Flaky fried banana blossoms are very versatile – try them with chips and (mushy) peas, corn tortilla and salsa, rice, baps or wraps. Adapted from ElephantasticVegan.com. SHARE ON TwitterFacebook
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Beetroot Chocolate Cake
Delicious moist cake, the earthy beetroot combines nicely with delicate, fruity flavours of raw cacao beans – although you can use cocoa (roasted beans) if you prefer! SHARE ON TwitterFacebook
Pho Vietnamese Soup
A delicious and warming broth. Easy to adjust the veg, flavourings, spice and garnishes to suit your taste. Instead of or as well as mushrooms you can try pak choi, broccoli, etc. SHARE ON TwitterFacebook
Palestinian Freekeh Soup
A deeply comforting bowl of freekeh soup infused with cardamom and topped with caramelised onions. Simple to make, freekeh soup has been a Palestinian staple for centuries. Recipe adapted from Zaytoun.uk. SHARE ON TwitterFacebook
Vegetable Pilao Rice
Another delicious and nutritious one pot meal to add to your collection, or have it as a side if you’re feeling fancy. Adapted from Meera Sodha at the Guardian. SHARE ON TwitterFacebook
Preserved Lemons
A delicious tangy salty ingredient to lift stews, salads, grain-based dishes and more. You can experiment with adding spices to the preserved lemons—cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, peppercorn – whatever you like the sound of! This recipe makes 1 quart and lasts 6 months in the fridge. SHARE ON TwitterFacebook
