These and many other gorgeous vegan and wheat free goodies from Lazy Day Foods here in Scotland. Some National Trust places, such as Culloden, had them in their cafes last year – hope they still do 🙂 Also available at Amazon.co.uk
1 bag (500g) macaroni – we favour the Scottish brand of Marshalls, it has a nice curl to it and good texture for this recipe 🙂
a tablespoon margarine (we used Pure sunflower)
1 onion or leek, finely chopped
2 tablespoons of plain white flour
1 litre of unsweetened soya milk
1 stock cube (we used Kallo organic)
1 teaspoon of smooth yellow mustard
1 heaped tablespoon of sweet white miso
seasalt to taste
2 or 3 large tomatoes, thinly sliced
1 block of Redwoods cheddar style cheezly, grated (or other vegan cheese)
Cook the macaroni as per packet instructions. While the water is coming to the boil/pasta cooking, prepare the sauce. Melt the marg and cook the onion in it for a few minutes. Add the flour and stir thoroughly. Gradually add the milk, stirring all the time to avoid lumps (but don’t worry too much, they seem to be un-noticed in the final mix anyway 😉 ) Add in the stock, mustard and salt, still stirring away. Once the sauce has thickened, remove from heat and stir in the miso. Put your grill on to heat on high. Drain your pasta (once cooked) and mix in the sauce. Place in a large oven proof dish and top with the tomatoes and then cheese on top. Place under the grill for a few minutes until it goes a little squidgy (a very specific and precise term)… yum.
This is a wonderful documentary about Britain and Ireland’s ancient sites. A very mellow and informative watch… inspires you to get out there and explore the ancient past in your own area. It includes the better known sites but also many lesser heard of ones with stories from local folklore, the presenter’s theories and observations… a great sense of enthusiasum and awe abounds throughout the film. From Cornwall to Orkney, this is a beautiful journey through the ancient stones of our land
A quick mention for these absolutely gorgeous new vegan organic moisturisers, no preservatives and no water so they’re concentrated making them nice and frugal too. Very pure ingredients. I am favouring the lavender one after a bath – I need all the help I can get to look less haggard this time of year Charlotte is very taken with the white chocolate truffle one and it’s nice and gentle for her skin too. Still time to order for Christmas as they send them out the same day 🙂
We do actually eat blue stars Based on recipe here
studying sonnets here just now. Apparently in the 1590’s May did extend into what is now our June so not too inappropriate:
Shall I compare thee to a summer’s day?
Thou art more lovely and more temperate:
Rough winds do shake the darling buds of May,
And summer’s lease hath all too short a date…
Just finished reading ‘Look Me in the Eye – my life with aspergers’ by John Elder Robison. It is a totally fascinating read on several levels. He has had an interesting life, developing amplifiers and special effects for Kiss and Pink Floyd in the past, moving on to the toy industry then eventually starting his own business restoring fine European automobliles. His childhood was harrowing, growing up with a mother with severe mental health issues and a father who became an alcoholic. His younger brother has also written his memoirs of these times in the rather better known Running With Scissors, which I am keen to read now.
Obviously I find John’s views and ideas about aspergers absorbing. I agree so much with what he says about why some kids with asd become very badly behaved or even violent – the way other people treat them leads to a lot of frustration building up. As a child he played some really bizarre tricks on people – incredibly well thought out and clever but quite disturbing too. He hated school, never fitted in and left at 15. It’s at this part of the book that we begin to see him shine. He channels his own talents and expertise into finding work and a life for himself. Never boastful, it seems as if he doesn’t realise just quite how well he has done. It’s rare and special when someone achieves work that they love and makes a good living that way. Thinking of various aspies I’ve known/know, I wonder if they are actually better at managing this than the rest? The ability to think your own way and not take on peer group ideas is strong… hmm… just my own thoughts there.
I loved the latter section of the book where John talks about his relationships in a beautifully logical, slightly bemused way. His love for his son is wonderful and I found it most humerous how he talks about this and everyone he loves. So a fab book all round, much aspergian wisdom dispensed within 😀 The author’s site is also very good.
125g. aduki beans, soaked overnight
1 large onion, chopped
2 carrotts, chopped
2 sticks of celery, chopped
salt to taste
2-3 teaspoons of original bisto (or any vegan gravy) and water for mixing
a cupful of millet boiled with a cauliflower and then mashed with a little seasalt
or a cupful of millet boiled with 3 or 4 chopped, peeled parsnips and mashed
or mashed potatoes prepared with soya milk and marg. (slightly less healthy)
sweet potato mash is also good!
Place the aduki beans in a pan and cover well with water. bring to the boil and then turn down to a simmer until softened (varies – can be half an hour or a bit more). Drain and then add the vegetables, cover with water again and bring to boil and then simmer for about 10-15 minutes. Add your bisto or other gravy mix plus any salt desired, and place in an oven proof dish. Top with mash of choice and then into the oven to brown up a little (200C/400F for about 20-30 minutes or longer of heating up from cold later). Fantastic served with slightly boiled spring greens or dark cabbage.
A Yule recipe:
Cranberry, Orange and Ginger Sauce
3/4 cup/150g/5oz sugar
1/2 cup/150ml/quarter pint of orange juice
zest of 1 lemon
1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
2 cups of fresh cranberries
pinch of salt
Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast or mushroom puff and parcel (on Yule page).