
(Vegan, Gluten-Free) This super simple deconstructed veggie tagine will have your tastebuds tantalising over the sweet and savoury combo with a little spice! Continue reading “Roasted Squash and Chickpeas with Spicy Apricot Sauce”
(Vegan, Gluten-Free) This super simple deconstructed veggie tagine will have your tastebuds tantalising over the sweet and savoury combo with a little spice! Continue reading “Roasted Squash and Chickpeas with Spicy Apricot Sauce”
(Gluten-Free, Vegan | Paleo-Friendly) I got the most gorgeous variety of summer vegetables from my Kent Veg Box that were screaming to be made into a curry! I should warn you though, this recipe is so rich, creamy and flavourfully yummy, you’ll likely want more than one helping. That may have happened to me on this cold summer day… Continue reading “Summer Vegetable Curry”
(Gluten Free, Vegan | Paleo-Friendly) Although this salad has my standard base of kale, it’s a bit different from the other salads I usually make, which I love! I don’t want to get stuck eating the same salads all the time! The garlicky tahini dressing is so smooth and full of flavour. It’s major yum. The recipe originally only calls for chickpeas, but I amped up the nutritional value a bit with beets and seeds. Also, I added chickweed because I got it in my Kent Veg Box, which was a fun addition since I had never even heard of it before!
Salad Ingredients
Dressing Ingredients
Directions
One more look at this yumminess close up 🙂
Tip: You can easily make your own masala seasoning with 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander and 2 tsp cardamom.
Source | Minimalist Baker