Tonight I have a guest for dinner, she has a wheat intolerance, so I am using corn and rice flour lasagna sheets, a new one on me. This is a simple recipe: Ingredients: 1 cup of chopped onions, 1 small head of cauliflower, 150 gm sliced mushrooms, 400 gm green lentils, 300 gm chopped tomatoes,… Continue reading Lentil Lasagna Using Cauliflower
The younger me, used to love Lemon Curd on toast, but once I stopped eating eggs the lemon curd went. That is until I realised you can make this without eggs, as with so many things, eggs really are not necessary. We made this batch last year. 6 lemons, use the rind grated from one… Continue reading Making lemon curd
This morning I really did have trouble deciding what to eat, I haven't had porridge for ages, but I enjoy granola so much, then there is always fruit. Decision, decisions. After much deliberation, I finally decided. What the heck! I will have a bit of everything. So, 1/3 rd cup of porridge oats cooked up… Continue reading Just cannot make up my mind.
Sometimes, it is exactly what you need.
This was made in the Autumn, when I had an abundance of squash from the garden at work. You can either cheat here and use a vegan sauce as your base. Or chop up some onions and tomatoes, lay evenly on a baking tray and roast for about 25 minutes. Take them out allow to… Continue reading Ratatouille tonight?
Using alternate flours...
From the garden at work, so freshly picked and eaten within a few hours. I decided to slice the celeriac and roast it, sprinkled with pepper, garlic and some liquid smoke. I then spiralized 1 carrot, 1 courgette and 1 parsnip. I didn't want to eat them raw, so put them in a roasting tin… Continue reading Celeriac, something I hadn’t had for years.
It doesnt have to take hours to prepare a delicious meal.
A little bit of healthy and to keep the balance, a little bit of naughty
When you really do eat a rainbow...
Vegetarian and Vegan Nutrition 