-
Elote – Mexican style Street Corn
So I’ve come across this recipe on google and pinterest and seemingly all over the place and every time I see it i think OH I have GOT to try that. The colours really call out to you, the red, the yellow. It just looks vibrant and juicy to me. So I finally tried it and it is my newest food addiction. SO GOOD. What I love about this is that it is relatively simple and quick to prepare and only needs a few ingredients but the flavour is like BAM. I also made the Vegan Parmesan from scratch (naturally Gluten Free) which I will link the recipe for it…
-
Vegan Parmesan Recipe
This is one of the simplest, fastest recipes you’ll ever make. What are we making today? Vegan Parmesan!! I tried this for the first time a few days ago when I was making Vegan Elote’s (Mexican Street style Corn) and I wished I’d tried it sooner it’s so yummy I’ve been adding it on everything since. I love the savoriness of the nutritional yeast, onion & garlic powder…and the ground up Cashews…MMMMM. I will continue to gush over how good this recipe is…so let’s get to it shall we? For the video recipe click the link below. Otherwise scroll further down for the written recipe. Ingredients After…
You May Also Like
Vegan Tzatziki – Gluten Free
-
Noodle Stir fry with Special Sauce
If you’re in the mood for a wholesome, hearty Noodle dish with plenty of delicious textures and flavours then this is your dish. Noodles, mushrooms, onion, broccoli, zucchini and tempeh in a thick plant based sauce. A truly unique dish inspired by a recipe I tried from Ellen Fisher with a few minor tweaks. For the video version click the link below. Otherwise continue to scroll down for the written recipe. Sauce Ingredients Broccoli, Zucchini, Mushroom & Onion. Blended sauce ingredients. Adding in the Tempeh. RECIPE Serves: 2-4 Ingredients: – 600 gms Rice Noodles (I get precooked. The brand I use is Kantong & always ensure label…
