Aleppo Pepper Rubbed Fennel is a spicy hot favourite of mine – I use fiery Aleppo pepper or pul biber which gives this dish somewhat of a kick. It is great to serve during the Summer. I love how the garlic, marjoram, parsley and coriander seeds just enhance this dish. Definitely, not for the faint hearted.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.