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Plant-based cooking and travelling

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by ishbel23 June, 201623 June, 2016

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Plantbased, allergy friendly and totally delicious.

Blue skies, mountain views, halfway there.

Saffron and wine braised cauliflower steak,seared and served with an olive and grapefruit salsa.....local, foraged and homegrown ingredients make this seasonal dish truly delicious!

Many people don't believe me when I mention 'summer and Scotland' in the same sentence. #davaarisland on a beautiful sunny day ,with a New Zealand Cabbage Tree on the foreshore making this look like a very Kiwi scene.

#tacotuesday ..... Baja ( fishless) tacos are always a winner, even with our South American omnivorous friends. GF battered banana blossoms with pineapple, chilli salsa and an aquafaba mayo. Even better on a @tiopablonz home made tortilla.

My first small harvest of Ulloco, these neon coloured Andean imports are could have done with more time in the ground, but we are on the move and need to put the beds back to lawn. Digging these up was like digging for treasure...I guess thats why they are marketed as Earth Gems in NZ.

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Gluten free and Vegan Pissaladière
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Upside Down Spiced Plum Cake

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a freshly baked gluten free vegan pissaladière cut into portions

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Gluten free and Vegan Pissaladière

a plate red cabbage, Apple & Fennel Slaw with Maple Walnuts

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Red Cabbage, Apple & Fennel Slaw with Maple Walnuts

a dozen chocolate brioche hot cross buns

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Chocolate Brioche Hot Cross Buns – egg and dairy free

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