This vegan apple & carrot cream is extremely versatile! You can use it on its own as a dessert (pudding), as breakfast, as a sauce, a condiment, a side dish, an ice cream topping or as a pie filling…the possibilities are endless. It’s no wonder I love this recipe and keep coming back to it!
This typical Dutch ontbijtkoek literally translates as ‘breakfast cake’. It is a rather fitting name as this is a dish we “Dutchies” like to eat for breakfast. But we also eat it as a snack and/or with lunch. So it is not limited to breakfast at all-eat it whenever you fancy! This Dutch ontbijtkoek recipe
The melt-in-your-mouth texture of a sorbet is all the more delicious when you’ve made it from fresh home-grown fruit. Pretty enough for a dinner party and good enough for every day, this dragonfruit and finger lime sorbet makes a great guilt-free snack. Quick and easy to whip up after school, it’s a nice summer treat
This traditional Sicilian chickpea and spinach braise is a resourceful meal derived partly through tradition and partly through need. My grandparents came to Australia in the early 1950s armed with gardening knowledge but little else. While they quickly established a productive vegetable garden, grandads fledgling fishing business didn’t always bring home the catch of the
A great new way with pumpkin which is ideal at a dinner party or on a festive table! This appetising dish is easy to make, and will work as a side or a main. Sure to please vegans and vegetarians too, honey roasted hasselback pumpkin with blueberries and toasted coconut has just 7 ingredients which
This middle eastern-inspired chard carrot casserole combines the earthy taste of rainbow chard with the sweetness of carrots. Chickpeas & cumin provide the protein and base notes, while parsley, mint and lemon juice round out this beautiful looking and tasting dish. When I see Swiss rainbow chard I always sigh because it is so beautiful!
Hummus is great, especially when you make it yourself. You can add in extra veggie goodness to make it healthier and more nutritious- just like this carrot hummus!Everyone has their own version and this is one I have perfected over the years to precisely suit my preferences. The beauty of this recipe is you can
These kale chips are easy to make and so healthy that I ate mine for breakfast- yes really! These kale chips consist of nothing more than kale, olive oil, vinegar, salt and herbs, so they make for great eating at any time of the day or night! My kale plants were looking really good this
This rhubarb raspberry jam is so versatile that it’s more than just a jam! Naturally it’s fabulous on toast & breads, but it makes an interesting addition to pancakes, yoghurt or a filling for our rhubarb redcurrant pie. Why not try it as a filling for these rhubarb and raspberry filled cupcakes– they are sooooo
The rhubarb season is always very short here in the Netherlands- maybe that’s why I love it so much! I make the most of our short season by making several different rhubarb dishes. One of them is this rhubarb red currant pie, aka crumble. You can use rhubarb in savoury dishes as well as sweet.
There’s a reason that pumpkin soup is a classic the world over; because it’s delicious! A wonderful and traditional winter warmer, pumpkin & leek soup can feed a family and makes short work of a big harvest. Something about winter makes me crave smooth, creamy soups. The type that melt in your mouth yet are
Strawberry season is upon us! Whooohooo! I always get excited because I love home grown strawberries. This marinated strawberries recipe is super easy, you just have to be patient enough to let them marinate before you eat them. Ever since I started growing my own strawberries about 10 years ago (it was my first crop
Cauliflower is amazingly versatile. You can cook, roast, bake, steam, puree and make soup out of it. You can even use it as a substitute for rice. But did you know you can also use cauliflower in sweet dishes, and as a substitute for oats? Wait, what?! Cauliflower in something sweet? You must be crazy.
This carrot cake with warming spices and dried apricots is so very more-ish! There’s no need to feel guilty either; it’s vegan, gluten free and contains no refined sugars. We eat this carrot cake for breakfast, lunch and dessert! If you can make this carrot cake last for longer than one day, you have amazing
Pumpkins are great! I love pumpkins because they taste great and they are so versatile. You can use them for sweet and savoury dishes, roast, cook, bake and puree them. The choices are endless.This time I made a pumpkin semifreddo with it and it came out great (if I do say so myself). I had
These cupcakes are a big hit in my household, eventhough they have courgette in them. I promiss you don’t taste it! So it is a great way to sneak in some extra veggies (especially effective for non-vegetable-eating kids).I have fooled many people with these cupcakes. Never ever has anyone guessed they have courgette in them.
Although it is autumn, I’m still harvesting summer carrots. I love them and I love making delicious recipes with them. This is one of those recipes that I come back to again and again because it is so easy, healthy, yummy and you don’t even need an oven for this one! It is also vegan
Self Sufficient Me is a blog about self-sustainment by growing our own produce (plant/animal), and self-fulfilment by looking after our health (physical/mental) through exercise and slowing life down a little.
