I make lemon rice often which is a common variety of rice in my country. Once I thought, why can’t I try the same with oranges and made this recipe. This is a very flavorful food with a little sweetness. Now we can use oranges for savory dish too. A great way to use your leftover rice.
Believe me when I tell you, you will want to find a quiet spot in your home to savour a moment with this “Gingersnap Lemon Curd Tart”.
Made with sweet potatoes, dates, rolled oats and spice; pure and simple, whole food plant-based (no oil, no sugar, no refined flour).
This recipe is amazing served on a cheese platter or alongside chicken or pork. It adds a savoury sweet zip that really elevates other foods.
Fresh fava beans marinated with dill and caraway make for a great recipe to add to your next spring mezze platter or cheese board.
A Caribbean twist on a classic baked dish, this recipe came about in a last minute effort to get dinner on the table in a pinch! Sweet, spicy and tangy, this dish will satisfy everyone at the table.
Easy Mild Spinach Curry is a Vegan Favorite
My Childhood favorite dish’s story is a tangy journey to the stomach. A simple yet finger-licking Jam as a side-dish to all types of Breads, Chapathi and Roti.
This tantalizing combo of cherries and peaches goes great with a variety of dishes. Use it to top chicken, fish, pork, or as a traditional snack dip.
When I married my Czech hubby, I was introduced to some new foods. One of which was celery root (aka celeriac). This is a rather ugly looking root vegetable, but the flavor is delightful! I came up with this fairly light soup that includes both celery root and celery stalks. The root helps thicken the soup so that I need only use milk to give it creaminess. For me, it’s the ultimate in comfort food, and yet it can be a rather elegant start to many nice meals.