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BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
VEGAN WELSH RAREBIT TWO WAYS 2 slices granary gluten free bread. 2-3 mushrooms – sliced thinly. 2 big slices of vegan cheeze. 1 teaspoon Wholegrain mustard. Splash water. Toast one side of the bread then lay the mushroom slices onto the untoasted side. In a bowl add the cheese, splash of water and wholegrain mustard and melt in the microwave for 20- 30 seconds. MEATBALLS | VEGHOTPOT Post by @veghotpot. The musings of a foodie turned unintentional fussyeater! Search
KALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. MenuPIE FILLING
Pie Filling. Published December 3, 2012 at 2894 × 1942 in Kale topped Sweet Potato and Cheese Pie: Meat Free Monday. ← Previous Next →. Pie Filling mixed together ready toMUSHROOM SOUP
Visit the post for more.VEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting.BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
VEGAN WELSH RAREBIT TWO WAYS 2 slices granary gluten free bread. 2-3 mushrooms – sliced thinly. 2 big slices of vegan cheeze. 1 teaspoon Wholegrain mustard. Splash water. Toast one side of the bread then lay the mushroom slices onto the untoasted side. In a bowl add the cheese, splash of water and wholegrain mustard and melt in the microwave for 20- 30 seconds. MEATBALLS | VEGHOTPOT Post by @veghotpot. The musings of a foodie turned unintentional fussyeater! Search
KALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. MenuPIE FILLING
Pie Filling. Published December 3, 2012 at 2894 × 1942 in Kale topped Sweet Potato and Cheese Pie: Meat Free Monday. ← Previous Next →. Pie Filling mixed together ready toMUSHROOM SOUP
Visit the post for more.VEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad. VEGAN WELSH RAREBIT TWO WAYS 2 slices granary gluten free bread. 2-3 mushrooms – sliced thinly. 2 big slices of vegan cheeze. 1 teaspoon Wholegrain mustard. Splash water. Toast one side of the bread then lay the mushroom slices onto the untoasted side. In a bowl add the cheese, splash of water and wholegrain mustard and melt in the microwave for 20- 30 seconds.SPRING VEG HOT POT
1 Large Potato. Preheat your oven to 180c. Peel/ Wash/ Trim your carrots, onion and leeks then fry in a small drizzle of olive oil for 10 mins on a medium heat in a large deep based oven proof frying pan or casserole dish. Crush the garlic into the pan, season with a good pinch of salt and pepper and add your roughly chopped asparagus, white MY THOUGHTS ON TRYING OUT A VEGAN AND GLUTEN FREE DIET My thoughts on trying out a Vegan and Gluten Free diet plan. I started a 3 week gluten free and vegan diet at the end of June mainly because I wanted a bit of a detox. My discipline had been lacking over the last few months and I found myself introducing a bit more junk into my day, sometimes without realising I was doing it! I felt that by HALLOWEEN PARTY FOOD Halloween has always been an event in the UK but it is definitely becoming more of the big celebration it is in America. When I was younger me and all my friends, accompanied by my friends dad, used to go out trick or treating down our road. Neighbours would have been prewarned (not that
BUTTERNUT SQUASH AND PEANUT CURRY Olive oil. Roughly chop the onion, red pepper, butternut squash and courgette. Crush the garlic and finely chop the ginger. Heat some oil in a large deep frying pan or saucepan on a medium heat and add the onion, pepper, garlic, ginger and chilli. Cook for 3-4 minutes stirring often then add the butternut squash, peanuts and courgetteand cook
SHIITAKE MUSHROOM AND NORI ‘NOODLE’ SOUP Put a lid on and gently simmer for 5-6 minutes. Shred your Savoy cabbage and add to the pan with the coriander, mushroom soaking liquid, soy sauce and juice of 1 lemon. Give it a good stir then continue to cook with the lid on for 5 minutes. Remove the lid and add the nori noodles, these will only take 2-3 minutes to be ready. RED LENTIL AND ROOT VEGETABLE CURRY Peel and crush your garlic and peel and finely dice the ginger. In a large saucepan or frying pan, heat some vegetable oil and then add all of the chopped veg including the garlic and ginger into the pan and saute for 5 minutes stirring frequently until softened. Then add the curry paste and continue to cook whilst stirring for 5 minutes. ST GEORGES DAY DINNER 1 Egg for egg wash. Chop the Onion and Butternut Squash into small pieces and slice the red Pepper into large thick strips and put on a baking tray, sprinkle all of it with salt, pepper, dried herbs, chilli flakes and olive oil and roast at 200c for 10 mins or until starting to brown and cooked through. Boil the cauliflower florets in 250ml CAULIFLOWER AND BROCCOLI CHEESE TART Roughly chop then steam the cauliflower and broccoli and put aside to cool down. Preheat the oven to 180c. To make the cheese sauce add the butter and flour to a pan on a medium heat and whisk while the butter melts so it becomes a paste then add the milk and continue to whisk until the flour mix disappears. Add the nutritional yeast, turmeric VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuPIE FILLING
Pie Filling. Published December 3, 2012 at 2894 × 1942 in Kale topped Sweet Potato and Cheese Pie: Meat Free Monday. ← Previous Next →. Pie Filling mixed together ready toKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. MenuMUSHROOM SOUP
Visit the post for more.VEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuPIE FILLING
Pie Filling. Published December 3, 2012 at 2894 × 1942 in Kale topped Sweet Potato and Cheese Pie: Meat Free Monday. ← Previous Next →. Pie Filling mixed together ready toKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. MenuMUSHROOM SOUP
Visit the post for more.VEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.SPRING VEG HOT POT
1 Large Potato. Preheat your oven to 180c. Peel/ Wash/ Trim your carrots, onion and leeks then fry in a small drizzle of olive oil for 10 mins on a medium heat in a large deep based oven proof frying pan or casserole dish. Crush the garlic into the pan, season with a good pinch of salt and pepper and add your roughly chopped asparagus, white FULL ENGLISH BREAKFAST A full English breakfast is definitely a "hangover on a Sunday" meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. Sausages, bacon and BUTTERNUT SQUASH AND PEANUT CURRY Olive oil. Roughly chop the onion, red pepper, butternut squash and courgette. Crush the garlic and finely chop the ginger. Heat some oil in a large deep frying pan or saucepan on a medium heat and add the onion, pepper, garlic, ginger and chilli. Cook for 3-4 minutes stirring often then add the butternut squash, peanuts and courgetteand cook
SIMPLE AFTERNOON TEA SANDWICH IDEAS. PART 1 Cut the crusts off then using a rolling pin roll the bread out so it is only 1mm thin. Smash some avocado and season gently. Spread the slice with vegan cream cheese lightly then place the smashed avocado in a line down the middle. Top the avocado with cress then roll the slice up and secure closed. Slice into 4 mini rolls. CAULIFLOWER AND BROCCOLI CHEESE TART Roughly chop then steam the cauliflower and broccoli and put aside to cool down. Preheat the oven to 180c. To make the cheese sauce add the butter and flour to a pan on a medium heat and whisk while the butter melts so it becomes a paste then add the milk and continue to whisk until the flour mix disappears. Add the nutritional yeast, turmeric BROCCOLI, RADISH AND LEMON PASTA 1 lemon. Zest and juice. Boil the pasta for around 8-10 minutes until cooked, then drain but reserve a few tablespoons of the cooking water. Whilst the pasta is cooking heat some olive oil in a pan. Slice the radishes thinly, crush the garlic and cut the broccoli florets into around 6 smaller florets. Stir fry the broccoli, garlic and radish MEDITERRANEAN STYLE GREEN BEAN SALAD Classic, simple and rustic! This salad was actually inspired by this gorgeous bowl my mum gave me at Christmas. As soon as I saw it all I could see was this salad piled high with fresh ingredients, plenty of parsley and a taste of the med. Do you find different dishes inspire different recipes? I TECHNIQUE OF THE WEEK! POACHED SPICED CARROTS Bring the poaching liquid with the spices in it to the boil and add the carrots, turn down to a simmer and cook for 8 mins. Serve with a few ladles of the stock and reserve the rest to add to soups, sauces or freeze to poach carrots in at a later date. PLANTAIN AND MANGO CURRY (SIMON RIMMER ACCIDENTAL Bright Yellow Plantain! The rest of the ingredients were turmeric, nigella seeds, onion, chillis, curry leaves, ginger, yoghurt (I used soya) and mango. Nigella seeds are also called Black onion seeds however they are unrelated to the onion! They are seeds from a herb which bring out a slightly nutty flavour and are good when usedsparingly.
VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuPIE FILLING
Pie Filling. Published December 3, 2012 at 2894 × 1942 in Kale topped Sweet Potato and Cheese Pie: Meat Free Monday. ← Previous Next →. Pie Filling mixed together ready toKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. MenuMUSHROOM SOUP
Visit the post for more.VEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuPIE FILLING
Pie Filling. Published December 3, 2012 at 2894 × 1942 in Kale topped Sweet Potato and Cheese Pie: Meat Free Monday. ← Previous Next →. Pie Filling mixed together ready toKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. MenuMUSHROOM SOUP
Visit the post for more.VEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.SPRING VEG HOT POT
1 Large Potato. Preheat your oven to 180c. Peel/ Wash/ Trim your carrots, onion and leeks then fry in a small drizzle of olive oil for 10 mins on a medium heat in a large deep based oven proof frying pan or casserole dish. Crush the garlic into the pan, season with a good pinch of salt and pepper and add your roughly chopped asparagus, white FULL ENGLISH BREAKFAST A full English breakfast is definitely a "hangover on a Sunday" meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. Sausages, bacon and BUTTERNUT SQUASH AND PEANUT CURRY Olive oil. Roughly chop the onion, red pepper, butternut squash and courgette. Crush the garlic and finely chop the ginger. Heat some oil in a large deep frying pan or saucepan on a medium heat and add the onion, pepper, garlic, ginger and chilli. Cook for 3-4 minutes stirring often then add the butternut squash, peanuts and courgetteand cook
SIMPLE AFTERNOON TEA SANDWICH IDEAS. PART 1 Cut the crusts off then using a rolling pin roll the bread out so it is only 1mm thin. Smash some avocado and season gently. Spread the slice with vegan cream cheese lightly then place the smashed avocado in a line down the middle. Top the avocado with cress then roll the slice up and secure closed. Slice into 4 mini rolls. CAULIFLOWER AND BROCCOLI CHEESE TART Roughly chop then steam the cauliflower and broccoli and put aside to cool down. Preheat the oven to 180c. To make the cheese sauce add the butter and flour to a pan on a medium heat and whisk while the butter melts so it becomes a paste then add the milk and continue to whisk until the flour mix disappears. Add the nutritional yeast, turmeric BROCCOLI, RADISH AND LEMON PASTA 1 lemon. Zest and juice. Boil the pasta for around 8-10 minutes until cooked, then drain but reserve a few tablespoons of the cooking water. Whilst the pasta is cooking heat some olive oil in a pan. Slice the radishes thinly, crush the garlic and cut the broccoli florets into around 6 smaller florets. Stir fry the broccoli, garlic and radish MEDITERRANEAN STYLE GREEN BEAN SALAD Classic, simple and rustic! This salad was actually inspired by this gorgeous bowl my mum gave me at Christmas. As soon as I saw it all I could see was this salad piled high with fresh ingredients, plenty of parsley and a taste of the med. Do you find different dishes inspire different recipes? I TECHNIQUE OF THE WEEK! POACHED SPICED CARROTS Bring the poaching liquid with the spices in it to the boil and add the carrots, turn down to a simmer and cook for 8 mins. Serve with a few ladles of the stock and reserve the rest to add to soups, sauces or freeze to poach carrots in at a later date. PLANTAIN AND MANGO CURRY (SIMON RIMMER ACCIDENTAL Bright Yellow Plantain! The rest of the ingredients were turmeric, nigella seeds, onion, chillis, curry leaves, ginger, yoghurt (I used soya) and mango. Nigella seeds are also called Black onion seeds however they are unrelated to the onion! They are seeds from a herb which bring out a slightly nutty flavour and are good when usedsparingly.
VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuPIE FILLING
Pie Filling. Published December 3, 2012 at 2894 × 1942 in Kale topped Sweet Potato and Cheese Pie: Meat Free Monday. ← Previous Next →. Pie Filling mixed together ready toKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. MenuMUSHROOM SOUP
Visit the post for more.VEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuPIE FILLING
Pie Filling. Published December 3, 2012 at 2894 × 1942 in Kale topped Sweet Potato and Cheese Pie: Meat Free Monday. ← Previous Next →. Pie Filling mixed together ready toKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. MenuMUSHROOM SOUP
Visit the post for more.VEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.SPRING VEG HOT POT
1 Large Potato. Preheat your oven to 180c. Peel/ Wash/ Trim your carrots, onion and leeks then fry in a small drizzle of olive oil for 10 mins on a medium heat in a large deep based oven proof frying pan or casserole dish. Crush the garlic into the pan, season with a good pinch of salt and pepper and add your roughly chopped asparagus, white FULL ENGLISH BREAKFAST A full English breakfast is definitely a "hangover on a Sunday" meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. Sausages, bacon and BUTTERNUT SQUASH AND PEANUT CURRY Olive oil. Roughly chop the onion, red pepper, butternut squash and courgette. Crush the garlic and finely chop the ginger. Heat some oil in a large deep frying pan or saucepan on a medium heat and add the onion, pepper, garlic, ginger and chilli. Cook for 3-4 minutes stirring often then add the butternut squash, peanuts and courgetteand cook
SIMPLE AFTERNOON TEA SANDWICH IDEAS. PART 1 Cut the crusts off then using a rolling pin roll the bread out so it is only 1mm thin. Smash some avocado and season gently. Spread the slice with vegan cream cheese lightly then place the smashed avocado in a line down the middle. Top the avocado with cress then roll the slice up and secure closed. Slice into 4 mini rolls. CAULIFLOWER AND BROCCOLI CHEESE TART Roughly chop then steam the cauliflower and broccoli and put aside to cool down. Preheat the oven to 180c. To make the cheese sauce add the butter and flour to a pan on a medium heat and whisk while the butter melts so it becomes a paste then add the milk and continue to whisk until the flour mix disappears. Add the nutritional yeast, turmeric BROCCOLI, RADISH AND LEMON PASTA 1 lemon. Zest and juice. Boil the pasta for around 8-10 minutes until cooked, then drain but reserve a few tablespoons of the cooking water. Whilst the pasta is cooking heat some olive oil in a pan. Slice the radishes thinly, crush the garlic and cut the broccoli florets into around 6 smaller florets. Stir fry the broccoli, garlic and radish MEDITERRANEAN STYLE GREEN BEAN SALAD Classic, simple and rustic! This salad was actually inspired by this gorgeous bowl my mum gave me at Christmas. As soon as I saw it all I could see was this salad piled high with fresh ingredients, plenty of parsley and a taste of the med. Do you find different dishes inspire different recipes? I TECHNIQUE OF THE WEEK! POACHED SPICED CARROTS Bring the poaching liquid with the spices in it to the boil and add the carrots, turn down to a simmer and cook for 8 mins. Serve with a few ladles of the stock and reserve the rest to add to soups, sauces or freeze to poach carrots in at a later date. PLANTAIN AND MANGO CURRY (SIMON RIMMER ACCIDENTAL Bright Yellow Plantain! The rest of the ingredients were turmeric, nigella seeds, onion, chillis, curry leaves, ginger, yoghurt (I used soya) and mango. Nigella seeds are also called Black onion seeds however they are unrelated to the onion! They are seeds from a herb which bring out a slightly nutty flavour and are good when usedsparingly.
VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! OUR DIY SUPERHERO NURSERY Our DIY Superhero nursery. Posted on June 17, 2015 by veghotpot 4 Comments. When I found out we were having a baby I struggled to keep up with the cooking however my creativity was boosted in other ways. I became obsessed with Pinterest and crafts and baby decorations. So I embarked on a project to make as much of the nursery decorations as I DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. Menu DSC_1674 | VEGHOTPOT Lentil and Chickpea Cottage Pie w/ Sweet Potato MashVEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! OUR DIY SUPERHERO NURSERY Our DIY Superhero nursery. Posted on June 17, 2015 by veghotpot 4 Comments. When I found out we were having a baby I struggled to keep up with the cooking however my creativity was boosted in other ways. I became obsessed with Pinterest and crafts and baby decorations. So I embarked on a project to make as much of the nursery decorations as I DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. Menu DSC_1674 | VEGHOTPOT Lentil and Chickpea Cottage Pie w/ Sweet Potato MashVEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day OUR DIY SUPERHERO NURSERY Our DIY Superhero nursery. Posted on June 17, 2015 by veghotpot 4 Comments. When I found out we were having a baby I struggled to keep up with the cooking however my creativity was boosted in other ways. I became obsessed with Pinterest and crafts and baby decorations. So I embarked on a project to make as much of the nursery decorations as IBEANS/ LEGUMES
Click to print (Opens in new window) Click to email this to a friend (Opens in new window) Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) VEGAN WELSH RAREBIT TWO WAYS Welsh rarebit is not actually a welsh dish, it was created in England and the name is a play on “welsh rabbit”. I did some research and as far as I can tell the dish is named Welsh rabbit because back in the 1700s poor people in England could only afford rabbit meat from the butchers whereas poor people in Wales could only afford cheese andno meat.
FULL ENGLISH BREAKFAST A full English breakfast is definitely a "hangover on a Sunday" meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. Sausages, bacon andSPRING VEG HOT POT
1 Large Potato. Preheat your oven to 180c. Peel/ Wash/ Trim your carrots, onion and leeks then fry in a small drizzle of olive oil for 10 mins on a medium heat in a large deep based oven proof frying pan or casserole dish. Crush the garlic into the pan, season with a good pinch of salt and pepper and add your roughly chopped asparagus, white SIMPLE AFTERNOON TEA SANDWICH IDEAS. PART 1 Cut the crusts off then using a rolling pin roll the bread out so it is only 1mm thin. Smash some avocado and season gently. Spread the slice with vegan cream cheese lightly then place the smashed avocado in a line down the middle. Top the avocado with cress then roll the slice up and secure closed. Slice into 4 mini rolls. VERY SIMPLE AND VERSATILE ROASTED HARISSA AUBERGINE I love aubergines and I only really started eating them in the last few years because many recipes I found put me off by saying they must be salted or that they soak up a lot of oil. The first time I tried cooking it myself I simply stir fried it and it was bland MIXED BEAN AND PEA “GARDEN BURGER” Pinch salt and pepper. 1.5 tblspn Gluten free rice flour. Defrost the peas and spinach and squeeze the excess water out of the spinach. Blitz/ mash/ smash/ crush the beans and put in a big bowl with the rest of the ingredients and use your hands to combine all of the ingredients together. Mould into 4 burgers and place on a plate in thefridge
PLANTAIN AND MANGO CURRY (SIMON RIMMER ACCIDENTAL Bright Yellow Plantain! The rest of the ingredients were turmeric, nigella seeds, onion, chillis, curry leaves, ginger, yoghurt (I used soya) and mango. Nigella seeds are also called Black onion seeds however they are unrelated to the onion! They are seeds from a herb which bring out a slightly nutty flavour and are good when usedsparingly.
GLOBE ARTICHOKE AND PINK GRAPEFRUIT SALAD (JAMIE OLIVER The artichoke is very happy when matched with citrus fruits, it brings it alive and helps tone down the tang of the fruits. The artichoke is perfect in a salad, its fresh and light and as long as it is not over whelmed it can help heighten a salad. Theres just a fine balance between bringing out it’s best and losing it behind the other strong VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! OUR DIY SUPERHERO NURSERY Our DIY Superhero nursery. Posted on June 17, 2015 by veghotpot 4 Comments. When I found out we were having a baby I struggled to keep up with the cooking however my creativity was boosted in other ways. I became obsessed with Pinterest and crafts and baby decorations. So I embarked on a project to make as much of the nursery decorations as I DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. Menu DSC_1674 | VEGHOTPOT Lentil and Chickpea Cottage Pie w/ Sweet Potato MashVEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day VEGHOTPOT | THE MUSINGS OF A FOODIE TURNED UNINTENTIONALABOUT BECKYRECIPE INDEXTRAVELS/ REVIEWSCHALLENGES/ FEATURESHELPFUL GUIDES A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. BRITISH CLASSICS MADE VEGAN Click on the flag to see my introduction post. For Vegan MoFo 2013 I chose the theme of “British Classics Made Vegan” and focused on my favourite British foods from when I was growing up. Here are the links to every recipe from the feature! Enjoy! Hedgerow Juice/ Smoothie – Blackberry, Apple, Pear and Kale. Creamy Vegan Potato Salad.BEANS/ LEGUMES
Don’t miss out – here’s whats been happening! Picnic In The Park- Feta and Beetroot Frittatas and a Cous Cous Medley; Our DIYSuperhero nursery
TECHNIQUE OF THE WEEK!! POACHING 1/2 Onion. 1 Celery stick. Pinch Salt. Boil off the white wine for 2 minutes first then add everything else in and simmer for a few minutes. The vegetables I decided to poach included 1 bulb of fennel, 2 carrots, 2 baby leeks and 1 courgette. The carrots and fennel went in first for 3 minutes then everything else went in for a further 4minutes
LENTIL SOUP
Lentils turned beautifully creamy when slow cooked. The musings of a foodie turned unintentional fussy eater! OUR DIY SUPERHERO NURSERY Our DIY Superhero nursery. Posted on June 17, 2015 by veghotpot 4 Comments. When I found out we were having a baby I struggled to keep up with the cooking however my creativity was boosted in other ways. I became obsessed with Pinterest and crafts and baby decorations. So I embarked on a project to make as much of the nursery decorations as I DSC_1626 | VEGHOTPOT The musings of a foodie turned unintentional fussy eater! Search. MenuKALE TOPPED PIE
The musings of a foodie turned unintentional fussy eater! Search. Menu DSC_1674 | VEGHOTPOT Lentil and Chickpea Cottage Pie w/ Sweet Potato MashVEGHOTPOT
Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day OUR DIY SUPERHERO NURSERY Our DIY Superhero nursery. Posted on June 17, 2015 by veghotpot 4 Comments. When I found out we were having a baby I struggled to keep up with the cooking however my creativity was boosted in other ways. I became obsessed with Pinterest and crafts and baby decorations. So I embarked on a project to make as much of the nursery decorations as IBEANS/ LEGUMES
Click to print (Opens in new window) Click to email this to a friend (Opens in new window) Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) VEGAN WELSH RAREBIT TWO WAYS Welsh rarebit is not actually a welsh dish, it was created in England and the name is a play on “welsh rabbit”. I did some research and as far as I can tell the dish is named Welsh rabbit because back in the 1700s poor people in England could only afford rabbit meat from the butchers whereas poor people in Wales could only afford cheese andno meat.
FULL ENGLISH BREAKFAST A full English breakfast is definitely a "hangover on a Sunday" meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. Sausages, bacon andSPRING VEG HOT POT
1 Large Potato. Preheat your oven to 180c. Peel/ Wash/ Trim your carrots, onion and leeks then fry in a small drizzle of olive oil for 10 mins on a medium heat in a large deep based oven proof frying pan or casserole dish. Crush the garlic into the pan, season with a good pinch of salt and pepper and add your roughly chopped asparagus, white SIMPLE AFTERNOON TEA SANDWICH IDEAS. PART 1 Cut the crusts off then using a rolling pin roll the bread out so it is only 1mm thin. Smash some avocado and season gently. Spread the slice with vegan cream cheese lightly then place the smashed avocado in a line down the middle. Top the avocado with cress then roll the slice up and secure closed. Slice into 4 mini rolls. VERY SIMPLE AND VERSATILE ROASTED HARISSA AUBERGINE I love aubergines and I only really started eating them in the last few years because many recipes I found put me off by saying they must be salted or that they soak up a lot of oil. The first time I tried cooking it myself I simply stir fried it and it was bland MIXED BEAN AND PEA “GARDEN BURGER” Pinch salt and pepper. 1.5 tblspn Gluten free rice flour. Defrost the peas and spinach and squeeze the excess water out of the spinach. Blitz/ mash/ smash/ crush the beans and put in a big bowl with the rest of the ingredients and use your hands to combine all of the ingredients together. Mould into 4 burgers and place on a plate in thefridge
PLANTAIN AND MANGO CURRY (SIMON RIMMER ACCIDENTAL Bright Yellow Plantain! The rest of the ingredients were turmeric, nigella seeds, onion, chillis, curry leaves, ginger, yoghurt (I used soya) and mango. Nigella seeds are also called Black onion seeds however they are unrelated to the onion! They are seeds from a herb which bring out a slightly nutty flavour and are good when usedsparingly.
GLOBE ARTICHOKE AND PINK GRAPEFRUIT SALAD (JAMIE OLIVER The artichoke is very happy when matched with citrus fruits, it brings it alive and helps tone down the tang of the fruits. The artichoke is perfect in a salad, its fresh and light and as long as it is not over whelmed it can help heighten a salad. Theres just a fine balance between bringing out it’s best and losing it behind the other strongVEGHOTPOT
THE MUSINGS OF A FOODIE TURNED UNINTENTIONAL FUSSY EATER!Search
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LIGHTLY SPICED CHICKPEA FALAFELS – VEGAN AND GLUTEN FREE Posted on May 30, 2014by veghotpot •
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Falafel has been my own little personal mission for the past few weeks! I love eating them but for some reason I’ve always just had shop bought ones, I wanted this to change – and fast! Shop bought ones are convenient and low fat but don’t have that satisfying, wholesome home made feel to them. …Breakfast /
Eggs / Gluten Free
OMELETTES. THE PERFECT WAY TO PACK VEGGIES INTO YOUR DAY! Posted on March 19, 2014by veghotpot • 4
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I love instagram (for the same reasons as I love pinterest, it’s an easy way to browse beautiful photos of inspiring food) and I have been trying to keep up with my account but when looking back over my profile I realised that the only time I seem to take photos is breakfast at the …Meat Free Monday
FULL ENGLISH BREAKFAST – VEGHOTPOT STYLE (VEGAN MOFO) Posted on September 25, 2013by veghotpot • 4
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A full English breakfast is definitely a “hangover on a Sunday” meal and not something to eat everyday! The traditional breakfast that you find in most pubs can count up to 1500 calories, phew that is a whole days food in one sitting. Sausages, bacon and black pudding are accompanied by eggs, hash browns, beans, … Appetisers/ Starters QUINOA STUFFED BEEF TOMATOES- NO BAKE SUMMER RECIPE! Posted on May 3, 2013by veghotpot • 3
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As soon as the sun comes out I want to start tucking into tomatoes! When I have been on holiday to Spain or France before I’m always amazed by the huge misshapen but beautifully ripe tomatoes you get there! Sometimes I think the uglier the tomato the better the flavour. We would just have platters … Musings & Contemplations WONDERFUL WATERCRESS: THE HEALTH BENEFITS OF THIS SEASONS SALAD Posted on April 26, 2013by veghotpot • 3
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I’ve really been enjoying watercress recently, its fresh but peppery and it’s flavour is versatile enough to be matched with many different dishes including salads, pasta, soups, pies, stir fries, smoothies and even breakfast! (Think watercress omelette or watercress and tomatoes on toast) Watercress in the uk is in season from April right through to …Dinner Party menus
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RUSTIC POTATO AND FENNEL TORTILLA. SIMPLICITY AT ITS BEST! Posted on March 1, 2013by veghotpot • 4
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This is a recipe that I cooked for my mums 50th dinner party! I knew I was cooking a meat main course for my guests which I didn’t mind but I wanted something other than the side salads to be my main course, I decided on doing a tortilla because it is a perfect potato …Main Course /
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VEGAN FOUR SEASONS PIZZA: MEAT FREE MONDAY Posted on October 8, 2012by veghotpot •
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I’ve been making pizza again…I’ve decided that my pizza’s must be fine to eat fairly regularly because the base is so thin and crispy and there is no cheese! You’d never miss the cheese on this pizza though, the variety of fresh and interesting flavours would be destroyed by the greasy cheese! In fact I …* Previous
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PICNIC IN THE PARK- FETA AND BEETROOT FRITTATAS AND A COUSCOUS MEDLEY
Posted on June 28, 2015by veghotpot • 3
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The town I moved to last year has so many community events going on all the time, it’s really a lovely place to live and I’m so glad I found it. Since having Darryl I have found time to meet new mummy friends and attend some of the midweek day time activities such as Baby … Continue reading → Musings & Contemplations OUR DIY SUPERHERO NURSERY Posted on June 17, 2015by veghotpot • 4
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When I found out we were having a baby I struggled to keep up with the cooking however my creativity was boosted in other ways. I became obsessed with Pinterest and crafts and baby decorations. So I embarked on a project to make as much of the nursery decorations as I could by myself, to … Continue reading →Pasta
CREAMY MUSHROOM AND SPINACH ‘ORZOTTO’ Posted on June 8, 2015by veghotpot •
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Since having baby Darryl, now 5 and a 1/2 weeks old, I have been keen to get back into the kitchen. Mainly because I missed having some time to myself to be creative or to unwind; I love my days with Darryl more than anything but these first few weeks are so intense – day … Continue reading → Musings & Contemplations INTRODUCING OUR NEW MINI VEGHOTPOT FAMILY MEMBER! BABY DARRYL X Posted on May 14, 2015by veghotpot •
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Darryl arrived on 30th April, 10 days early, by emergency caesarian. He is already 2 weeks old I can’t believe it and he is definitely keeping us entertained I have found the recovery from the ceasarian a mixed bag of emotions, I have mainly been in the house relaxing but am now starting to … Continue reading →Breakfast
SUPER QUICK RASPBERRY CHIA SEED JAM Posted on May 12, 2015by veghotpot • 3
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I have never made proper jam before, mainly because it sounds very labour intensive with a huge amount of sugar! In fact I don’t really eat a lot of jam on toast either, I am much more or a peanut butter girl! But there is something about a thick doorstop slice of white toast, thick … Continue reading → Musings & Contemplations PLANT BASED SOURCES OF CALCIUM – AND A PREGNANCY UPDATE Posted on March 6, 2015by veghotpot • 3
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Time has flown by and I am firmly into the third trimester of my first pregnancy! I am 31 weeks on Saturday with only 9 weeks to go until my due date!! Everything is going really well and I have been enjoying getting my appetite (I am craving spicy foods like crazy!! Hot chilli sauce … Continue reading →Lunch / Main
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CAULIFLOWER AND BROCCOLI CHEESE TART Posted on January 10, 2015by veghotpot •
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I’ve had this idea for so long but only just got around to making it. The early stages of pregnancy were a whirlwind of wanting to eat constantly but also feeling sick whenever I tried to cook, foods like potatoes and bread got me through and I found myself leaning towards carbs and sugar. It would … Continue reading →POST NAVIGATION
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YOUR FAVOURITES OF THE WEEK! DON’T MISS OUT – HERE’S WHATS BEEN HAPPENING! * Picnic In The Park- Feta and Beetroot Frittatas and a CousCous Medley
* Our DIY Superhero nursery * Creamy Mushroom and Spinach ‘Orzotto’ * Introducing our new mini Veghotpot family member! Baby Darryl x * Super Quick Raspberry Chia Seed Jam * Plant Based Sources of Calcium – and a pregnancy update * Cauliflower and Broccoli Cheese Tart * 2014 – The year of change!! * Walnut Falafel sliders with pickled beetroot and a lemon mayo- Virtual Vegan Potluck * Vegfest London, UK. September 2014CATEGORIES
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