I made this dish last week to use the three overripe tomatoes that were sitting in our fridge - nothing goes to waste! This is a lovely and heartwarming dish, which reminds me a bit of a vegetarian version of the French cassoulet. The quantities in the recipe are for 2. It's ready in 40 …
Made with fresh fennels, tomatoes, lemon, and black olives from the souq, this a sunny Mediterranean recipe I adapted from Yotam Ottolenghi in Plenty More (page 143) for one of our meatless meals. Fennel is an excellent source of vitamin C, and a very good source of potassium, dietary …
Here is a simple salad I made yesterday for Meatless Monday. We don't eat very often hearts of palm, which is such a shame... I need to add this vegetable more often on my shopping list! This recipe is adapted from Epicurious. The quantities here are for 2. This salad is ready in less than …
In preparation for my Meatless Monday recipe, I made last week this coconut soup with bok choy, sweet potato, courgette, bell pepper... I added some noodles to make it a one-plate fulfilling meal. It was yummy and heartwarming, so here is the recipe! The quantities in the recipe serve …
I bought last week many raw beetroots on promotion. So most of this week recipes will probably involve beetroots in one form or another, starting with this colourful raw beetroot and chickpea hummus :) Have a great week! The quantities here are for 2-3 people. It's ready in less than 20 …
I made this red quinoa and avocado salad for a Meatless Monday lunch. Nutritious, pretty, and perfect for a packed lunch! The quantities in the recipe serve 2. It's ready to eat in 40 minutes or so. Ingredients ½ cup of uncooked red quinoa (= about 1 ½ cup cooked) 1 cup of …