Ever since my favourite gluten free bread brand started adding eggs into their recipe I’ve been thinking about making my own. I’ve been wanting to create something with my favourite flours. This vegan gluten free bread recipe uses buckwheat, millet, chickpea and coconut flour to achieve an airy, flavoursome bread.
This raw vegan ravioli recipe is so easy to make and it results in a delicious meal. I could eat this all day, it was super tasty.
This raw vegan pate recipe is super easy. All it takes is three ingredients, some preparation and you’re done!
This is a light and moist bliss ball using prunes instead of dates. I created the bliss ball recipe from items I had in the kitchen, you could say it was an inspired moment brought along by my (unusual) craving for something sweet. Apart from prunes (and raisins in Pura Veda) there are no other sweeteners so these bliss balls and good for someone who isn’t a huge fan of the sugar hit that dates provide.
This roast pumpkin spiced soup recipe is really a way to sneak tofu into our food without my husband noticing. He’s a pumpkin fan and not fond of tofu so I saw this a wonderful opportunity.
This pumpkin soup is also full of vegetable goodness, with spinach and zucchini sneaked in for good measure. I used indian biryani paste as a way to spice things up a little. I’m not a natural in the kitchen so I use spice pastes where possible. There ain’t nothin wrong with a bit of help!
The roast pumpkin gives the soup a wonderful caramel taste. I served this with quinoa chia bread with hummus and olive oil. The garnish is some paprika, pink himalayan rock salt and crushed pistachios. YUM!