Serving suggestion for the Blueberry and Ginger Quinoa Granola, with almond yoghurt, keeping it veegs, watermelon and maple syrup.
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Blueberry & Ginger Quinoa Granola
As granola’s go, this is a delicate and refined granola, made with quinoa flakes.
And to me, ginger goes with blueberries like cinnamon goes with apple, born for each other.
Nori Granola
Okay, everybody needs a jar of this on their kitchen shelf. Nori Granola is AWESOME! Continue reading “Nori Granola”
Coconut Porridge with Buckwheat Crunchies
So dreamy and yummy is coconut porridge.
A serving suggestion for those buckwheat crunchies we were banging on about yesterday.
Making coconut porridge couldn’t be any easier, it’s exactly the same as making porridge. Making this a very short post! Continue reading “Coconut Porridge with Buckwheat Crunchies”
Buckwheat Crunchies
OVERNIGHT SOAKING ALERT
Eating sustainably does require a little bit of forward planning from time to time.
So here is the first of three make ahead breakfast toppers that are great shelf fillers for healthy, vegan breakfasts on the go.
Chai-spiced buckwheat crunches are a delicious alternative to granola and a low sugar snack. Continue reading “Buckwheat Crunchies”
Vanilla & Black Pepper Fried Rhubarb w/ Brioche Toast
Pan fried rhubarb with vanilla proper and cracked black pepper on brioche toast. Perfect fruity comfort for lazy days. Seasonal too, field rhubarb strides forth in March.
Vanilla and pepper are both perfect accomplices to rhubarb’s sharpness, to which this attests. Continue reading “Vanilla & Black Pepper Fried Rhubarb w/ Brioche Toast”
Oat Pudding w/ Blood Orange & Clove Compote
Like rice pudding but with oats. Made seasonally appropriate and deeply delicious with a blood orange compote, made veegs with hemp milk.
Blood oranges pair well with all sorts. Almonds, cardamom, chocolate, cinnamon, fig, ginger, rosemary, and cloves as we’ve used here. Continue reading “Oat Pudding w/ Blood Orange & Clove Compote”
The Rachel – Jackfruit Stylee
We are massive fans of the rachel sandwich round here, and her brother the reuben.
Unlike the reuben, there are a few different takes on what makes a sandwich a rachel. Most commonly, the corned beef of reuben fame is replaced with either pastrami or turkey. Some swap the sauerkraut for a slaw of some kind, some keep the kraut and add slaw in place of the cheese. Always with the russian dressing though, always. Continue reading “The Rachel – Jackfruit Stylee”
Cranberry Whipped Butter
Cranberry whipped butter. For your Crimble morning waffles, perhaps.
Make ahead gorgeousness.
Continue reading “Cranberry Whipped Butter”
