by cleverELL | Mar 18, 2021
THIS RECIPE IS FROM MY COOKBOOK CONFIDENCE IN THE KITCHEN Serves 4 INGREDIENTS 8 large, dirty potatoes Olive oil, for drizzling Sea salt A few rosemary sprigs leaves picked METHOD Peel your spuds and give them a rinse, then cut them in half. If you have time,...
by Emmylou MacCarthy | Mar 17, 2021
Serves 3 INGREDIENTS 400gm can four bean mix (drained and washed) 1 cup of raw grated sweet potato 1 small red onion grated ½ tsp quality salt flakes 2 tbsp bread crumbs ¼ cup of chopped walnuts 1 cup panko bread crumbs (for crumbing) 2-4 tbsp of oil for frying...
by Emmylou MacCarthy | Mar 17, 2021
INGREDIENTS 250gm firm tofu, cut into rectangles (like fingers or batons) 1 tbsp lemon Juice ¾ cup almond milk (room temp is ideal) ½ cup flour ½ cup breadcrumbs 1 tsp good quality salt flakes 1 tbsp ground black pepper 1-2 tbsp oil for frying 150gm rice vermicelli...
by Emmylou MacCarthy | Mar 17, 2021
Serves 4 INGREDIENTS 250gm vegan fettuccine or linguine (any pasta will do, but I like long noodle types for this dish) 1 tbsp olive oil ¼ cup semi-dried tomatoes, roughly chopped 4 cloves garlic, finely sliced 1 cup vege stock ¾ cup plant based cream (you can find...
by cleverELL | Mar 11, 2021
Serves 2 INGREDIENTS 2 small cauliflowers, cut into thick steaks (2 from each head) ¼ cup coconut oil, melted Salt and pepper to season 1 tablespoon dukkha MIDDLE EASTERN MIX 2 teaspoons coconut oil 200 g chickpeas, drained and roughly chopped 1 cup kale, roughly...
