I opted to use red sweet peppers instead of green ones in this recipe.
Monthly Archives: November 2017
Maple-Dijon Brussels Sprouts
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.
Orzo with Beetroot
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.
Parsnip Oven Fries
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.
Vegan Chocolate Cake with Chocolate Frosting
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.
Vegan Shakshuka
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.
Spicy Stir Fried Zucchini/Courgette
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.