I love houmous and it seems like I can’t get enough of it. From the first time I’ve tasted it many years ago, I’ve tried all sorts of different recipes, including a baked version. As a child, I would have eaten bean mash lots of times. My mother used to make it especially during the

I’ve seen a few recipes for Houmous with Peanut Butter and I was very curious, so I made my own version. It is delicious. I wouldn’t have guessed that it contains peanut butter, but it does have a slightly different taste. In this houmous I’ve also added tahini because I like the taste. I imagine

I’ve made a Chinese Stir-Fry recently and, as I took some pictures, I am now able to share the recipe. I love both pak choi and shiitake mushrooms, so is not surprising that I think this dish was amazingly delicious. In one of the supermarkets we buy from they have a tray with pak choi

I haven’t had a real Shrimp Cocktail before, but I was eager to try Sophie’s Kitchen vegan shrimp. So, I’ve looked online at different types of shrimp cocktail and decided to try a twist on a ’60s classic, using even the Martini glasses for the dish. To make this Vegan Shrimp Cocktail I’ve used shop-bought

I’ve made Mushroom Ketchup recently and I loved it. Here is the recipe for the ketchup. This recipe, for mushroom pate is very similar, only a few spices are different, and, of course, so is the texture. I’ve used the same kind of mushrooms because those are the dried mushrooms I still have at home.

Mutabbal (also called Mtabbal) is a Palestinian dish, made with roasted aubergines and tahini. There is a confusion between Mutabbal and Baba Ganoush. These two are very different despite both being made with roasted aubergines. Maybe this is where the confusion starts from. Mutabbal is made with tahini and I’ve also seen some recipe in