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| Cooking block of tempeh in boiling salted water for 20 mins then refresh in cold water and crumble..used in the curry |
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| The vegetable inc. yams base for the Tempeh, Cauliflower and Pineapple Curry |
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| Baked Spaghetti squash halves for the gratin |
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| Roasted pumpkin (this half weighs 4 pounds) for the custard |
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| The flesh from the spaghetti squash..just pull out with a fork |
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| The empty squash shells |
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| Fantastic roasted pumpkin..also pull out the flesh with a spoon for the custard (whole eggs, almond milk, sea salt, grated nutmeg add the pumpkin flesh and pour over sliced baked potatoes and bake in oven, can be topped with cheese) |
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| The scraped out pumpkin..roast in a baking tin with water, no oil |
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| Yam soup |
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| HRH Prince Ernst of Hanover Tomato Soup (all Vegan) |
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| Pumpkin custard no cheese |
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| Layering the spaghetti squash with own made tomato sauce and cheese |
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| Pumpkin Custard topped with cheese |
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| Lentil and own grown organic kale, soup |
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| Moroccan style black bean couscous salad, will be served with whole wheat pita bread and lemon-grape seed dressing..this is a warm salad..hints of cumin and chilli also served with w/w pita |
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| Crepes for some steamed asparagus and cheese |
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