1/15/2024 0 Comments Fok no cashew cheese sauce![]() ![]() Plant-based milk alternatives are growing in number – pea milk anyone? It might seem odd but it’s surprisingly delicious and good in overnight oats.Tastes amazing on top of rice cakes with sliced banana and a drizzle of maple syrup. ![]() Slather onto hot toast, stir into porridge, spoon into smoothies, add to stir-fry sauces or just eat from the jar. Peanut butter and nut butters feature in most vegan’s store cupboards (unless they have a nut allergy).Add vegan mayo, turmeric for colour, salt, pepper & a little black salt and you’ll have yourself a delicious sandwich filling which is quicker to make than boiling an egg! To make an alternative to egg mayo, simply chop and fork some very firm tofu. It provides a very distinctive smell and taste of sulphur. Himalayan black salt (also called Kala Namak) is essential if you want to make vegan egg alternatives.Try pearled spelt instead of rice in a risotto it adds a lovely nuttiness. and for serving with curries and chillies. Wholegrains are perfect for salads, risottos, pilaffs, soups etc. Rice, quinoa, pearled spelt, amaranth, barley – I could go on. Grains of all descriptions find their way into my overflowing store cupboard.I love Italian cooking where tomatoes, beans, veg and herbs are turned into comforting soups. Tinned chickpeas, beans and lentils are great for salads, make tasty fillings for wraps and can be added to soups.Good quality tomatoes, when cooked down, have a lovely depth of flavour. Buy the best tinned tomatoes that you can afford for turning into pasta sauces. They’re so versatile – add to veg chillies, curries and make into quick pasta sauces and soups. In at number one has got to be tinned tomatoes.Add in a bunch of fresh or frozen veg and salad items and you’ll be able to whip up delicious plant-based meals in no time: This is my top 10 list of items that I always have in the store cupboard. They are my harshest critics but are developing a fine palate in the process! My two children (aged 9 and 12) are very happy to test my recipes and provide feedback. I was thrilled to be invited to join the PERNUG project as I love the idea that the kitchen garden of the future will bring sustainable farming to our homes. I’m interested in nutrition and locally produced food so I’m lucky to be working with organisations that are changing the future of what we eat. My focus and expertise lie in developing plant-based recipes, food styling and photography. I’m obsessed by the power of it to heal, give joy, bring people together and evoke happy memories. Here, she gives her top 10 store cupboard items for plant-based eating.įood is my life. Suzy Smith is a plant-based Development Chef who has been working on a project with the Quadram Institute, to write vegan personalised nutrition recipes.
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