Great Places To Visit.

Winter is still very chilly.  Time for another heart warming, soul soothing curry!!!!  It's vegan friendly, vegetarian, yummy, high in fibre and nutrition and tastes great! Really! You don't need meat to feel full and satisfied. Just try this curry. You will find it very satisfying and filling.

This lovely velvety, thick soup is a real tummy warmer on a cold day. Healthy, fragrant, delicious. Warms you all over. Delicious with a crusty sour dough bread.  Hope you enjoy it.

Vegan Friendly Curry. Serves  4-6                                                   Dairy Free, Gluten free, Oil free. Mild to Medium Curry.    Adjust Thai Curry Paste and Curry powder to your liking. Ingredients: 4 x tablespoons water 1 x red onion peeled and diced 3cm knob ginger peeled and finely diced 1 x tablespoon Thai Red Curry Paste 1 x dessertspoon Curry Powder 1 x heaped teaspoon finely diced garlic (approx. 2 cloves) 1 x heaped teaspoon powdered turmeric or fresh when in season 1 x 700gm jar of Passato Tomato Cooking Sauce or equivalent. 200g water or vegetable stock - rinse out your sauce jar and add to curry. 1 x 400gm can chickpeas, drained and rinsed well. 1 x 400g...

One Pan Chili Beans .  I just love them. Who knew? I didn't until recently. Now they are a staple part of my eating program. Thanks to my Nutritionist Kathy Ashton who has taught me how to eat as much as I want and be healthy. Wish I had know this years ago, but guess I wasn't open to looking then. Now I like learning about how to use food as my medicine instead of relying on medications from the doctor. Mind you, I go to him for check ups and he is encouraging me to continue with my learning as the results are in the blood tests! No longer do I have any problems with Type 2 Diabetes,  my blood pressure is coming down (may be able to come off my current medication down the track). My cholesterol is good, it was heading the wrong way, and my liver is happy again. I've lost 12 Kilos in 12 months.  I haven't been focused on my weight, just what I put in my mouth. I like that I don't have to eat tiny little meals, I really like food, so a big bowl of chili, guilt free...

Wasn't sure about this recipe as I'm not a big fan of tofu. Decided to give it a go.  It's surprisingly tasty. Would make it again. Naturally the "Creamy" sauce is made with tofu not cream as it is a dairy free, vegan recipe. I also used gluten free pasta as I like to keep my gluten intake low. Give it a go.  

Roast Pumpkin & Mushroom Risotto. Decided I wanted a risotto for dinner that tasted great and was good for me. Mmmmmm, so that means, oil is out, dairy is out, gluten is out, fat is out, meat is out.  Geez, what's left? Let's check out what's in the refrigerator.......Pumpkin, celery, red capsicum, Portobello mushrooms, red onion, garlic, vegetable stock, white wine, etc mmmmm. Ok, in the pantry I've got risotto rice etc. So, I made up this recipe below. Hope you like it as much as I do.  Sorry about the photo.  I started eating before I remembered to take a photo, it smelled so good. I had already mixed in the baby spinach and rocket although you can't see them in the photo, I think they went to the bottom!  Anyway, I enjoyed it, so even though the photo isn't as pretty as it could be, the proof is in the eating. Give it a go. Ingredients: 450g pumpkin - cut into cubes and roasted with a sprinkle of water and then Mexican seasoning.  Set aside...

Baba Ganoush. (Eggplant Dip) This recipe is delicious with vegetable sticks, turkish bread, or your favourite dry discuits.  I also like it as a condiment for saute' mushrooms, hash browns, grilled tomatoes. (Vegetarian mixed grill) It is probably equally as good although I haven't tried it on an assortment of steamed vegetables, or jacket potatoes. Ingredients: 1 large Eggplant 1/2 cup Tahini paste 3 cloves crushed garlic 1/4 cup lemon juice 1 pinch ground cumin sprinkle of sweet paprika salt & pepper to taste 1 tablespoon chopped parsley Method: Char grill your eggplant until slightly blackened, then place it on ovenproof paper on a tray and bake it until very soft at about 200C. Cool slightly. Scoop out flesh, discard skin. If you like a rough, rustic texture, use a fork and mash it.  If you like a smooth, paste type consistency, put it in your Thermomix or Food processor. Add tahini, garlic, lemon juice, cumin salt & pepper and 1/2 parsley. ...