Vanilla blueberry smoothie and chocolate chip cookie.
The breakfast of champions*
*hungover people
detox, retox, detox, retox
Nuff said.
Coconut oil has come back into my life. We had a brief flirtation that didn’t work out a few years back but I tried Viridian’s raw coconut oil today and it is fab! All the lovely flavour, none of the smell that used to attack the back of my throat!
I roasted a butternut squash in some oil with chilli & herbs for about 40 mins until it was soft. Meanwhile, I sauteed spring onions, mustard seeds, cumin seeds and celery in a little more oil and then added a good handful of red lentils and 2 pints of veg stock. When the squash was cooked, I threw it into the pan with a tin of coconut milk! Because, you know, I think you can’t have too much of a good thing. To be honest, this theory has got me into loads of trouble in the past, but that’s a whole other blog post!!
Season with cayenne and black pepper and enjoy! You are WELCOME people!!!
Batido de melocotón y cereza, y tortitas de harina de plátano macho con plátano y canela
Peach and cherry smoothie, and plantain flour pancakes with banana and cinnamon
I really wish I'd had this for breakfast :-)
I love this blog with a new vegan breakfast each day :-)
Oh me god:
Oatcake
Vegan cream cheese
Vegan redwood ham slice
More cream cheese
Chilli
Done 
Well, technically it’s my old smoothie with two new additions. Check out the link (for those of you who weren’t one of the two followers I had in the beginning – oh yeah, lots of traffic!!) and then to this awesome base I added a handful of blueberries and a good slug of this:
It is SOOOO good. I say smoothie but it’s really more like liquid ice-cream. In fact, I have been thinking of freezing some but bizarrely there is never any left over….
I am very excited to be a part of this worldwide celebration of vegan food and drink! Ever since first hearing about them in an Ann Tyler novel, I have always wanted to go to a potluck and now I virtually am!
I can’t wait to see what amazing offerings everyone has brought to the table. I know that since I started following some of these blogs, my ‘recipes to make’ email file is bursting at the seams – lord knows it may double this weekend! Massive thanks to the very lovely Ann for this amazing idea. I am very honoured to take part – I’m not a blogger at all – I just used wordpress as a slightly longer than 140 character twitter update. Shhhh, don’t tell them.
THE DISH!!
I have brought a tofu ‘omelette’ along – it’s simple and tasty and that’s just how I like things. You can pretty much use any ingredients you like in this, but today I have chosen red onion, red pepper, red chilli (what? I like red!!) and courgette – look here they all are in the shape of a face*. It’s the little things that keep me going in the kitchen. 
*yes the face is sideways – I told you already, I am not a proper blogger!!!
THE RECIPE:
2 x packets of silken tofu
1/2 tsp salt, 1/2 tsp turmeric & black pepper to taste
1 tbsp cornflour
1 tbsp olive oil
1 x red onion
1 x red pepper
1 x courgette
1 x large clove garlic
1 x red chilli (or half if you don’t like things so spicy)
Handful of fresh basil & dried oregano
Chop up your veg & herbs saute in the olive oil until softened and beginning to brown.
Whilst they are cooking, drain the tofu & blend well in a food processor with the salt, pepper, turmeric & cornflour. 
Add the tofu mixture to the veg and mix well – I like to turn up the heat just before I add the tofu and sometimes add a little extra oil as it helps the tofu set in a nice omelette shape. I cook on a lowish heat for about 20 minutes and I then place under a hot grill for about 10 minutes until nice and golden brown.
Slice & serve! Simple as! This recipe is lovely hot but I prefer it cold which is why I thought it would be perfect for a potluck that had to travel around the world!! You can serve with salad and any grain you fancy – I have been known to spread hummus on it and roll it up as is. I’m not proud.
Enjoy the rest of the courses (please use the tabs below to move backwards or forwards around the feast) and thanks for stopping by
It can be very frustrating for a dinner party host to go to a lot of effort to plan the perfect dinner party and then to have some thoughtless guest bring a lot of extra people without any warning. Seating, portions, crowd control and countless other aspects of planning can be thrown completely out of whack by inconsiderate jerks like this.
Jason always makes me laugh & todays post is no exception! I am reblogging because of this and because I am SOOO excited about the Virtual Vegan Potluck on Saturday. And not because he mentions me at the end of this post. Honest.
Though it's in the last line if you're interested......
;-P
Tofu, kale and cashew stir fry with chilli and lemon juice.
I make my stir fries like I make my salads – mix and match.
This one is so healthy that if I eat enough of it, I will deserve one of the VCTOTW vanilla cupcakes with chocolate buttercream my daughter made. Thank you Jasmine (and thank you Isa!)
Happy Friday everyone
Rye thin crisps, hummus, sweetcorn, red chilli and cayenne.
Why chilli AND cayenne? Why the hell not. Trust me!
