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 …
This was a new way for me to prepare Jerusalem artichokes. After taking the picture, we devoured them as a snack! It's a recipe I found on Bon Appétit. The quantities here serve 2. These balsamic Jerusalem artichokes are ready in 30 minutes or so. Ingredients 1 tablespoon of olive …
I have always been reluctant to make my own bread because it just seemed so difficult. But I gave it a go with a recipe from the Minimalist Baker, and it was okay actually. I did this bread several times now, and it works well and is yummy. So here is the (slightly adapted) recipe! This …
Simple to make, this sautéed kale and beans goes well with a fried egg for an easy brunch or a vegetarian main dish. The quantities in the recipe here are for 2. It's ready in 20 minutes or so. Ingredients 1 tablespoon of olive oil ½ small red onion, peeled and sliced 2 cups …
Here is the simple method I use to make low-fat French fries. These oven-baked fries are not as crispy as the ones deep-fried in oil, but they are lovely, and healthy. Usually I use white, classic potatoes to make fries. But I found these purple potatoes (Purple Majesty) at the market, and …
I wanted to use my homemade sprouted lentils in a different way - usually simply adding them to salads. So I prepared this majadra for Meatless Monday. This oriental dish is full of flavour, and I think it's a nice way to eat sprouted lentils. I will post tomorrow about how to easily sprout …