La la lasagne!

I love love love lasagne



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.


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.

There’s a lot of vegetarian eating going on here as I cook for my husband and his children.
My husband rarely eats meat and the children who are here every other weekend eat meat…but not when they’re here
and no-one misses it. Good, huh?



Waitrose ciabatta is one of my favourite breads. Here filled with a grilled, sliced, big, flat mushroom, salad and dairy and soya free mayo.

A conversation with a friend reminded me of quinoa porridge so I had it for breakfast…it’s been a long time


Hmmm…below is how it looked the last time…better, I think


If you were alone on a deserted island…

I wish I could have put it like this:

“If you were alone on a deserted island with a pig, would you eat the pig or starve?”

“Hmm. If you were not alone, living on a planet with 7 billion people, had access to unlimited fresh fruits, vegetables, nuts, beans and other healthy foods and knew animals suffer and die horrible deaths so you could eat them when you don’t need to eat them to survive, would you continue to eat them?

The difference between our questions is that your scenario will never happen and mine is the choice you face right now.

Which do you believe is worth answering?”

-Andrew Kirschner

and there’d be enough to feed the world!

Quinoa and summer fruits

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

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.

Best vegan quiche…EVER!!!

I know I’m not posting enough here but please do bear with me.
I’m still struggling to re-establish a routine after kicking cancer in the butt but I’m getting there

DSC02702I came across this vegan quiche on The Gourmet Vegan.
It was so good I’ve already made it twice. The recipe is here

DSC02706It really is best if chilled overnight


and accompanied by a glass of this…the best alcohol free beer I have ever had. We first tried it when it was being handed out post-triathlon to the athletes. (I pinched some from an athlete…TB’s brother)

DSC02660I love this dried fruit. Totally pure, no additives or preservatives.
But do beware, it does still have a pretty high calorific value!

Post tri dinner


Having got up at 4am for TB’s triathlon this morning (cereal bars for breakfast…I make a mean peanut and grain one)
lunch just didn’t happen. So we had an early dinner.


I often use pre-packed FRESH stir fry mixes when I know I won’t have time to prep and cook. We have them with rice noodles or cous cous or brown rice or bulgar wheat or whatever…  These mixes are also great to use as a base when I realise I do have time to cook as happened this evening. I added peanuts, green beans and Quorn (not vegan, although I hear the Quorn people are working on this) and cumin, turmeric, ginger, chilli and half a tin of chopped tomatoes. We had it with brown rice, Patak’s Brinjal Pickle and Eisberg Alcohol Free Cabernet Sauvignon…and man, was it good!

Sunday Lunch

Oh dear, catch up time again!

I can’t quite remember what was in this but looking closely at the picture I’m guessing it was brown rice, onions, greens, carrots, peanuts and bean sprouts. I’m pretty certain there would have been Five Spice, salt and pepper, too. I do know it was delicious.


This was today’s Sunday lunch. Quinoa, mushrooms, onions, walnuts, grated carrots, a smidge of garlic, seasoning and parsley…all wrapped in puff pastry (I love puff pastry and would happily forego the filling)


We had it with all the trimmings and onion gravy…all devoured with relish by TB and the children

Catch up time

I’ve not been up to posting here lately, but I have been taking photographs
so here’s a bit of a catch up…in no particular order

DSC02536Chick pea stew. I love chick peas, high in calcium and iron and delicious when sprouted.
Unfortunately they are one of the very few things which TB dislikes…he’s ok with hummus though

   DSC02548Sauteed potatoes, mushrooms, onions, cabbage on toast. I used to make this with tofu but
now use potato instead. I do miss tofu though

DSC02556My much used and very useful combination of mushrooms, onions, something green and chopped nuts.
A teaspoon of Marmite as it fries adds to the zing. Delicious, quick and highly nutritious

DSC02557Tagliatelle is one of my favourite types of pasta…
I always use egg free and the best tinned tomatoes I can find

DSC02560A quinoa bake…with cranberry sauce

DSC02618Rice noodle stir fry…we had this after one of
TB’s open water swimming sessions

DSC02626A Quorn (not vegan) and vegetable curry with cous cous. I steep my cous cous in
Marigold Bouillon or Kallo Organic stock. It makes a big difference to the end result.

DSC02627Alpro Hazelnut milk whizzed up with a banana is blooming gorgeous.
I added a couple of kiwi fruits to this one though and it wasn’t so good…no kiwi next time.

fritterA sweet potato fritter with Orzo pasta fancied up with mushrooms and leeks

green smoothieTwo apples, one banana and a good handful of baby spinach and
half a green pepper makes the best green smooooooothie

knuckleI don’t eat this stuff but this is the pork knuckle braised in beer I cooked for TB’s parents.
I prefer not to cook meat but I love my husband and I love his parents so this was a treat for them.
I will only buy free range organic meat.

pizzaPizza I made for the children…vegetarian but not vegan.
I keep the base simple. Flour, oil and water.

stewpAnother of my favourite easy vegetable soup/stew things!
I just chuck in whatever I find. So good with fresh wholemeal bread
and a glass of red

warm_potato_saladWarm potato salad…just ooooooh!

BeanA sprouted black eyed bean…tastes really sweet like pea pods, even when cooked.
It amazes me that a bean which has been in a jar on a shelf in my kitchen for a year
still knows what to be when it grows up

DSC00654Just yum

  DSC02532Vegetable curry, dahl, spiced cabbage and rice and peas (black eyed beans).
I seem to remember using a ready ground spice mix for this.
Useful to keep in the larder as it makes a curry very quick to make.


I couldn’t decide what to cook for dinner so I rustled up this petite feast.
Food like this allows me to have something of a sparkly nature to mark the completion of radiotherapy!


Clockwise from top: Watercress, rocket and baby spinach salad, tomatoes, black olives and capers, olive ciabatta,
coleslaw dressed with salt, pepper and lemon juice, sauted poatoes, onions, mushrooms and curly kale.


It was lovely…filling but not stuffing!