MOONO'S KITCHEN

i got it from woolies.

its a lot more expensive than normal pasta though, but about the same as the gluten free pasta

Thanks pepe, next time i am in the local S/m i will check and see if they have it. i doubt it though, if not will wait till i go to town next.

That sounds very hearty Sin. It's soup weather here right now.

it makes pretty good vegan chili, i'm told. and burritos too.

Joono. The Quorn mince is not suitable for vegans.. (has milk products in it).

So many vegetarian and non vegetarian products may have milk products in them.

Things you wouldn't expect to find milk products in.

Thanks Fig. I always check the packaging when I buy stuff to check whether it is vegan friendly but it's good to know.

Last time when I made the pizzas I only made one with Bio cheese to check it out. It was not good really because it doesn't melt like normal cheese. It just goes plasticky. He did like the "cheese" on it's own though and I gave him a block to take home if he could squeeze it through customs. As a cheese substitute it's really not bad and beats soy cheese hands down. It's made with coconut oil but it doesn't taste like coconut so no good for you Sin.

thanks for the heads up, joono! here in america, too many products just say" tropical oil", i don't take the risk anymore with those. there's one made with palm oil that i can eat, but yeah, it doesn't melt right. it's pretty good for the burritos for my vegan friends, though.
the oldest twin's children all suffer severe lactose allergies, she gave me a recipe for a vegan caramel sauce that uses margarine instead of butter or cream, it's really good!
figgie, the margarine based pastry freezes quite well uncooked , i just put the sheets between parchment sheets and freeze them on cookie sheets, then tape the sides of the parchment sheets to prevent freezerburn. as long as they thaw in the fridge first, they stay pretty flexible and don't go sticky. DON'T thaw at room temp, they go sticky and won't rise.

I make a lot of pumpkin soup in winter but I have never tried the one where you bake the pumpkin first.

I cook it in the slow cooker now.. don't need to watch it, easier than getting it cooked with an even simmer on the stove.

I've been making pumpkin soup too. Never made it before now, had a heap of pumpkin.

All you need is:

1 packet chicken noodle soup.

Baked Pumpkin.

Onion/garlic

Cumin, Marjoram, black pepper.

Cook onion and garlic in a bit of oil for a few mins. Add Cumin Marjoram and pepper. Add water and chicken noodle soup. Add pumpkin.

Simmer for 1/2, then blend in batches.

Easy, and delicious.

Did you bake anything DW?

have you thawed the berries yet?

Hmmm
First it said my pic was too big and now it's so tiny.

The lemon zest didn't make or break this dish.

'Nope. Because I'm an idiot.'

LOL