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.
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.
I modified the recipe by using hazelnut milk instead of almond. They are quite tasty.
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.
I made chocolate crinkles to bring to an event. The last time I made these was as a gift for neighbors.
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.
I make this smoothie as a full-meal dessert, when I’m craving something sweet but don’t want to eat a full meal and also a sweet. Usually I make it from one banana, one tablespoon of Dutch-process cocoa powder, 1 teaspoon tahini, 1/4 teaspoon vanilla extract, 4 juicy dates, and stevia to taste. I add just enough hazelnut milk to blend.
This smoothie is decorated with matcha powder, coconut flakes, raspberries, strawberry and pistachios.
I modified the recipe, using only one type of bean and opting for snow peas instead of shelling the peas. I didn’t have sorrel so I replaced it with spinach.
I tried this recipe, using Cashel blue instead of Gorgonzola cheese. It’s quite easy to eat this all, so I don’t recommend making more than you intend to eat immediately.
TMI Food 