Why has it taken me this long to write a banana bread post? I really don’t know, especially since I am constantly baking loaves each month. Here’s my ever-evolving recipe! Although I’ve got it down to a science now…
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You simply cannot have breakfast without eggs. Bacon and sausage I can do without but you absolutely must have some kind of hash to accompany those runny eggs! This classic rosemary hash is a complete cinch to make and is a definite crowdpleaser.
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Looking for a party-pleasing salad to bring to your next picnic? Skip out on the kale slaw salad mix and opt for this super flavourful basmati rice salad. It’s packed with protein and tons of vegetables that will leave you feeling full and energized. Recipe after the jump!
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Rajmaaaa, a delicious vegan red kidney bean curry. I’m not sure I know what the exact flavour of rajma masala is. I think I’ve only had a version of it once before at the Rice ‘n Spice in the food court across from my office. But the technique I used to make this curry really made it exceptional. Find out what made it stand apart from the rest after the jump!
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Who is a fan of rice pudding? Not me! Er, well, it’s not something I ever grew up with or have ever craved. But when impromptu girls nights happen and the theme is Indian, you whip up an Indian-style rice pudding. I present to you: kheer.
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I think I’m pretty much obsessed with green pastas. It’s just the best way of eating pasta without feeling super guilty about it. I mean - who am I kidding - do I ever feel guilty after eating pasta? No. But with my veggie-packed dishes, you won’t ever regret having a few bowlfuls of this.
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Miso might be my favourite ingredient right now to use, especially in sweet applications. Its saltiness and rich umami flavour works so well in sweet desserts. It gives depth to what would have a very simple and nutty cookie. I was seriously blown away at how much flavour this cookie had and how easy it was. Adding to my roster!
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Who loves a good tortilla soup? Don’t even think about throwing those leftover corn tortillas out after taco night. Throw them into this super easy, super spicy soup that can be whipped up in a cool 20 - 30 minutes. Freezes well and the flavours develop the longer it stays in the fridge. You might be needing a dollop of sour cream to cool this one down!
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When your office asks you to make pho for during your cooking workshop, you deliver. I have a policy that if you ask, you will receive. Of course, there are a great handful of vegans in my office so the next layer of veganizing a pho recipe was going to be a challenge. But you know what? It was surprisingly simple and easy to make! Recipe after the jump!
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Bread can be a very intimidating thing to make. Luckily, someone invented a no-knead version of it and I am LIVING FOR IT. I think I made this bread three times in a weekend. Overkill? Nah, it’s just so easy. Really hard to fuck up. Don’t believe me? Try it for yourself when you have a free weekend!
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