DETAILSServes 2-4 Prep: 10-15 minutes Cook: 15 minutesINGREDIENTS130g California walnuts 1 tbsp sesame oil 3 spring onions 2 garlic cloves, minced 1 tbsp fresh ginger, minced 2 tbsp soy sauce or tamari 2 tbsp maple syrup Juice of 1 lime 2 tsp sriracha 140g firm tofu, crumbled 60g frozen peas, thawedGarnishChopped spring ...
DETAILSPrep: 10 minutes, plus 1-2 hours resting time Cook: 12 minutes Serves 4INGREDIENTSFor the flatbread dough220g white flour ½ tsp salt ½ tsp sugar 1 tsp fast action dried yeast 1 ½ tbsp olive oil 60ml dairy-free milk 80ml water For the topping5 tbsp olive oil 50g California Walnuts 2 tbsp Za’atar mixTo ...
DETAILSServes 2 Prep time: 5 minutes Cook time: 15 minutesINGREDIENTS100g California walnuts 200g mushrooms 2 carrots, diced 2 celery stalks, sliced 1 red onion, finely diced 3 garlic cloves, crushed 1 tbsp dried basil 1 tbsp dried oregano 2 tbsp tamari 1 tbsp tomato puree 1 can chopped tomatoes 1/4 can water Salt ...
DETAILS Serves 2Prep time: 10 minutesCook time: 30 minutes INGREDIENTS 100 g California walnuts200 g mushrooms 2 garlic cloves crushed2 tbsp paprika2 tbsp ground coriander½ tsp cayenne pepper½ tsp chilli flakes1 can black beans (drained) you could swap for other beans1 can chopped tomatoes1 tbsp tomato puree1 tbsp tamari (gluten-free soy sauce)1 juice of limeGuacamole Topping:2 avocados½ juice of limehandful fresh corianderlarge pinch salt & pepperExtras:1 packet corn nachos/tortillas100g vegan cheesehandful fresh coriander1 lime for serving METHOD Firstly prepare your walnut mince by adding your walnuts and mushrooms to a food processor and pulse until ...
Alice Zaslavsky says: ‘Once you get the hang of these, you’ll be making them all the time, and adding your own go-to combinations beyond these bases. In fact, the more veg you can pack in, the better – think zucchini (courgette), frozen peas, shredded red capsicum (pepper) and the like. Keeping the corn frozen adds ...
Alice Zaslavsky says: ‘Whenever I’m asked to sum up Georgian food, I always fire back ‘walnuts, garlic, coriander’– it may as well be our holy trinity. Whether these are blitzed in, stirred through, or sprinkled on top, many vegetable dishes in the cuisine benefit from this combination, from spinach to beetroot to aubergine. I particularly ...
This is a great way to use up not only Easter eggs, chocolate drops or forgotten chocolate at the back of the cupboard, but also other miscellaneous snacks – anything from pretzels and ready-salted crisps, cereal and oats to Turkish delight and marshmallows. You can pretty much put whatever you want in these. I can’t ...
Gizzi Erskine says: ‘Why have I never put cauliflower in any pasta dishes before? It’s not like it doesn't make sense to put cauliflower cheese with pasta?! The first time I saw anyone do it in a way that piqued my interest was when cookery writer Rosie Birkett made this lovely roasted cauliflower pasta with ...