Tofoie Gras

I love a delicious vegetable pâté

Serve up this light, cruelty free parfait with toasted rye or crispbreads as a starter or indulge as a snack.


Serves 4


1 small onion, peeled and chopped

1 clove of garlic, peeled and chopped

200g chestnut mushrooms, sliced

100ml white wine (I use a cooking wine)

1 tsp vegan bouillon

1 tsp dried thyme



200g firm tofu (about 1/2 a normal sized block)

1tbsp vegan butter


Preheat oven to 200°C

Melt butter in a pan

Fry garlic and onion for around 5 minutes or until the onion starts to become transparent.

Add the wine, mushrooms, bouillon, thyme and salt and pepper to taste and sauté until the wine is almost evaporated.


Remove from heat and let cool.

Using a blender, blend with the tofu until smooth.

Divide in to 4 small ramekins.


Bake in oven to set for 30 minutes. Top will brown slightly.


Let cool before serving. 

Chestnut Mushroom Bourguignon

There’s nothing better for you than eating seasonal organic vegetables that have been freshly harvested.

My friend Jess from Tower Green Hamlets gave me a bag of leftover chestnut mushrooms and I had some red wine in the kitchen that a friend had left, I don’t drink it so rather than waste, I decided to make a chestnut mushroom bourguignon and the recipe is too good not to share.


Serves 2


1 onion, sliced

1 clove of garlic, chopped

1 medium sized carrot, peeled and sliced in to cm thick pieces

1 bag of chestnut mushrooms, sliced

1/2 tin of chopped tomatoes

1 cup of red wine

150 ml of vegetable stock

1 tbsp of olive oil

1 tbsp of vegan butter

2 tbsp’s of plain flour

1 tbsps of dried thyme




Heat the oil and butter in a large saucepan.

Add the onion and cook for around 5 minutes until the onion starts to become transparent.

Add the tomatoes and flour and stir.

Add the red wine and carrots and cook for around 5 minutes until the wine had reduced a little.

Add the stock, mushrooms and thyme and salt and pepper to taste, stir and then reduce heat and simmer with lid on for 20 minutes.


Serve with mashed potato


If you live in East London and would like more information about weekly seasonal veg box deliveries, go to – not only are you guaranteed quality fresh vegetables but they’re also a great way of discovering new ingredients and trying out things that you mightn’t otherwise.


Summer Vegetable Lasagne


Serves 4


1 medium sized aubergine, cubed

1 courgette, cubed

1 onion, chopped

200g of spinach

150g of chestnut mushrooms,  chopped

2 cloves of garlic, chopped

1 tin of chopped tomatoes

1 handful of fresh basil leaves, chopped (alternatively, 1 tsp of dried basil)

1 tbsp of yest extract (of course vegemite for me)


1 tbsp of vegan butter

1 tbsp of plain flour

1/2 a litre of dairy free milk (I used oat)

6 lasagne sheets

Drizzle of olive oil

100g of vegan cheese, grated



Preheat oven to 200°C

In a pan, fry the onion and garlic in olive oil for around 5 minutes until they start to cook.

Add the aubergine, courgette, mushrooms and tomatoes and bring to the boil.

Add the yeast extract, basil and salt to taste.

Stir in the spinach until it wilts.


Turn down the heat, put the lid on the pan and simmer for around 20 minutes.

In another pan, melt the butter and then stir in the flour to make a roux paste.

Remove from the heat and stir in some of the milk until the roux melts and there are no lumps.

Return to head and add the rest of the milk gradually, stirring until the bechamel sauce thickens in to a nice consistency.

Stir in about 1/4 of the grated cheese.

Spread half of the vegetable mixture in a lasagne dish.

Place 3 of the lasagne sheets on top, covering the vegetable mixture.

Spread half of the bechamal sauce evenly on top of the lasagne sheets.

Repeat, vegetable mixture, lasagne sheets and bechamal sauce for another layer.

Sprinkle the remaining cheese on top.

Place in the oven for 45 minutes.