Gingery Poached Pears
These very simple gingery poached pears can be either a wonderful dessert or refreshing breakfast treat paired with a dollop of thick Greek yogurt.
Spicy, Smoky Chickpeas
Rinse the soaked chickpeas in cold water. Put into a medium sized pot with the shallot, bay leaf, and dried chipotle pepper. Add water to cover by about 1 inch.
Vegan Caldo Verde
My Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.
Sourdough Blueberry Pancakes
If like me you’re into sourdough bread making, Blueberry Sourdough Pancakes are a great way to use up discarded starter in this easy, special breakfast or brunch treat.
Chermoula Sauce
Chermoula, is a wonderful green cilantro based condiment from North Africa that’s delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. And it’s very easy to make.
Carabaccia – Tuscan Onion Soup
If you’ve been hankering after for a really good onion soup, Carabaccia, the Tuscan Red onion soup is it. It’s easy to make. All it needs a bit of time to cook the onions down until they are sweet and jammy.
Ricotta Gnocchi
Ricotta gnocchi are delicious and fun to make. Easy and low carb they are great paired with my fabulously easy basic tomato sauce, which you can, of course, make ahead of time or for the freezer. Enjoy
Oven Baked Falafel
Oven baked Falafel are an easy, lower fat way to get these yummy, protein packed little vegan treats on the table. They’re pretty fast to make in a food processor once you’ve soaked the beans.
Happy Pizza
Happy pizza happened when I was looking for a quick lunch and decided to repurpose into pizza a leftover naan bread with some tomato and mozzarella I had in the fridge. It was an epiphany. Naan is a fabulous foil for all kinds of savory toppings.
Bread and Butter Pudding
Bread and Butter Pudding is a favorite British nursery food, nursery food being the food we Brits typically turn to for comfort. This is basically a bread pudding made with a milk based egg custard and if you follow the directions you’ll see that it’s easy to do.