I opted to use red sweet peppers instead of green ones in this recipe.
Monthly Archives: November 2017
I found that my sprouts needed far less time than the recipe called for, so keep an eye on them so they don’t burn.
This recipe combines orzo and beets. I opted to use spinach in the place of rocket. This dish has a surprisingly delicate and mildly sweet flavour. I do not think the citrus peel is required.
The author recommends adding feta if you like, or skipping it for a vegan version.
These parsnip fries are nice if you want to indulge a little, but not too much. The basic recipe is vegan, and you can choose your dipping sauce according to your preferences.
I halved this recipe, and didn’t use preserves. I added little extra sweetener, and slightly changed the proportions to create a frosting rather than a ganache. I used tahini as the nut butter and hazelnut milk as the non-dairy milk.
I usually prefer food which is vegan by design over meat substitutes. However, I’m glad I decided to give this tofu vegan shakshuka a try. It was delicious, with a good amount of heat and no obvious tofu taste, which I would have considered out of place in this dish.
This recipe mixes ginger, Korean kochujang chili paste, sesame oil and zucchini for a simple vegetable dish. It would be nice with a side of rice.