Believe it or not, I look forward to the weather cooling down so that days can begin with a warm and comforting bowl of porridge.
Easy. Incredibly tasty. Minimum effort. Win.
Too many vegan dessert recipes focus around the energy ball theme and form. And then I go and post a recipe like this…
A summery quinoa salad to serve cool on a hot day.
This post almost got titled “Vegan-Whole-Grain-Whole-Foods-Gluten-Free-Anti-Inflammatory-Turmeric-Beet-Bread” but that was a bit much.
This pillowy bed of quinoa is a dreamy backdrop for roasted veggies of all kinds.
Super-simple, this dish lets the foods themselves take the center stage.
This vibrant blend of herbs that smothers a variety of vegetables and grains along with the occasional sweetness of a plump raisin: it’s magic for the mouth. Just try it and see.
This coleslaw-style salad tastes fabulous and does take advantage of the first of the cabbages to come in from the garden, alongside the cukes and blueberries in their prime
A moist muffin with loads of fruity flavour alongside a nice nutty taste from the millet.
Grains, vegetables and the haunting perfumes of garlic and fresh spices. Okay, maybe it sounds a bit dramatic as a description, but spices really get my creative and gastric juices going.
I’ve been dithering about whether on not to post this recipe for a few days now. It’s good, it’s reliable, but it isn’t fabulous. It is quick to put together and freezes well. It does use up leftovers. But what really tipped the scales in favour of posting is that it illustrates a basic veggie-burger…