Advieh Lettuce Bowls

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This is a relatively simple, iranian-inspired vegan dish I have adapted for disability-friendly cooking. The rose petals add fragrant flavour and the Advieh works exceptionally well with aubergine because it absorbs so beautifully. 

The attention to detail, the slow steaming of rice to infuse with the sweet, delicate spices really come through and the sour flavours all make Iranian cuisine special. Ingredients I can’t get enough of, such as pistachios, pomegranate, oranges and mint are native to Iran and the country has a long agricultural history.

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Mango Pepper Sauce

 

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This is my take on Bajan Pepper Sauce (one of my all time favourite hot sauces) which uses scotch bonnet chilli peppers. Used here to cook tofu on a bed of spinach, but you can use it in many different ways…

It’s a delicious condiment for almost any meal. It gives burgers, salads and sandwiches, rice, bean and tofu dishes a kick. I have been told it works well on meat and fish dishes too.
It can be stored in fridge for up to 5 weeks, which makes it an ideal food to have around when you require maximum flavour with minimal energy expenditure!

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