Plant Based Recipes
I don’t know about you, but I think pickled onions improve almost EVERY dish. Okay, not all, but the vast majority. I always have a jar in the fridge ready for garnishing my meals (they last very well for 2-3 weeks); and they’re so easy to make!
These No Bake Vegan Chocolate Bars are my new favourite sweet treat. If you find yourself often reaching for something sweet after meals (like me), these sweet and creamy bars are a healthier alternative, made with wholesome ingredients such as nut butter and oats.
This berry breakfast crumble is absolutely delicious, with a rich and tart berry base and a wonderful golden crumble topping; it really does feel like eating dessert for breakfast. However, you can also enjoy for dessert (maybe with a spoonful of ice cream!)
This is my middle-eastern inspired tahini yogurt sauce. It’s vegan (but doesn’t need to be with a simple change of yogurt) and is amazing as a topping with my fried aubergine appetiser – give the two a go and let me know what you think!
Today I’m going to show you how to make the most perfectly crispy fried aubergine. But not only that, I’m also going to be making fried aubergine with a middle-eastern twist. This is a wonderful ‘small plate’ for your plant-based friends out there, or can be made as an appetiser before your next dinner party. Regardless of when you’re going to make it, let’s get started!