If you managed to get your hands on this month’s Vegan Life Magazine, you will have seen some stunning shots of noodle and smoothie bowls from Chris Anca’s recent publication Nourishing Noodles. I was lucky enough to be sent a copy of this book from the publisher and I’ve been spiralizing like crazy ever since.
You may know Chris from her fabulous blog Tales from a Kitchen. Her newly released recipe book contains nearly 100 plant-based recipes featuring spiralized vegetables and fruit. The seven recipe chapters cover breakfasts, appetisers, snacks, soups, entrees*, desserts, condiments, toppings and more. So, if you’re looking for some spiralizing inspiration, this is definitely a book to check out.
It was my blogging friend Aimee Ryan’s 2014 publication that got me hooked on coconut milk ice cream. I’ve always been a big lover of ice cream, but the shop-bought varieties paled into insignificance once I’d had my first taste of home-made coconut milk ice cream.
If you’ve experienced itself, you’ll know just how delicious it is. The texture is silky smooth and creamy. The coconut flavour is so subtle that the ice cream can be flavoured a myriad of ways. Aimee’s recipe book has over 50 to choose from, including fruity, nutty, spicy, boozy, floral and dessert-inspired flavours. And, in addition to being vegan (and gluten-free), her ice cream recipes also happen to be cane-sugar free too. For this, my tummy is very thankful.
Coconut milk ice cream is simple to prepare and only requires a few minutes of ‘hands-on’ time. Once the ingredients have been heated, combined then chilled, it’s over to the ice cream maker to do the hard work. Continue reading
Dhal has to be one of my favourite dishes ever. It has all those beautiful Indian spices and flavours, but is typically mild, making it a great family-friendly meal. It’s also really easy to prepare and low cost too. We often serve it as a mid-week meal, then I enjoy the leftovers for my lunches.
I never get tired of dhal as it can be made in so many ways, using different spice blends, lentils and liquids for a myriad of flavours and textures. My ‘go to’ dhal recipe is this Coconut Dhal with Butternut Squash, which we’ve been making for many years now, but I’m always on the look out for new recipes to try.
When I was browsing this month’s Vegan Life magazine, one recipe that instantly caught my eye was Kimberly Parson’s One Pot Masala Dhal. The principal spice in the curry paste is Smoked Paprika, which I absolutely adore. Combined with tomatoes, red lentils and creamy coconut milk, I could just imagine how amazing this dish was going to taste.
I absolutely love this time of year, with the trees full of blossom and the wisteria out in flower. Not only does it look stunning, but it smells glorious too! Here in Bath, the weather is finally starting to warm up and we’ve actually managed a few meals in the garden this past week. Our dinners have definitely shifted to lighter dishes, and I’m looking forward to sharing some of our favourite summer-inspired recipes over the coming weeks.
Today’s post was inspired by the front cover of this month’s Vegan Life magazine, which featured these stunning summer rolls by Jessica in the Kitchen.
The rolls are a vegan twist on the classic Vietnamese Summer Roll. Instead of meat or prawns, the rolls are filled with a rainbow of fresh veggies, making them both visually beautiful and delicious. Continue reading
When I spotted the front cover of Issue 13 of Vegan Life magazine, it reminded me that I’ve yet to publish a single frittata recipe on the blog. This needed remedying at once!
In contrast to egg frittatas which I’ve never been able to bear (I can’t stand the ‘eggy’ flavour or texture), I absolutely adore their vegan counterpart. They’ve proven to be hugely popular with the rest of the family too. While they don’t share my egg aversion, the boys much prefer these egg-free frittatas to the original kind.
The recipe I’m sharing in today’s post is for a tasty Chive, Onion and Sun-Dried Tomato Frittata. The addition of chives was inspired by the recipe in Vegan Life. (I love how pretty they look sprinkled on top of the frittata!) Rather than using the recipe featured in Vegan Life (which calls for ingredients that I don’t have on hand, like lupin flour) I used my ole’ faithful vegan frittata recipe which always comes out perfect for me (and I hope it will for you too!)