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Monthly Archives: June 2017

Lemon-Basil Carrot Bundles

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I used this recipe, substituting olive oil for the butter to make it vegan. Because it was early spring when I made this, I wasn’t able to get enough green onion tops to tie the bundles, but I found that chives made a suitable substitute.

This looked nice but the sauce was too lemony for my taste.

Cabbage Quinoa Slaw

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I used this recipe, using agave syrup for the sweetener and replacing lime with lemon. I also added a bit of sesame oil instead of sriracha, replaced the green bell pepper with yellow, left out the red cabbage, and replaced the almonds with sesame seeds.

Vegan Gingerbread Scones

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I  modified the recipe by using hazelnut milk instead of almond. They are quite tasty.

Grilled Asparagus with Mint and Pea Purée

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I modified the recipe by parboiling the asparagus – I like them cooked through – and by substituting good olive oil for the butter to make it vegan.

Ajapsandali

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I used this recipe for this Georgian eggplant/aubergine stew.

Chocolate Crinkles

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I made chocolate crinkles to bring to an event. The last time I made these was as a gift for neighbors.

 

 

Bean Stew with Sweet Potato

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I based this Brazilian-inspired bean stew using a recipe which is no longer available online. As usual, if someone wants the recipe I’ll type it on on request. I used black-eyed beans rather than black beans. The stew also contains onion, garlic, bell pepper, tomatoes, chilli and cilantro.