Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
When I presented seeded multigrain sourdough bagels to my brother, the first thing he said was that I needed to make cinnamon and raisin sultanas. So grateful(!) but I took the constructive criticism and made this recipe for him. I’ve adapted the Margot Bakery sourdough bagel recipe. It’s a great recipe, however, I could never fit 12 bagels onto my …
These easy to make dumplings look rather impressive. They also happen to be vegan, but if you wish you can add other flavours to the mix such as oyster sauce, fish sauce, or replace the tofu with an alternative source of protein. If you want, you can also make a large batch of dumplings and freeze them. Simply line a …
Using my homegrown sun-ripened tomatoes and pairing it with pine nuts makes for the most delicious and creamy sauce, yet is completely vegan! Perfectly paired with freshly cooked pasta, you could also use it over roasted vegetables, marinated cuts of meat, fish, or tofu, or spread it over freshly toasted bread to make a quick bruschetta. Any left overs can …
Easy to make sourdough pizza bases which are almost foolproof. You will need a minimum of 4 hours to make the bases, but in cooler temperatures it may take a little longer. Alternatively you can make the dough over a longer period of time in increase the flavour complexity of the base by allowing a longer fermentation. You can choose …
Sourdough crackers which use up all the left over sourdough discard, meaning that between each preparation of the leaven for baking, the discarded sourdough starter can be turned into their own item and reduce food waste. Simply store all the unused starter in a clean container in the fridge, topping it up as you make more starter. You can keep …
A super easy pudding which tastes so creamy yet so light and tasty. Using seasonal summer flavours, you can adapt this recipe to whatever is in season. If you don’t drink alcohol, try making it using cordial alone. I very lightly fermented my coconut milk in my kefir grains at room temperature for 4 hours. This gives a very mild …
Miso is a kitchen shortcut to a deep umami flavour boost for so many different dishes. My miso aubergine in influenced by the Nobu miso black cod. I’ve changed up a few ingredients to make it slightly healthier, and this works on cod too, so for those who eat fish, you can make the same marinade, but cook the fish …
Yellow split peas are such a versatile bean. So simple to cook and they make a really mean curry as would any lentil. Yellow split peas are also extremely high in fibre, containing around 16g fibre per 100g cooked peas. In comparison, red lentils provide 6g fibre, and green lentils 8.7g when cooked. Yellow split peas also retain a firmer …
These tomatoes are so delicious and their flavours are concentrated due to the slow and low cooking. Additionally, the lycopene content of slow-roasted tomatoes is increased due to concentration from loss of water, as well as a break-down of cellular structures which helps release the lycopene and make it more bioavailable for us to absorb. Lycopene is a compound found …
Granola doesn’t last long in my house. Whenever I make a tray, it will be gone within a few days. Seriously. It’s such a delicious way to get a variety of plant-based foods into the diet. In fact, the below recipe contains 15 plant-based foods, that’s half of your weekly recommended target. So this granola is really a winner! In …