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!
Jackfruit is a tropical fruit that is native to Southeast Asia and is known for its distinctive taste and versatility. While it is a nutritious fruit that is packed with vitamins and minerals, it can be a challenge to ripen properly. However, with the right techniques, anyone can ripen jackfruit to perfection.
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!
Crispy, check. Panko, check. Tofu, check. 3 of my favourite things combined. Introducing, my friends, this wonderful Crispy Panko Tofu recipe. It’s super easy to make and incredibly delicious!