Looking for the perfect treat to jazz up your Meatless Monday, Taco Tuesday or Fredagsmys (roughly translates from Swedish as “Friday cosy time” 😀 )? I thought so! Now, before you get started making these delicious Sweet Potato Mini Nacho Bowls, please note that there’s the super-easy version, and there’s the “cheese”-topped version (which is also easy, but takes a…
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WHIPPED SWEET POTATO “CHEESE” DIP
Another “oldie” revisited! This time, it’s a super-easy plant-based spreadable “cheese “, perfect for dipping your favourite vegetable/corn chips or crudités into. The basic preparation technique I use for this is based on how I make baby food from sweet potatoes… which probably doesn’t sound very appealing 😛 , but I promise you it’s fuss-free and, with…
THE EASIEST VEGAN BANANA ICE CREAM EVER! (1 basic ingredient, 2 serving suggestions)
Easy, healthy, vegan ice cream in a pinch with only 1 ingredient? It’s doable! Ripe bananas are all you’ll need. THE EASIEST VEGAN BANANA ICE CREAM EVER 4 bananas makes approx. four 2-scoop servings INGREDIENT 3-4 very ripe bananas DIRECTIONS Peel bananas and break/cut them into pieces. Place in an airtight container and freeze overnight….
BEETROOT & WALNUT HUMMUS, BABA GANOUSH & GARLIC FLATBREADS (a journey to River Cottage, part 1)
I am unapologetically, unashamedly, unabashedly obsessed with the River Cottage phenomenon and the “real food” philosophy of back-to-basics tour de force Hugh Fearnley-Whittingstall! This one-sided love affair began when we (my husband, L and I) were invited to afternoon tea by a friend sometime during the early summer last year. Upon the bookshelf behind me sat a…