a journey with an unexpected beginning
Jump To Recipe In this recipe the traditional wheat based pasta is replaced with zucchini noodles. There are however allot of Gluten Free Pastas available out there. You could mix and match depending on your preference and your kids tolerance to so much zucchini. Personally, …
This recipe came from Messy Vegan Cook. I love this as it is a very authentic restaurant style dish but it is really simple to make. You can mess with the marinade a bit but the Tamarind does give it a certain tart tangyness. Ingredients …
Ingredients for 6 servings 1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 2 tablespoons tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 28 oz crushed tomato(795 g) 6 cups vegetable broth(1.4 L) ⅓ cup green lentil(50 g), rinsed 8 oz lasagna noodle(225 g), uncooked 3 cups spinach(120 g) fresh basil, cut chiffonade, for serving Preparation In a large …
Jump to Recipe To keep this dish Gluten Free, check your sauces, these often contain wheat. Soy sauce is particularly prone to this. There are a number of Gluten Free Soy Sauce options out there or look for Tamari. Tamari is the Japanese version and …
Ingredients 2 Chinese aubergines1 clove garlic, finely chopped1 large red chilli, deseeded (optional depending on preferred spice level) and finely chopped½ thumb sized piece of ginger, peeled and finely chopped100g pickled pak choi or Sichuan pickled vegetablesa small handful coriander, finely chopped for garnish400ml vegetable …