Remember, Remember the 1st of November

Pasta With Tomato Sauce and Roast Butternut Squash

Chop butternut squash into cubes and mix with olive oil, red chillies and garlic and roast until tender. While the squash is cooking fry red onions and garlic until soft and golden then add a tin of tomatoes and simmer for 20 mins. Serve pasta of choice with tomato sauce and top with roast butternut squash.

Friday Lunch

Roast Peppers in Olive Oil, Herbs & Garlic

Minestrone Soup

Smoked Tofu, Broccoli, and Black Bean Sauce with Fried Rice

Allotment Sunday

Post Allotment Breakfast:

Vegan sausages, hash browns, beans & broon sauce

Visited the allotment for the first time this year. Managed to get a couple of hours in-mainly clearing up after the winter. Dug a couple of beds over before testing the bench It was good to see some signs of life peeping through mainly daffies at the moment.

Post Allotment Dinner: Potato & Aubergine Curry

Cauliflower & Potato Curry

Ingredients: New potatoes; Cauliflower; Onions; Garlic; Peas; Curry Powder; Tin of chopped tomatoes; Tomato puree; Oil

Fry onions and garlic until soft and translucent. Add curry powder ot taste. Mix in a tablespoon of tomato puree and continue frying for a few minutes. Add chopped tomatoes and new potatoes and cook for 15 minutes before adding cauliflower and peas. Continue to cook for another 10 minutes. Serve with rice, nan bread/chapatis and salad.