Tempeh absorbs flavours well to compliment any style of cuisine
Tempeh Marinade
Dehydrating soups & hummus
The techniques for dehydrating are the same regardless of which recipe you use. By dehydrating your own food it means you have high quality, nutritious, cheap and tasty food that you can store this without a freezer for long periods of time. This is great for the earthquake kit (like the jars pictured), and soups … Continue reading Dehydrating soups & hummus
How to dehydrate food – stews, curries, casseroles etc.
Dehydrating your own food means you have high quality, nutritious, cheap and tasty food. It also means you can store this without a freezer for long periods of time (great for the earthquake kit!). Pre-cooking and dehydrating does mean the food cooks more quickly which saves you gas when tramping or in an emergency situation, … Continue reading How to dehydrate food – stews, curries, casseroles etc.
Leafy greens
Eat most. Ideally every day. Large portions. Better cooked – because you eat more. They contain a wide variety of nutrients and lots of fibre. Eat a wide variety across a 2-4 week period. (Just eating broccoli every day doesn’t count!) Look on the internet for ways to hide them or use them in more … Continue reading Leafy greens
How to sprout beans and lentils
Any whole lentil or small bean can be sprouted. I like mung beans and green lentils the best. Organic beans are most likely to sprout well. You can eat them raw as a snack, put them in salads or cook with them – add them to soups, stews, dhals etc. If you use non-organic, you … Continue reading How to sprout beans and lentils
Aquafaba
A great egg replacer especially for vegans but also for every time you cook legumes and need to use up the liquid. 1 'portion' is the amount of liquid you'd get from a can of chickpeas (about 3/4 cup) You can use any bean for aquafaba but a darker colour bean will give a … Continue reading Aquafaba
Cooking pulses
The hows and whys of cooking dried pulses
About Vegetable Stock
What to use? This is an essential component of vegan and vegetarian cooking. You can make your own (lots of recipes on the internet) and freeze it or you can buy it. This is one area that I really recommend being choosy. As it is an extremely concentrated product, I think an organic option is … Continue reading About Vegetable Stock
Cooking Vegetarian and Vegan (and mostly gluten free)
Tips and Tricks for cooking healthy nutritious food, including cooking dried pulses
Marionated 