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Fennel & Thyme

Baked Goods and Desserts. April 9, 2013. This vibrant vegan risotto is rich, creamy, lemony and packed full of fresh garlic. Serve it with a lemon wedge, a drizzle of garlic oil and a sprinkle of vegan parmesan (recipe below). 1 tsp of olive oil. 1/2 a white onion. 3 cloves of garlic. 1/2 cup of risotto rice. 1 cup of fresh or frozen peas. A handful of spinach. 1 cup of vegetable broth (or water). 1 cup of white wine. Juice and zest of one lemon. For the vegan parmesan:. 1 tbsp of ground almonds. 1 cup o...

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Fennel & Thyme | fennelandthyme.wordpress.com Reviews

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Baked Goods and Desserts. April 9, 2013. This vibrant vegan risotto is rich, creamy, lemony and packed full of fresh garlic. Serve it with a lemon wedge, a drizzle of garlic oil and a sprinkle of vegan parmesan (recipe below). 1 tsp of olive oil. 1/2 a white onion. 3 cloves of garlic. 1/2 cup of risotto rice. 1 cup of fresh or frozen peas. A handful of spinach. 1 cup of vegetable broth (or water). 1 cup of white wine. Juice and zest of one lemon. For the vegan parmesan:. 1 tbsp of ground almonds. 1 cup o...

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Fennel & Thyme | fennelandthyme.wordpress.com Reviews

https://fennelandthyme.wordpress.com

Baked Goods and Desserts. April 9, 2013. This vibrant vegan risotto is rich, creamy, lemony and packed full of fresh garlic. Serve it with a lemon wedge, a drizzle of garlic oil and a sprinkle of vegan parmesan (recipe below). 1 tsp of olive oil. 1/2 a white onion. 3 cloves of garlic. 1/2 cup of risotto rice. 1 cup of fresh or frozen peas. A handful of spinach. 1 cup of vegetable broth (or water). 1 cup of white wine. Juice and zest of one lemon. For the vegan parmesan:. 1 tbsp of ground almonds. 1 cup o...

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Baked Goods and Desserts. Newer posts →. Creamy black bean dip. April 7, 2013. This dip is creamy, spicy, zesty, vegan and oil-free! It takes 5 minutes to prepare and would be perfect for daytime snacks and to take to your next party. 1 can of black beans (drained and rinsed). 1/2 a cup of sunflower seeds (soaked will give a creamier texture but regular is fine). 2 cloves of garlic. Juice of 1 lime. 1 inch piece of jalapeno. 1 tablespoon of apple cider vinegar. 1 teaspoon of tahini. April 7, 2013. In a l...

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fennelandthyme | Fennel & Thyme

https://fennelandthyme.wordpress.com/author/fennelandthyme

Baked Goods and Desserts. April 9, 2013. This vibrant vegan risotto is rich, creamy, lemony and packed full of fresh garlic. Serve it with a lemon wedge, a drizzle of garlic oil and a sprinkle of vegan parmesan (recipe below). 1 tsp of olive oil. 1/2 a white onion. 3 cloves of garlic. 1/2 cup of risotto rice. 1 cup of fresh or frozen peas. A handful of spinach. 1 cup of vegetable broth (or water). 1 cup of white wine. Juice and zest of one lemon. For the vegan parmesan:. 1 tbsp of ground almonds. 1 cup o...

3

Dutch berry pancake | Fennel & Thyme

https://fennelandthyme.wordpress.com/2013/04/08/berry-dutch-pancake

Baked Goods and Desserts. Creamy black bean dip. Spring pea risotto →. April 8, 2013. This dutch pancake is so simple to make. It’s vegan, light, fluffy and fruity and you don’t have to stand over the stove flipping pancakes all morning! Simply pour the batter into a cast iron, top with fruit and put in the oven! It looks like a cake too, so you can kid yourself while you eat a nutritious whole grain pancake. 1 cup of spelt flour (could sub with whole wheat flour). 1 tablespoon of sugar. This recipe is f...

4

Spring pea risotto | Fennel & Thyme

https://fennelandthyme.wordpress.com/2013/04/09/spring-pea-risotto

Baked Goods and Desserts. April 9, 2013. This vibrant vegan risotto is rich, creamy, lemony and packed full of fresh garlic. Serve it with a lemon wedge, a drizzle of garlic oil and a sprinkle of vegan parmesan (recipe below). 1 tsp of olive oil. 1/2 a white onion. 3 cloves of garlic. 1/2 cup of risotto rice. 1 cup of fresh or frozen peas. A handful of spinach. 1 cup of vegetable broth (or water). 1 cup of white wine. Juice and zest of one lemon. For the vegan parmesan:. 1 tbsp of ground almonds. Notify ...

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seastoke.com

Good Grits - Sea Stoke MagazineSea Stoke Magazine

http://seastoke.com/issue/issue-five/article/good-grits-3

Vegetarian foodie, outdoor enthusiast, damn fine artist and all-round lovely lady Maddie Joyce has delighted us once again with this recipe where texture, aroma and colour get to collide in your mouth! If this recipe has you hungry for more, head over to Maddie’s food blog, Fennel and Thyme. You can also take an extended peek at her ever-growing body of artwork over here.

seastoke.com

Contributors - Sea Stoke MagazineSea Stoke Magazine

http://seastoke.com/contributors

Sea Stoke would not be what is is without our wonderful contributors… Please take some time to check them all out and show them some support on their own projects. To best describe my occupation in one sentence would be.a writer on the fly, but not in a hurry. My earliest memory of the ocean is.snorkeling to collect sea urchins to eat with friends and family. In primary school I was.wide-eyed when I learned that the sun is a big ball of fire! I dream of.boat life. In primary school I was.dominating t...

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Fennel & Thyme

Baked Goods and Desserts. April 9, 2013. This vibrant vegan risotto is rich, creamy, lemony and packed full of fresh garlic. Serve it with a lemon wedge, a drizzle of garlic oil and a sprinkle of vegan parmesan (recipe below). 1 tsp of olive oil. 1/2 a white onion. 3 cloves of garlic. 1/2 cup of risotto rice. 1 cup of fresh or frozen peas. A handful of spinach. 1 cup of vegetable broth (or water). 1 cup of white wine. Juice and zest of one lemon. For the vegan parmesan:. 1 tbsp of ground almonds. 1 cup o...

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