Lunch/Dinner

“All Greens” Salad – with a purple tint

Continuing with my not-too-strict Vegan Keto Diet - as I eat what I please on Sundays, that includes potato chips - I came up with this idea for tonight's dinner. Using what we have planted in our backyard, we have it all fresh. From garden to plate. So here's a very simple but filling salad… Continue reading “All Greens” Salad – with a purple tint

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Lunch/Dinner

Stuffed Red Peppers (Capsicums) – My first attempt at making a Vegan Keto dish

For a while, I've been hearing about this keto diet (short for ketogenic diet). It is supposed to be very healthy by making your own body utilize fat instead of accumulating it. I have to say I thought it was rather controversial to suggest that you eat "fat" in order to burn fat. After some careful… Continue reading Stuffed Red Peppers (Capsicums) – My first attempt at making a Vegan Keto dish

Lunch/Dinner

Roast Vegetables in Coconut Oil, White Wine and Smoked Paprika

Summer is getting nearer and everyone is becoming more excited each day as holidays approach. With holidays come Christmas, sun bathing, the beach and BBQs. Vegans and vegetarians don't have to feel excluded though. We can all take part in these celebrations and still maintain our chosen diets. So, how about preparing a delicious vegetable… Continue reading Roast Vegetables in Coconut Oil, White Wine and Smoked Paprika

Lunch/Dinner

Carrot & Herbs Sauce to go with your vegan steak and roasts

Let Me Cook 4 You

Quick and easy to make, this dish works as a side or a complement to different vegan roasts, salads and pasta.

1 hand-full of mixed nuts, some fresh chives and rosemary leaves picked from our garden.

I love using the pizza stone for this because the heat is more evenly distributed, which makes roasting rather faster.

Roast the herbs for about five minutes, and the nuts for ten minutes at high temperature (220°C in a convection oven).

Roast nuts, rosemary and chives

In a separate bowl, marinate the sliced carrots and pumpkin seeds with 1 tablespoon of olive oil, salt (to taste) and garlic granules (1 tablespoon if you like a stronger garlicky flavor like me).

Marinate carrots and pumpkin seeds in olive oil, salt and garlic granules.

Then roast the carrots & pumpkin seeds in a baking tray for 15 minutes at high temperature (220°C in a convection…

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Lunch/Dinner

Carrot & Herbs Sauce to go with your vegan steak and roasts

Quick and easy to make, this dish works as a side or a complement to different vegan roasts, salads and pasta. 1 hand-full of mixed nuts, some fresh chives and rosemary leaves picked from our garden. I love using the pizza stone for this because the heat is more evenly distributed, which makes roasting rather… Continue reading Carrot & Herbs Sauce to go with your vegan steak and roasts