We’ve all seen her, gliding effortlessly through Borough market on a Saturday in her size 8 jeans, basket full of sourdough and delicately wrapped cheeses. Her hair is long and silkily falls over her shoulders as she bends down to smell a vine of tomatoes. She knows all the market traders by name of course, “Oh Phil you’re so naughty, oh alright, I’ll take an ounce of the Stravecchio parmesan, Toby adores it” – Toby being the perfect fiancé who is also insufferably beautiful and successful. Olivia (that’s what I’ve decided to call her) sweeps back through the market picking up a bunch of parsley for the quinoa tabbouleh she’s making for Toby’s mothers barbecue blah blah blah!
I know, her perfection is vomit inducing. I mean obviously I want to be her but Olivia’s are ten a penny these days, so perhaps it’s not too terrible that I’m not. So without further ado, allow me to introduce myself.
Hello, my name’s Corrie and I’m a thirty something vegetarian living in London with my boyfriend Jamie. I work full time as a designer for Sainsbury’s Magazine as well as write, develop and photograph vegetarian recipes for your eating pleasure (and mine).
I have a diploma in nutrition (a real one) that has given me an interest in healthy eating but that is not the purpose of this blog. Although my recipes are predominantly healthy, I’m not here to preach about healthy eating, I’m here to enlighten and inspire people to cook delicious vegetarian meals. I’m not trying to reinvent the wheel but I believe that vegetarian cookery can be so much more than a stuffed pepper or a goats cheese tart. So let’s stick two fingers up to mushroom risotto and tuck into the kind of food I’m passionate about – hearty and inventive vegetarian recipes full of flavour.
This blog is in loving memory of my dad Graham, aka, the fussiest vegetarian who ever lived. All my recipes are inspired by, created for and dedicated to him.
Allergy and dietary notes:
Cheese: Occasionally I recommend the choice of using some cheeses that may not be vegetarian. This is purely a suggestion for my meat-eating followers. Look for the (*) by the name of the cheese and scroll to the bottom of the recipe to find out more information about the product. However, I always offer the vegetarian option first on the ingredients list.
Wine: Most wines are unfortunately not vegetarian or vegan, due to products used in the ‘fining’ process. Wine makers are also under no obligation to disclose if they have used animal products on the label. Vegetarian and vegan wines are available in most supermarkets.
Soy sauce: Is not gluten-free. Tamari is a gluten-free alternative to soy sauce.
Miso paste: A traditional Japanese seasoning produced by fermenting soybeans with salt and koji and sometimes rice, barley, seaweed or other ingredients. Most are vegan, dairy and gluten free but always check the label. I use Miso Tasty.
Chocolate: I use Green and Black’s Organic 70% dark chocolate in my recipes. It is gluten free but some other brands may not be. Always check the label. This product is not vegan, dairy free and may contain nuts as it is made on the same production line as the milk chocolate so there is some risk of cross contact.
Cocoa powder: I use Green and Black’s Organic cocoa in my baking. This is not gluten free, vegan or dairy free and may contain nuts.
Vegetable stock: I use Knorr vegetable stock pots in my recipes. They are gluten free, vegan and dairy free.
Vegetarian sausages: I tend to use Cauldron’s Cumberland Sausages in my recipes. They are unfortunately not vegan, dairy free or gluten free but they are free from nuts… So that’s something!
Gf– Gluten free
Df– Dairy free
🌶– Bit spicy