I adore the sweetness of this bread. It's sweetened by raisins and bananas. Thanks to these two ingredients the bread is also wet, has a nice texture and is slightly aromatic.
This Sri Lankan dish tastes heavenly. It's sweet, spicy, and very aromatic at the same time. I haven’t cooked anything like this before. Although the list of ingredients seems to be quite long, the recipe is very easy. Adding cardamom and cinnamon in the hot oil gives the dish a very interesting and intense flavour. Remember to taste the dish during cooking, before you add more chiles. I only added three hot red chiles as it was spicy enough for my taste.
It was another improvisation in the kitchen. I felt like cooking something with olives. I just used what I had in the kitchen: some vegetable and pasta. I also added vegan mince as I had never tried it before and I was curious about it. On the next day I used the sauce to make delicious tortilla wraps.
I used to dislike hummus but I really don't know why. This Middle Eastern paste is absolutely delectable. I love it with bread for breakfast, with carrot as a snack or with falafel for dinner. You can get it in any supermarket but you can easily make it at home. Just blend cooked chickpeas with tahini and your favourite herbs and vegetables.
Using this recipe for muffins and adding your favourite ingredients, you can create various types of cupcakes both very easily and quickly. Just remember to add mashed bananas (as a replacement for eggs). They will make your muffins fluffy and moist.
While baking the ginger muffins there was a beautiful smell of spices in the whole flat. I will definitely use this recipe to make gingerbread in the future. In March I took part in Vegan Package Swap again. This time my pair was a Polish girl living in Czech Republic. She told me she wasn't vegan and she didn't want to get any vegan cheese, milk or yougurt. These are the products vegans desire the most so it was a hard nut for me to avoid these goods and please her.
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