Keeping It Simple

Oven baked potatoes with haricot bean hummus, baked tomato and mushrooms and silken tofu pan-fried with kale, onion and lots of crushed garlic.

A simple tasty feast...vegan, organic and oil-free.

Today's hummus is made with haricot beans, fresh lemon juice, fresh parsley, ground cumin, smoked paprika, a tiny pinch of Cornish sea salt and some crushed peppercorns.

 We love baked tomatoes.

These have fresh oregano pushed into the centres and a sprinkle of black pepper.

We bake them for 30 minutes.

Kale, onion and garlic frying in water and soy sauce, turmeric and cumin.

We added silken tofu after 10 minutes and fried for another 10.

 Sime's plate...piled high, as usual!

Since we stopped using oil some years ago, we found that soy sauce, miso and lemon juice are great alternatives, though organic vegetables seem to be naturally more flavoursome, especially oven roasted vegetables.

We rarely follow recipes and tend to make up meals with whatever we have in, so when we are asked to recommend vegan cookbooks - we find it difficult, but looking at Waterstones there are now over 400 vegan recipe books and  36 Vegan Recipe Books with 5* Reviews  - which is amazing! 

Steer clear of those expensive packaged foods and learn to cook easy vegan meals. 

If we can do it, so can you!

Love Kay and Sime xx