Doesn’t matter if you call it a cutlet or a croquette – it’s delish either way!
For my Mother: the first of a series of Quarantine Cabbage recipes. It’s what she has in her larder and these are ideas for her on how to use it!
Continuing on the food waste reduction effort: turn your broccoli stems into a satisfying savory sauce.
Recognize hummus not only as a dip or spread – but as a versatile cooking ingredient too.
Make your leftover vegetable bits work for your benefit: recycled as soup!
Enjoy the best of spring: fresh asparagus.
Everythings tastes good wrapped between layers of flaky phyllo! Treat yourself to this pie any day of the week.
Turmeric, garlic, ginger and thyme join forces with some of my favourite foods: broccoli, chickpeas and millet!
As promised, more of the wonderful works of Fania Lewando, adapted for the vegan palate and sensibility!
Old recipes rediscovered and made new!
This post almost got titled “Vegan-Whole-Grain-Whole-Foods-Gluten-Free-Anti-Inflammatory-Turmeric-Beet-Bread” but that was a bit much.
There is a time for crunchy cooking, and there is a time for vegan comfort food. This (kind of) brings them together.