By far the easiest meal to make when you're cooking for a large number of people is a one-pan kind of dish and one that requires very little cutting. Behold: a one-pan carrot and lentil curry, where all you need to be able to do is cut a carrots and onions in rings. Moreover, this curry … Continue reading Sri Lankan Carrot and Lentil Curry
Making your own granola is easy and fun! You can customise it to include the nuts, seeds, and dried fruits that you like. I really like a granola that sticks together and gives you large clumps of nuts and seeds, which is why I pulse the ingredients in a food processor briefly to allow the formation … Continue reading Granola
Gazpacho is a raw vegetable soup that originated in Andalusia. It is mainly comprised of tomato, onion, cucumber and garlic, mixed together in a blender or food processor. This gazpacho is a fresh summery soup to accompany lunch, but it also works well as a tapa served in a small shot glass. This gazpacho is made from tomatoes, … Continue reading Gazpacho
Most store-bought pestos contain a world of additives ranging from yoghurt and egg lysozyme to bamboo fibre. None of these are authentic and they definitely do not belong in a good pesto. This pesto recipe contains all the tradition ingredients, basil, pine nuts, olive oil, garlic, and instead of parmesan, lemon can be added to make … Continue reading Vegan Pesto
Another great spread for on top of anything is this fig jam. You can make it from fresh figs when they are in season, but if not you can just as easily make this jam from dried figs. This recipe is quick, simple, and does not require a lot of ingredients! Roughly chop up your dried figs … Continue reading Fig Jam
This will be my second nut butter recipe, as I posted a general one about almond and hazelnut butter a while ago. This time, I added a larger variety of nuts including brazil nuts, cashews, almonds, and walnuts, and I also added some sunflower seeds. Spread out approximately 350 g of mixed nuts and 190 g … Continue reading Nut (and seed) Butter #2
Yesterday, I enjoyed the first real barbecue of the summer (minus the two times in Edinburgh where it was still super cold and I didn't have a real barbecue pit), and all that juicy meat calls for tasty salads! To go along with grass-fed Uruguayan steaks, I whipped up this fennel, red cabbage and carrot salad (almost) without … Continue reading Fennel Salad with Red Cabbage and Carrot
Nut butters are another one of my favorite spreads as a topping on basically everything. Not only do they taste great, they are also incredibly easy to make because all you need is a food processor, nuts, and a pinch of salt. You can make many different varieties of nut butters such as peanut, almond, … Continue reading Nutbutter, with almonds and hazelnuts
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