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.
Hey peeps, how about this for a colourful breakfast idea : Baked sweet potato pancakes (Sweet potato Dutch baby pancakes) with an orange cranberry compote.
Try this vegan Tanzanian inspired mushroom curry, heaped high on some rice with a side helping of chutney.
Autumn recipe : a vegan, gluten-free and dairy free star anise butternut sqaush soup.
I adore Lebanese food. Takeaways in Sierra Leone, always involved Lebanese food such as shawarma, lentil rice and these spicy potatoes aka batata harra.
I am soooooooooo late to this party folks. I mean, what’s up with that. What excuse do I have for not making (and blogging about) my very own courgetti recipe? It’s not like I did not have enough inspiration from Pinterest, Instagram and every social media platform you can think of.
Recently I have been trying to introduce new cheese dishes into our diet to shake up things a little bit. Starting with this cheesy polenta, topped simply with maple balsamic roasted beetroot. And honestly, this is one of my favourite new dishes as it is so simple yet the flavours blend together very well.
Hey folks, today is all about eating colour with this refreshing and vibrant roasted carrot and farro salad with a tahini yoghurt dressing.
Nothing says summer than this tasty cheesy tomato and pesto pizza recipe. Serve alongside a green salad and a cold drink.