I love crumpets! These crumpets are extra soft, airy and fluffy because I leave my batter to rise and rest in the fridge overnight…and making the batter the night before literally takes minutes! It means you can wake up and make the crumpets for your breakfast with jam (I have quinces growing in my garden … More Overnight Vegan Crumpets (served with my homemade Quince Jam)
This bread has an amazing open texture for rye bread because I mix equal parts of rye flour with organic wheat flour. I am a victim of the tiredness that gluten brings…but turning to the organic variety totally solves my problems…turns out a lot of us are in fact sensitive to the extra chemicals added … More Aussie Zucchini and Carrot Rye Bread
This sandwich is the perfect brunch…out with the boring cucumber sandwiches and in with the indulgent tofu sandwich which is bursting with flavour and is made for finger licking…yep, because it really is that good! Preparation time: 4o minutes (including cooking time) Ingredients (Serves 3): 6 slices Rye Bread 3 tbsp Olive Oil Rock Salt 1 cup … More Tomato and Spicy Almond Butter, Apricot Glazed Tofu, and Coriander Oil Vegan Sandwich in Rye Bread with Sprouts (Vegan Spread and Gluten Free Sandwich fillings)
I made this dish as annIsraeli brunch, however it really is perfect for anytime of day. A latke is a potato pancake which can originate from a host of countries including Poland and Israel. The tahini is homemade and is spiked with chilli and extra zing from lemon…it really is the best accompaniment for these … More Latkes with Tahini and Grilled Spring Onions
theveganpea 