The arrival of warmer weather brings with it new opportunities for culinary exploration. Chilled foods, not so often eaten in the cooler months, start to come into their own around June, as the summer approaches. Sitting outdoors, under an almost cloudless sky (where I now write this), feeling the warmth soak into your skin, the …
Roasted Aubergine and Tomato Pasta Salad with Parsley and Mint Pesto Read More »
I had some chickpeas left over from using the aquafaba. I tend to keep them in a storage bag in the freezer until I need them, then pick what I want from the bag. This time I was in the mood for something with a real lemon taste that could be served cold. I had …
I’m getting more and more interested in gluten-free dishes lately. I don’t have an intolerance myself but my daughter has been recently diagnosed with one so I’m looking at ways of cooking that don’t involve wheat flour, yet also without using some of the many processed options out there. I found green pea pasta in …
I’ve been pondering this recipe for a couple of weeks now. Will it work? Should I even try it? It sounds like it should work, after all, guacamole and humous are a vegan’s two best friends, right? But I still wasn’t sure. Of course, the only way to know the answer was to do it. …