Tag: Vegan

Homemade, Vegan, Carob and Cashew Nut ‘White’ Chocolate: Only Four Ingredients!

Things must be looking up if I’m able to blog about chocolate, right? I used to be a chocoholic but until last week, I hadn’t actually eaten chocolate for three and a half years. When I went Vegan whilst breastfeeding my highly food intolerant youngest child, I tried a couple of the yummy vegan chocolates…

5 Minute “Christmas” Cakes with 4 Snowy Icing Ideas: Vegan, Allergy and Food Intolerant Friendly

If, like me you are always in a hurry, whip up a batch of these festive allergy friendly cakes in 5 minutes like I did with my three year old yesterday, 30 minutes before the school pick up. Bung in the oven for 15-20 minutes and then pick your poison for the icing. They are…

Lentil and Green Bean “Favourite” Dish: Vegan, Food Allergy/Intolerant Friendly

This dish is called “Favourite Dish” by my five year old. It is super simple (yep, my typical cooking style) yet strangely delicious and of course, highly nutritious! Here’s how I make it and and serve it: French Lentil and Green Bean Dish  Ingredients One pack of dry french/puy lentils One pack of frozen green…

Travelling with Food Intolerances: How we Ate in a Egyptian Hotel as “Failsafe” Vegans for 10 Days

This where we’ve just been on holiday. Heavenly right? It is the Sheraton, Soma Bay in Egypt, an isolated resort on the Red Sea. So, even though the hotel has an enormous mouth watering buffet (which from a previous year, as an undiagnosed food intolerant honeymooner I stuffed myself with every morning and night), it…

Easy Jacket Potato Meal Idea with Delish Low Food Chemical Vegetables: Vegan and Food Sensitive Friendly

Considering my last super simple jacket potato post has had a record number of hits over the past few months, here’s another recipe: This was dinner last night: Jacket Potato: Scrubbed and baked at 200c for two hours. Swede: Peeled and chopped, boiled for 30 minutes. Baby Brussels Sprouts: Peeled, Chopped, Sauteed for a minute then…

Scrummy Buckwheat Potato Muffins: For Vegans and the Food Sensitive

These are totally delish and when accompanied by Hearty Green Pea Soup form my current favourite meal. Like everything else in my food repertoire, they are a total cinch to make! You can increase/decrease the sugar to make it more sweet or savoury. Ingredients 1 Cup Mashed Potato (made with with a little sunflower oil and…