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| BRAISING VEGETABLES..should be done slowly and gradually so the vegetables do not break apart. Saute in a little oil, season with sea salt and ground pepper and add whatever herbs you prefer, I used dried thyme. These onions, white bok choy and zucchini was sauteed for 5 mins, stirring frequently. |
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| Adding raisins & vegetables stock..dried fruit tends to balance out any sulphur from green leafy vegetables, again cook slowly, medium simmer for 10 mins, before adding the bok choy leaves |
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| Reduce the stock by 2/3's and add walnut pieces,and serve with some of the pan juices. |
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| Braising carrot sticks in same fashion, these have been cooked al dente in vegetable stock and are now sauteing with thinly sliced onions, and mint leaves..will add white wine and more stock and simmer for 10 mins |
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| Again reduce the stock/pan juices by 2/3's and serve with some pan juices, sprinkle with lime or lemon juice and shredded bok choy greens |
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| Roasted carrots, butternut squash and bok choy..roast the carrots and squash for 20 mins in 400f oven, add the bok choy and little more oil and roast 10-15 mins..the greens will burn so be careful..serve with citrus or couscous pilaf |
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Vegan Dried cranberry-orange scones (I doubled the recipe on this blog as American scones are much larger than British ones, also as I added less sugar than the recipe I egg washed and sprinkled with more sugar..these will be toasted at client's home).
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| Sesame seed, sunflower seed, Dried cranberry couscous pilaf |
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