This is a simple stirfry consisting of oil with garlic, dried chilli pepper and ginger cooked then removed, followed by a carrot, two chestnut mushrooms and half a Savoy cabbage coated in corn starch. 10 more words
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I made amaranth more or less according to this recipe, save that I used water as the liquid, then topped it with cashew cream (cashews soaked in warm water and then ground), cinnamon, and maple sugar.
In my quest to make dairy-free, egg-free, yeast-free and gluten-free bread for someone, I tried this recipe. The bread has a nice crumb and slices well, but it has a very strong flavour and is therefore only suitable for use with ingredients which can overpower or compliment the taste.