Finally!!! Yes, at long long last I have managed to move my blog over to a self-hosted site! The new site will still have weekly recipes but it will also have so much more! 😀 Please use the sign-up form so you don’t miss out… even if you were already signed up before! Please note you will no longer receive emails if you don’t sign up again! Have a look around and check it out – you’ll find a proper recipe index as well as links to various sites which I think you will find helpful – about Life, Diet and Health! 😀 There’s also a section for product reviews (which will be updated regularly), a page for products which have been recalled, tips & hacks, sourcing ingredients, pantry staples and loads of extras… you might even catch me online on the instant chat facility! 😀
As you can probably see there are also links to Facebook, Instagram, Twitter and Pinterest… make sure you’re following Life Diet Health there too, to keep updated with the latest news!
We will continue to post a new blog recipe at least once a week (usually Tuesday or Wednesday) and will update the other pages as and when we have new content!
Let us know if there’s something missing which you would like to see; maybe a recipe you want made healthier; advice on feeding those not following the same dietary lifestyle as you; a product you want someone else to try first before you spend money on it; substitutions for something we’ve overlooked; tips on coping with stress, or anything else you think we should be doing!
I’m sharing this week’s recipe over at Angie’s Fiesta Friday co hosted this week by Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook. Come on over and join the party – check out new recipes, meet new friends and have a load of fun! 😀 See you there!
- Oil of choice (we used coconut oil)
- 4-5 mushrooms chopped (we used chestnut)
- 1 small red pepper diced
- 1 block silken tofu roughly chopped
- 3 tablespoons nutritional yeast
- 1/2 teaspoon paprika
- 1/2 teaspoon mixed herbs
- Salt & Pepper to taste
- 3 Cherry tomatoes halved
- *Small handful vegan cheese (optional)
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Heat (or melt) the oil and cook the mushrooms until starting to brown.
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Add the pepper and continue to cook for 2-3 minutes until softened.
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Put the tofu in the pan with the nutritional yeast, paprika, herbs, salt and pepper and stir until the tofu has broken down. Cook for five minutes.
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Place the tomatoes on top of the tofu and scatter the cheese over (if using). Allow to cook through.
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Enjoy!
- Serve with crusty bread.
- Add some sausages, hash-browns and beans.
- Have with salad for lunch, brunch or dinner.
- Best eaten fresh but can be refrigerated for a couple of days.
Delicious vegan frittata