In place of cream I used a nut-based milk in this dish.
I used this recipe but opted to grind the cashew nuts before adding them to make a creamier sauce.
On days when I feel like making my dessert smoothie a bit more healthy, I add a handful of frozen steamed cauliflower, a teaspoon of milled flaxseed and a teaspoon of spirulina powder. Because of the strong, sweet flavours I don’t really notice the cauliflower and spirulina as distinct ingredients, only as a reduction in sweetness.
I’ve decorated this bowl with goji berries, blueberries, milled flaxseed and a raspberry.
This dish typically has pancetta in it, but I left it out for a perfectly fine vegetarian version. I used this recipe.
I made a variation of this spring onion salad, using a large cucumber but retaining the seeds, and leaving out the coriander leaf because I didn’t have any. I also opted for a yellow sweet pepper instead of a green pepper, which I find too bitter.
The second time I made this I had the coriander leaf handy but reduced the spring onions because they hadn’t yet recovered from my previous salad. The mint, coriander and cucumber combination reminded me a little of Thai beef salad, which I think would work quite well without the beef. The main difference is the Thai salad contains soy sauce, garlic and basil as well.
This dish is made with cabbage, carrot and potato, and is slightly spicy. I quite liked it.