Crunchy Fennel with Capers & Olives Recipe
By Bb Kitchen
2 medium fennels
20g black olives
1 teaspoonful of capers
3 tablespoons of GF breadcrumbs
Herbs of choice (I have used parsley, oregano and thyme)
1 garlic clove, minced
Sea salt, to taste
1Slice the fennels lengthwise in few slices and place on a baking tray lined with baking paper.
2 Bake in static oven at 180* for 20 min.
3In a bowl, place the breadcrumb, the herbs, the garlic, the salt and 1-2 teaspoons of water. The mixture should be wet, not dry. Place aside.
4After the baking time, remove the fennels from the oven and increase the temperature to 200*.
5Add the olives, the capers and a bit of breadcrumb mixture on the surface of each piece of fennel.
6 Put back in the oven for 8-10 min.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.