These tortillas are unbelievably soft and tasty. The bright green dough is what strikes you first before you rip it open and dip it in some cool hummus or filling of your choice. I love how these wraps turned out, a lot better than I expected. To re-heat them, I recommend you fold them and place it in the toaster for a 10-20 seconds if your feeling lazy like me, keeping a close eye on it of course, otherwise a minute or two in the oven. You won’t regret it…;-)
So this is how you make effortless, tasty and satisfying soup in minutes. Soup doesn’t have to be complicated nor does it need a whole bunch of ingredients to leave your mouth watering for more. I grew up using yellow or red split peas as a base for thick soups. But as the split peas release no flavour of their own, I found myself adding tons of ingredients, and root vegetables which meant more time in the kitchen and less time doing the other things I enjoyed doing. This soup however is complete in 3 easy steps: roast, blend, boil. And if you have any left over, it could work as a good based for a pasta dish or stew. The dense sweet nutty flavour of this variety of pumpkin (normally sold in caribbean markets) when roasted needs very little to enhance its flavour more. You can add more or less water to achieve the consistency you want. I think you’re going to really like this one…;-)
Some recipes come to me with clear intentions, others by inspiration and still others by accident. This was definitely an accident. It started off as a simple coconut rice dish until I decided that the garnish (being limes) could work just as well as an ingredient. And it really did; just a hint of lime in this rice gives the rice a very refreshing taste. You might want to try grating some of the lime rind in rather than just stirring in the juice, it’s entirely up to you. But be brave and see what interesting combinations you can make. This rice goes really well with the Peanut Stew which I made practically minutes before. But I’m sure it would go well with any hearty stew or meat you want to have with it.
Don’t worry, you read it correctly. I didn’t think I would see these words all in the same sentence either. But it’s real: Pistachio Milk is the next big thing following Almond, Oat and Rice as substitutes to dairy milk. Its one of my favourite’s to add to cereals, porridges or just to enjoy on its own. I find that it also lends itself to exotic flavours more than other whole nuts, partly because of its earthy green, yellowy, brown colour and also because it crops up in some many East Indian recipes both savoury and sweet. I also love a good latte, especially Chai Latte’s and so creating this recipe with Pistachio’s is really a play on the flavours and spices of Chai tea. I served this chilled and as mentioned in my previous post, try to soak the nuts for at least 6 hours or more, the longer you soak them, the silkier the taste. Enjoy!
For the final instalment of the Spring Salad Series, I thought I should share with you one of the newest members to the salad group. I think we can safely say that the juicy tomato and cool cucumber have held this section up pretty well; they have taken us through some tough times and have survived many a drought, reinventing themselves to suit our new tastes (from the greek salad to the mexican salsa). But alas, the spotlight is growing dim on the celebrated duo, make room for the crunchy courgette! Courgette’s are hugely versatile especially when sliced with a Julienne peeler to make ‘spaghetti’. It really does resemble spaghetti firstly in its texture (when drizzled with lemon juice which I think helps loosen it up so it can twirl around your fork) and its ability to absorb all the flavours you throw at it. Here I have made an avocado mayo and tossed in some candied walnuts. You can experiment with all kinds of flavours: try making a tomato salsa to resemble spaghetti …
If you are anything like me, then you will understand when I say that I have not always been a great big fan of Kale. Kale is like the adult equivalent of my childhood trauma with spinach: I thought I had overcome the beast of eating greens and grown up, until I met big daddy Kale in the vegetable aisle. At first I added it to smoothies and diced in chunks of pineapple and mango to disguise its taste and texture. And it worked for the most part. Having said that I actually prefer Kale slightly stir fried in the same way I would other stir fry vegetables, maybe the heat softens its coarse texture. But then came the challenge of Kale fully raw. This salad does the trick, I think the key is not chopping it too finely and also combining it with strong flavours, here I have used balsamic vinegar. You can also dress it with my vegan ranch dressing too! Kale is low in calories and high in fiber and has zero …
This ranch dressing is so deliciously rich and creamy. There is no other way to describe it. I was really surprised at how intense the flavour is. You can use this like you would any other ranch dressing: on salads, in sandwiches, wraps or on potatoes for potato salad. Soaking the cashew nuts ensures that the cashews blend to a smooth texture.