Mark Bradridge

Mark Bradridge

Mark Bradridge
More ideas from Mark
Crispy tofu cubes and vibrant veggies are cooked up until tender-crisp and drenched in luscious peanut-hoisin sauce to make this flavorful and colorful peanut butter stir-fry!

Crispy tofu cubes and vibrant veggies are cooked up until tender-crisp and drenched in luscious peanut-hoisin sauce to make this flavorful and colorful peanut butter stir-fry!

Zen and the art of Mandarin Jam

mandarin jam - great idea for a gift - give jam with a beautiful jam jar

Little Corner of Mine: Clementine or Mandarin Marmalade

Clementine Marmalade: I turned my sour batch of Cuties clementines into this delicious marmalade.

Authentic french crepes recipe as you will eat in Paris. Thin, crispy, easy to make and fill with anything you like such as jam, fruit, chocolate or cream. Easy and halthy traditional french breakfast crepes.

We love pancakes in our family. well my son and I do. Oh not forgetting the dog. Of course the dog loves them, he's a labrador nom nom nom.

Crumpets: serve with cold, rainy weather, lashings of butter and a pot of fresh tea. Or top with cheese and grill for the fastest supper ever!

Crumpets: serve with cold, rainy weather, lashings of butter and a pot of fresh tea. Or top with cheese and grill for the fastest supper ever! aah winter in england

A vegan spin on Cheez-Its that are undetectably dairy- butter- and cheese-free! 30 minutes, 6 ingredients and alarmingly close to the real thing!

Healthified Vegan Cheez Its! No cheese, no dairy, just pure salty cheezy goodness! Better choice for the kids than goldfish crackers!

Cheese, sir, may I have some more?

Vegan Almond Feta Cheese ground almonds (about 1 cups) lemon juice cup) cup water fl oz) 3 Tbsp olive oil 2 cloves garlic, minced 1 tsp salt for 40 min

These amazing meatless meatballs are made with eggplant, white beans and breadcrumbs to hold them together – if I was a vegan, I would have no problem eating this for dinner every night! They almost remind me of eggplant parmesan, in the form of a meatball. I've had my eye on this recipes since I got a copy of Mark Bittman's VB6 Cookbook, and it did not disappoint! I love finding new ways to incorporate more veggies into my diet, and I try to eat meatless two to three times a week, s...

These amazing meatless meatballs are made with eggplant, white beans and breadcrumbs to hold them together – if I was a vegan, I would have no problem eating