My obsession with Vwav continues. I understanding now why so many Vegan bloggers go on about it. It’s making me a less lazy cook (some of the time anyway) as it’s as much effort to follow a Vwav recipe as do something random. Also it seems to use ingredients that I already have.
Clockwise from top right:
Raw white cabbage – yes it’s back!
Italian marinated tofu – from Vwav and totally divine
Cream crackers and vegan cake – guess which one used a Vwav recipe? I intended to do pasta to go with the tofu but the crunch of the cracker goers well against the softer tofu.
Rhubarb – Gently compoted with no added anything.
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