One of my most common moans is the lack of selection or availability of healthy items in shops and supermarkets.
But things are definitely improving.
I am passing through UK on the way home to Cape Town and found some great new products – all vegetarian, some vega…
Mutter Paneer, or peas with cottage cheese, is a wondefully tasty dish and the paneer gives the protein that a vegetarian needs.
You can see a version of the recipe at Recipe for Mutter Paneer
We love coriander, so when I serve this dish I sprinkle…
Vegan Recipe Books
We keep discovering new vegan recipe books. They are popping up all the time. Our latest new find is one called Vegan Bible, by Marie Laforet. I am loving it because the few recipes I have tried so far actually seem to work. And pretty well every cooking technique is covered.
This book is available from Amazon, or if you are in South Africa, from Loot. If you go on line to buy a copy, check carefully that you get the right one as there seem to be several books with the same or similar name.
Beans form a large part of a vegan’s diet, and we love bean pates on cracker bread as a tasty snack.
In her book, Marie has a simple but tasty White bean, coriander and lemon dip.
With a couple of minor adjustments, I turned this into a slightly firmer white bean pate.
1 Tin of any white beans, drained (see note below)
2 T lemon juice
1/2 t tahini
1/2 t sea salt
1/2 t fresh ground black pepper
+- 2 t water
Small handful fresh coriander, chopped
What to do:
Put beans, lemon juice, tahini, salt and pepper in a bowl.
Use a stick blender to whizz into a paste.
Add as much of the water as is needed to get it to blend, until you get the consistency of a pate.
Then only, fold in the chopped coriander.
Serve up as a snack on cracker bread – Our favourite is on my onion bread.
Save the drained water from the can of beans and keep in fridge or freezer. This bean water is the relatively ‘new discovery’ known as aquafaba, which can be used to replace egg whites in vegan recipes. I am still a novice with using this stuff, but am practising, and will post some recipes using it soon)
Looking through the June issue of Vegetarian Living magazine – Vegetarian Living
I saw an article on the amount of food that is wasted in the UK.
Apparently UK residents throw away £12 billion worth of food a year!!!
Hard to believe that during the war their parents or grandparents lived …
Clafoutis is originally a French dish, from the Limousin area, and was traditionally made with cherries.
We are great ones for using up what we have in the fridge. So with both fresh apricots and eggs needing using up, and wanting to serve something different for our guests t…
We love these tasty Thai or Indonesian bites. We have attempted to make these sweetcorn fritters numerous times, always without success. Aiming to keep things healthy, we have tried to avoid deep frying, and have used all sorts of different ingredients to make the fritters hold together.
The whole Indonesian Pop-Up dining event (read about that here on Green & Vegan) came about when we made some Indonesian friends. And they showed us how to make these sweetcorn fritters. We have managed to avoid ‘deep’ frying, but have had to accept a litle bit of shallow frying.
2 C fresh corn kernels
½ C flour + a bit
¼ t baking powder
Salt – ¼ t + to taste
Pepper – couple of twists
Green of 2 spring onions – chopped
What to do:
1. Put the corn kernels in a bowl.
2. Add the 1/2 cup of flour and fold in. Add in extra flour just to make sure the kernels have light coating of flour.
3. Fold in the baking powder, salt and pepper.
4. Add in the chopped spring onion.
5. Add in just enough water so that the mixture is sticky.
6. Heat a little oil in a non stick frying pan.
7. Using a teaspoon, take a blob of the mixture and place it in the hot oil, and gently flatten it.
8. Put about six of these in the pan, and fry gently till the lower edges just turn brown.
9. Turn them gently and fry other side.
10. When done take them out and place on a piece of kitchen paper towel to drain excess oil.
11. Repeat till all mixture used. You should get about 10 small fritters from this mixture.
Serve up with a sweet chilli dipping sauce.
Back home in Cape Town now, and back to eating healthily again.
Karen, my vegetarian wife, loves buying cook books, and yesterday came home with one called ‘Yummidy’ – Not only meatless, but low carb as well.
We have been trying to follow a low carb diet …
Seed cracker biscuits
I am not at all a fan of these fad ‘diets’ that keeping popping up, rather preferring the overall healthy approach to eating.
The recipe book that is all the rage in South Africa at the moment is ‘The Real Meal Revolution’ by Prof Tim Noakes, …
Patrick is missing his blog terribly. But we both agree that it is better to have me writing than for the blog to be neglected. Besides, we eat the same food, it’s just my style of writing and views that are different.
I love love l…
We are still busy with a round of entertaining.
Last night the menu was:
Green Pea soup
A selection of pizzas – raw pizza bases, with mostly raw toppings
Fresh fruit with a sweet nut kreem.
Here is the soup recipe I used.I did rather make it up after googling …
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