I confess: I LOVE tofu! Especially this simple and naughty version: fried and glazed in soy sauce. And if you add a few drops of liquid smoke, it is simply taste-bud-blowing!
There are so many recipes where a splash of vanilla custard sauce adds immensely to its flavour, e.g. my berry jelly.
My recipe for vegan and gluten-free vanilla custard sauce is based on fresh home made nut milk. You could also use soy or other plant-based milk, but then you would have to adjust the number of dates, so not as to make it too sweet.
When I was kid, my mom would sometimes make me this nice chocolate pudding, especially when I was not feeling well. I always loved it! It has something special about it that no supermarket pudding can give you.
With spring rolling in, the first asparagus are for sale in the shops. Yay!
In Europe I am used to having white Asparagus only. Here in New Zealand you can only get the green version of it. Of course that didn’t stop me from buying some!
I’ve tried to create a creamy white sauce to go with it, using blended cashew nuts and the cooking water of the asparagus as the main ingredients. I was amazed by the result!
It is springtime in New Zealand! And I finally saw NZ grown cucumbers in the shop for an acceptable price.