This recipe is what happens when I make the almond milk from Less Meat More Veg, and then don’t know what to do with it. It’s sort of adapted from Vegan Cupcakes Take Over The World, which I love to…
chocolate, coconut, dairy-free, egg-free, gluten-free, nut-free, raspberries, Recipes, sauces, toppings and frostings, vegan, vegetarian
Recipe: Chocolate for Breakfast
The official name for this recipe, which comes from Less Meat, More Veg, is ‘Chocolate, Coconut and Raspberry Spread’, but I like to think of it as Chocolate for Breakfast, as that is basically the point. You can say all…
Review: Less Meat, More Veg, by Rachel de Thample
You can’t imagine how good our house smells right now. There’s just something about the smell of any kind of stock cooking that makes a house smell wonderful. Add to that the smell of stewed apples and melted chocolate and…
Adventures with ingredients – Casa Iberica!
I think I have mentioned elsewhere that I live in the Moreland region, an area which has always had a pretty big immigrant population – mostly Italian, Greek and Turkish, but with a fair scattering of people from India, North…
Food on TV: Heston Blumenthal’s Victorian Feast
Oh my. Am I the last food-obsessed person in the world to discover Heston Blumenthal’s extraordinary feasts? How have I missed this wonderful culinary insanity for so long?
beetroot, cooking with vegetables, dairy-free, egg-free, everyday cooking, gluten-free, jerusalem artichokes, low glycemic index, nut-free, pumpkin, Recipes, soups, vegan, vegetarian
Recipe: Three Roasted Vegetable Soups
Three recipes in one post today, because it’s the same (very easy!) method, but with markedly different flavours. I’ve given recipes for a very simple but delicious pumpkin soup, a subtly perfumed beetroot soup and a creamy Jerusalem artichoke soup,…