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.

Drink for a Vegan Vampire

My Grandson asked me, “What do Vegan vampires drink?” The answer, “Blood Orange Juice”. Advertisements

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Roast Pumpkin Soup

Pumpkins and squash are in season. They make delicious soup are very easy to make and you can add any vegetables that are going over. They will still add nutrition and flavour. Ingredients 1 Tbsp oil 400 g butternut squash, … Continue reading

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Cherry Lemonade

A cool refreshing drink for around the pool. Ingredients 100g pitted fresh cherries 125 ml orange juice 50g caster sugar 1 cinnamon stick 2 star anise 2 whole cloves 2 litres chilled lemonade mint leaves slices of orange ice cubes … Continue reading

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Roast Pumpkin and Chickpea Salad

A colourful dish. Ingredients half a butternut pumpkin, peeled and chopped 1 Tbsp olive oil 400g can chickpeas, drained 1 red onion, sliced 1 pkt baby spinach 35g pistachio nuts, toasted 35g cashew nuts, lightly toasted Vinaigrette 1 clove garlic … Continue reading

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Melon Seeds as Snacks

We are eating a variety of melons as they are in season and usually the seeds are discarded. Here is a way of making a healthy snack. Ingredients Seeds from Rockmelons, Honeydew and the so called seedless Watermelons which contain … Continue reading

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Halloween Sweet Potato Crisps

I made these crisps for our local Halloween party last week end. The recipe idea came from the free Woolworths magazine. I only had a knife, no cutters, so I found it very labour and time intense but it was … Continue reading

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Beetroot and Lentil Salad

This recipe is for Andrea who loves beetroot! Ingredients 4 raw beetroots, scrub and cut into wedges 1 tin brown lentils 4 Tbsp olive oil 2 punnet of cherry tomatoes 4 tsp white wine vinegar 2 tsp Dijon mustard 2 … Continue reading

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