Food waste drives me crazy. In today’s world, so much food is thrown away because of cosmetic reasons, meaning if your apple isn’t perfectly red and smooth, it might find it’s way into the trash before a hungry mouth. I used to work at a farmer’s market and people would ask us to chop off […]
Carrot Top Tabbouleh Read More »
Happy strawberries & cream day! Celebrate the long weekend with these simple dairy-free and grain-free biscuits made with coconut flour! Living in the UK, Strawberries and Cream was a THING during Wimbledon season, but as a lactose intolerant person (who always forgets Lactaid pills), I never partook in the age-old tradition… until now
Strawberries & Cream Coconut Biscuits Read More »
In my humble opinion, gnocchi is the pillow of the gods. There’s nothing better than these little pillows of starchy goodness. If I’m not making it from scratch, I’m buying fresh gnocchi from my local grocery store. Nowadays, many retailers sell high quality fresh or frozen gnocchi that can be boiled or fried right onto
Sheet Pan Cauliflower Gnocchi Read More »
Despite this cake being the wrong side up, it’s so right. This may be my new go-to almond flour recipe, and you can bet I’ll be whipping this up for brunch, tea, and dessert for my friends and family (if you’re reading this, please visit!). This upside down orange almond cake uses nutty almond flour,
Upside Down Orange Almond Cake Read More »
Growing up, date squares we a thing to behold. For some reason, it always felt like a “healthier” treat compared to a cake or cookie. We didn’t know that it was full to the brim of sugar and butter, and was likely 5x the size it needed to be. It feels like anything with the
Cherry Sesame Oat Bars Read More »
I’ve loved tempeh for years – but my love affair strengthened after 4 weeks in Indonesia. Myself, my best friend, and now hubby went to an AMAZING cooking class outside of Ubud, in Bali, where we learned the ins and outs of Indonesian cuisine, including tempeh. We made tempeh a TON of ways, and this
Sweet & Sour Turmeric Tempeh Read More »
Breakfast just got a whole lot prettier! Now that I’m stocked up on long-lasting fruits and veggies (see my quarantine shopping list here), I’ve got loads of beets, turnips, carrots and squash. But that doesn’t mean I can’t get creative at breakfast time! I’ve made this simple vegan overnight oats recipe using ruby red beets
Beetroot Overnight Oats Read More »
If you’re as stick of doing dishes as I am, welcome to my pity party. And if you’re bored of your lunch-game but don’t feeling like slaving over a recipe, join the club. No more stacks of dirty dishes, instead we’re making a full meal with just a few simple steps on a sheet pan.
Sheet Pan Meal: Roasted Everything Chickpeas Read More »
Passover 2020 – what a year! Passover usually celebrates FREEDOM, but we might need to have a little chat with 2020… because I don’t know about you, but COVID-19 is making me feel anything but free. This Passover was brought to you by ZOOM, facetime, skype, or whatever you used. It didn’t feature a big
Sweet Potato Sesame Date Tzimmes Read More »
Have you tried tempeh before? Tempeh is a new-old kid on the block when it comes to plant proteins. Tempeh is a traditional Indonesian soy product, made from fermented beans. Soy beans are fermented and cultured in a special way, binding them into a cake form. So basically a fermented soy bean cake – sounds
Peanut Tempeh Lettuce Cups Read More »