For me, cranberry sauce or relish is not just for Thanksgiving or Christmas. I love it anytime, combined with vegetables in a salad or on nut butter sandwiches (peanut butter and cranberry, oh yeah). This is a simple, raw recipe. It takes five minutes to make, but does require “seasoning” for 24 hours.
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Raw Brussels Sprout Salad with Almonds, Walnuts and Cranberry/Orange/Cognac Relish
Brussels sprouts are surprisingly versatile and don’t need to be the soggy mess we’ve been subjected to from time to time. They’re beautiful too. I love slicing them in half and looking at the perfect little arrangement of leaves. This is a quick and flavourful salad. It’s a perfect accompaniment to seitan or tofu roasts…
Courgette Noodles with Lemon-Avocado Pesto (and What does Pesto Mean Anyway?)
It has been hot in London lately and firing up anything is not an option I wish to contemplate. But still, it doesn’t mean one must sacrifice taste. The Italian word pesto has a number of meanings, but in the culinary sense, it means to reduce chopped ingredients into a poultice. The ingredients per se don’t matter,…
