| Hello reader
The days all seem to be merging into one during Lockdown 3. The weather's been all over the place, but mostly unpleasant, so we're not even doing much in the way of gardening or work in the allotment. How are you finding it? Luckily, there's plenty of good food around to cook delicious meals with. And this offers some sort of punctuation through the weeks. Despite Veganuary now being over, I'm continuing to cook mostly vegan. Although I have started to tuck into a wedge of Cornish Blue that I bought online to support one of our local cheesemakers back in Cornwall. One of the meals we've been eating quite a lot of is this Asian-style vegan omelette with cabbage. It's easy to make, delicious and very nutritious. I use red cabbage as I like the colour contrast, but you can, of course, use whatever cabbage you prefer. The flavours are sort of Japanese, so it's not a hot spicy dish, but there are various optional toppings and one of these is hot sauce. And yes, I do add homemade chilli sauce to mine. I've indulged in bit of non vegan baking this week. I've updated a recipe for this malted chocolate loaf cake. Despite the fact it's made with wholemeal flour, I can't really claim it's healthy as it has quite a lot of sugar and horlicks in it. But it is tasty. Chickpeas are obviously go at the moment as my recipe for carrot falafel is trending. Unlike my more traditionally made Egyptian falafel, these are super easy to put together as they're made with a tin of chickpeas. I cook mine in my air-fryer, but it's fine to bake them in the oven instead.
Please do let me know if you make any of my recipes and don't forget to rate them. Questions or feedback on the blog posts are always appreciated.
Keep cooking and stay safe.
| 
No comments:
Post a Comment