Next up on my week of festive sides are my beloved asparagus spears. Day 4: Asparagus spears topped with Art of zen foods violife parmesan, mint pesto, crushed almonds and dried cranberries and cherries. Oh the simplicity and oh oh … Continue reading
What this dish lacks in finesse it makes up for tenfold in flavour. I came back from a lovely morning run in the sun absolutely ravenous…. Beans on toast were looking like the fall out option but I pushed on … Continue reading
Oh crumpets you are simply delightful! Even saying the word makes me smile. I made a handful of crumpets yesterday that were quickly devoured by hungry mouths so I decided to shake it up this evening with the leftover batter … Continue reading
Asparagus and broad beans aren’t most definitely not the first veg that spring to mind when planning a delicious pizza but trust me on this they are a fab combo. I used wholemeal flour this week for the base: (pretending … Continue reading
This brunch has most definitely landed itself a podium position! Yummmmmeeeeee…. Cheesey tofu scramble on a toasted wholemeal bap topped with garlic spinach, creamy thyme mushroom mash and tomatoes along with an epic serving of asparagus wrapped in Moodley Manor … Continue reading
Who doesn’t love a little fritatta?! Even saying friiiitaaattta sounds wonderful. Here is my quick and super simple vegan equivalent.
Veg for the frittata:
Potatoes
Asparagus
Spinach
I boiled the potatoes and asparagus then added the spinach at the end.
Drain and mix with cheesy sauce
For the cheesy sauce blend the following
Half a block of art of zens violife dairy free pizza cheese
Half a block of tofu
A small carton of soy cream
Salt/pep. Flavour to you liking
2 cloves of garlic
A handful of mint
A cup of peas
Bake in the oven at 200 for 30 to 40 min.
I served it with a quick chop Asian slaw.
Red cabbage
White cabbage
Mangetout
Scallions
Carrot
Chives
And a squeeze of mango chutney.
Yummy yum yum
Love
Louise
x
Asparagus, pastry and cheese …. Whats not to love. I’ve prettied them up a little by making them into little twisters! These are a winner in any dinner party setting and so quick and easy! By now I’m sure you’re realising quick and easy dishes are how I roll. haha…
I had some leftover pastry from my veg pie so rolled it out sprinkled it with non cheese cheese roll it up and roll it out again so the cheese gets blended and yummy when baked.
Cut into strips and wrap around each asparagus stem. The asparagus has just been blanched before wrapping! Line them up on a baking dish and into the oven at 180c or until golden and delicious.
I mentioned that these are ideal for a dinner party but if truth be known I am yet to consume these anywhere else other than my lap, watching tv sipping a nice glass of vino! Gotta keep it classy…
Love Louise
x
Im a little vegan 