Home-made Pizzas


1 baguette halved and cut down the middle 

1 Little tin of tomato puree (or just enough to cover the base) 

1 Onion sliced 

1 tin of tuna 

200g of grated cheese (I use emmental)  


  1. Preheat oven to 180 degrees Celsius, cut up your baguette as noted in the ingredients list. 
  1. Spread the tomato puree evenly over the bread after sprinkle on some mixed herbs 
  1. Place the onions on to the baguettes, and then the tuna. 
  1. Bake for 10 minutes 

‘ticky tasty tofu

This tantalisingly tasty tofu is so fast and easy to prepare but taste like its straight out of an asian take away .


2 blocks firm tofu, sliced

3 tbsp soy sauce

3 tbsp thai sweet chilli sauce

2 cloves of garlic, diced

1 thumb of ginger diced

cornflour for coating tofu


1. Coat the sliced tofu in cornflour and then shallow fry meanwhile mix the soy sauce and thai sweet chilli up in a bowl.

2. In another pan sauté the ginger and garlic for 3 minutes and then add the soy sauce and thai sweet chilli.

3. Take the tofu out of the pan after the sides are crispy and add to the pan with the sauce cook on each side for 3 minutes

4. Finally Enjoy!

credit https://www.eatingveganwithme.com/wp-content/uploads/2018/10/rice-tofu-1300×1011.jpg

What if hitler had won?

One of the biggest questions of all time is what would have happened if Adolph Hitler and the Nazi party and won world war two. There are several possibilities of the time that would have had to go the way of Adolph

First of all in 1940 Halifax would have had to either become prime minister or his plan with Neville chamberlain to overthrow Winston Churchill would’ve had to work. Now Halifax is in power he starts negotiation talks with Germany that are mediated by Italy. Germany would’ve had to propose good propositions. Let us say they did and the British Empire now become the Nazi British Reich.
With the British Empire out of the picture. Germany still had the USA to defeat they would have either had to bomb the USA until they surrendered or proposed some good propositions. With japan so close to America the most likely outcome would be the surrender and capture of the USA.

Now on the only front left Germany are still fighting Russia. At this point in the war Russia are running low on supplies and Germany make a surprise attack. So the German attack on Moscow would have had to be successful.

Germany now having no enemies to fight are declared as winners. They are left with a vast and corrupt Reich or empire. All Jewish, communist and gypsy people would be sent away to ‘settlement areas’ or death camps to the German government. It is estimated that the Jewish race would’ve been wiped out in 3 years after the Germans won the war. This thought makes your skin crawl. The third Reich’s main priority would be genetically cleanliness and all people would be sorted in to genetic categories. Anyone in category four would be sent to a concentration camp.

As the Japanese helped Germany throughout the war all people from Japanese heritage would be classed as category 1 or 2. The Nazi’s would have shared part of the Reich with them and below I have made a map of what I personally believe the world would have looked like in 1948 if Hitler had won WW2

Territorial Map of the World 1945

The world of Nazism makes the skin crawl a place where all freedom and rights are abolished. We should all realise how lucky we are to live in a world where we all live in a sort of world of freedom. We should not celebrate but mourn the fact that 103 million young men during ww1 and 2 had to give up their lives either fighting for our freedom or fighting for a cause they didn’t support.

Hitler is an example of an evil dictator but there are many here in our world today that we don’t realise. We should look at dictators who did horrible things in the past and compare them to people in power today. I believe a many of our leaders are horrible people who commit crimes just as bad as Hitler’s and the third Reich’s.

If WWIII broke out in our day and age an expected 400 million people would die if we do not stay vigilante of our leaders and stand up when the time is right we could have a war on our hands 4x as bad as wwI and wwII put together.


15 minute Vegan Stir Fry

This easy vegan stir fry takes just 15 minutes to make and it is so good for you!


1/2 a cup of stir fry sauce

1/2 a cup of soy sauce

1 tbsp miso paste

1 clove of garlic

a thumb of ginger

1/2 a green cabbage, sliced

1/2 a red cabbage, sliced

1 large onion, sliced

300g bean sprouts

200g mushrooms, sliced

2 courgettes, cut into battons

sesame seeds (optional (for topping))


  1. Sauté the onions for 3 minutes, meanwhile add miso paste, finely diced ginger, finely diced garlic, soy sauce and stir fry sauce and shake up.
  2. Add the rest of the vegetables and cook for a further 4 minutes
  3. Add the sauce mixture and mix through serve by itself or with noodles.


Cheese and Onion ‘Roundabout’

This is the recipe for my so called cheese and onion roundabout. This is such an easy dish taking just 30 minutes to make and can be customised to your own tastebuds.


2 large onions

100 grams (or more) grated cheese

600g potatoes

Two rolls of puff pastry


  1. Boil your potatoes for 15-20 minutes (or until soft and drain.
  2. Mix the cheese, onions and mashed potatoes together. Meanwhile roll out your two rolls of pastry,
  3. Evenly divide the amount into two and place one half into the middle of one of the puff pastry sheets and vice versa
  4. Pull all the pastry to the middle and pull it up and twist it around.
  5. Bake for 15-20 minutes (or until golden brown). And enjoy warm with some hearty greens

More roundabout recipes coming soon !

Caramelised Fennel and Onion Quiche


2 medium yellow onions, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 fennel bulb, finely sliced

2 cloves garlic, minced

3 eggs

1 cup Milk

1/2 cup finely shredded Swiss cheese (about 4 ounces)

1 frozen puff pastry sheet, thawed



  1. Preheat the oven to 180 degrees
  2. In a large sauté pan, cook onion, salt and pepper in olive oil over medium low heat until soft and golden, about 15 minutes. Add fennel, and cook for another 10 minutes, until very soft. Add garlic and cook for another minute, and then remove from heat to cool a few minutes.
  3. In a large bowl, whisk the eggs and Milk together until the eggs are completely incorporated, then add in the onion-fennel mixture and the Swiss cheese.
  4. Unfold the pastry sheet and gently place in a deep 9-inch pie pan. Pour the egg mixture into the pan, and arrange filling so that toppings are evenly dispersed.
  5. Bake for 45-50 minutes, or until quiche is firm and crust is golden brown. Let cool for 10 minutes before slicing and serving.


3 Step Vegetarian Ramen

This 3 step vegetarian (can be vegan) ramen has an amazing explosion of asian flavours running all the way through it and is so simple to make. Ramen is not normally recognised as a vegan dish as it is normally made with pork broth but vegetable broth is just the same and probably even better tasting.


Serves 4                                                    difficulty 1/10                                         time : 1 hr 20


Broth: 1.5l vegetable stock, 3 cloves of garlic, a thumb size piece of ginger, 2 tbsp dark soy, 2 birds eye chilli and 2 tbsp maple syrup.

3 servings of noodles

Garnish ideas: Pack Choi, Carrot, Courgette, Surgarsnap Peas, Spring Onions, Nori sheets, Mushrooms, Tofu and soft boiled eggs (leave out if wanted to be vegan)


  1. Add all the broth ingredients into a big sauce pan and allow to simmer for 1 hr
  2. Put the noodles in the pan and boil for 6 minutes.
  3. Add the broth to a bowl and the noodles then add the garnishes



Vegan Seitan Burgers

These amazingly tasty and juicy burgers will surprise any meat eater!


  1. 2 1/2 cups vital wheat gluten (300g)
  2. 1 cup water (237ml)
  3. 3/4 cup canned beets, drained (125g)
  4. 1/4 cup + 2 tablespoons tomato juice (90ml)
  5. 1 tablespoon ground dried porcini mushroom
  6. 1 tablespoon concentrated vegetable base**
  7. 1 tablespoon balsamic vinegar
  8. 1 1/2 tablespoons paprika
  9. 1/2 teaspoon black pepper
  10. vegetable broth enough to cover burgers completely
  11. oil for basting
  12. salt and pepper (or your favourite burger seasonings)

Making the burger seitan dough

  1. Blend water, beets, tomato juice, mushroom powder, concentrated vegetable base, balsamic vinegar, paprika, and black pepper until smooth. Transfer to a large mixing bowl and add about 75% of the vital wheat gluten. Mix well with clean hands until no dry flour remains. Depending on the wetness of the ingredients, you may or may not have to add the rest. You want the dough to be fairly dense without any dry bits. Do not over knead or it will be too tough to shape.
  2. Separate the dough into 6 for thick burgers or 12 for thinner burgers. Shape the burgers by kneading the rough edges into the middle. *It will spring back as you shape it — you will require a bit of elbow grease!* Use a rolling pin to flatten the burgers to your desired width/thickness. Keep in mind that the burgers will double in size after cooking. Next, you’ll cook the burgers in the oven or on the stove.

Stove top method

  1. Place the burgers in a large pot. You may stack the burgers to fit. Cover completely with vegetable broth. Bring the broth to a low boil. Do not allow the broth to come to a rolling boil. Turn the heat down to low or medium low and cover. Allow the burgers to cook at a steady low simmer for one hour, flipping the burgers 30 minutes into the cooking time.


  1. When the burgers are cooked, you may grill them right away or store them. Store in broth to keep the burgers juicy. They keep in the fridge for 3 to 5 days or in the freezer for up to 2 months.

Grilling (recommended)

  1. Baste the burgers on both sides with oil. I like using olive oil infused with fresh garlic. You may use other infused oils and liberally add seasonings of your choice. Grill at 450-500°F for about 4 minutes per side for thick burgers or until charred to your preference. Thin burgers take about 2 minutes per side. Keep basting the burgers during cooking to prevent moisture loss.


  1. Baste the burgers on both sides with oil. I like using olive oil infused with fresh garlic. You may use other infused oils and liberally add seasonings of your choice. Cook on medium to medium high until both sides develop some colour.

15 Minute Thai Green Curry

This amazingly fast and easy Thai Green Curry will take you to the bustling streets of central Thailand from the comfort of your home. With a spicy kick to it but then balanced by the coconut milk.




1 tin Coconut Milk, 1 cup Mushrooms (sliced), 3 cloves garlic (minced), a thumb of ginger (grated/finely diced), 1 green chilli finely diced, 1 cup mange tous (optional), 1 block of diced tofu, 1 diced onion , 1 red pepper, 2 tbsp thai green curry paste.




  • In a large saucepan (or a wok) heat a tbsp of oil over a medium heat and add the onions, garlic, chilli and ginger and sauté for 4 minutes.
  • To the pan add the mushrooms, tofu, pepper and a quarter of the tin of coconut milk and a tbsp of thai green curry paste. Stir it around the pan for 4 minutes
  • Then add the rest of the coconut milk and curry paste. Let the mixture simmer for 8 minutes stirring it every minute.
  • Now everything is done you can enjoy. Serve with rice and a sprig of coriander


I hope you enjoyed this recipe and if you did enjoy I please share this post with your friends and give it a like. Also if you want to be updated whenever I post make sure you follow my blog! If you did have any problems or you have some questions to ask send me an email!


CFC Cruelty Free Chicken

This amazing recipe is beautiful with some homemade chips or even just on its own with some dips. The “chicken” element is made from the ancient meat replacement called seitan (vital wheat gluten) and has beautiful flavours running through it.


Dry Ingredients: 1 cup wheat gluten, 1/4 cup chickpea flower.

Wet ingredients : I cup chickpeas, 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp dried rosemary, 1 tbsp dried thyme, 1/2 tsp dried oregano, 1 1/2 tsp dried sage, 1 tsp soy sauce, 1/2 cup soy milk, 1/2 tsp fennel seeds, pinch of salt and a pinch of pepper

Broth: 1 L Veg Stock, 1 peeled and quartered onion, sprig fresh rosemary and a few leaves fresh thyme

Batter: (split the follow  ingredients into three separate bowls) 1 bowl with a 1 1/2 cup of all purpose flour, 1 bowl with 1 1/2 cup of gram flower and a few teaspoons of water mixed together until there is no lumps and is quite thick and finally 2 cups of flour and 1 cup of breadcrumbs mixed together with the following spices: 2 tsp pepper, pinch of salt, 1 1/2 tsp chilli flakes, 1 tbsp dried oregano, 1/2 tbsp paprika, 1/2 tbsp smoked paprika, 1 tbsp dried sage, 1 tsp garlic powder and 1 tsp all spice.


  1. Add all the wet ingredients to a blender and blend until completely smooth, then add to the dry ingredients and mix together until it has formed a dough ball. If your dough is a bit wet mix in a bit more vital wheat gluten.
  2. Put out onto a kneading block and knead for 10-12 minutes (kneading firmly for the full ten minutes is very important other wise you will end up with spongey seitan).
  3. After kneading for ten minutes rip (for more chicken like pieces) into sizes of your preference. Then add to the simmering broth and allow to cook for 35 minutes. Make sure it doesn’t turn into a boil!!!
  4. After boiled take them out and let them cool in a colander so the water can escape.
  5. Once cool coat in all the batter ingredients and then either deep fat fry them or oven cook them until golden brown.

Then enjoy.

If you have any problems with this recipe please contact me at thetempledelanourriture@gmail.com

By Caspar Drummond