These Vegan Tuna Maki Sushi Rolls are made with a raw fish substitute (marinated and cooked watermelon) making them veggie friendly without compromising on taste!
A review of Yotam Ottolenghi and Ramael Scully's cookbook NOPI. Outlining the authors' culinary influence, navigational clarity, and quality of recipes.
This simple pickle is a great way to minimize your food waste and tastefully use the scraps leftover from your watermelon. It's a great addition to a salad, sandwich, or as a condiment for cheeses.
This faux fish is an excellent replacement for raw tuna fish in asian - specifically Japanese - recipes. It takes a little while to make, but it's well worth the effort!
These Healthy Watermelon Strawberry Popsicles are made with only fruit, making them naturally sweet and brimful with electrolytes. Dip them in coconut yogurt and you'll have a fruity Magnum-esque treat that's sure to satisfy. The more in-season the fruits are, the sweeter and tastier the popsicles!
This simple, light Rajasthani Inspired Watermelon Cashew Curry is sure to impress your taste buds. It's the perfect combination of sweet and spicy, with added texture and nuttiness from the cashews.
This light, fresh, yet umami dish is a crowd-pleaser, perfect as a starter, and guaranteed to fool your guests into thinking they're actually eating fish!
This quick summertime dish is a cross between carpaccio and a salad. Fresh, sweet, and savory. Crisp, smooth, and smokey.
