Aubergine and Sweet Potato Curry
Happy Halloween! (had to be said 🙂 ). This dish is SO season appropriate, my baked aubergine and sweet potato curry. I got the inspiration for this dish at a
Pasta Arrabbiata with Tofu
Did you know that in China you don’t usually have tofu that’s older than a day? I learned that from a Chinese friend of mine and maybe that’s the main
sesame noodles
No matter how busy life gets, you’ll always have time to make some noodles. Always. And this dish, my friends, has been the most frequent food on our table lately. This sweet

SIMPLE CHICKPEA TIKKA MASALA

Monday, 19 February 2018 by
Simple Chickpea Tikka Masala
This dish might be simple, but it’s not plain! It’s a simple Chickpea Tikka Masala which is full of flavour and makes a great mid-week meal. I love these Indian

CARROT COCONUT SOUP

Thursday, 25 January 2018 by
Vegan carrot coconut soup
This creamy, Thai-inspired coconut carrot soup is a true 30 minute meal (actually, it’s 30 minutes or less but I don’t want to over promise if you, like me, sometimes
Vegan pasta arrabbiata
One of my favourite pastas is this angry pasta, aka pasta arrabbiata. My vegan pasta arrabbiata recipe features a tomato paste made using sun dried tomatoes which I guess, makes

CREAMY CASHEW AVOCADO PASTA

Tuesday, 07 November 2017 by
Creamy cashew avocado pasta
Avocado pasta made creamier than ever with silky smooth cashew cream.. what’s not to like?  This cashew avocado pasta is so creamy and tasty that I could have it every
THAI LENTIL SOUP
Brrrr… it’s getting cold in London! This Thai-inspired turmeric lentil soup relies on classic flavour combos that I associate with Asian cuisine (garlic, ginger, coconut milk, coriander). Therefore, I call
Hasselback potatoes
Hasselback potatoes aka sliced baked potatoes make an excellent side dish and when you add this rosemary cashew cream on top, you are on to a winner! These hasselback potatoes

VEGAN CHICKPEA SHAKSHUKA

Monday, 23 October 2017 by
Vegan chickpea shakshuka
This Mediterranean chickpea shakshuka is the perfect mid-week savoir and what makes it even better is that you can have it for breakfast, lunch or dinner. At least if you

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