The Cranks Bible: a timeless collection of vegetarian recipes by Nadine Abensur is one of my treasured cookery books. I bought it when it was first published in 2001 and have taken inspiration from it ever since. Despite its frequent use as a bed time read, there are many recipes I’ve barely looked at. The one for aubergine purée with cumin pitot is one such, or in my more prosaic terminology, aubergine dip.
A quick and easy recipe for making aioli, sometimes called garlic mayonnaise. It’s flavoured with lemon and dill and can become almost addictive. Use this quick blender method to make a dip or sauce for raw or cooked vegetables. It goes particularly well with boiled new potatoes and, of course, chips.
A delicious silky smooth dairy free raw chocolate spread with cashew nuts. Works wells as a cake or biscuit filling and also as a vegan cheesecake. Easy to whip up in a blender.
A healthy and delicious take on a much loved chocolate nut spread. This chocolate cashew nut spread contains only six ingredients, and one of those is water. It’s both quick and easy to make.
It’s not only National Vegetarian Week, but it’s National Yogurt Week too. Being both vegetarian and passionate about yogurt, I couldn’t let this go without a post. Nayna over at simply food recently mentioned making a caramelised onion and yogurt dip at an event. I was immediately struck by this excellent idea and thought I’d try and create my own version – with a chocolate twist, of course.