As I get that little bit colder, I find myself craving familiar yet exciting flavours. Like blood oranges in every which way. I am talking blueberry and blood orange smoothies, red blood orange and polenta upside down cake, donuts with blood orange glaze etc.
This olive oil and beetroot hummus is one of the simplest things to make, and is delicious and healthy. All you need are chickpeas, olive oil, tahini and some cooked beetroot and a food processor. Then you are in business.
Helloooooooooo baked quinoa falafel bowls looking all fine drizzled with a orange tahini dressing. It is super nice to finally meet you during veganuary.
So peeps, how was your Christmas? Hopefully as fun, food and family filled as mine.
Try this vegan Tanzanian inspired mushroom curry, heaped high on some rice with a side helping of chutney.
I loooooooooooooooooooooooooooove Christmas. Peeps, you have noooooooo idea. To give you a little insight. I have re-wrapped Christmas presents 3 times – they need to be perfect. Every breakfast involves mixed spice and cinnamon – even if they are not needed, so it all smells like Christmas.
How do you get a hardcore carnivore to consider eating a few more veggie only meals? Well, you have a conversation that starts with steaks. With your fingers crossed behind your back and kinda sounding something like this…
Autumn recipe : a vegan, gluten-free and dairy free star anise butternut sqaush soup.
Autumn pear bircher muesli with loads and loads and loads of berries. Yeap, that is what autumnal breakfasts are made of. At least for this week, next week and the following week, which is a life time in food blogger land.
I think I have been slacking in my ‘no special occasion is complete without this traditional dish’ Jollof rice sharing duties.
I mean, what’s up with having only one Jollof rice recipe on my blog? Any one who grew up in African would have at least three Jollof recipes up their sleeves.