Holistic Vegan

I've been missing the lovely sundried tomato and herb bread that I usually make recently. Obviously the recipe I've always used includes wheat flour so I've bee racking my brains as to how to make a wheat free version that tastes nice. I came across some receipes online for a kind of no-yeast bread made with one of my favourite ingredients - gram flour . After some tweaking, I came up with this Italian style bread which is very tasty (unlike a lot of gluten free bread!) and also has a good crumb, good structural integrity and responds well to toasting or frying for a cooked breakfast. The gram flour gives it a slightly yellow colour, and a slightly nutty taste which works well with the savoury flavours. Makes 1 Loaf Ingredients 225g gram flour 335ml water 1 tbsp baking powder 1.5 tbsp sugar 1 tsp Himalayan pink salt 1 tbsp dried oregano or Italian herb mix 2 tbsp olive oil 3 sundried tomatoes, chopped into small pieces Method Grease and fully li

A newly made batch of Burmese Tofu, cooling in the tin. I've accumulated quite a lot of exotic recipes since going vegan, but this one has to be one of my favourites, and as it only needs 3 low cost ingredients, it's a brilliant vegan hack too! Much as I really like the normal soya tofu products, tofu can be expensive and it's not something my rather tight budget can stretch to very frequently as I'd like. I came across Burmese tofu for the first time in Autumn last year, and I absolutely love it. It's easy to make, cheap and has a really satisfying texture that reminds me of boiled eggs. And best of all, it's made using one of my favourite vegan and wheat free ingredients - gram flour. The texture is firmer than silken soya tofu, but softer than the firmer varieties. And a word of warning - don't try to put it in a tofu press to make it firmer, that won't work. (I've tried, it was messy!) This tofu can be cut into slices or cubes, an