I have been wanting to publish a shepherdess pie recipe for over 5 years now but for some reason I thought I didn’t like shepherdess pie. I was wrong. This recipe I created together with a fabulous client, Ben, and we have made a sensational dish here. I can’t wait to cook it again next week.
This potato salad is so delicious and the novelty of using an ice cream scoop to serve it is a lot of fun. It packs a protein punch, with each potato having 2.5 grams of potato and the mayonnaise also containing protein. Potatoes are also high in iodine. This salad is inspired by the one Shannon Martinez of Smith and Daughters makes.
What makes Poha a stand-out breakfast is the combination of rice flakes, peas and peanuts. In the past I substituted pecans for peanuts until it recently dawned on me that this recipe has been made for hundreds and hundreds of years in Gujarat, India and they knew exactly what they were doing nutritionally.
If you used to love a beef rendang before you went plant based then the flavours in this curry are really going to do the trick.
The paste recipe for this curry was developed by two participants of the vegan foundation cooking course - Jyoti and Zefri, and then Jo and Peggy who attended another vegan foundation cooking course used the paste recipe and created a fabulous rendition of a rendang.
