Carrot and Orange Soup By Diana Earnshaw Root vegetables and their health benefits Roasted Root Vegetables recipe Ingredients 500g carrots, washed and sliced 1 small onion (appx. 100g) chopped The rind and juice of 1 orange 1 litre vegetable or chicken stock Salt and pepper 1 small old… Read More »Carrot and orange Soup
Vegetable tagine By Diana Earnshaw See also Lamb or Chicken Tagine Serves 4 A tagine is actually an African cooking pot, but the meals that are cooked in it are now known as a “tagine”. There are many great advantages about these meals. It can be cooked in… Read More »Vegetable tagine
Cauliflower Crust Pizza By Diana Earnshaw Cauliflowers are available all year round, but they are probably at their best during autumn and winter. Along with the other cruciferous vegetables (Brussels sprouts, broccoli, cabbages and many more), cauliflower has an impressive supply of nutrients. It is a very good… Read More »Cauliflower Crust Pizza
LOVEly soup: Vegetable Broth Can there be anything more heart-warming than a bowl of homemade soup? We all use the odd tin of soup for speed and convenience and they are much more sophisticated than 50 years ago. If they are organic, you will also be receiving some… Read More »Vegetable Broth
By Diana Earnshaw Read about the health benefits of cabbage This salad is a nice change from the usual coleslaw and partners well with grilled or barbecued meat, meat loaf or a vegetarian roast. Ingredients ½ white cabbage, shredded 1 eating apple, chopped into small dice 1 grated… Read More »Coleslaw with Curry Dressing
Vegetarian Homity Pie By Diana Earnshaw Some of you might remember the 70s vegetarian revolution. Restaurants everywhere were offering their version of Homity Pie. It’s real comfort food, but absolutely delicious. The recipe below is the updated version from BBC Food (which I have altered a little). Read about… Read More »Vegetarian Homity Pie
By Diana Earnshaw, Volunteer Contributor Falafel Scotch Eggs from BBC Good Food with a few adjustments. Wonderfully nutritious and filling! Ingredients 9 large eggs 2 large onions, chopped 2 garlic cloves, crushed 1 tbsp ground cumin 1 tbsp ground coriander 400g can chickpea, drained ½ small pack coriander or… Read More »Falafel Scotch Eggs
Mango Salsa This is my current favourite salsa but I eat it as a main course salad. Just chop the ingredients into chunks rather than finely chopped. This is the basic salad, but you can add chopped prawns or chicken to make it more substantial or serve it as… Read More »Mango Salsa
Ratatouille This is Jamie Oliver’s ratatouille. It looks a little classier to the one I used to make as a student nurse years ago! The great thing about ratatouille is that once made, it will keep for a few days in the fridge or you could freeze it,… Read More »Ratatouille
Gluten free Christmas Cake By Volunteer Contributor, Diana Earnshaw Christmas Cake and Plum (an old term for raisins) Pudding are loaded with fruit and spices and if made well can actually provide good nutrition, being rich in minerals. Nonetheless, best in small quantities due to the fruit… Read More »Gluten free Christmas Cake
