rice noodles with pickled vegetables

Ingredients: ½ onion, sliced 1 red pepper, sliced 2 carrots, shredded 2 tbsp rice wine vinegar 2 tbsp rice wine 1 tbsp sugar 1 tsp salt 300g/10 ½ oz rice noodles 1 tbsp sesame oil (optional) 1 tbsp light soy sauce Small bunch of coriander (cilantro, chopped) Method: 1.Place the onion, pepper and carrots intoContinue reading “rice noodles with pickled vegetables”

Brioche pudding with ice cream

Ingredients: Make your brioche loaf then cut it in 8 slices 3 vegan eggs, lightly beaten 50 g (2 oz) castor sugar 250 ml (8 oz) vegan milk 250 ml (8 oz) vegan double cream ½ tsp ground mixed spice 25 g (1 oz) vegan butter, melted 1 tsp demerara sugar For the Ice CreamContinue reading “Brioche pudding with ice cream”

Broccoli Creamy chives Pie

Sometimes I have no idea what I really want for dinner, I’m a very fussy person especially when it come food! Not knowing what do I really want to eat, I haven’t had pie for a long time I already had some broccoli and a chives so I decided I’ll try some pie with broccoliContinue reading “Broccoli Creamy chives Pie”

My Life Journey Living with Allergies

Having multiple allergies for so many years, doesn’t get any easier, after living with it for the past 23 years you really expect it to get easier, and people would be a bit more understanding, supportive and compassionate’ oh no that’s not the case instead I have spoken to a few people in my situationContinue reading “My Life Journey Living with Allergies”

pumpkin tackari

Ingredients: 1 block of tofu, diced 1 tbsp curry powder 1 tsp coriander power 1 tsp masala powder Salt to taste 1 chilli (optional) 500ml 2 cups diced, pumpkin 1 ½ pint of water 500ml 2 cups basmati rice 2 sprigs of spring onion chopped Method: Prepare the pumpkin and all spices in a saucepanContinue reading “pumpkin tackari”

Broccoli Miso Hot Pot

Ingredients: 300g (1 ½ cups) brown rice 150 g 1 ½ cup broccoli florets 1 leek, trimmed sliced and rinsed 1 tbsp miso paste 1 fresh chilli, deseeded and Finely sliced 1 tbsp tamari 1tsp brown sugar ½ x 400g packet firm smoked Tofu, cut into small cubes 1 tbsp olive oil 1 spring onions,Continue reading “Broccoli Miso Hot Pot”

Orange Spiced Biscuits

These biscuits are very delicious and one of a kind, I decided to make my own unusual Nutty biscuits by using sunflower seeds and hempseed blending them together.. due to nut allergies and sesame seeds, I was told to avoid most seeds including sunflower and pumpkin seeds..by taking Antihistamine daily pretty for the rest ofContinue reading “Orange Spiced Biscuits”

Pulsed Broad Bean and Pearl Barley Salad:

This combination of beans and grain, provides all eight essential amino acids for building and repairing your whole body.. very easy and quick to prepare and really tasty as well. Ingredients: 40g (1 ½ oz/scant ¼ cup) pearl barley 1 tsp vegetable stock powder 30g (1/4 oz) broad (fava) beans 2 tbsp olive oil JuiceContinue reading “Pulsed Broad Bean and Pearl Barley Salad:”

Spinach, Ricotta and Pesto Lasagne:

This creamy veggie lasagne is a great meat-free alternative that’s delicious, you won’t miss the meat it’s great to freeze, just take out and allow to defrost the night before. Ingredients: 100g vegan butter 100g plain flour 600 mlVegan milk 400 g vegan ricotta 100 g vegan Parmesan cheese grated Whole nutmeg freshly grated 200Continue reading “Spinach, Ricotta and Pesto Lasagne:”

Indian-Spiced Pumpkin Wedges:

kg (2 lb) pumpkin or butternut squash 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 cardamom pods 3 tablespoons sunflower oil 1 teaspoon castor sugar or mango Chutney For the coconut pesto 25 g (1 oz) fresh coriander leaves 1 garlic clove, crushed 1green chilli, deseeded and chopped Pinch of castor sugar 1 tablespoonContinue reading “Indian-Spiced Pumpkin Wedges:”