Love vegan cooking!


I love the challenge of cooking vegan, it stretches my imagination … the use of texture and colour, not to mention gorgeous flavours! So when guests at Fountains Court requested a vegan lunch for today, I said ‘no problem’.
Today is was homemade mushroom soup (lightly steamed cauliflower whizzed into plenty of sautéed mushroom and onions with good pinch of nutmeg and thinned with rice cream); beetroot and mixed leaf sandwiches – I used a coconut & almond spread – beautiful! And for desert, mixed berries and vegan flapjack.
Don’t know about you, but I’m feeling hungry now …

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