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Follow Occasionally Eggs: Vegetarian Recipes for Every Season - Occasionally Eggs
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With true rhubarb season just around the corner in the northern hemisphere, it’s time to celebrate this early spring vegetable! Rhubarb has always been what I look forward to most in spring, to use in cakes, as compote, as the base for crisps and crumbles, and just about everywhere else.
These recipes use whole grains and...
If you’ve ever thought about mixing a strawberry smoothie and chia pudding into one, you’d be right on with this strawberry chia pudding. The base is a yogurt strawberry smoothie (a lot like strawberry milk), then with chi...
It’s no new thing to mix chia with milk and call it breakfast, but this chocolate chia pudding is better than you might think. Using Dutch process cocoa, creamy milk, and sweetening with honey make for a particularly tasty chia pudding that you’ll be happy to have on hand for a quick breakfast or snack.
You can have th...
Wild garlic or ramsons are everywhere in spring. It’s the first edible thing, really, to pop up in the spring and foragers are obsessed for the first little while before everyone gets sick of it closer to the end of the season (I do not, and could eat it every day). This wild garlic pesto is a great way to use the abundance of this sp...
I know emmer isn’t the most popular ancient grain, and I’m not sure why – it tastes great, it’s less expensive (in my experience) than einkorn and