I'm no expert on nutrition* and not studying for a degree in it, but I can't see anything that could vaguely be construed as healthy in those recipes. Perhaps they are best off out of it. A lucky escape.
*and neither is she
Jack Monroe #230 Black-ish
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*and neither is she
Genuine question - if you want to do zero-waste and so you repurpose veg peelings into falafel, why wouldn’t you make your life easier by never peeling your veg in the first place? Then you could use less carrot, and save his nose for making falafel another day. And it would be fresher.
peeled or chopped my little nemesis? Which should it be?
peeled or chopped my little nemesis? Which should it be?
When I lived in the UK - coming up for 15 years ago now - I remember that Caitlyn Moran had a column called Celebrity Watch, where she wrote scathing exposes of warlords and tech billionaires...or something. I just looked it up. She's still at it in 2021. 
Back to Jack: where are the deep-fried sprouts and deep-fried Quality Streets? Nobody, but NOBODY, is gonna make those vile pellets masquerading as falafel. It's the sort of dish you passive-aggressively serve to the only vegan in your family, if you happen to hate them.
Back to Jack: where are the deep-fried sprouts and deep-fried Quality Streets? Nobody, but NOBODY, is gonna make those vile pellets masquerading as falafel. It's the sort of dish you passive-aggressively serve to the only vegan in your family, if you happen to hate them.
Does anyone really have any sweets containing hazelnuts, Brazil nuts and toffee left over? Would be more realistic if she showed us what to do with the strawberry and orange creams.
My Guinea pigs will be super upset with me if I started using my veg peelings to make falafel.
How could a literal food expert make soup that looks like an oil slick in a mug?
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The pic of the roast potatoes on the checked bowl on the checked cloth makes my eyes go weird. Very Bridget Riley
It's the Strobe Cream.
I cannot believe CM tried to assert to Times readers that it takes genuine cybersleuthing skills to track some "some vegan chef's end-of-the-year financial data" (paraphrasing). Btch, the CompaniesCheck info is one of the first results returned by Google search; literally a nine-year-old could find it in less than 30 seconds.
Oh and I have a nonfiction volume I'm putting to bed today and have to write a tribute to bell hooks (RIP) for Monday so CM? GFY.
The recipes! Any takers?
Trigger warning: in one, Jack instructs us to touch the food with "your clean fingertips". I apologise for the visuals this might inspire.
Trigger warning: in one, Jack instructs us to touch the food with "your clean fingertips". I apologise for the visuals this might inspire.
Yes, with a proper photographer even the weird falafel things look sort of edible.Are we assuming Netflix peeps did the photography for these because
ah yes, blue cheese. Traditionally a favourite with young children.
Invite me. Or post them, I’m at Flat 1 Hotes St, Hotes.Does anyone really have any sweets containing hazelnuts, Brazil nuts and toffee left over? Would be more realistic if she showed us what to do with the strawberry and orange creams.
WHERE HAVE ALL THE COFFEE CREAMS GONE
Allegedly they’re not popular. I know.
Did you know you can replace all the non-vegan ingredients with plant-based ones
No thank you.
No thank you
Nothankyou
The rocky road looks like it would break your teeth.
Orange creams are good of the Gods. As are orange and coffee revels
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