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CALL ME ISHBEL

Plant-based cooking and travelling

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Cooking
Travelling

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Even in winter its nice to harvest homegrown Friday night snacks, Easter egg radishes, perfect to dip in hummus or aioli...... or maybe both!

This old fashioned recipe definitely has a place in a modern Plant-based pantry, Mushroom Ketchup, simple to make and packed full of flavour.

Colourful and tasty lunch created by today's Plant-based Pasta Class students. Perfect Ravioli by @sonosarah. Delicious Lasagnette with tomato made by Troy. Beetroot Parpadelle with walnut sauce by @ofiucus and a carbonara made by all

Can't boil, grill or roast it. So why grow glass gem corn? Peel back each husk and reveal a stain glass corn cobs. This flint corn is perfect for pop corn or grinding into flour. But this year is for next years crop. And it's so pretty!

Elegant yet deceptively simple. A Plant-based Apple Tart.

Recent Posts

How to make Mushroom Ketchup
Plant-Based Apple Tart
Roasted Kūmara, Fig & Chilli
Pomegranate Tofu Salad
Sesame Free Hummus

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