Caught up!

It may seem simple but it works…
the more colour you have on your plate, the better.

This shows you are having a variety of nutrients at each meal.


I may be one of the few people who actually loves preparing vegetables

but when this is the result, you can see why.

12694612_509965665849732_5333713938668722045_o

Advertisements

Almost caught up…

La la lasagne!

I love love love lasagne

fr_38_size880

fr_57_size880

In the bottom of the dish is a layer of veggie mince, onions, mushrooms, garlic, pepper, a little salt and a teaspoon of Marmite.
Then a layer of fresh lasagne which is spread with mashed sweet potato then covered with fried spinach and red onions.
Then another layer of pasta and a tin of whizzed up tinned tomatoes is poured slowly over the whole thing.
whack it in the over for 40 minutes or so on Gas Mark 6-ish and there you go.
Torn pieces of mozzarella on the top before going in the oven is pretty darn good, too.

fr_29_size880
I make pizza bases using white flour, olive oil and water. This one is topped with chopped tinned tomatoes, sliced fresh tomato, Quorn Chorizo (tangier than the Quorn Pepperoni) partly fried mushrooms and onions and torn mozzarella.

Photo 20-06-2014 07 00 51 pm
Ciabatta filled with salad and grilled halloumi.

fr_156_size880fr_76_size880

I had a bit of craze for fried/grilled halloumi. I was using it as a replacement for tofu.
On the left with a peppery salad and on the right with stir fried spiralized courgette, kurly kale, mushrooms and tomatoes…also with pan fried loin of pork for my toyboy husband, who has since decided not to eat meat.

IMG_0913IMG_0915

I tried Jamie Oliver’s roast celeriac. It is brilliant but you do have to be a serious lover of the stuff as roasting it intensifies the flavour beyond your wildest imaginings.

IMG_0917

I used Oatly oat cream to make a mushroom sauce. It all looks good on the plate, don’t you think?
But really, it was too strong for us.

1535649_233148116864823_358831791_nbahari1

On the left a simple and very quick vegetable curry and another similar on the right

Quinoa and summer fruits

I have no idea why I’ve not had this before

quinoa_fruit
Quinoa (cooked), summer fruits (they were frozen, I spread a few on a plate and defrosted them in the
microwave for about 30 seconds) and hazelnut milk. It was blooming lovely.
Tomorrow I shall be having it with nuts and seeds.

Frosty start…

It was cold and frosty this morning and perfect for creamy porridge…
slow release energy and full of beta glucan which lowers LDL (the not so good cholesterol)

IMG_2728
I make mine with water, a smidge of salt and quite thick. I then like to pour a little oat milk or oat cream over it, which seeps in and gives it a wonderful texture. Today I added blueberries (currently very well priced at Asda) and a mix of pumpkin, sunflower and sesame seeds to give me my omegas. (No flax for me as I avoid phytoestrogens)

Sauteed broccoli

Tonight’s dinner was more of a light supper…sometimes it’s all we want.

IMG_2877

Toasted baguette spread with vegan margarine and tomato puree then loaded with sauteed red onion, mushroom, courgette, celery, brussel sprouts, broccoli and sesame seed, sprinkled with vegan “parmesan” and put under the grill for a minute or so. And very nice it was, too!

Wraps

Last night I made Harissa Wraps…all the protein, vitamins, minerals and fibre
a body needs in perfect balance. Bit messy though!

Red onion, mushrooms, tiny plum tomatoes, greens, courgette noodles, sprouted chick peas, vegan Quorn, salt, pepper and four teaspoons of Harissa paste, stir fried and served in wholemeal wraps. Just the right spiciness  :o)

Catch up time

A quick meal catch up…

IMG_3041           IMG_3042
Whilst I am vegan I understand this is not everyone’s choice.
For breakfast my stepson often has truly free range eggs poached on wholegrain toast.

IMG_3150           Photo 08-04-2016, 8 14 36 pm
The more colours on your plate, the more minerals and vitamins.
It’s a nice, simple way to make sure you’re getting a good variety.

IMG_3147     Photo 08-04-2016, 8 10 27 pm
Again, my favourite breakfast of muesli, fruit and seeds
and my favourite way to cook those wonder foods.
Broccoli, brussell sprouts and dark green leaves…this time, cavolo nero

  IMG_3069
Then there’s this, because, well, sometimes, just because…

apPEAling, no?

IMG_3268

I made a pea and mint pesto for a pasta dish. It has pine nuts and garlic in it
which gave it a lovely taste. In its cold state it was thick and was very nice
on sticks of celery and spelt bread.

IMG_3269

Once mixed with some of the pasta water it was great.
I served it with a mix of red cabbage, brussel sprouts, mushrooms,
walnuts, sesame seeds, leeks, celery and tomatoes.

IMG_3271

The next day I watered it down, heated it up and used it as an
accompaniment to a Quorn curry with brown rice.
The mint and garlic really worked with the curry spices.

Catching up!

Mellow Fruitfulness

Autumn on a plate…

…’nuff said.

Actually, just saying a little more…
mini gem squash stuffed with quinoa, leeks and mushrooms
served with mashed celeriac, steamed cauliflower and kale and
roasted carrots, courgettes, peppers and potatoes…and onion gravy

World Vegan Day

The clue’s in the title!

Today’s lunch

Today’s lunch topless!

See how good being vegan can be?

Winter and warm fires…

S1280012Roasted vegetables

S1280014Mushroom and garlic tart with seven vegetables

When I tasted the leek it evoked winter and warm fires…I love how food can do that.
Actually, I just love food.

Quinoa…I’m loving it

Spicy Mushroom and Quinoa Burgers.

They were a version of this minus the nuts and using a smidge of Marmite instead of miso and there was no smoke flavouring in the pineapple relish/salsa thing. They were blooming delicious. I love the chewy texture of quinoa when it’s been fried or roasted. I see this particular mix as having plenty of potential for variety…chilli flakes are a must next time!

Plum Crumble

Plum and nectarine crumble.


You know how it is when you fancy something simple?

Making it up as I go along…

I saw mention of butternut squash and chestnut soup on line so made this up as I went along…

Butternut Squash and Chestnut Soup!
Also contains red onion, salt, pepper and my new favourite, smoked paprika…
the coriander sprinkled on top is just to make it look perdy.
It only took half an hour and tasted unbelievably good.

This is last night’s dinner…grilled mushrooms filled with red onion, courgette, celery, tomato, grated carrot,
tomato puree, salt, pepper and smoked paprika. Twas lovely!

Butternut Squash

Breakfast was fruit salad (ripe peaches and plums from Waitrose…well worth the extra money as those ripen at home ones should be renamed “Take home and throw away when you miss the 15 minutes of ripeness before total melt down”) followed by toast and marmalade/Marmite. Lunch was salad filled salt and pepper bread from Tesco.

Dinner was scrumptious…

Here, being prepped. I’ve tossed potatoes and sweet potatoes in rapeseed oil, cumin seeds, fennel seeds and turmeric ready for roasting on the shelf below the butternut squash. The squash was roasted empty for about half an hour then filled with cooked quinoa which I had fried with mushrooms, spring onions, seasoning and Marmite and roasted for another ten minutes. I put very thin slices (I use a potato peeler) of cheddar over TB’s, which melted and browned rather wonderfully. All served with steamed broccoli and steamed leeks and onion gravy.

When roasted like this the quinoa gets a lovely crunchy crust.
It works especially well plonked on top of a portabella mushroom and whacked in the oven.

Ratatatatouille-ish

Lunch yesterday was a quickly assembled salad.

Mixed leaves, spring onions, cherry tomatoes, black olives, capers, beetroot and orange. I always dribble (no drizzling here) the orange juice from the chopping board over the salad…it makes a great dressing with ground black pepper. Sometimes I sprinkle (see? I do sprinkling) a big handful of chick peas over this as well.

Again, dinner was skipped and I made an improvised ratatouille for supper. I had no courgettes and it was only simmered for about twenty minutes but it was still very good. I was little heavy handed with the cayenne though! I was short of time so stuck a bought naan under the grill for TB (not vegan as it contains milk).

Waitrose Olive Ciabatta

Lunch yesterday was vegetable soup with Waitrose Olive Ciabatta.
This is different every time I make it as I chuck in whatever I have…although this time I forgot about the sweet potatoes cohabiting with the maris pipers in the potato bag.

Dinner didn’t happen but we had supper. More Olive Ciabatta, toasted on the inside and filled with slices of grilled portabella mushroom, mixed leaves, chopped black olives, chopped capers and egg free mayo.

Tempura and Chips

Sometimes I crave chips and I like to have either just a bowl of chips or chips and tempura. Last night I went for the tempura option…mushrooms, aubergine, courgettes, asparagus, cauliflower and onion rings dipped in gram flour batter and deep fried. Naughty but every now and then it’s oh so nice. I find tempura a good option as it doesn’t need to totally coat the vegetables and doesn’t fill up with oil.