These kebabs are perfect for an outdoor meal. In the summer, they’d be great on the BBQ and in the winter they’re ideal to serve at a bonfire. Simply serve with the tahini sauce as a dip. Alternatively, serve with both the black bean rice and tahini sauce as a complete meal that is quick and easy; a perfect week night dinner.
This recipe is a fun twist on macaroni. Blending avocado to make a pasta sauce has become really popular over the last few years, championed by top vegan cookbook authors such as Chloe Coscarelli and Isa Chandra Moscowitz. I love avocado, and the sauce coating this luscious pasta dish is delicious hot or cold.
If you’re a regular reader here at The Green Genie, you’ll know that I make a lot of dal. For me, dal is the ultimate comfort food. What I love the most is that it can be such a simple, easy meal and yet can fill me with warmth and happiness.
This awesome dish is a revamped version of risotto, using pasta instead of rice! Orzo is a small pasta resembling large grains of rice similar to risotto rice. It’s a great way to bring a new taste to an old favourite.
This is hands down my favourite way to eat tempeh; thinly sliced, marinated and shallow fried. For this recipe I went for a marinade of Chinese five-spice, soy sauce and vegan Worcester sauce, giving the tempeh loads of amazing flavour with barely any effort at all!
This recipe was born when I wanted dal but I also wanted tofu. Ingeniously, I decided to put them together and came up with tofu dal. Okay, it might have been a fairly predictable solution but it turned out to be a match made in culinary heaven.
I’m very excited about this recipe; nachos are one of my ultimate favourite foods. I know nachos are meant for sharing, but in our house they’re a main meal! However, since I need (read: want) to lose a few inches off my waist before my wedding dress fittings I set out to make a nacho recipe that accomplished three things: