BASIC MISO SOUP by Danielle O’Donoghue

Recipe Archive for: Vegan

  • BASIC MISO SOUP by Danielle O’Donoghue

    Miso soup is a staple in the macrobiotic diet – many Japanese start each day with a bowl of miso. The enzymes in miso do wonders for the digestive system. There are many variations you can play with – try to use vegetables in season.
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  • WARM RED QUINOA AUTUMN SALAD by Danielle O’Donoghue

    As the weather starts to cool off, this warm salad makes a tasty change from the cool crisp ones we crave in the summer heat. With a touch of sweetness added from dried cranberries or apple slices, it’s a lovely dish to add to a family meal or to bring along to a plate share.
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  • CASHEW CHEESE by Amy Tyson

    Whether you're hooked on cashew cheese or trying it for the first time, you'll want crackers at the ready to reveal the moreish goodness of this amazing spread.
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  • HAZELNUT MILK HOT CHOCOLATE

    Hazelnuts and cocoa pair so beautifully in this wintertime treat. The method for making the milk will also work with almonds, so you can use it to make a preservative-free, cheaper, fresher almond milk than the commercial ones.

    If you don't have the equipment to make your own hazelnut milk, use your preferred milk (almond/soy/cow/coconut) to make simple homemade hot chocolate.
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  • CARAMELISED CHAI SPICED PEARS

    An easy yummy way to eat firm pears!

    It's great to make a tray of these for the week and eat on cereal, for dessert, in cakes or slices or even in a salad!

    Delicious hot, warm or cold.
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  • BLACK BEAN BROWNIES by Amanda Coleman Watson

    Try these scrumptious vegan brownies next baking day. By Amanda Coleman Watson (formerly Quinn)
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  • CHIA SEED PUDDING By Amanda Coleman Watson

    An easy scrumptious, thick and creamy pudding from Amanda Coleman-Watson
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