I discovered an interesting Swedish recipe called Janssons frestelse. Frestelse means temptation, so the dish translated as Jansson’s temptation. Janssons frestelse gets its name from either a 19th century opera singer called Pelle Janzon or after the movie Janssons frestelse, from 1928. Either way, I can understand why is called a temptation after eating it.
I have plenty of recipes for houmous on my blog because it is something we do enjoy to eat. I’ve made Baked Houmous before. It was not a vegan recipe, but a vegetarian one, see here. Because I was curious how would my usual recipe would be like baked, I’ve made this vegan baked houmous.
Tofu in Guinness, sounds delicious doesn’t it? This is a dish I’ve wanted to make for a long time, but Guinness was not vegan (or vegetarian), until now. Imagine my delight when I finally saw on their website that Guinness is vegan and I can have it again. I used to cook meat in beer
I heard of Cauliflower Steak many times, but I was yet to make it. Then, I tried it once, and I loved it. First of all, the dish is very easy to make, as is baked. I like that a lot. It means I can do other things while the cauliflower is cooking. With the
I’ve been thinking of sharing some very easy recipes. The first is this potato bake. I’ve used a jar of pasta sauce, vegan. Since I “discovered” them, I’ve been using the sauces in all sort of different ways, not only for pasta. The ones I get from the supermarket don’t have added salt or oil,
This is my take on Rakott kelkaposzta as it’s known in Hungary or Varza a la Cluj, as it’s known in Romania. Rakott kelkaposzta means layers of cabbage and this is a good description of the dish. It’s made up with layers of cabbage and mince. This dish is a traditional Hungarian recipe that was
It’s Autumn, so get ready for loads of squash and pumpkin recipes. I have a lot of ideas, but time is not on my side. I’m very busy with some courses I’m taking at the moment and my time is limited. Even so, I will keep posting two recipes each week. It’s a schedule that