You can make this recipe even healthier by using organic and raw versions of all 3 ingredients, if you can find them.
This is great drizzled on a cool and crunchy salad of mild-tasting lettuce like iceberg, or even a soft salad, of red-oak leaf, lambs lettuce and round lettuce.
It can also be used as a sandwich (or toast) spread. Or as dip, sprinkled with paprika and cold-pressed olive oil, with baked aubergine as per the photograph, yummy.
It is one of my two favourite dressings, and takes almost no time to prepare. (more…)
It is more of a sweet potato and kidney bean lasagne.
Who though wants to say that is for dinner, rather than simply Enchiladas!
You can make this in a vegan or vegetarian way. In a child-friendly (chilli-free) or adult friendly (chilli and spring onions) way.
