds to around the same length.

Chayote pickleslaw

Chayote pickleslaw

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Chickpeas with herbs, vegetables and capers

The chickpea recipe that I posted the other week made for a much more enjoyable work lunch than I thought it would… The chickpeas breaking down into the sauce made it sort of like a vegetabley hummus! It was very satisfying.

So here I’ve used a similar method, but with kombu, lemon thyme, capers and sun dried tomatoes to flavour the sauce. Yum!

Chickpeas with herbs

Chickpeas with herbs, vegetables and capers

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Broccoli and mushrooms in fermented tofu sauce

Both Alex and I enjoyed the flavour of fermented tofu and mushrooms in the yuba rolls recipe last week so much, that I thought it would be lovely to do something similar for a work lunch.

So I’ve combined broccoli and mushrooms with a simple sauce full of umami, it’s really delicious and very satisfying!

I like to steam the broccoli in the microwave before combining with the sauce, I find it cooks more evenly than stir frying if you like florets with a good bit of stalk on as I do.

Mushrooms and broccoli in fermented tofu sauce

Broccoli and mushrooms in fermented tofu sauce

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Corn on the cob with ginger, pepper and chilli glaze

Years ago I used to make a dish where corn on the cob was steamed with soy sauce, ginger and lots of cracked black pepper. I started to get a craving for it the other day, the sweetness of the corn with the heat of ginger and pepper really is gorgeous.

But I’m without a steamer at the moment so I thought why not braise the corn in a flavoursome broth, and then reduce the liquid into a glaze.

I added a few more ingredients to the original recipe, but it’s still a simple, delicious way of serving corn! The glaze seems too salty on its own, but eaten with the corn balances beautifully.

It’s messy to eat of course, as corn on the cob should be…

Corn on the cob with ginger, pepper and chilli glaze

Corn on the cob with ginger, pepper and chilli glaze

serves 1

2 small corn cobs

for the glaze

2 tbsp fresh ginger, chopped (I prefer to chop rather than grate for this recipe, the little chunks of ginger are lovely)

1/4 tsp white peppercorns, cracked

1/4 tsp black peppercorns, cracked

1 small red chilli, chopped

1 tbsp tamari

1 tsp brown rice miso

1/4 tsp sugar

400 ml boiling water

to finish

2 tbsp chopped fresh coriander

a squeeze of lime juice

Put all of the ingredients for the glaze in a large saucepan or saute pan (with a lid). Mix together well. Pop the cobs in the pan and place on the hob on a medium heat. Partially cover, and bring to a simmer. Cook for around 6 minutes, turning the cobs every so often to ensure they cook evenly. Turn the heat up to high and bubble until the liquid is reduced by 2/3 (to around 125 ml) mine took around 5 minutes. As the liquid is reducing, roll the cobs around in it to baste them in the lovely flavours.

Remove the cobs and transfer to a wide shallow bowl. Stir the coriander through the glaze and spoon the ginger and chilli mixture over the cobs. Pour the glaze around, and finish with a squeeze of lime.

Eat with napkins handy!

By E.