These gluten-free flatbreads are delicious, and made with 3 simple ingredients! When I requested votes for which recipe to post from the ‘Noshing chapter of Dreena’s Kind Kitchen, I wasn’t expecting this recipe to take the win. I thought the nut-free ‘Kin Queso or Truffled Cashew Cheese would be the frontrunners. But these Potato Flatbreads were a clear favorite! Does anyone have a guess as to why? I’m thinking it might be because we love the humble spud. I know I do! And, maybe you want an alternative to storebought tortillas. Mind you, these vegan flatbreads aren’t exactly like tortillas. They are thicker in texture, and not especially suited for rolling into burritos as you might do with whole-grain tortillas....
Ingredients juice 1 lemon 2 tsp paprika 1 red onions, finely chopped 8 skinless chicken thighs, vegetable oil, for brushing For the marinade 150ml Greek yogurt large piece ginger, grated 2 garlic cloves, crushed ½ tsp garam masala ½ tsp ground cumin ¼ tsp chilli powder ⅛ tsp turmeric Method STEP 1Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins. STEP 2Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in...
Loaded with texture, crunch and bursts of sweetness, these homemade vegan granola bars are easy to make and a zillion time better than anything you can buy at the store! Okay, question: can you even buy granola bars at the store? I legitimately don't know. I mean, I know there are plenty of granola bars available, but I'm guessing most of them contain honey, and probably a few have dairy as well. I'm also guessing you can get vegan ones at places like Whole Foods, but I didn't check. In fact, I haven't really looked at granola bars at the supermarket in years, because they're my weakness. I know if I buy a box I'll gobble them all up in...
One of the most common questions that pops up in my inbox every day is: “What pots and pans do you recommend?” With so many brands, materials, sizes, and sets, purchasing new cookware is daunting, to say the least. As a professional cook, I own enough cookware to open a kitchen shop of my own, but in reality, I return to the same few stainless steel, nonstick, and cast iron pots and pans over and over again. As a rule, I don’t recommend purchasing a set of cookware but rather mixing and matching the essential items you need. While cookware sets are usually more cost-efficient than buying individual pots and pans, they always come with several items you’ll never use...
