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Follow Occasionally Eggs: Vegetarian Recipes for Every Season - Occasionally Eggs
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If you often bake with ancient grains like einkorn and spelt, you know that the flavour is far superior to modern white flour. That’s true for these einkorn cookies, too, and not only from the nutty einkorn flour. Chilling the dough heightens the flavour, in addition to using two types of raw sugar, olive oil, and plenty of vanilla. It’s an...
This is in the style of a chicken pot pie, but without any fake meat, seitan, or tofu in the mix. Mushrooms add a meaty flavour and texture while a vegan crème fraîche adds creaminess. White wine does some heavy lifting here but much of the flavour comes from a slow, careful cooking method that extracts the flavours from th...
No store-bought pizza dough here! These garlic knots are made with a dough from scratch, to get the best flavour right from the bottom up. Most of the garlic flavour comes from a minced garlic, olive oil, and herb mixture that’s brushed onto the knots right before baking. While garlic can be added to the dough, it can cause uneven rise.
<...This collection of winter hot drink recipes has some great seasonal and holiday-inspired ideas to carry you through winter, with recipes from Occasionally Eggs and friends. There’s so much more than hot chocolate when you’re looking for a cosy drink at this time of year.
All of these recipes are either dairy-free or vegan as...
No cheese, no cream, no non-dairy substitutes – this is a soup where you’ll actually taste the broccoli and cauliflower, not try to hide them. It’s an excellent light soup that you can eat a lot of, with plenty of bread.
White beans are blended in to the soup to add a little protein and boost the fibre content, as a nod to a full...