Browsing Category Vegetarian

Salad Toss: Baby Spinach and Cranberry Reduction


Thursday, April 14, 2016

Cranberries, with their sweet and tart personalities, are a bit like the extroverts at a party; at ease in savoury situations, and just as good for when things get syrupy. I always seem to have dried cranberries on hand, and often use them in salads and bakes. They also feature prominently in my Cranberry & Walnut cream ...

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Vegan Barley Shortbread


Wednesday, March 2, 2016

I am currently fixated on using barley flour in my baked goods. This whole grain is fibre-rich, lower in calories than regular grains and beneficial for those prone to insulin resistance. I have also just discovered the alchemical wonder that is coconut butter. Unlike coconut oil, its butter incorporates the flesh of the coconut. And it's ...

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Cream of Green Bean Soup


Wednesday, February 24, 2016

Whenever I have extra vegetables on hand, soup is my no-brainer prep method of choice. If I'm dealing with quantities too large to consume in one sitting, I freeze the soup before I add the cream. Cream of Green Bean soup 1 packet cut green beans knob of butter cumin seeds to taste dried sweet basil to taste cream (about 1/4 ...

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Crispy Kale with Baharaat


Thursday, January 28, 2016

It's 2016 and kale is still a thing. Don't write this green off as frou-frou foodie fad. It's a nutritional powerhouse packed to its eaves with all sorts of things to keep you ticking. If you've not tried kale crisps yet, you are missing out on experiencing the most satisfying, life-affirming crunch ever. Once you crisp, ...

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Vegan Cranberry Banana Oat Cookies


Saturday, January 2, 2016

Johannesburg's current heatwave is an absolute annihilator for bananas. I usually peel and freeze them for smoothies once they begin to over-ripen, but this time I thought I'd give these quick oat and banana cookies a bash. Cranberry Banana Oat Cookies Recipe adapted from Healthy Girl's Kitchen 3 small-medium over-ripe bananas 3 sachets ready-oats/100g rolled oats 1/4 cup ground flax seeds handful of ...

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The Saturday Salad: Fig, Feta and Beets


Saturday, August 8, 2015

Crunchy, with just the right fix of sweet and pickly savouriness. Raw Beetroot (sliced) Kalamata Olives (pitted) Black Figs (sliced) Feta Cheese (crumbled) Celery (sliced) Raw Baby Cabbage (shredded) Serve with creamy French dressing.

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