This black bean and roasted pepper dip is extremely simple, but surprisingly good! Perfect for many mexican dishes or as a spread for bread or just to dip your veggies or tortilla chips.
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my love for vegan foods
This black bean and roasted pepper dip is extremely simple, but surprisingly good! Perfect for many mexican dishes or as a spread for bread or just to dip your veggies or tortilla chips.
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I could really rave about this recipe, but I won’t do, I hope the yellow “brain” pictures or just simply the ingredient list will make you wanna try it. This whole roasted cauliflower is so easy to make, but seems like you spent a lots of time in the kitchen to impress your friends. It could be the main dish on any holiday table, you can slice it so perfectly. It has a yellow, thick, sweet and spicy crust….oh, so good!…
Roasted Aubergine with Tahini and Cashew Sauce or if you want, baba ghanoush in a fancy way.
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Last month we had a short holiday in Amsterdam, where we had such a tasty pumpkin hummus, I don’t know why, but I still can’t stop thinking of it. Really, I think of it almost every day…. So it was obvious, that sooner or later I have to recreate my own version too.
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I had a little dilemma, if I should post this recipe to the blog or not. It is so amazingly tasty, and I love mushroom spreads, creams, dips and sauces, but it is also simply a brown splotch…it is quit difficult to make a nice photo of such a dish. But then I realized, this super simple mushroom spread is so tasty, I have to share it with you.
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Easy, because you just put everything in your blender or food processor and it is ready. Multipurpose, because you can use it on your bread, you can use as a dip for your veggies or crackers, it makes a great pasta sauce, or a side dish too. Or add it to my ultimate nut roast instead of tomatoes, it will be lovely too.
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