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I promise you - if you make this Ravioli once, you will make it again and again. It is so easy to make, and I'm not saying that because I have a fancy pasta maker - I don't! I was armed with a chopping board, a pizza cutter and a fork...and they came out just fine. Once you have made the fresh pasta, you can fill with whatever you fancy. The first time I used a mushroom filling. But this butternut squash filling was out of this world. And the best thing? This makes a whole batch of ravioli, which you can freeze and then use for a quick and filling homemade meal at another time. What are you waiting for?! 
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The only word for this is Chocolate and Vanilla Zebra Cake is SCRUMPTIOUS. I adapted the cake base from a mouthwatering Red Velvet Cake recipe by lovingitvegan.com by increasing the amounts and keeping the chocolate and vanilla separate. I don't own any piping bags (yet!) so it was very much a make-shift job, using plastic bags and cutting the corners off! The original plan was to make a checkerboard cake but it ended up stripey...so I've labelled it a zebra cake 🦓  I have always loved pudla. One of my earliest memories is sitting on the kitchen worktop as a toddler, eating hot pudla as my mum made them. I am naturally a more savoury-oriented person, and pudla fulfil my cravings for a quick, crispy, filling snack. These pudla are gluten free, quick to make and so versatile; you basically add in whatever you have/fancy! I often use them as a way of using up any veggies in my fridge. Or equally, as a simple meal for those times when I don't have any veggies in my fridge!  This naan bread is a winner. 2 ingredients, 5 minutes to prepare and not long to cook either. Since learning how to make this naan bread, courtesy of @nishascookingagain, I have made it several times - and there are never any naan left over as my husband and the kids love them! I altered the original recipe to make the naan bread vegan friendly and it works a treat.  This dish started out as Feijoada, but transformed into a rice dish as I realised that I didn't have any black beans, did have tinned jackfruit and also had 2 kids who wanted to eat rice. The Feijoada will have to wait - but this Dirty Rice is a winner for sure! I was inspired by the recipe by momsdinner.net and adapted this to make it vegan friendly. Filled with nutrients, it is a one-pot dish packed with flavour and easy to make.  |
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