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Follow Occasionally Eggs: Vegetarian Recipes for Every Season - Occasionally Eggs
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A Classic Homemade Salad Dressing
This honey mustard dressing is what we use almost every day of the week, and one of the first recipes my mother taught me to make, to memorise, to use on almost any salad. With staple ingredients and a very simple method – simply shake until combined – it’s easy to replace store bought salad dressing and there are endless variations....
Quinoa and Greens Patties
Crisp, light, and with plenty of leafy greens, these quinoa patties are a weeknight favourite for us and have been for over a decade now. They come together quickly and make good use of leftover cooked quinoa, great if you’re a fan of bowl food or batch cooking.
Since the recipe is flexible in terms of herbs and greens, I do make i...
Vegetarian Shepherd’s Pie with Pumpkin
A real seasonal favourite, this mushroom based vegan pumpkin shepherd’s pie is great for a holiday meal or any time you need a good comfort food meal. It is more of a special dinner kind of recipe, needing about an hour from start to finish – not all active time – so it may be best saved for the weekend. Luckily, it makes enough...
An Old-Fashioned German Pancake
A traditional German recipe, this gluten-free baked apple pancake is something I grew up eating – the recipe is an old one, and I often made it with my mother growing up. You can make it with buckwheat flour as outlined in the recipe (the older style farmer’s pancake) or with spelt or plain flour for a more modern version.
Y...
Make Your Own Homemade Bounty Bars
Whether you think of bounty bars or mounds when you hear chocolate coconut bars, this is a lighter version of those candy bars. Sweet coconut filling, dark chocolate coating – but not sickly sweet like the store bought versions.
Bounty was my favourite chocolate bar growing up, but it’s just way too sweet for me now, even ...
