This recipe says to use honey and sour cream, but it works fine if you use agave syrup as I did, and replace the sour cream with either non-dairy yoghurt or a nut cream.
Tag Archives: lemon
So many people start the new year with new resolutions, like going to the gym or juicing. Not me, I try things any time. The juice I’m presenting today is something I tried in October.
The taste of this was surprisingly good (especially given my dislike of cabbage), although I added a few drops of liquid stevia to it. Unfortunately I don’t have a juicer and my blender left rather too much pulp for me to actually drink it as a smoothie. Instead I had to put it in a strainer and extract the juice that way.
Here’s the recipe.
As a stew, this dish has a lot of flavor, but not a lot of variety of flavor. I simmered off the liquid and served it in a wrap along with lettuce and garlic sauce. (The garlic sauce was made from a handful of soaked cashews, a clove of garlic, salt, and parsley.) The combination was quite good.
Potatoes and peas are cooked with onion, garlic, dill, lemon juice and wine in this recipe. (Be sure to get a vegan wine if you want the recipe to be vegan.)
I was inspired by this post, but I didn’t really follow the recipe. Instead, I sliced some ginger and boiled it in water for 10 minutes, then strained it. When the ginger water cooled, I squeezed in some lemon juice, diluted it with a bit of fresh sparkling water, and sweetened it to taste with a mixture of agave and stevia.
This is an extra post because I’ve written about fatoosh before. The hot weather has me reaching for some familiar favourites. Now is a good time to remember all the wonderful summer dishes I haven’t eaten for months. I’ve been making pita bread to eat with all sorts of dips, and this is how I used up one leftover bread, for lunch.