Soaking and Cooking Beans and Legumes

Soaking and Cooking Beans and Legumes

Soaking and Cooking Beans and Legumes by Zoe Hill, www.eatingvegetables.com Most dry beans and legumes, except lentils, mung beans and split peas need to be soaked. This shortens the cooking time, makes them easier to digest. Soaking times will vary depending on the...
Sweet Potato Blondies

Sweet Potato Blondies

Sweet Potato Blondies by Zoe Hill, www.eatingvegetables.com Keeps for up to a week in a sealed, refrigerated container. Ingredients 300g baked and mashed sweet potato 115g nut or seed butter 2 tbsp maple syrup 2 tbsp coconut flour 1 tsp baking powder (or blitz...
“Cheeze” Sauce

“Cheeze” Sauce

“Cheeze” Sauce by Zoe Hill, www.eatingvegetables.com Ingredients 1 potato 1 carrot 2 tbsp olive oil 4 tbsp water 1 tsp corn flour 1 1/2 tsp lemon juice 1/4 tsp garlic powder 1/4 tsp onion powder sea salt to taste 1/2 tsp smoked paprika 2 tsp Dijon mustard 1/2 tsp soy...
Creamy-butterbean-dressed Salad

Creamy-butterbean-dressed Salad

Creamy-butterbean-dressed Salad by Zoe Hill, www.eatingvegetables.com Ingredients Dressing 200g well cooked, peeled butterbeans 1 tbsp tahini or nut butter of choice 2 tbsp soy sauce 2 tsp garlic powder 1 tsp onion powder 5 tbsp plant milk 1 tsp Dijon mustard 1 tbsp...
Smokey Mediterranean Vegetables

Smokey Mediterranean Vegetables

Smokey Mediterranean Vegetables by Zoe Hill, www.eatingvegetables.com This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Ingredients Rich and smokey...