#vegan #glutenfree chocolate & banana cookies

Who doesn’t like cookies? How about some that are healthy and still taste good? Here you are then:


225g caster sugar

250g plain quinoa flour 

50g cacao powder

200g  of margarine melted

1tsp vanilla extract

2 bananas blended

Mix the dry ingredients first then add the wet ingredients. Makes about 18
15 minutes at 180C

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#Vegan #glutenfree Walnut almond and lentil “meatballs”

At this time of year R can’t have wheat as it affects his hayfever, so the flour in these meatballs is gluten free. We had them covered in barbecue cook in sauce, chips and stir-fry.

200g red lentils

20g vegan bouillon

141g onion (1 onion) chopped

50g walnuts chopped

30g almonds chopped

110g gluten free flour

Cook the lentils in water with the bouillon untill it reaches dhal consistency.

Mix in the rest of the ingredients, form into about 24 balls and then bake in the oven for 15 to 20 minutes at 200C 

Eat with your favourite sauce.

Pesto and beans

It’s been so hot today we didn’t feel like a heavy meal, so we had pasta pesto and beans. I made enough for us to have it cold for lunch too:

300g pasta (dry weight)

60 g fresh spinach & rainbow chard chopped

1 tin cannellini beans

1 jar of meridian free from green pesto

We had gluten free pasta as R is off wheat for the hayfever season, but you could have any kind you want. It was lovely, and not too hot for a hot day:

#vegan #nutloaf for everyone

If you can eat nuts, you will probably like this nut loaf. It’s a good one for us when we have meat eating friends round because they feel like they have had a proper meal. So here it is:

Prepare and then mix together

200g red lentils cooked with 2 teaspoons of bullion 

100g chopped nuts. Walnuts are best, any will do.

One packet of chestnuts, chopped

One large carrot, grated

About 60g bread crumbs. I don’t have a food processor so I grated the bread I had.

Herbs of your choice, mine were herbs de Provence

Cook in a loaf tin at 180C for about half an hour or until it looks done on top.

Happy Christmas everyone 😄

#Christmas #baking if you have a #vegan coming

“oh, I’m a vegan” words which seem to strike terror into the heart of many a host… 

But it’s easier than you think. Christmas dinner especially, is dirt easy. There are plenty of instant gravies which don’t have milk in them, if you are roasting veg, vegetable oil is just as good as duck fat (and who uses that anyway?)

If you don’t want to make a nut roast, you can buy packet mixes in most supermarkets… And that is your mains sorted.

If you do want to make a really easy nut roast which the meat eaters will want a bit of in their plate too, I will be posting a recipie either tomorrow or Saturday.

And then there is pudding. Again, you can find milk and egg free Christmas puddings and you don’t even have to go to the free from isle. Couple that with alpro custard and… Yum.

If you want vegan friendly mince pies you will have to make them, but just go to the fridge section and you will find jus roll pastry or most supermarket equivalents have no egg or milk… And most mincemeat brands are vegan friendly too:

Fancy making something a bit different? I make bakewell tarts with the same pastry, strawberry jam and a normal frangipane recipe where I swapped the butter for vitalite and each egg for a large teaspoon of cornflour mixed in water. (You could use custard powder at a push).

So there you have it. If you do have a vegan coming for Christmas, they will be overjoyed that you have thought of them rather than panicking.

A peaceful cooking Christmas to you all x