This gazpacho is simple to make, as with any raw dish – it really is what you put in, so in particular choose the olive oil, vinegar, and tomato juice carefully. Excellent with olive bread, a white wine, and some manchego cheese.
One of my favourite foods. My mind was blown when I saw it served at our hotel breakfast buffet on our last trip to Spain. I struggled to make it using the traditional catalunya method and then discovered how I’m sure they do it in the restaurants.
Low sugar healthier snack cookies that are thankfully quick and easy to make because they quickly go missing. Based on the recipe from Yummy Toddler Food – this is a really forgiving recipe and very adaptable. Includes a chocolate variation. nom.
A fancier take on the simple toddler cracker recipe, with just a couple bonus ingredients that you do. They do have a slightly nicer flavour, but are not quite as simple, just due to how many ingredients involved, so I don’t make them quite as often.
A hybrid of Isa Chandra Moskovitz’s Broccoli Mac & Cheese and America’s Test Kitchen’s Vegan Nacho Cheese Dip. What I’ve done here is basically double the amount of sauce by adding a medium potato blended past recognition, and some coconut oil.
Based on Isa Chandra Moskovitz’s “Citrus Glitters” I’ve added candied ginger and narrowed it down to just lemon zest. This is basically a vegan take on old fashioned sugar cookies, and could easily be adapted to any flavour you like.