I love goat’s cheese. And I am craving cheese so much these days. I wanted to try adding some herbs to a roasted peppers and goat’s cheese omelette or quiche.
I call this salad Vegan Victory Salad because it is packed full of goodness and it’s a heart healthy recipe.
This recipe is a combination of the Middle Eastern Chick Pea Stew from Rose Elliot’s Vegetarian Cookery and the Nine Spice Mix from Reem Kassis’s The Palestinian Table.
I bought a jar of Aivar it’s a mix of chargrilled peppers with aubergine that is made throughout the Balkans. When I saw how few ingredients it contains I decided to try making it myself.
Sea bass fillet fried in brown butter, lemon and garlic, with pan-fried potatoes, peas and a little salad.
This is more of a basic how-to rather than a recipe. If you fancy a healthy and simple way to have baked salmon fillet with roast potatoes and salad read on.
This hot and nutty vegan curry is made with ground almonds, chickpeas, butternut squash, black pepper, cardamom, ginger, garlic, onions and coriander. It’s hot and bright. Perfect for these damp and dull evenings.
Looking for a high protein, tasty and very filling vegan dish? Try this.
A quick and simple recipe for making chia seed pudding with sweetened almond milk and apple juice. It tastes like apple pudding and it’s full of protein and omega 3 fat.
The hot weather may have departed but good fruity salads are still on the menu, aren’t they?