Sauteed broccoli

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

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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!

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Progress, eh?

I have a lovely wooden cookbook stand but this is a sign of the times.

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I bought this butternut squash last summer. Yes, LAST summer! This morning I cut it open and was amazed to see it was still in pretty good shape. It’s been stored in a basket by a window, with the curtain drawn and is somewhat dry but not the rotten mess I expected. I won’t be using it, though.

Real bread, at last!

Bread


I used to make our bread, always two large loaves at a time but stopped when I realised we were eating the first loaf before it even cooled and the second was gone by the next day. On the left is a wholemeal and a slightly over-baked white loaf.

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                                                                               On the right are a couple of better looking white loaves. It’s been a long while since I made my own and in that time I’ve been looking for a decent loaf to buy…and I’ve found it!

 

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Here it is, a small wholemeal loaf from the bakery at Shrub & Grub. It’s tasty, just chewy enough and has no nasty ingredients…it’s soya free and vegan. Oh, and they deliver, good, huh?

 

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)

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)

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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)

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Pomegranate

Pomegranate is so pretty

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and it tastes good! I like it in cereal

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and salad but not so much in rice.

I’m told the juice is a “super food”
All wholefood is super food…processed food is not so super.
It’s really not rocket science.

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Vegan “Cheese”

I have been trying vegan “cheeses”. I tried these about twenty years ago and they were vile but now…wow!

First I tried Vegusto’s No-Moo Piquant

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This was great in a panini with salad and vegan mayo but was even better on a baked potato.

Next was Vegusto’s No-Moo Melty.

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This is great in a “cheese on toast” way. When grilled it reminds me of Welsh Rarebit, creamy and soft. I also added it to a bolgnese sauce but whilst this was nice, it seemed to be a waste. It would have been better grated over the finished dish.

I have other Vegusto products in the ‘fridge waiting to be tried.

In Tesco (yes, Tesco!) I found a couple of Violife products

980dad_667862b20b8d87e876c024b1a24a2973.jpg_srz_p_567_567_75_22_0.50_1.20_0.00_jpg_srzThis is lovely, though a little too mild for me.
Violife do make variations so I shall try those, though I shall have to buy them on line.

Oat milk which doesn’t curdle…at last

Not being able to have soya has been causing me a few problems but gradually I’m finding alternatives. Finally I have found a “milk” which I like and which DOESN’T curdle in tea and coffee. I buy it from Waitrose and Asda but I understand other supermarkets stock it or it can be bought on line here
If you do have soya then Alpro’s soya milk doesn’t curdle and is more readily available.

1622399_378902488956051_2954291774980377437_oI usually leave a couple of items on the shelf for others but not this time!
I’ve also tried some Vegusto “cheese”…not cheap but very
nice. I tried Violife’s “Cream Cheese” and it gets a thumbs down from me. Again, if you’re having soya then you cannot beat Toffutti’s Cream Cheese.

Cancer free and catch up

Yes yes yes, people…I have been told I am cancer free. I didn’t realise how much I’d put everything on hold over the last couple of years but now I have a further forty years to fill so let’s get back on track and keep things up to date. This post is a bit lacking in detail and for that I do apologise. Henceforth I shall do better!

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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.

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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.

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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.

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