Okay, everybody needs a jar of this on their kitchen shelf. Nori Granola is AWESOME! Continue reading “Nori Granola”
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”
This is nom nom. And real easy to throw together. And totes veegs. Wooohooo! Continue reading “Roasted Baby Carrots with Hummus”
The international day of celebrating all things hummus is here! And we’re joining the party with the simple pleasure of homemade hummus topped with pistachios and pomegranate and the freshest of purple sprouting broccoli.
Veegs, veegs, veegs. Continue reading “Hummus with Purple Sprouting Broccoli”
Something a little special for National Toast Day. We’re celebrating with these deliciously decadent sesame chocolate toasts.
An out and out winner this. Chocolate, melted, and embraced tenderly by a quirky combination of tahini, sea salt and olive oil.
And guess what, they’re vegan too! No further ado…. Continue reading “Sesame Chocolate Toasts with Sea Salt”
Now then, this isn’t pumpkin flavoured chick pea hummus, this is hummus made from pumpkin.
And oh boy, reckon it’s better than the chick pea version. Yep.
Now, you know we love hummus so much we’re prepared to peel every bloomin’ chick pea to achieve that smooth consistency we crave, so these are big words, but that’s one of the reasons this dish beats the better known version, it’s so damn easy, and really, really good. And veegs! Continue reading “Pumpkin Hummus”
Another seasonal one for ya, using up the confit garlic and tahini dressing you’re bound to have left over from the green bean number of t’other day, well yesterday in fact. Continue reading “Aubergine Salad with Confit Garlic and Tahini Dressing”
Here ya go, a delightfully seasonal recipe using the confit garlic we posted yesterday.
Fightin’ talk… but shop bought hummus is gash.
We’re not wading into the hummus wars, but we do know the perfect hummus is worth fighting for.
We’ve been feuding with chickpeas for years searching for the perfect recipe – too coarse, too lemony, too tahini-y, not garlicky enuff, meh – to name a few disappointments.¹ But at last we’ve found the one.
This hummus is smooooooth, creamy, garlicky delicousness. Continue reading “Hummus”