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CALL ME ISHBEL

Plant-based cooking and travelling

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by ishbel23 June, 201623 June, 2016

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It's only Monday and I'm already planning the dessert for this weeks guest. Jelly? Red wine one was delish last week, a bundt cake or a jelly in a bundt cake tin? What would you do? So many tins to choose from, all from op/ thrift shops and fabulous!

Red wine jelly with dark chocolate sauce -superfoods for desert? Just using up food from developing new deserts for Christmas. Red wine and chocolate not an unusual pairing but chocolate sauce and jelly ? Actually delicious, thanks @amcsviatko for taking a photo while I poured.

What do you do with imperfect lettuce? That lettuce that's not salad crisp, bolted in the garden or been nibbled on by unwanted garden guests?

Oyster mushroom skewers with hemp seed satay sauce. Hemp hearts are my new favorite nut alternative, hemp satay tastes incredibly peanut like.

New recipe for @foodhqnz plant-based cooking demo at the #foodinnovationbigdayout. Carrot cakes with @pure_heart_aotearoa hemp hearts , lemon drizzle and toasted hemp seed praline, my new favorite thing! There will be tasters!

Thick, creamy and acidic...in the right kind of way. Homemade fermented soy yoghurt or sour cream with just 2 ingredients. Recipe now on site. Link in bio.

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Wholegrain Freekeh and Seed Bread
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Carrot Cake with Lemon Drizzle and Hemp Heart Praline
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Wholegrain Freekeh and Seed Bread

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