Comments for Food That We Make

Comment on Soya hot chocolate. Better than all the other hot chocolates. by Shelly

Shelly — Wed, 21 May 2014 20:15:00 +0000

Thank you for this! I’m playing with the idea of going Vegan and was upset at the thought that I would possibly have to give up hot chocolate. Now I know that I don’t have to, so off to the kitchen I go! :)

Comment on Mushroom spelt barley ‘risotto’ by Rachel

Rachel — Sun, 16 Mar 2014 19:08:43 +0000

Thanks for this Hannah, you’re right, the BBC Good Food website kind of assumes you have spelt experience.

I’m making the risotto right now, and although I soaked the spelt for around 4 hours, it’s still taking it’s time to soften!

Comment on Gardener’s pie. Made with real gardeners. by Louise W.

Louise W. — Sat, 15 Mar 2014 01:58:16 +0000

All looks yummy, going to try the Gardener’s Pie out on my friends!

Comment on image by Andrea

Andrea — Thu, 23 Jan 2014 02:26:08 +0000

I tried the Mujadara and it’s a regular recpie here now! Please have more vegan recpies!!! I too watched Forks Over Knives and decided to be vegan (I was doing a 30 days vegan thing but had no intention to keep it). As time is passing, I realize that I also feel compassion for the animals and realize how wrong it is to be exploiting industrially animals.

Comment on Pasta with ‘green’ vegetable ‘sauce’ by Food That We Make – Minted Spring Vegetables

Food That We Make – Minted Spring Vegetables — Sun, 23 Jun 2013 18:03:24 +0000

[…] I can cook I’ve been living off thought-less recipes like risotto, or Alex’s brilliant Green Vegetable Sauce pasta, and this one is definitely going on the list. Quick, fresh tasting, and relatively cheap. Serve it […]

Comment on Pea and Brie risotto. Vegetarian, like. by Food That We Make – Minted Spring Vegetables

Food That We Make – Minted Spring Vegetables — Sun, 23 Jun 2013 18:02:27 +0000

[…] nice to try this new recipe. When I can cook I’ve been living off thought-less recipes like risotto, or Alex’s brilliant Green Vegetable Sauce pasta, and this one is definitely going on the […]

Comment on Homemade Cranberry, Macadamia Nut, and Dark Chocolate snack bar by Di McDermott

Di McDermott — Tue, 18 Jun 2013 21:58:56 +0000

Thank you so much, I am addicted to these too, they cost me a small fortune!

Comment on Courgette, Lemon & Parmesan Linguine with Rocket by Let’s talk food: Lemon and courgette spaghetti | Belleated

Let’s talk food: Lemon and courgette spaghetti | Belleated — Sat, 18 May 2013 19:45:30 +0000

[…] fraiche, lemon and courgette spaghetti floating around on the internet, for example here, here and here. I adapted the different versions to suit my own tastes/lack of ingredients. I also added a chopped […]

Comment on My First Chilli (vegan, lentil) by Food That We Make – Butternut Squash and Chickpea Curry

Food That We Make – Butternut Squash and Chickpea Curry — Tue, 19 Mar 2013 22:03:42 +0000

[…] a series of CHEAP EATS, for making in bulk and reheating for lunch or dinner. This week I have lentil chilli and this fine recipe; butternut squash and chickpea curry based pretty faithfully on a Good Food […]

Comment on Creamy Butternut Squash, Chive, and Pine Nut Tagliatelle. by Chris

Chris — Wed, 27 Feb 2013 21:45:33 +0000

Thanks for this – really filling yummy grub :)