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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.


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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.

Chocolate Banana Smoothie

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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.

Char-Grilled Greens

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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.

Creamy Champ

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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.