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.