Oyster-mushrooms/3 recipes

Dessert

Vegetable Lasagna recipe

Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce recipe

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.

A succulent dish that can easily be made with a crockpot while you're helping the kids with their homework.