Goulash
This recipe came from the creative adaptive dish exercise in the Vegan Foundation Cooking Course in in August. The wonderful Shelley and Jane made this recipe based on Jane’s mother’s recipe and I have made a few adjustments to this dish and I tell you it is a must-make recipe. It makes enough for 6 people and we had it three nights in a row. I wanted to make it all over again on the 4th night so I could eat it again. Can’t wait to hear how much you love it when you make it.
Christmas Salads
It is so difficult to believe that I am writing about Christmas again. The year has been long and fast all at the same time. What do you do for Christmas? If you have been following my blog for a long time you will see that I have been through many phases at Christmas. It was only last year that I decided to really embrace Christmas. To be honest, for me as an adult Christmas has often been quite lonely and, when I could, I chose to work on Christmas day. It feels good now, embracing it and making sure I do something special.
Spaghetti Salad with Artichokes and Green Veg
Resistance starch has had lots of attention of late and rightly so. Resistance starch is starch from food that does not get digested in the upper gastrointestinal tract (small intestine) it skips digestion and makes its way to the large intestine where it is broken down by resistant bacteria and then fermented providing good bacteria for the gut micro biome. A good micro biome boosts our immune system and prevents us from catching diseases including cancer and also protects us from getting type 2 diabetes.
Green and White Salad
Do you add oil to your pasta cooking water? Have you been told it prevents your pasta sticking together/ I stopped adding oil to my pasta water more than a decade ago because my pasta never stuck together whether I had oil in the water or not and I just thought it was a waste of oil.
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.
Spanish Inspired Share Plates
Living in a town that still has an independent bookshop feels like a big luxury to me. Being time poor I probably only find myself in there six or so times a year. However each time I do visit I walk out with an armful of books. Denise who owns the book shop seems to always have a new vegan cook book in stock so even though I may originally go in to purchase a novel or even just a birthday card I will be drawn to purchasing a vegan cook book or two.
Cooking with Seasonal Produce – It’s Asparagus time!
It's asparagus season and I need to get in quick with this blog as asparagus season is often short lived, where I live anyway. There are all sorts of nutritional benefits to eating asparagus, like it has a good source of vitamin A (which we need for our eyesight, building our immunity and reproduction of cells and it also helps with organ health) is a great antioxidant, can serve as a diuretic, apparently nourishes the digestive tract, is of course a good source of fibre and is high in B1.
Quinoa lentil and Cauliflower Salad with a Currant Sauce
Book review time. Last Tuesday I went on a book shop binge and $269 later I walked out with two canvas bags full (I am praying my partner is not reading this blog post because that really was extravagant). Amongst those books was a great new cookbook called Neighbourhood by Hetty Mckinnon.
