Elle Republic

If you love you’re a fan of beets, it’s a safe bet that you’ll dig this soup. Warming and nourishing, Borscht is full of flavor and nutrients! Packed with vegetables — beets, red cabbage, carrot and tomatoes — the soup itself is vegetarian and is served with a dollop of horseradish spiced yoghurt. Of course, feel free to skip it or sub vegan yoghurt for a 100% plant-based meal....

This light and refreshing vermicelli glass noodle salad gets its inspiration from one of my favorite lunch dishes: Vietnamese Bún salads. Fresh veggies and herbs are tossed together with a tangy rice vinegar dressing for a light and tasty meal. I chose raw vegetables like carrots, cucumber, sweet red pepper and green onion. But this noodle salad pretty much goes with any of your favourite vegetables. Edamame, bean sprouts,...

A simple and easy lamb curry recipe that is more than delicious! Made with simple spices, and pantry ingredients (tomatoes, chickpeas and peas) this Indian curry is bound to become a family favourite. It’s perfect the day of and even better as leftovers, which makes it ideal for reheating for an easy lunch or dinner the next day. The secret to a great lamb curry The secret to a great tasting...

This simple roasted tomato and potato salad is made with my favourite all-rounder potatoes and sweet cherry tomatoes which are tossed with green onion, fresh parsley and white butter beans. The dressing is simple: olive oil, apple cider vinegar, Dijon, maple syrup and turmeric. All of which give this vegan potato salad a lovely light quality while delivering lots of flavour. As much as I love a good traditional potato...

A simple asian-style broccoli salad tossed in a miso-infused dressing with crunchy toasted almonds. Simple Japanese ingredients like soy sauce, rice vinegar and shiro miso paste add depth of flavor to an otherwise simple side dish. One that is pleasantly nutty, savory and lightly sweet in flavor. Asian-Style Broccoli Salad with Miso Dressing Miso is one of those things I am trying to re-introduce into my cooking routine and in more...

German vs American Flour Equivalents. This is something that has continued to confuse me for years now. What is the difference between flour type 505 versus 1050 and all those other numbers in between? I understand that some flours (such as wheat and spelt) contain gluten. Gluten being the protein that forms when wheat flour and water are mixed together – the strong, sticky, stretchy stuff that is needed to...