My friends know I love tempeh! It’s a wonderful and healthy and inexpensive (at least when homemade) source of protein. Last summer I enjoyed Mediterranean style vegan tchikun with my salads. Why not do the same with tempeh? I love
Being the season of fresh fruits and veggies, now is the time to prepare these little gems for the coming winter months! Naturally lacto-fermeted radishes… So simple to make and so delicious! Clean and cut the radishes, pack into a Mason jar and cover with brine. I use a wide-mouth Mason jar and use a regular lid covered with glass beads to keep the radishes covered.
Although I’m not 100% vegan–I call myself a hybrid vegan because I do occasionally use eggs in some recipes–I have always had an intolerance for dairy, something I discovered late in life. However, going dairy-free meant giving up cheese, a food I very much loved–or perhaps was addicted to.
Lentil microgreens! Very easy to grow. Organic beluga lentils, after just over a week of growth!
Les pousses de lentilles! Tres faciles a cultiver. Les voici après un peu plus d’une semaine de croissance!
I love the delicate, mysterious flavour of matcha… somehow, it manages to wake up taste buds that have lain dormant for a long time, something I discovered when I created matcha bites, my all-time favourite treat.