This warm salad is inspired by a side dish I ate at a restaurant while on holiday in New York. After all these years, I still think of it – and when I can go back to enjoy it again.
When I first made this falafel nourish bowl, I wasn’t sure if it was really good, or whether I just thought that because it satisfied the craving that burned within. I can confirm it’s definitely the former – this nourish bowl is really good. (And really filling).
This is the whole roasted cauliflower to end all recipes for roast cauliflower. And the trick is to lightly pre-cook the cauliflower in a magic, white wine-based poaching liquid. Really, there’s not much more to say other than to read on and give it a go.
Vinegar is the ingredient that has restored my faith in gluten-free vegan baking – take this blueberry upside-down cake, for example.
Homemade coconut bacon is my preferred non-meat ‘bacon’. Here, I’ve paired it with a classic BLAT (in salad form) – because a BLT is good, but what is life without avocado?
Lebanese pizza was another favourite of mine growing up. I can remember mum made it for dinner one night and I loved it so much that I asked for ‘the lamb and pine nut pizza’ again, and again, and again. After 10 years without Lebanese pizza in my life and after perfecting a good ‘mince’ for my current favourite taco recipe, I knew it would be possible to recreate as vegan.
While these don’t mimic sausages in the traditional sense of being juicy and tender – and wrapped in sausage skin – they’re a good non-meat alternative, with the chickpeas giving a good protein boost.
I recently realised that since giving up wheat, I haven’t spent a lot of time revisiting my tabbouleh days. When I whipped up this test batch of wheat-free quinoa tabbouleh, it was clear that ignoring it for all these years was a huge mistake.
Which brings me to these seriously tasty tofu skin rolls that sound a lot more complicated than they are. Just think of it as a new way to enjoy tofu.
This recipe for baked sweet potato with white beans and parsley seaweed pesto butter is about breathing new life into seaweed – to prove it can do a lot more than embrace rice in sushi. After trying this recipe, you’ll agree with me that it can.