I’ve been contacted by Positive Health Wellness to let me know about their post on the subject of “8 ways to make desserts using egg substitutes”.
Way back in the mists of internet time (2010 in fact) I posted an article by Becky Striepe titles “Eight Tasty, Egg Free Dishes“.
However, Positive Health Wellness tell me that their article, in their words “is more comprehensive, up to date and quotes more trustworthy sources”.
So here it is…
This lovely dish is from Keith Abel’s cookbook: Cooking Outside the Box: Easy, Seasonal, Organic. It’s a great way to use up any beetroot that you may have . Serves 4.
Here’s a recipe for a hearty, warming soup – just what’s needed now the weather’s turned. It doesn’t have to be black beans – I tend to use tinned, mixed beans.
I didn’t Know you could get recipes using Field Fare frozen produce, but on their website they list quite a few.
Here are a couple to whet your appetite – and, of course, you can buy the Field Fare stuff here, in the shop.
From the recipe archive. First posted 2006.
Also known as “Pollo Estofado” this baked chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar. Excellent with Spanish rice. The recipe comes from one my mother clipped from the Sacramento Bee in 1984.
To get this delicious recipe, click here>>>
From the look of the tomato plants I’ve seen around, there’s likely to be a glut of fruit this year, so, to help with the excess, here’s a recipe for a spicy homemade tomato ketchup that I’ve just found.
Just click on the image to go to the page with the recipe.
Yogurt parfaits are easy to make, and they make great desserts and snacks.
Continue reading Yogurt Parfaits With Cherries and Pistachios
Makes one litre of plant-based alternative to yogurt strawberry ice cream.
Preparation Time: 30 mins plus refrigeration and cooling time.
Aloha rice is derived from a recipe more commonly found in Hawaii. There are many variations, but this one is unusual because it uses raw ingredients. So, if you’ve got some ready cooked or left-over rice, there’s no cooking involved at all, making it really “fast food”!
Banana bread is often seen as just a way of using up any over-ripe bananas you have lying around. But it’s also full of dietary fibre and (thanks to the bananas) potassium, Vitamin B6 and Vitamin C – all of which are instrumental in maintaining a healthy heart. And at only 150 calories a slice – with very little saturated fat – you can have a slice of this without feeling guilty.