Mustard potato bake, cumin fried peppers, cheesish garlic scones

This is what I made for lunch today, it was fantastic. I was really pleased with how the potato came out, and the scones were brilliant!



Potato and Green Bean Creamy Mustard Bake

4 tbsp flour

2 tbsp butter

2 tbsp wholegrain mustard

400 ml soy milk

4 big potatoes

handful of green beans

salt to taste

maple syrup



- chop the potatoes into cubes, and boil for 15-20 minutes.

- heat the oven to 200C
- make a roux - melt the butter in a saucepan and stir the flour in.

- gradually add in the soya milk, stirring constantly to avoid lumps.

- add the mustard and simmer over a low heat for 5 minutes or so.

- drain the potatoes and green beans, then put into a casserole dish. Pour over the sauce.

- put in the oven, on a low shelf, and cook for 12-15 minutes.

- Eat!



The scones involved nutritional yeast (finally got hold of some - very exciting!) and garlic powder, and were very nice.

Ginger Winter Vegetables

Pictured here - ginger roasted winter vegetables, sugar snap peas, hummus, and home made pickle. This was delicious, and easy to make. My pickle came out a strange purple colour, because I used red onions instead of normal ones.

Birthday Cake Trial Run

Well, I guess that shows how cool I am! This was the trial run for the cake and icing. It's the same recipe as for my birthday cake, from 'Easy Vegan Cooking'. I made a few minor changes to the final cake, but this was really good. On the top are 'Whizzers', which are a vegan chocolate filled sugar bean sweet.