| Hello reader Happy New Year. I wish you all the best for 2023 and may it be a healthy, inspirational and kind one. Did you have an enjoyable Christmas or restful break? I hope so. Mine was rather more hectic than I hoped, but welcome all the same. Now we've moved into January, it's veganuary for me. I take part every year, ensuring I have at least one month of the year when I eat no dairy, eggs or honey. I rather dreaded it the first time I took part a few years ago, but it was so much easier than I thought. Going vegan also makes me more creative in the kitchen, which is no bad thing. This week's recipe is one for whole roasted cauliflower. It's smothered with a spicy tahini sauce prior to roasting and includes a few surprise caramelised dates to balance out the savouriness. It's delicious and suprisingly easy to make. It makes an excellent centrepiece for any vegan feast, but it works just as well as a simple weeknight supper. We had this one for New Year's Day and it fitted the bill perfectly. If you're also taking part in veganuary or just want to try a few more vegan meals, take a look at my post for 31 healthy vegan breakfast recipes and the one for 31 healthy vegan lunch recipes. These were the meals I used to struggle with most. Thankfully no longer. And if you feel like marking epiphany on Friday this year, I have a super easy and scrmptious recipe for a vegan king cake.
Hit the vegan tab on Tin and Thyme's main menu to find all of my vegan recipes.
Keep cooking and stay safe.
Choclette x
P.S. Please do let me know if you make any of my recipes and don't forget to star rate them. It really helps to make them more visible on search engines. I especially appreciate questions or feedback via comments on the blog posts. | 
No comments:
Post a Comment