I’ve been vegan a couple of years now and one of my favourite meals before I went vegan was meatballs with spaghetti. I loved how the herbs in the meatballs melded with the sauce and pasta. Three parts imperfect by themselves but together sheer bliss! So I set out to recreate what I loved in a vegan meatball.
I was watching my friend’s awesome YT channel – Greek Vegan – and she made an amazing orange cake her grandmother used to make. That got me thinking… how would this come up as a breakfast muffin which was oil and gluten free and low in sugar (you can leave the sugar out if you want).
I’m really getting into Ethiopian food and this Spicy Red Lentil Stew ticks all the boxes for me. Quick and easy to make, complex spicing and super healthy. This has become a regular fixture in our house and I hope it does in yours too!