Author Archives: heatherlamont

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.

Rice Pudding with Pineapple

Looks lovely, is tasty and very filling. Ingredients 150g jasmine rice 500 ml coconut water 200 ml coconut milk 60g sugar 2 tbsp shredded coconut pinch of salt 1 cinnamon stick 2 tbsp cashews 1/4 fresh pineapple, peeled cored and … Continue reading

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Wasabi, Pea and Carrot Soup

Travelling allows you to eat different foods and ask for the recipes of the ones you like. This is a hot colourful soup for cold winter days. Ingredients 1 tube wasabi 500g peas, frozen 4 carrots Method Clean the carrots … Continue reading

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Avocado and Lebanese Cucumbers

My husband looked in the fridge and came up with this simple salad to accompany our main course. Ingredients 1 ripe avocado 2 small Lebanese cucumbers 6 cherry tomatoes, halved 2 spring onions, sliced finely fresh parsley. chopped 1 lime … Continue reading

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Green Salad Dressing

The third dressing in the series. Perfect over salads, sweet potato wedges, as a topping to baked potatoes or over vegetables. I also mixed it into leftover pasta as a snack. Ingredients 1 ripe avocado 1/2 cup fresh basil leaves … Continue reading

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Tahini Orange Dressing

This is the second dressing that is very flavoursome and suitable for salads, especially salads with grated carrot, topping baked potatoes or grilled vegetables. Ingredients 1/2 cup tahini 2 tsp miso 1 tsp coconut nectar 1 Tbsp tamari 1 Tbsp … Continue reading

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Cashew Turmeric Dressing

I was looking for a dressing for a sambol I was putting with a vegetable curry when I came across these three Dressings in my recipe book. They were to flavoursome for what I needed but great for single leaf … Continue reading

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Preserved Lemons

This recipe was given to me by Keryn. It is delicious in salads, stews and in or with curries. Ingredients 12 ripe lemons 3 tsp rock salt 6 small bay leaves 6 small sticks of cinnamon 6 tsp black and … Continue reading

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