OMG Vego Kids

OMG Vego Kids

what to do when your kids turn vego

Recent Posts

Hash browns

Hash browns

Probably not the healthiest way to eat potato – but is sure is one of the yummiest. Print Hash Browns Course Breakfast, Side Dish, Snack Cuisine American Servings 4 Ingredients 8 desiree potatoes (approx 1.2kg) peeled 3 Tablespoon plain flour 2 eggs whisked 1 pinch […]

Vegan Gravy

Vegan Gravy

One of my favorite songs to play at Christmas time – “How to Make Gravy” by Paul Kelly….. it’s a bit sad, but nothing says Christmas quite like the drawl of Paul Kelly singing about some guy stuck in prison, longing to be with his […]

Nacho Beans

Nacho Beans

These beans are awesome. Don’t feel confined to using this bean recipe just for Nachos, its also great on thick slab of toasted sour dough.

Nacho Beans

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 232 kcal

Ingredients

  • 20 ml olive oil
  • 1 brown onion diced
  • 1 clove garlic minced
  • 1 red or green capsicum diced
  • 410 g canned tomatoes crushed or diced
  • 240 g cooked black beans rinsed and drained
  • 1 cup corn kernals
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground smoked paprika
  • 50 g tomato paste

Instructions

  1. Heat oil in a small saucepan

  2. Saute onion, garlic and capsicum for a few minutes

  3. Add remaining ingredients and simmer for 10 minutes, periodically stirring to ensure the mixture does not catch to the bottom of the saucepan

  4. Using a stick mixer/immersion blender, very quickly blitz the mixture so that only a small amount of the mixture is pureed. Stir mixture to evenly combine. 

  5. Serve as required. 

Recipe Notes

Storage: can be stored in the fridge for up to 2 days.

 

* a 400g can of lentils drained and rinsed weighs approximately 240g

Guacamole

Guacamole

This simple guacamole recipe maintains that great avocado flavour because it’s not loaded with a lot of other competing flavours (and keeping it simple makes it a bit quicker to make) Print Guacamole Course Side Dish Cuisine Mexican Prep Time 5 minutes Servings 4 Ingredients […]

Chilli con cannellini

Chilli con cannellini

My first ever vegan creation. This quick and easy recipe is great for feeding vegans and vegetarians at late notice.  It uses basic ingredients you’re likely to have in the cupboard. Get the Chilli con cannellini cooking while you send the other half to the […]

Lemon Slice

Lemon Slice

This recipe probably doesn’t really belong on a site like this but technically it qualifies as vegetarian. I make it all the time for my husband to take to golf, I wonder if Jimmy and Turtle only invite him along for the slice!

Lemon Slice

Course Dessert
Cuisine Traditional
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Biscuit base

  • 300 ml condensed milk
  • 100 g butter
  • 340 g biscuit crumbs (2 boxes)
  • 1 cup desicated coconut
  • 1 lemon rind only

Icing

  • 2 cups icing sugar sifted
  • 1 lemon juice only
  • 40 g butter melted

Instructions

  1. Grease and line a 3cm-deep, 15cm x 25cm (base) slab pan or 20cm square pan

  2. Place condensed milk and butter in a small saucepan over low-medium heat. Cook, stirring for 4 to 5 minutes or until butter melts. 

    This mixture burns easily, keep stirring and do not leave unattended.

  3. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.

  4. Press biscuit mixture into prepared pan. Refrigerate for 2 hours or until firm

  5. Place icing sugar in a medium to large bowl, make a well in the centre, then slowly add lemon juice, stirring to make a slurry.

    Using this method reduces the risk of lumps and results in smoother icing

  6. Add the melted butter to the slurry, mix well then beat in any remaining dry icing sugar from around the edges.

  7. Beat with a spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve

Tools I used to make this delicious recipe

Enchilada Sauce

Enchilada Sauce

Great mexican sauce Print Enchilada Sauce Course Side Dish Cuisine Mexican Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 6 Ingredients 60 ml olive oil 3 Tablespoon plain flour 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon oregano […]

Granny’s Vege Soup

Granny’s Vege Soup

This is my vegan version of my Mum’s vege soup.  She is affectionately know within the family as Granny and has made possibly 1000’s of litres of this soup over the years.  Granny’s soup however, involved brewing up the stock from bones, usually lamb, for […]

Shepherds Pie

Shepherds Pie

This traditional and hearty pie is ideal comfort food for a cold wintery night. Shepherds pie or Cottage pie is usually made with ground lamb or beef, winter vegetables and topped with mashed potato. Technically, because this version is topped with bread crumbs, it should be called a Cumberland pie.  However, given there is no trace of either beef nor lamb, it is not really Shepherds, Cottage nor Cumberland. Whatever it’s called, this vegan version is a fav in my house, even with the meat eaters. The mince component is replaced with lentils and chick peas, the richness of flavor comes from mushrooms and a point of difference is added by using a combo of regular mashing potatoes with sweet potato.

Shepherds Pie

Course Main Course
Cuisine Traditional
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Ingredients

Mash

  • 600 g potato peeled and chopped
  • 600 g sweet potato peeled and chopped
  • 40 g vegan margarine

Filling

  • 1 onion diced
  • 3 carrots sliced
  • 4 cloves garlic crushed
  • 3 sticks celery sliced
  • 1 tablespoon coriander seeds crushed in mortar and pestle
  • 20 ml olive oil
  • 1/2 bunch fresh thyme chopped
  • 350 g mushrooms chopped
  • 270 g sun dried tomatoes, jar of sliced
  • 60 ml balsamic vinegar
  • 125 ml red wine
  • 125 ml vegetable stock
  • 240 g cooked lentils drained and rinsed*
  • 240 g cooked chickpeas drained and rinsed*
  • 5 sprigs flat leaf parsley chopped
  • 2 pinch salt
  • 2 pinch black pepper
  • 500 ml water
  • 2 tablespoon plain flour
  • 2 tablespoon corn flour

Topping

  • 2 sprigs fresh rosemary leaves chopped
  • 50 g breadcrumbs
  • 20 ml olive oil

Instructions

  1. Preheat the oven to 200°C/400°F

  2. Place potatoes into a large pot of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.

  3. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.

  4. Heat the oil in a large pan and add the coriander, onion, carrots celery and 3 of the garlic cloves.

  5. Add the thyme leaves, and cook for around 10 minutes, or until softened.

  6. Add the mushrooms and sun-dried tomatoes, along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.

  7. Cook for a further 10 minutes, then add wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas, and cook for a further 5 to 10 minutes, or until slightly thickened and reduced.

  8. Stir in the parsley and season to taste,

  9. Mix the flours and water in shaker and add to the pan. Simmer for 5 minutes to allow to thicken.

  10. Transfer to a baking dish (roughly 25cm x 30cm), or 8 11cm/375ml ramekins.

  11. Spread the mash over the top, scuffing it up with a fork.

  12. Place garlic into a bowl with the rosemary leaves, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.

  13. Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.

Recipe Notes

Storage:  can be frozen for up to 3 months.

Credit: adapted with thanks from https://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/

*a 400g can of black beans drained and rinsed weighs approximately 240g

          Shepherds Pie Vegan  

Black Bean Chocolate Brownies

Black Bean Chocolate Brownies

This would have to be the healthiest chocolate brownie recipe I have ever seen. The list of ingredients is a far cry from the original brownie recipes, such as those served at Palmer House Chicago since 1893 or those in Fannie Farmer’s 1896 Boston Cooking-School Cook Book.  […]

Pretzels

Pretzels

There are many and varied stories relating to the origin of the pretzel, at best I can conclude that they started somewhere in Europe a really, really long time ago. Nowadays it is pretty much accepted that they belong to Germany. There are a number […]

Churros

Churros

Churros – YUM!  Traditionally served for breakfast in Spain, they have become popular around the world as a sweet snack to be enjoyed at any time of the day. (more…)

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

These muffins have a rich chocolate flavor with a light fluffy texture. I’ve known of someone to walk half way around the MCG at quarter time to snag some of these before they run out.

Tofu Scramble

Tofu Scramble

  Very satisfying tofu scramble that forms a great base for pretty much any veges you want to add (or have lying around).  Even people who don’t like tofu enjoy this dish.  

Pumpkin Coconut Soup

Pumpkin Coconut Soup

This is a great twist to the run-of-the-mill pumpkin soup. It’s creamyfull of flavor and a perfect zing of spice.

(more…)

Tomato, Basil and Chilli Soup

Tomato, Basil and Chilli Soup

An oldie but a goodie. Nothing better than tomato soup on a cold day.

Pasta Vege Balls with Napoli Sauce and Zoodles

Pasta Vege Balls with Napoli Sauce and Zoodles

These vege balls are a great hit. Filling and full of flavor. Accompanied by napoli sauce and zoodles it’s a great way to get an Italian fix, vegan-style.

Doughnut Muffins

Doughnut Muffins

There’s nothing quite like finishing off a family trip to the Vic Market, in my home town of Melbourne, with a white paper bag filled with yummy jam doughnuts.  But alas, with a vegilante in your troop, and dairy in the batter and animal fat in the cooking oil, this special treat will need some tweaking.  Get your jam doughnut fix with these authentic and easy to make doughnutesque muffins.

(more…)

Berry Muffins

Berry Muffins

Yummy berry muffins the whole family will love. With a sprinkle of cinnamon sugar, they they have irresistible crunchy sweet tops.  My pre-school niece and nephew who are not vegetarian nor vegan (and probably do not know what that even means) love for me to […]

Zucchini and Corn Fritters

Zucchini and Corn Fritters

There are a lot of variations of this old fav, and here is mine. This recipe is  simple, easy and suitable for any time of day. The mixture can be cooked as a fritter or spooned in to muffin papers. This fritter is packed with […]

I’ve run out of fresh food Baked Risotto

I’ve run out of fresh food Baked Risotto

Not matter how well you plan every so often you run out of fresh food – well at least I do.  In our non-vegilante days our go to meal was Tomato and Bacon Risotto (canned tomato, frozen bacon….), these days I’ve been trying to perfect a baked (because I’m too lazy to stir) vege risotto.  My in-house taste testers say this one is “pretty good” – which means it still needs some tweaks but probably ready to share.

(more…)

Upside down toffee apple cake

Upside down toffee apple cake

Lovely moist cake with a rich topping of toffee, caramel apples and a nice crunch of toasted walnuts on the bottom. A great way to finish off a family dinner, especially with a large scoop of vanilla icecream. Yum.

Broccoli Soup even kids will eat

Broccoli Soup even kids will eat

Broccoli! No, I’m not joking.  If your little vegling is insisting on a vegetarian or vegan diet and they don’t like broccoli, they’re in for a major reality check. Considered one of the world’s healthiest vegetables, it is jam packed with vitamins, minerals, dietary fibre […]

Orange cup cakes

Orange cup cakes

These orange cup cakes are as is light as a feather and really easy to make.  The orange zest gives some punch to delicate citrus flavor and is further enhanced by the orange icing.

(more…)

Rice and Food Poisoning

Rice and Food Poisoning

It’s scary, but you can get food poisoning from eating reheated rice. It’s not the reheating that causes the problem, but the way the rice has been stored before it is reheated. How does rice cause food poisoning? Uncooked rice can contain spores of Bacillus […]

Potato and Leek Soup

Potato and Leek Soup

Potato and Leek is one of the most comforting and familiar of all winter soups. This hearty version has a velvety texture and is a favorite of all the family.

Soy, or Not to Soy – it’s up to you

Soy, or Not to Soy – it’s up to you

A lot has been written both espousing and forsaking soy products.  I will state upfront that I will not do either, I will leave it up to you to decide whether or not you serve soy to your veglings.  What I will do is share with you the few concrete facts I have managed to glean from many hours of research.  Don’t worry, it wont take long, most of what I found was very subjective and emotive.  So far, this is what I feel I can reliably tell you;

Basic facts

  • Known as soybeans or soya beans, is a species of legume native to East Asia.  
  • The main countries growing soybeans are the United States, Brazil and Argentina.  
  • In 100 grams, raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein .
  • Edamame is young soybeans, usually still in the pod. Because the beans are young and green when they are picked, edamame soybeans are soft and edible.

Products made using soybeans

  • Milk – involves a process of drying, crushing, hydrating, heating and filtering soybeans.
  • Soy sauce – salty, dark brown liquid condiment made from fermented soybeans
  • Tofu – often called bean curd since it’s made by curdling soy milk and then pressing the resulting curds into soft, white blocks.  Different types of tofu include; fresh tofu, soft or silken tofu, firm tofu, extra firm tofu, processed tofu, fermented tofu, dried tofu, fried tofu, and frozen tofu.
  • Natto – a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.
  • Miso – a savory paste is made from soybeans, a grain (usually rice), and salt. It is combined with a mould culture and aged for at least one year.
  • Cheese – substitute for dairy cheese that comes in many different forms comparable to dairy cheeses.
  • Mayonnaise – several brands of soy-based mayonnaise are available at natural foods stores.
  • Yogurt – made from soy milk.
  • Tamari – type of soy sauce; a by-product of the production of miso.
  • Kecap manis –  a sweet soy sauce native to Indonesia made with fermented soy beans and flavored with palm sugar, star anise, galangal and other aromatics.
  • Tempeh – made from whole soybeans that have been mixed with a grain and a mould culture, fermented, and pressed into a block or cake.
  • Textured soy protein (TSP) or textured vegetable protein (TVP) – made from textured soy flour.  Usually sold in chunks or granules, and takes on a chewy, meat-like texture when rehydrated.
  • Soybean oil – is extracted using hexane solvent and is often sold as “vegetable oil”.

Soy Controversy

The impact of soy on public health has been fiercely debated since the 1940’s.  Many studies, often conflicting, link soy to breast cancer, pancreatic cancer, prostate cancer, menopause symptoms, cardiovascular health, hypothyroidism, mineral absorption, as well as positive outcomes such as weight loss and cancer prevention.  Much of the concern relates to the isoflavone or phytoestrogens found in soybeans. If you want to know more, this CNN article provides a good summation; http://edition.cnn.com/2017/03/07/health/soy-foods-history-cancer-where-do-we-stand-explainer/index.html

Some reports state that soybean cultivation in Brazil has destroyed huge areas of Amazon rain forest and is encouraging further deforestation. Soybean crops in the US have a massive physical footprint with over 30 million hectares dedicated to soy crops.  Also, many groups express concern that over 90% of soybean cultivated in the US are genetically modified.

 

 

Mexican Roast Veg with Rice

Mexican Roast Veg with Rice

My family loves Mexican food. It’s our go to cuisine when it seems like meals have become a bit boring. But we sometimes even over do the enchiladas and burritos, so I decided to mix it up a little.

Easy Vegan Mayonnaise

Easy Vegan Mayonnaise

There are a lot of recipes for vegan mayonnaise and the ingredients vary drastically from recipe to recipe. Some use tofu, some use the slimy liquid you drain off a can of chick peas (known as aqua faba). This recipe is simpler and you are […]

Don’t get tripped up by tricky trace ingredients! Animal products that lurk in everyday groceries

Don’t get tripped up by tricky trace ingredients! Animal products that lurk in everyday groceries

While it’s amazing to find there are no animal products in some “off the shelf” supermarket product (see Secretly vegan), there are others that you’d think were free from animal products, but are not.

The key offending products that pop up in many grocery items are;

  • geletin (or geletine) – a protein made from bones, cartilage, tendons and skin of animals.
  • whey
  • carmine – made from crushed female cochineal bugs, is used as red food coloring
  • isinglass – fish guts, used as a clarifying agent in some beers
  • glycerin
  • casein
  • shrimp paste
  • anchovies

Sample list of products to be wary of if you’re feeding a vegetarian or vegan;

  • confectionery – often contains geletine,
  • some roasted nuts contain gelatine to help the salt to stick
  • products containing lecithin (E322) which is sometimes made using animal fat or egg yolks
  • red food coloring E120, known as; carmine, carmine cochineal, cochineal extract, carminic acid or natural red 4
  • curry paste – many brands of curry paste can contain shrimp paste
  • herbs in tubes – can often contain whey (milk product)
  • potato chips – often contain milk products, even if the flavor isn’t “sour cream” or “cheese” milk can still often find it’s way into these products
  • biscuits and crackers – often contain milk products, different flavors across the same range may or may not contain dairy, you need to check every one! eg. Arnotts Entertainers or Fantastic Delites
  • wine and beer – can contain milk, egg and even fish guts
  • traditional worchestershire sauce – contains anchovies (some brands are vegan)
  • vitamins can contain animal products

Remember, if you’re feeding a vegan or vegetarian, check and double check the label, oh, and get used to reading really really small print.

 

 

 

Secretly vegan – everyday grocery items safe for vegans

Secretly vegan – everyday grocery items safe for vegans

A number of everyday grocery items are vegan, even though they are not labelled as such.  Many product labels can include precautionary warnings such as “May contain traces of egg or milk” to alert customers that traces of an allergenic food might unintentionally have wound up in the package, so […]

Thai Sweet Potato Soup

Thai Sweet Potato Soup

This nutritious and filling soup is quick and easy to make. The coconut cream makes it smooth and creamy and the lemon grass gives it that unmistakable Thai flavour.

Aioli

Aioli

Aioli is a great accompaniment to any vege platter, bowl of chips or burger. This recipe is quick and easy.

Aioli

Course Side Dish
Prep Time 5 minutes
Servings 6

Ingredients

  • 1 large egg room temperature
  • 20 ml white wine vinegar
  • 1 dash lemon juice
  • 2 cloves garlic crushed
  • 40 ml extra virgin olive oil
  • 100 ml sunflower oil
  • 1 pinch salt
  • 1 pinch pepper ground

Instructions

  1. Place egg yolk, vinegar or lemon juice, garlic, salt and pepper in food processor with metal blade and blend together. 

  2. With the motor still running, very slowly add olive oil, then the sunflower oil, drop by drop at first, then when it begins to thicken, in a slow steady stream until the sauce is thick and smooth.

  3. Serve.

Recipe Notes

Storage: can be stored in the fridge for 2 - 3 days.

 

 

Mushroom and Walnut Pate

Mushroom and Walnut Pate

Delicious vegan pate that can be used as a sandwich spread or on toast, partner with avocado for something extra special.

Spaghetti Bolentilaise

Spaghetti Bolentilaise

Rich tomato flavoured meat-free bolognaise sauce that can be used with any pasta or with lasagna. The lentils give it an authentic bolognaise texture, with added carrot and celery helping to boost up the nutrient count.

My friend the freezer – eliminate food waste

My friend the freezer – eliminate food waste

I hate waste. Not sure why – it might have something to do with experiencing prolonged periods of limited disposable income, or perhaps my rural upbringing living miles from anything that even resembled a shop, I can find a use for most things.

Freezer bags and take-away food containers readily available at most supermarkets, combined with a permanent marker, there is no excuse for waste.

What I freeze;

  • Capsicum
  • Onion
  • Spring onion, especially the green ends
  • Passionfruit
  • Orange/Lemon/Lime rind
  • Herbs
  • Bananas
  • Breadcrumbs
  • Raw egg whites
  • Milk
  • Cream
  • Butter
  • and of course, left-overs.

If a recipe calls for only half an onion or capsicum,  I dice the remainder; bag it, freeze it and label it.

I hate buying a lemon or lime for just a few scrapes of rind – in these cases I juice and rind the entire fruit, divide into single use portions and add to a few freezer bags.  The quickest orange cake is one made from frozen rind and bottled juice – no planning required!

Bread crusts and sometimes the last couple of slices of bread leftover when the fresh loaf arrives are sometimes treated like a guest who over stays their welcome – no one really knows what to do with them.  I have a solution – chuck them in the freezer (the bread, not the people), and when you have enough to bother with (or are cluttering your freezer) – while still frozen, throw the bread scraps into a food processor and create some crumbs.  Divide into 1 or 2 cup portions and place into freezer bags and label.

One simple rule when freezing anything – date and label it!  (many things look the same when frozen and it’s so easy to forget)

And another rule when using freezer bags – pat the contents into a thin layer, so that once frozen it can be easily broken into pieces.

Zucchini and Garlic Pasta

Zucchini and Garlic Pasta

Tasty, quick and easy to make vegetarian meal.  This recipe is best made just before serving.

Vego basics

Vego basics

For most healthy children, a vegetarian diet can provide a nutritious alternative to a diet that includes meat. However, special care needs to be taken with children on all vegetarian diets, especially vegan diets. Strict vegan diets are generally not recommended for very young children.

Black Bean Burgers

Black Bean Burgers

These hearty burger patties that are nothing like the store bought; the over processed scamburgers you may have tried.  These are soft, juicy and packed with flavor and hold together on the BBQ.  A delicious protein packed meat alternative. (more…)

Welcome to OMG vego kids

Welcome to OMG vego kids

A few years ago my daughter arrived home from school announcing “I’m a vegetarian”. After the initial reaction of “what the?” I started to process what that meant for our meals, our routine, our pantry, particularly the weeknight meals that my husband was responsible for. […]


Welcome

Welcome to OMG vego kids

Welcome to OMG vego kids

A few years ago my daughter arrived home from school announcing “I’m a vegetarian”. After the initial reaction of “what the?” I started to process what that meant for our meals, our routine, our pantry, particularly the weeknight meals that my husband was responsible for. Feeding growing kids his weeknight regular of meat and 3 veg, minus the meat was probably not going to cut it in the nutrition stakes (no, not steaks). Nor, I suspected, was the store bought, pre-made, highly processed, fake meat products. Though I must admit, both were in play for several months while we grappled with the change.

Bound to happen

In retrospect, I wasn’t surprised, more and more of her friends were becoming vegetarian. Coupled with sending her (and her brother) to an inner city school that didn’t even have uniforms and fostered “individualism” – their socially and environmentally aware genes were bound to be woken from their parentally induced slumber. My first experience with anything vegetable focused was one of those last minute announcements “oh, yeah, Fynn’s coming for dinner”, and the even more last minute addendum of “oh, and yeah, he’s vegan”. OMG – I was just giving the chilli con carne it’s final stir, had the sour cream and grated cheese on the ready – “what do I do now???”

Last minute pressure

Luckily I had a tin of cannellini beans in the cupboard (I had been (sorry for the pun) experimenting making bean hummus) so that was the impetus for my very first vegan recipe – chilli con cannellini. After that came vegan zucchini fritters for exam study with vego friends, caulignaise, fausages and many other concoctions.

Vegan? Really?

It wasn’t long after that that my son decided he should become vegetarian too. By then I’d come to terms with buying and cooking a truck load of beans and chick peas, so no biggie. Right?  Wrong?  That’s when my daughter decided to try out vegan. Oh my golly gosh. Then things got really tricky. That’s when I also started to wonder how many other parents are grappling with this challenge. I had several friends who said “make them cook their own food” huh? really! as a parent it’s your primary responsibility to make sure your kids are fed and watered. Besides the actual cooking, you have to make sure you have the necessary ingredients in the pantry to start with.

PS

“Fed and watered” – yes, I grew up on a farm so food production is something very close to my heart (close or far away? I actually hated it, so maybe that makes it far away – regardless, it’s something I know a fair bit about). I grew up on a dairy farm (must be the hardest farming enterprise ever) and my husband grew up on a wheat/sheep farm. So, being preached to by teenagers about cruel capitalist farmers and their horrendous farming practices was a bit hard to take at times. While I’m yet to be convinced, I do respect their decisions and chose to do whatever is necessary to support them.

I have always enjoyed cooking (actually, that’s not quite right – peeling potatoes as a kid for a family of 10 was a big job) – aside from the potatoes – I enjoy cooking, inventing and tweaking recipes and I’m often asked by family and friends to share recipes. I like facts, straight forward instructions and short-cuts – I love short-cuts – so that is how and why this website came about. I hope you find it useful.