I am not claiming that there is anything even slightly authentic about this recipe or that it is in any way true to it’s Mexican roots. However, as I’m not sure there were many coeliac, vegan Mexicans back in the day, I think we can just call it the product of culinary evolution. A delicious, healthy product of evolution.
 
To make proper tortillas you need special lime treated corn flour and a tortilla press. This recipe is a fair bit more simple. If you don’t have chickpea or millet flour, don’t worry, just use the full 2 cups of plain flour – the other flours just add a bit of extra chewiness and depth.

​Sushi is one of those things that can tend to divide people. It’s fishy, and even if it’s not fishy (in the case of vegetarian or chicken filled sushi), the seaweed wrapping has its very own fishy taste. While we quite like our vegan sushi (especially when doused in enough pickled ginger and soy sauce!) but we’ve also found a way around the fishy taste for those days when we’re in a not-so fishy mood.
 
Sushi essentials:
 
Sushi rice – it’s nice and sticky. We have made sushi with our favourite brown basimati rice in the past and it works, it just won’t made quite as firm a roll.
Sushi seasoning – for seasoning the rice. If you can’t get any you can just dissolve a little sugar in hot water and add some vinegar and salt.
Soy sauce – gluten free in our case.
Pickled ginger – it just isn’t sushi without pickled ginger!
Wasabi – again, it’s not sushi without some wasabi.
Yaki Nori, or for our not-so-fishy (and not-so-authentic) sushi, vietnamese rice paper.

So, a while ago we started making our own yoghurt and discovered that it was easy and delicious and much much cheaper than the stuff you buy in the shops. So, we decided to go into full scale production, which for us means a litre a week (or maybe a little bit more, if we’re honest).
 
We are now the proud owners of a yoghurt maker – which is a little bit like a really useless little oven than only heats things to 37 degrees, and I’m happy to report that we are achieving very reliable results with very little effort.
 
Our go-to yoghurt for breakfasts is made from soy milk and it’s the easiest recipe ever.

This stuff is so easy it almost makes itself and so delicious everyone will want to eat it, all the time. It’s GF, vegan and waaaay better for you than shop bought toasted muesli. Get amongst it!
 
¼ cup honey
¼ cup olive oil or Nuttlex or other vegan spread
2 ½ cups buckwheat groats
½ cup sunflower seeds (hulled)
2 cups puffed rice