I shared a recipe for an avocado dip and in an attempt to make the dip lower in calories, I thought of this vegan tomato and avocado dip. It’s great as a side for chips or it can go great with crisps/tortillas as a snack or a dipping sauce for veggies. From the ingredients listed
I bought a couple of plantains when I went to a local oriental shop. I’ve wanted to try plantain for a while, so I took advantage when I saw them now. After searching online, I’ve decided to prepare them as chips, they can also be used in curries, grilled or mashed. As I try to
I’ve made sweet potato chips before and I shared the recipe on my blog. This time I wanted to make them cheesy, but without the extra calories from cheese. The only option was to use nutritional yeast, so I gave it a try. It was delicious. I used a little bit of extra salt when
Last time when I’ve been to the Oriental supermarket I saw Parwal, I had no idea what it was, but I bought a package to see what I can make of it at home. I looked online and Parwal is also called Pointed gourd and it’s from the same family as cucumber. I tasted it
I was wondering how should I prepare the Chard I bought from a local farm shop this week (Windy Arbour farm if you fancy a nosy at what else I’ve got from there). I googled and I saw that the easiest way to prepare it is to sauteed it. I like the idea of trying
I saw a similar recipe in a TV show and I thought it sounds intriguing. So I’ve decided to give it a try. This recipe can also be called cauliflower rice. After preparing the meal hubby asked me what I cooked and, let’s say, he was reluctant. But, in the end, he actually loved it.
This recipe of mushroom salad is well known in the Romanian cuisine, see here more recipes from when I cooked Romanian for Taste the World. Ingredients for Mushroom salad: – 400g mushrooms – 3 spoons of vegan mayo – 3 pickled cucumbers or cucumbers in brine – salt, pepper To make the salad, chop the
