I used this recipe with cashews in place of hemp seed. I used more wine than the recipe called for and let the mushrooms simmer longer. It was quite creamy and had sufficient flavour, plus I could not taste the cauliflower. I liked the potato/cashew cream in this recipe better than the bean-based sauce in the creamy summer vegetable pasta.
To make this salad, I made a simple syrup from water and sugar and included some slices of ginger before I started cooking it, so that the ginger infused the syrup. After letting the syrup cool, I mixed in juice from one lime, then poured it over the fruit. I let the fruit absorb the syrup for an hour in the fridge before serving.
I used an Asian pear, part of a Gala melon, some strawberries, and grapes. I was inspired by this recipe.
I used this recipe, but I had to make my own smoky vinegar as I didn’t have any black vinegar. It has a little too much sesame oil for my taste, so if I make it again I will reduce the sesame oil a little.
Here’s a link to a recipe for this Georgian bean dish. I used ordinary fenugreek instead of blue fenugreek as I have no idea where I can find blue fenugreek.
This recipe is for a green bean and raspberry salad with buttermilk and grilled goat cheese. I decided to use lettuce from my garden instead of the little gem lettuce the recipe calls for, and I skipped the hazelnuts.
I thought the salad tasted nice but did not require so many ingredients. Due to the shallots in the dressing, I could not really make out the mint or tarragon, and I didn’t feel that the raspberries added anything to the dish. The goat cheese, however, went very well with the dressing and I would probably use it in a simplified version of the salad.