I still hope to get my recipe book published one day, but for now it’s fulltime motherly duties.  : )

Thank you to everyone for their support.  It has been an interesting exercise and has taught me a lot about myself, others and life in general.

If you would like to know more about the author of this blog, please visit:

http://marylou.eu

3 bowls of veggie soup.

2 Sushi rolls that were made with brown rice.

1 smiley face cookie.

half a twin pack of cranberry biscotti – shared with a classmate.

1 roast veggie and feta wrap- from the city 7/11 on Burke Street.

Finally I got home and ate a box of vegetable samosas.  I think there’s about 20 small cocktail size ones in there…

Needless to say I needed a Buscopan afterwards…  Lol.

If you’re hungry…Eat!

Here’s my recipe, which is not unlike other raw versions from other raw food blogs around the world.

Ingredients:

1 cup of raw almonds – processed

1 cup of dried mango – chopped and processed

1 cup of dried pitted dates – soaked, chopped and processed

5 tablespoons of grated coconut

few drops of vanilla essence

Mix ingredients with clean hands, shape into a donut, put some icing if you wish, then eat.

This one of course has to be wheatless and I thought I might challenge myself a little and make it vegan as well.  It turned out sweet, moist and chewy.  Yum.

Ingredients:

2 ripe bananas mashed

1 banana whipped in the food processor

1/4 cup of maple syrup

1 teaspoon of cinnamon

1 cup of rice flour

1 teaspoon of xanthium gum

1/4 cup of oatmilk or soya

1 tablespoon of vegan butter

Method:

Mix wet in with dry ingredients, put into an oven dish: (25.5 by 13.6 cm Tin)

Grease tin, put in oven for 45 minutes on 180C in a gas oven.

This is what’s on the menu for dinner tonight.  : )

1 large zucchini chopped

1 large clove of garlic minced or chopped finely

1 cup of quinoa

2 1/2 cups of veggie stock

1/2 cup of grated soy cheese

1 cob of fresh corn shaved

1 can of asian veg (cos I feel like all my veggie dishes need extra crunch in them.)

1 table spoon of vegan butter

2 tablespoons of canola oil to cook.

Garnish with a handful of coriander leaves or whatever you like as a garnish.

Method:

Start off  by cooking the dish on the stove in  a wok.  Sweat off the garlic, add the quinoa and chopped zucchini and then the veggie stock.  Boil until the stock has been three quarters evaporated.  Add the rest of the veggies, stir through and then put ingredients into an oven dish which has it’s own lid or put some tin foil over the top.  Make sure you sprinkle the cheese over the top before you put  the cover over and just for your information I added a little oatmilk to add to the creaminess of the dish.

Bake in a gas oven of 200C for 25 minutes.

Recipe:

1 cup of wheatless flour

1 cup of oatmilk

1 cup of grated zucchini

some veggie salt to taste

2 eggs

1/2 a cup of canola oil or olive oil to cook with.

Method:

Mix all the ingredients together, shallow fry in hot oil.  Cook till golden brown, serve with some sweet chilli sauce.  Eat and be merry.  x

Here’s what I do when I’ve had too many cupcakes and pasta… Please excuse the lack of editing and production on this little vid, I’m just getting used to doing video stuff on my own and thought I might see what my new Blackberry was capable of. 

Pasta in Garlic Sauce:  The sauce is just plain yoghurt mixed in with some crushed garlic.

She puts around 5 large tablespoons of plain yoghurt into a large bowl that the pasta will be served in, then she puts the pasta in.  She tosses this together before she prepares the rest.

 The smashed garlic with the veggie salt goes into a fry pan and is cooked up with 2 large tablespoons of tomato paste and 2 large tablespoons of vegan butter, then this is poured over the pasta and stirred through.  Too easy, very yummy, very comforting.  What more could you ask for?  (Oh! And don’t forget to cook the pasta.) 

The pasta I use these days, because of my wheat intolerance is by BuonTempo or if that’s not available I get the one by Orgran.  They both use rice and quinoa to make their pastas with.

The ingredients and the method are a bit haphazard because that’s how my mum makes it.  All without measurements, at the last minute and all by memory and experience.

My recipe:

1 cup of pitted dates, soaked and chopped

1 cup of soy or oat milk

1 cup of gluten free plain flour

1/2 cup of slithered almonds

1/4 of a cup of maple syrup

1/2 tspn of almond essence

2 ripe bananas creamed in the food processor.

1 tablespoon of vegan butter, melted.

Method:

Mix dry ingredients with wet and then place in an oven proof dish that has been greased.  Bake for 30 to 40 minutes in a gas oven on 180C.

When it comes out of the oven it will be very soft.  Leave it out to cool on a plate then cut it up and serve cold.  It will have a chewy texture, which I love.  Enjoy.