A while back I made this pumpkin tart flambee and you guys were loving it! When I wanted to make it again in form of a pizza, I had run out of pumpkin. So I tried a version with kūmara (sweet potato) instead and it turned out so beautiful!
This is only partly a new recipe. Because it is based on two of my latest recipes 🙂
There are a few vegan & gluten-free chocolate cake recipes on my blog already. But I just started to include sweet potato in new recipe ideas and it is working so well that I had to try a cake with them.
Last week marked the first of June and therefore beginning of Winter here in New Zealand. And with a bang, it suddenly was (like) winter. Well, not what
The other week I had a very interesting conversation with a mom whose kid has several food allergies, that includes gluten, nuts, grains or legumes. This made me quite thoughtful and it also motivated me to create a recipe that would be suitable.
In this recipe I combined two things that I love: soups and dark leafy greens.
November the 1st is approaching fast! And I am getting busy preparing some vegan treats to celebrate World Vegan Day, yay! I find one thing that makes
This is one of my latest, favourite recipes. I’ve been trying an oil-free version for potato wedges for a while now. Then I thought I give it a go with kumara (sweet potato) instead. The advantage is that kumara doesn’t need precooking or steaming.
I was sooo ready to try a new recipe for burger patties. I knew I wanted to try something with mashed kumara. But I wanted to add something else too. And then the idea came! BOOM! CHICKPEA!