Skip to main content
https://demuths.co.uk/blog/bridging-the-gap-vegetarian-living-march-2018
+44 (0)1225 427938
6 Terrace Walk, Bath, BA1 1LN

Bridging the Gap, Vegetarian Living, March 2018

The March 2018 issue of Vegetarian Living is now available and features my latest column of seasonal cooking ideas, tips, recipes and more. This month is all about the 'hungry gap', that period of vegetable scarcity before spring arrives, and how to make use of winter produce and store cupboard ingredients. Recipes include jerusalem artichoke soup, Keralan thoran with mung beans, and mushroom and seitan stew with crispy potatoes.

Click on the link below to read the article in full:

Related articles

Chocolate Fudge Cake

Chocolate Fudge Cake

06.06.22

Spinach Malfatti with Saffron-Roasted Fennel

Spinach Malfatti with Saffron-Roasted Fennel

05.05.22

Malfatti are misshapen gnocchi, so don’t worry if yours are not perfect rounds! Make them when you have lots of

Vegan Hot Cross Buns

Vegan Hot Cross Buns

15.04.22

Vegan Hot Cross Buns Makes 16 buns Ingredients1 tbsp dried active yeast 1 tsp caster sugar 100ml warm water