If the farmer’s market is overflowing with onions and tomatoes and eggplants of all kinds – kick back with a beer (or some sparkling water) and some mellow music and get the cooking on.
Fresh-picked peas don’t need much to be fabulous.
Gluten-free ‘spaghetti’ to serve as salad – or to make and use as the substrate for your favourite sauce!
When greens are abundant and you over-indulged on granola mid-afternoon: this is the supper soup for you!
A sprouted improvisational salad with infinite variations.
Add some alternatives to your dip arsenal. We all need a break from hummus once in a while!
Discover rye flakes in this hearty vegetable-studded side dish.
A simple way to jazz up vegetables from the night before so they don’t look or feel like leftovers.
“This is great for a MOM-meal.” I quote our 6 year old. So give it a try.
Continuing on the food waste reduction effort: turn your broccoli stems into a satisfying savory sauce.
As promised, more of the wonderful works of Fania Lewando, adapted for the vegan palate and sensibility!
When a recipe is so simple, I don’t think to blog it. Yet the marriage of tastes make these sweet potato wedges sublime.