This (sadly) is not one of my recipes but I had to share it with you guys because I am in awe. I’ve started making up a huge batch of this at the start of the week and adding it to everything I eat that week as I love it so much. This is not for those who dislike garlic, however if you are trying to get in to kale and have found it difficult I think this is a great transitional or ‘training’ dish as the sauce overwhelms the kale’s irony taste.
Kale Caesar Salad
Here is the recipe - Thanks Riverford for one of my new favourite recipes!
So I posted an iced coffee recipe a while ago and have been tweaking it and learning more about alternative plant milks and I think I have found my go-to iced coffee recipe. So of course I had to share it with you.
Speedy Vegan Iced Coffee:
In a mug add:
- 1 shot of strong coffee (with a little cold water added)
- 1 tsp of agave syrup
- top off with almond milk (if you vigorously shake the bottle for 30sec or so you get this nice foamy effect)
Ok so this is one of those recipes that seems blindingly easy. And I don’t want to patronise anyone, but the idea is simply… warm up a wrap, line your bowl with it, spread some humous or whatever sauce you fancy on the bottom; this, I know, is simple. You can add any salad ingredients or leftovers from the fridge to the ‘wrap bowl’. The great thing is you can dress and mix your salad in it’s ‘bowl’ - meaning the presentation looks far fancier than it really is. A great quick lunch recipe and a real crowd pleaser! Here are a couple of fillings I went for:
Continental Salad Wrap Bowl:
- Line the wrap with caesar dressing (shop bought or your own) or mashed avocado
- Hard or soft boiled egg
- Rocket
- Chopped cherry tomato
- Chopped spring onion
- Vegan!!! Bacon crumbles
- Honey Roasted Peanuts
- Mozzarella
- Avocado
Greek Inspired Wrap Bowl:
- Leftover Imam Bayildi (there’s a great Ottolenghi recipehere - with a bunch of other aubergine recipes to tickle your fancy)