Welcome to A Way With Food by Natalie Chassay. I'm so happy you're here! Keep reading for a great recipe, plus a quick note on why I've moved to Substack — and what to expect from me each week!
Dear Natalie, I love your way with words, surely with food. For this lovely celery recipe...could you permit an alternative choice of cheese - as Parmesan and Pecorino are made using an animal rennets- several vegetarian forms of hard cheese are available; maybe not quite so intense but acceptable... 💚
I love this recipe, and like all your recipes are a great start for playing with variations - last night I made this with pumpkin seeds and added shaved brussel sprouts and left over endive - delicious
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What a delightful first post! Welcome to Substack, Natalie 💐
Dear Natalie, I love your way with words, surely with food. For this lovely celery recipe...could you permit an alternative choice of cheese - as Parmesan and Pecorino are made using an animal rennets- several vegetarian forms of hard cheese are available; maybe not quite so intense but acceptable... 💚
I'll make this. Have em all in the fridge 🙌
Nice. Thnxxx
Made it over the weekend, can confirm it is delicious!
I need to mske this ASAP! If I can't use parmesan is there a decent sub? I'll take half decent 😂
Nutritional yeast works really well ❤️
You have incredible talent, love the way you create meals and combine flavours yet keep it relatively simple. Right up my street xx
Dreamy
I love this recipe, and like all your recipes are a great start for playing with variations - last night I made this with pumpkin seeds and added shaved brussel sprouts and left over endive - delicious
Oh yum that sounds sooo good!! And yes, totally agree that you can do so many variations with this kind of food ❤️
Now that’s the Substack I was missing. 💙
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