I’ve been making bean soup for many years, but I realized I never shared the recipe on my blog. Both my husband and I like this soup, it’s filling and delicious. I’ve served my soup with toast spread with margarine, topped with two types of vegan cheese, heated for 30 seconds in the microwave so
I made these Peanut butter cookies after reading Deliciously Ella: The Plant-Based Cookbook by Ella Mills, you can see here my review of the book. The book is interesting, she talks about her journey, not only shares recipes, so do browse it if you have the chance. I was excited to try a vegan recipe
I’ve been loads of times to the International shop, as I call it, or ethnic shop if you prefer that description and I’ve noticed a set of tahini with grape molasses, the two ingredients needed to make Tahin Pekmez. It’s very likely that you, like me, haven’t heard of Tahin Pekmez before. I bought the
I wasn’t sure if I should name my dish Savoury Teff Porridge or Savoury Teff Polenta. I’ve decided to go with the first version because there is a confusion between polenta (the dish) and corn meal. So, this savoury Teff porridge has the same consistency as a polenta, it’s not as creamy as a porridge.
I came up with the idea for these Black Forest Energy Balls after thinking of a fast dessert I could prepare in the morning, to have a small treat after breakfast. The balls need around 20 minutes to harden a bit in the fridge, so they will be ready for you after you finish your
I’ve made pesto pasta before, Spinach Pesto Gemelli and Pasta con Pesto, and I knew how delicious it can be. So, I had some vegan cheddar-style cheese, and I’ve decided to make Vegan Pesto Pasta for lunch. It is one of those dishes that takes only a few minutes to make, around 15, so it’s
When I saw this strange looking vegetable in the International shop I’m buying from, I had no idea what it was. I took a picture of the name – Kakadi – so I can find details about it online. I was sure it was a courgette kind of vegetable, as it was near the courgettes