This very tasty Tomato Consomme is thanks to Jamie Oliver’s “Taste” video series. We made and served it at our latest pop-up vegan dining event last Saturday, and it seemed to go down a treat. Check out our Green & Vegan FB page Ingredients: 5 or 6 ripe large tomatoes 1/2 t horseradish sauce (preferable to …
More vegan tart ideas
More vegan tart ideas Vegan tartlets Here is a different version of last weeks tartlets. The crusts are ones I still had left over. They keep well in the fridge. Vegan tartlet We were in a bit of a rush for a quick lunch, and used a bought organic hummous, a bought organic vegan pesto …
Raw courgette pasta
Raw courgette pasta – with tomato sauce At the moment I am killing time between the 2 raw food course, doing some maintenance on our boat in the Netherlands. Compared to our kitchen at home, the equipment on the boat is pretty basic, but it’s surprising what you can do with raw food with limited …
Raw pastas, pestos and sauces
Karen’s coriander pesto In an earlier post here I showed Karen’s raw courgette pasta with a basil pesto. Butternut or sweet potato also work very well as the ‘pasta’, though these vegetables need to be dropped into hot water and left for about 10 minutes to soften. You could use the same basil pesto as the …
Savoury dehydrating ideas – tomatoes, mushrooms and onions
Cherry tomatoes dehydrated Last week I showed you the dehydrated fruit snack ideas. Here are some savoury snack ideas you can do in the dehydrator: Cherry tomatoes, onions and button mushrooms. Onion rings dehydrated Make up a basic batch of marinade using about 2/3 apple cider vinegar and 1/3 olive oil. Soak the cherry tomatoes …
Fritata – a la Grecque
Fritata a la Grecque Fritatas are a great way to use up odd leftovers from the fridge. Looking for inspiration the other evening, I found half a dozen organic eggs, some cherry tomatoes, a nearly empty jar of olives and some feta cheese in the fridge. A fritata with a Greek spin was the obvious …