I’m always trying to find new ways of using the leftover almond pulp from making my own almond milk. If you haven’t tried making your own almond milk yet, I recommend it. It isn’t only much tastier than shop-bought, it has fewer ingredients and can be made without adding sugar. Continue reading
I confess: I LOVE tofu! Especially this simple and naughty version: fried and glazed in soy sauce. And if you add a few drops of liquid smoke, it is simply taste-bud-blowing!
There are so many recipes where a splash of vanilla custard sauce adds immensely to its flavour, e.g. my berry jelly.
My recipe for vegan and gluten-free vanilla custard sauce is based on fresh home made nut milk. You could also use bought soy or nut milk, but then you would have to adjust the number of dates, so not as to make it too sweet.
This yummy tofu bolognese sauce is so good, that in all these years I have been making it, I have not had a single meat eater reject it.
Tofu doesn’t really have a good reputation among carnivores, but if you prepare it right, it has POTENTIAL!
When I was kid, my mom would sometimes make me this nice chocolate pudding, especially when I was not feeling well. I always loved it! It has something special about it that no supermarket pudding can give you.
With spring rolling in, the first asparagus are for sale in the shops. Yay!
In Europe I am used to having white Asparagus only. Here in New Zealand you can only get the green version of it. Of course that didn’t stop me from buying some!
I’ve tried to create a creamy white sauce to go with it, using blended cashew nuts and the cooking water of the asparagus as the main ingredients. I was amazed by the result!
It is springtime in New Zealand! And I finally saw NZ grown cucumbers in the shop for an acceptable price.
I missed my favorite cucumber salad so much that I had to go for it. Luckily the seeds for my very own homegrown cucumbers will go into the garden very soon!
For this recipe I once again used raw cashew nuts for the creamy effect – a nice vegan, gluten-free substitute for over-processed soy cream. The raw onion and garlic make it a very healthy salad, too