For a spicy, yet refreshing twist on a summer dinner. Fully vegan, gluten free and easy on the tummy I’m buying literal crates of mangos with the recent (and very much welcome) heat we’ve had and I have to use them somehow! All of these components are super versatile and can be altered according to what you have in the fridge or your taste preferences. I always use a ‘base’ recipe for my mango salsa being mango (obvs 🤪), avocado, olive oil, lime and herbs (mint/coriander). Endless possibilities!
Read moreVegan Cucumber Mint Raita
Remember those ‘Franks Red Hot Sauce’ commercials with catch phrase ‘I put that s***t on everything!’?
Well I put THIS on everything! Potatoes, rice, anything spicy, fish, with curry, as a vegetable dip, alongside a savory brunch, or with daal. It’s the perfect cooling. creamy addition to any dish. I use coconut yoghurt here (I buy coconut collab plain yoghurt) but you can use plain, Greek, Icelandic or even goat yoghurt for the same effect. Its an incredible flexible recipe as well- you can omit the cucumber, lemon or olive oil, and add honey for sweetness, lemon zest for a delicate flavour, or chili for spice so this matches with any recipe. I even dip salty tortilla chips in this as the perfect mini snack!