Just a winter plant-based stew with white beans, butternut squash and kale. All made with fresh ingredients, I didn’t use any aluminium cans in this recipe. Cans are convenient, but when I cook, I try to not use them too often. Canned goods, especially with foods high in acidic content, such as tomatoes, contain bisphenol […]
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When making a vegetarian chili, how many aluminium cans do you open? Five, six, more? Making a meal from cans doesn’t appeal to me, but when fresh foods are not available, canned foods are an alternative. And when you are short on time, cans are convenient. Nonetheless, if you are trying to minimise your exposure […]
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This creamy and savoury mushroom stroganoff sauce is made in a large skillet or wok. For a fresh taste, I like to whip up my own cashew cream on the side. Cashew cream is fast and simple to make. All that you need are raw cashews, water and a small blender or Nutribullet and in […]
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Completely plant-based and good for you, this three-bean and green lentil chili is a favourite in my family. Now that the evenings are cooler, why not make a big pot of spicy chili. I made this recipe last night and it was a hit. If your diet is mainly plant-based, a chili like this one […]
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When I made this recipe, what started out as a vegetarian Irish stew turned into a hybrid Irish stew / Indian dal. The result was a nutritious, colourful and flavourful dish. The Indian spices with the black lentils, sumac, fresh parsley, tomatoes, glazed carrots, potatoes and a hint of cashew cream lend an earthy, savoury […]
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I started eating mushrooms eight years ago. Before then, I didn’t like the idea of eating fungi. Dining out, I used to pick out the mushrooms on my plate and push them aside. Silly me. Edible mushrooms have unique health properties and add a rich savoury flavour to your meals. Low in cholesterol and salt, and high […]
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Health Continuum 