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.

Red Capsicum Dip

Ingredients 4 red capsicums 400g tin chickpeas, drained 2 Tbsp tahini 2 Tbsp lemon juice 2 Tbsp olive oil 1 Tbsp water 1 clove of garlic, crushed 1/2 tsp ground paprika 1/2 tsp ground cumin freshly ground pepper to taste … Continue reading

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Cold Tomato and Basil Soup

This recipe came from our friend Peat in Spain. He had successfully served it to guests. Our weather is warming up 31C today so we may be enjoying cold meals soon. Ingredients 8 ripe tomatoes, quartered small bunch of basil, … Continue reading

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Sesame Crumbed Tofu

Tofu is a healthy food high in protein and containing iron, magnesium and calcium but low in calories and no cholesterol. Ingredients 300g firm tofu, patted dry with kitchen paper 420g pkt vegan noodles 75 gm plain flour 35 gm … Continue reading

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Heaven on a Stick

We have just had a children’s party but these fruit kebabs can be adapted for adults. They are health and can be served at any time. Ingredients 1 dozen mini kebab skewers 1 pear, cubed 1 banana, thick sliced 6 … Continue reading

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Sangria

Lovely to drink in the early evening as the sun goes down on a hot day. Ingredients 1 bottle dry white wine, chilled 400 ml apple juice, chilled 400 ml peach juice, chilled 1/4 lemon, thinly sliced 1/2 orange, thinly … Continue reading

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Chickpea Soup

Thank you Mavis for this quick, easy and filling soup. Nice and warming on these cold winter nights. Ingredients 1 Tbsp olive oil 2 onions, chopped 4 cloves garlic, crushed 250 ml vegetable stock 410g can of tomatoes, chopped with … Continue reading

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Herb Risotto with Red Pepper Puree

This recipe is very colourful. Ingredients 1 Tbsp olive oil 1 small onion, chopped 1 clove garlic, crushed 400 ml 3/4 pt vegetable stock, heated 3 Tbsp watercress, Chopped 6 Tbsp basil or coriander, or both according to taste 1 … Continue reading

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