Roasted peaches with sweet and tangy tahini-kefir cream is your new summer dessert. And breakfast! This post title is a bit of a bold claim. Although I am always proud of every recipe I publish here on Food To Glow, such horn-tooting is really not my style. Rather, I hope you are drawn to open …
This Thai Rainbow Noodle Salad grabs you with its veritable rainbow of colours, and holds you with its hot, sour, salty, sweet taste. Cool and crunchy, too. Make more of the loose, peanutty sauce than you need to drizzle on any likely dish over the next few days. Be warned: you will want to make …
A hearty, vegan lentil and quinoa burger stuffed full of herbs, olives and marinated peppers then slathered with an incredible avocado-dill tzatziki sauce. ** For those of you looking for a truly scrumptious vegan burger recipe that you would happily serve to non-vegans, this is the one. Although it is based around the now-classic vegan …
Creamy Sunflower-Ranch Coleslaw – Ditch the mayo and blend up roasted sunflower seeds, with ranch dressing flavours, for a more healthful coleslaw. A whole food twist on a BBQ, pot-luck and picnic favorite. Coleslaw has got a bit of a bad rap. It’s funny how something where the main ingredients are cabbage and carrots can …
Traditionally Staffordshire oatcakes are a savory, yeasted pancake made from oats, flour and milk. This is a vegan, sourdough version that we think is even tastier, and also incredibly versatile. It’s a perfect recipe to add to your sourdough baking repertoire. My British food history (abbreviated) When I first moved to Britain in the 1980s …
Smashed cucumber salad is a glorious, simple recipe that is more than the sum of its parts. Crisp, craggy shards of cucumber and slivers of broccoli are infused with a zippy, garlicky dressing, then studded with chili tofu. It really is quite sublime. And it is completely no-cook. I repeat, no cook. Below is my …
Coriander-mint chutney is an easy-to-make green herb chutney that can be used as a healthy dipping sauce for many of your favourite Indian snacks, as well as being a zingy, fresh sauce for vegetables, cheese dishes, grains and salads. Lovely too as a sandwich spread, mixed with yogurt or pureed beans. We don’t go out …
This quick, Mexican-inspired breakfast vegetable quesadilla is loaded with fibre and colour. An easy way to eat towards your 10-a-day. ** Do you want an easy way to eat veg in the morning, before you’re even out the door? With no juicing, smoothie-ing, or heating up leftover dinner? Let me introduce you to the breakfast vegetable …
More fruit than flour, this uber-moist, stick-to-your-fork hummingbird cake is filled with warm spices, pineapple and banana, and topped with a delicious – and still vegan – passion fruit cream cheese icing. I’m not sure if you will have noticed, but I’ve been away. Just over two weeks ago I was bent over suitcases, whittling …
Thai fruit salad meets British stone fruit and griddled halloumi cheese for a Western take on a wonderfully fresh and tangy salad. Let me tell you about this Thai fruit salad. First off, it is not traditional in the least. No fish sauce, no tropical fruit, no pounding and no dried shrimp. Are you relieved …
