WebIngredients. 4 cups vegetable broth; 1-2 tablespoons extra virgin olive oil; 14 oz extra firm tofu; 6 oz baby bok choy; 3 oz spinach; 8 oz cabbage, shredded or chopped
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WebUnlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper Aubergine & …
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WebJanuary 4: Oven-Roasted Sweet Potatoes with Crispy Chickpeas and Yogurt Sauce. Photo/Styling: Katherine Gillen. Proof that sweet potatoes can hold their …
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