It was on the tv today that there are lots more choices for Christmas dinner this year in supermarkets especially with vegan alternatives which many are highly processed.
So I made this with mushrooms onions garlic mixed peppers with ginger black pepper turmeric nutmeg chives chilli cooked in olive oil then added par cooked Brussel sprouts carrots spinach with a stock made with low salt bouillon and a couple of desert spoons of gram flour mixed with a little cold water to make a nice thick sauce.
The topping is red lentils cooked with quinoa and then spread on top with some golden linseed for an extra crunch, baked on low for about 45mins.
I've very pleased with the crust topping as this is very healthy easy to make and is gluten free and plant based.
If anyone has a Christmas favourite/alternatives that they'd like to share it then please do
I made a vegetable stew/casserole the other day. It consisted of leek, carrot, swede, brussels, baked beans, tomato soup, vegetable stock, pinch of cumin, coriander & black pepper, scattering of fennel seeds. It was really delicious and I was very pleased as my thrown together meals are usually rather tasteless.
in reply to
Hi Hidden your stew sounds lovely and very tasty with lots of flavour so you have obviously turned a corner.
A lot off us are critical of our own meals it's human nature. 😊
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Gluten free Christmas muffins. 🎄
