Happy birthday, My New Roots! We’re celebrating 15 years strong with a Danish dreamcake, and I am so grateful to you, dear reader, for following along. Whether you’ve been here since the beginning, or this is your first post, thank you for being here and supporting my vision of a healthier, happier world. I could…
Happy June my dear friends! It’s wonderful to be back in the blog space, and to bring you this new and *very* luscious recipe for French Toast Cubes. Where did this divinity come from?! I have no idea, but I was pretty excited to receive the download. It’s a real egg-celebration! And right at the…
Let’s be honest. The best part about granola is the chunks. The way they land in your mouth, craggy and crunchy, requiring an actual <> of your teeth, a shattering of caramelized everything, oat-and-nut shrapnel. Can you tell I’ve thought a lot about this? Yes. The chunks! Even though I’ve successfully made a lot of…
We had another snowstorm last night. I woke up to a muffled world under a fresh white duvet. This winter has been so generous with snow and ice, so I have been making this cozy dish on repeat. Tucking into this with my family on a dark night while the wind whistles outside, the fireplace…
Notes: We have included Aran’s original recipe here, but we made it vegan by swapping the eggs for 6 tbsp aquafaba (that we whipped before adding int he sugar). And coconut oil instead of butter. We also used a little less sugar (3/4 cup). 1. Preheat the oven to 375 degrees F. Line two baking…
Note: This is a vegan dish but feel free to crumble feta cheese on top.1. Preheat the oven to 400°F / 200°C. 2. Peel the roots and cut into chunks. 3. Place on a baking tray, covered with baking paper. Drizzle with olive oil, cinnamon and salt and toss to mix. 4. Bake in the oven for…
Recipe Notes: – If you don’t like aubergine, you could use mushrooms or tofu instead. – Soba noodles are made from buckwheat which is naturally gluten-free. But always check the package if you are intolerant as there are many brands who mix wheat and buckwheat. – The marinade doesn’t have any acidic ingredient, which I…
1. Cut the aubergines and sweet potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 mins. 2. To make the marinade, add olive oil and apple cider vinegar to a jar along with the ground paprika, cumin, coriander, chili and a good pinch…