Quick Vegan Quiche
Wow what a week. Love sent to you all and especially those of you who once again find yourselves in lockdown. I hope you have the ingredients to cook up feasts for yourself during this time. Food is our saviour right now. Get cooking for yourself, your loved ones and your neighbours.
Green Papaya Curry Kerala Style
If you live in an area where green papaya is in season right now I suggest making the most of it as green papaya rocks not only in taste but in the nutrition and health benefits department.
Tahini Bake
It hadn’t dawned on me what was really missing for me personally during the COVID 19 lockdown and restrictions until last week when a friend sent a really cute video. The thing missing for me during the COVID lockdown was ……….. tahini. Yep you read right, tahini. Somewhere in the whole upheaval I forgot to use this in my meals.
Macaroni Cheese
It’s kids recipe week and I am excited to tell you we have a guest blogger this week. Paula from Eat Cook Love who is half way through the Vegan Chef Training. One of our trainees in waiting has developed a scrumptious recipe that you children may love. The recipe does contain nuts so for any of you with nut allergies this recipe can easily be adapted. Instead of the cashews use sunflower seeds instead and if you don’t like sunflower seeds then use one cup of cooked potatoes and 1 cup of cooked cauliflower instead. All recipes in this blog are versatile to suit your dietary needs. So its over to Paula now.
Winter Health Boosting Salad with Sage and Oregano
After the naughty but decadent recipe I shared with you last week I thought a healthy recipe was in store for this week. It’s week one in my schedule of blog posts which means book review week and while this warm winter salad doesn’t feature in any particular book (my own creation) I feel I was inspired by Hetty Mckinnon’s book Family. It is not a vegan cook book but well worth a mention.
Bok Choy Vegolian
How are you? Did you miss me? I took a two week break from writing blogs to try and catch up and have plenty of recipes for you in the upcoming weeks. Hope you didn’t miss the recipes too much. This week I am showcasing Bok Choy as the seasonal vegetable for the month. Right now where I live Bok Choy is in season and the bunches are beautiful. While the protein content of Bok Choy is actually very low it does contain a wonderful amount of other nutrients making it a super healthy vegetable to add to your diet.
Tortilla Pizzas
It’s children’s recipe week this week and this is a good one to make with the whole family. Put aside 1½ hours so that you can make it with ease and fun. Put on some fun music and get into the swing of cooking as a family. Go to my facebook page to see the video I did on how to make the tortilla. If you don’t have a tortilla press you can roll out the flour with a rolling pin (dusted with corn flour) and cut out round shapes with a wide glass or biscuit cutter.
Sprout Lovers Autumn Salad
How are you? How have you been this week? Thank you to all of you who wrote to let me know how you are going and to also thank Melanie and I for keeping these weekly recipes going. It means a lot to me that you are enjoying the recipes at this time.
Vegan Jalfrezi Recipe with Sprouted Mung Beans
Wow what a week. How has it been for you? How are you? I really would love to know how you are all coping with the COVID -19 ‘pandemic.’ Thank you to everyone who wrote to me after the last newsletter. I so appreciate it. Also feel free to write with any questions you may have around cooking. I have plenty of time right now.
