Ingredients: 3 medium carrots 2 medium parsnips 2 small sweet potatoes ½ small winter squash/pumpkin a few sprigs of thyme salt 3 tablespoons of coconut oil divided 2 teaspoons of ground cumin seeds 1-2 teaspoons of ground cardamom pods 1 tablespoon of turmeric powder a large pinch of red pepper flakes 1 tablespoon of chopped…
Ingredients: 1 small to medium golden sweet potato 2 cups of basmati rice ½ cup of dried red lentils 2 brown onions diced 3 cloves of garlic diced finely 1cm cube of ginger diced finely 680g bottle of tomato passata 3 cups of water/vegetable stock 250 g of frozen spinach 1 packet of paneer/haloumi. (vegan…
Ingredients: • 1 tablespoon of olive oil • 2 brown onions • 2 large carrots • Minced garlic (big heaped teaspoon) • 400g of diced tomatoes • 1 sachet of tomato paste • 2x 400g of brown lentils, rinsed and drained • 1 bunch of spinach. • x3 stalks of celery White sauce ingredients: •…
It’s a savoury and spicy tofu dish with a flavourful sauce. It pairs perfectly with rice and is surprisingly easy to make! The traditional ingredient is Korean red chilli flakes “gochugaru” which can be found at any Asian grocery mart. INGREDIENTS – 1 Block tofu (Korean tofu works best with the flavours) – 1 white…
Over 1 year ago I decided to become vegetarian and in the most unlikely environment. In 2017 I was on a university exchange program in Florida, USA and during my 4 month study period I made the life-changing commitment to become vegetarian. I know ‘how can one become vegetarian in a land abound in fast…