From issue 58.Indian cuisine makes going vegetarian simple… and delicious. The delicate spices can be altered to suit your tastes. Traditional dhal is served hot, often with a side of steaming basmati, but I’m turning it into a snack to enjoy on a balmy evening

From issue 58.Japanese cuisine is one of my all-time favourites: it’s clean, simple and beautifully presented. The crispy tofu adds something special and the tomato in the dashi gives it a whole other depth of flavour. Crispy Tofu 1 packet tofu, drained, cubed2 tbsp cornstarch Shiitake Dashi1½ cups

From issue 58.I hear Yankee Stadium now serves vegan hot dogs as well as the traditional… who would have thought?! New York is top of my list of places to visit, so I’m adding my own spin on the Manhattan staple. 4 carrots, ends removed4 hot

From issue 58.Pancakes are a winner on a Sunday morning, and these have a kick! Spice up the standard with traditional flavours and add a surprise with chilli chocolate sauce. For kids, tone down the spice or omit altogether. Pancakes 1 cup buckwheat flour (I use Ceres

From issue 58.Noodles are such a popular dish – though this isn’t one for younger family members or those who are spice sensitive. On a hot summer day, chilled noodles are light and simple to make, and just as tasty the next day. If you

This nourishing blend comes with a veritable army of fighters to take down those nasty winter bugs.   Serves 4 2 tsp coconut oil for frying1 white onion, diced4 cloves garlic, crushed1 thumb-sized knob of ginger, peeled and finely chopped2cm knob of turmeric root, choppedgenerous handful of fresh

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