A recipe for a vegan shepherd’s pie.
Happy St Patrick’s Everybody! Lá Fheile Phádraig Shona Daoibh!
This is much sweeter than a regular black olive tapenade – so originally I called this Sweet Tapenade.
This is a recipe that was on the old twimii site. It’s from a recipe book called Appetizers, Finger Food, Buffets and Parties by Bridget Jones.
This sweet and hot little pudding is made with apricots tinned in fruit juice, topped with mashed banana, ground almonds and cinnamon, and baked with the juice, some grated stem ginger and syrup.
This was my first time making any sort of preserve. It’s much easier than I imagined and the beetroot relish, after you leave it pickle for a few weeks, tastes great.
This is a very hearty vegan soup, very filling and nutritious and just what you want on a cold winter’s evening. Have some in a comfy chair by a good roaring fire – or a heater, whatever you’ve got. Enjoy it.
This is a gluten-free version of the Levantine dish Tabbouleh. I love this salad. I love the mix of mint, parsley and lemon. It’s so fresh and it tastes like it’s doing you good as you eat it.
I make these all the time. They’re made with just fruit, nuts and coconut oil so they’re a healthy treat but they are also sweet and have a lovely flavour. So that explains why I make them all the time – even when I’m not being healthy.