I had my son and his girlfriend over for Sunday roast this weekend just gone. We couldn’t finish all the food and I was left with some Brussels’ sprouts, carrots (cooked in orange juice), chestnuts and parsnips. The obvious meal for this lot is cheap bastard soup! I chopped and onion and fried it in a splosh of olive oil then added all the veggies and some red lentils. I topped it up with stock and let it simmer for 20 mins then added ½ a teaspoon of ground cumin and blended it with a handheld whizzer. It turned out even nicer than I had expected – a top winter warmer and leftovers always taste great!
Tagsaquafaba Aubergine B12 Beans Berlin Breakfast Bristol Cashew cheese Chicken chick pea Chilli Chocolate Christmas Chutney coconut Cookbook Cupcakes curry Garlic ginger gluten-free Haggis Halloween Ingredients Jamie Oliver lime london Mayo mayonnaise Meatballs Meringue Mexican Mexico mock duck Morrocan Mushroom Orange Peace Pesto Porcini Potato Pulses Puri Quick Raspberry Ravioli Rice risotto Roast dinner scrambled tofu Seitan Slut soup Spain Squash Starters Sweetcorn sweet potato squash Taco tamarind Tampopo tempeh Tofu Tomato Turkey Vegan vegan egg vegan pie Vegan seafood Vegfest Veggie haggis Viva! vodka winter squash
Copyright© justbloggs vegan, 2016. Unauthorised use or duplication of this material without written permission from the author is prohibited. Excerpts and links may be used, provided that credit is given to justbloggs vegan at justbloggs.wordpress.com.