There are some Easter goodies in my kitchen in April: two chocolate Easter bunnies, more chocolate bunny pralines, plant based truffles and gelatin free sweets. I think these will see us through the holidays. And here are some other things from my kitchen.
We had a virtual team cooking event from work. My colleague from Pakistan showed us how to make Chapli Kebab and Nankhatai biscuits and we cooked along in a video conference. Of course I made vegan kebab from plantbased mince and they turned out quite nice and spicy too.
This new range of frozen vegan ready meals by Grönt from Copenhagen is just excellent. I especially love their Tikka Masala, but they also make a great green curry, lasagne and chili non carne. The recipes are developed by a chef from a Michelin starred restaurant and the meals are very reasonably priced, so I got a bit hooked on them.
I have plans for this olive and hot pepper tapenade over Easter.
I can’t wait to try these lupin beans and lupin bean hummus.
I made a wonderful rich tomato soup with passata, mini gnocchi and butter beans.
These tacos were made with Naturli’s new pea-based taco strips and a hot and smoky homemade sauce.
This is roasted potatoes with beurre rosé, vegan frikadelle and salad.
I’ve been eating more veggie burgers lately, like this beetroot and cheese burger with potato wedges.
Again, a pasta bake with salad…
Have a nice Easter everyone!