sunflower seed pesto by london bakes a great, and cheaper, alternative to the original with pine nuts vegetarian
04.16.12 /05:14/♥ 2
pestosunflowerdipssauces
chocolate and hazelnut macarons by yours truly not too shabby for a first attempt at these admittedly very passé sweets
04.16.12 /04:27/♥ 1
dessertmacaronshazelnutchocolatebakingsweets
Hurray, asparagus is back in season! Avocado asparagus tartine by 101 cookbooks vegan
04.12.12 /06:45/♥ 4
veganasparagusavocadostarterssnacks
*¨* Easter *¨* Lemon cake by Liz Lemon Nights vegan
04.07.12 /04:04/♥ 1
veganeasterlemon cakebaking
Chewy cherry sponge cake 15 cherries, pitted and cut in halves | 3 organic eggs | 3dl caster sugar | 3dl plain flour | 100g butter | 1tsp bourbon vanilla powder Put your oven to 175°C. Grease a cake dish and line it with bread crumbs (or wholewheat flour like I did, since I had run out). Wash the cherries, cut them in half and remove the pits. Distribute the cherry halves in the bottom of the cake form. Melt the butter on a low heat. Mix together the eggs and sugar in a bowl. (To get the chewy texture, you should stay away from whisking the batter at all, basically. The more air you whip in, the fluffier the result.) Use a ladle to mix in the flour, vanilla powder and melted butter until the batter is smooth and lump free. Pour the batter over the cherries and bake in the oven for about 30-40 minutes until the cake turns a light golden color. Make sure you really let it cool down before removing it from the cake dish. I love this cake. The recipe has been in our family for many decades now, and we have made it maybe a gazilion times. It is super easy and quick to whip together and seriously never fails. Serve with coffee for a proper Swedish eftermiddagsfika (afternoon coffee break).
04.03.12 /08:02/♥ 1
bakingcherriescherry cakeorganicsummersweetsvegetarian
with watercress in season, here’s a seasonal version of the traditional pasta saviour: watercress pesto by running with tweezers vegan
04.02.12 /03:24/♥ 2
veganwatercresspesto
mint pea spread by my new roots vegan Ps. I want to marry this blog and have babies with it
03.26.12 /14:05/♥ 4
veganspreadmintpea
Summer Tabbouleh Vegan Serves 4 1 dl couscous | 2 firm apples, in pieces | 1 small yellow zucchini, in coins | 2 small red onions, in fine slices | 100g sultan raisins | 100g toasted hazelnuts | 1 dl toasted sunflower seeds | big bunch of fresh mint, chopped | juice of one lemon | salt and pepper | 3 tbsp olive oil Prepare the couscous and let cool. Toast the hazelnuts and sunflower seeds in the oven at 200°C ca 5 mins. or in a hot pan until golden. Combine all the ingredients in a large bowl, squeeze over the lemon juice and drizzle over the olive oil. Add salt and pepper to taste. Keep in the fridge for a few hours (even just 30mins is fine if you’re short on time) and enjoy as a main or side with a glass of chilled rosé.
03.26.12 /03:39/♥ 6
vegancouscoustabbouleh
Edamame and coconut in avocado by joy the baker vegan and yum!
03.24.12 /06:24/♥ 10
veganavocadoedamamecoconutlight appetizer
I love my kitchen very much.
03.24.12 /04:09/♥ 1
kitchen
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