These raw cheesecakes are a bit like the cashew ice cream… you can use the same base formula but change out the flavours and get creative.
I have taken it to the next level which is setting the cooked polenta in the fridge and then baking it until golden and crisp like a chunky wedge or chip.
I knew I was onto a winner when two of my biggest meat eating male friends said ‘This is outstanding – I would turn veggo for this!’
It is good to have something on the go all the time for those moments when you could really do with a sweet fix!
This is a date-based raw treat that you can whip up in ten minutes and can keep in the fridge for up to a week.
The question is – do you call them courgettes… or zucchini, courgettes… or zucchini? These are delectable!
These are a weekend creation and the result was a scrumptious , tasty patties that can be served for a lunch with friends and is great as dinner for the whole family!
This simple red lentil dahl is easy to make, incredibly delicious and it totally satisfies my perpetual ‘simple-weeknight-fare’ quest.
Using all the same tomato and herby flavours is what makes this dish a winner and a great regular easy meal for the family.
The eggplant (aubergine) gives this curry depth and I love the way all the flavours meld together. Give it a go!