Three Sprinkles

I am so happy to be back with a recipe for you this week. Last week I sent out a newsletter asking for contributions for weekly recipes and lo and behold, within an hour of the newsletter going out I received a considerable donation via paypal from my very generous parents. I had forgotten they read my weekly blog. So this recipe and the next five will be brought to you via their generosity. I feel so grateful as sharing a recipe each week brings me loads of joy. Thank you Mum and Dad.


Ginger and Sesame Fried Rice with Stir Fried Lettuce

I am writing to you on the eve of another Vegan Foundation Course starting. So blessed that this is the third course I have managed to run this year. Last year I got up to three then no more so fingers and toes crossed the next ones will run too. As I start to prepare 48 hours before the course (yep it takes me that long to get everything organised – they say for a teacher it takes one hour preparation for every hour taught, for a cooking facilitator it takes two hours set up for every hour taught.) I get more and more excited with each hour.


Non Dairy Sprinkles

In all of the sprinkles below, I suggest food processing them but you can easily make them with a mortar and pestle if you would prefer a more traditional method.


1 cup sesame seeds

In a frying pan dry fry the sesame seeds until they brown slightly.  Let cool then process until they form a powder rather than seeds.  Store in an airtight container.