Broccoli & Carrot gluten free Soup

Broccoli and Carrot Soup


4 tablespoons gluten free plain flour

4 tablespoons of butter

one medium diced onion

three and a half cups of milk (if you would like to minimise dairy I use rice milk).

three cups of chicken stock

2 medium-sized broccoli (cut off the bottoms and use the heads – separated)

1 cup of carrots

1 teaspoon of salt, cracked pepper and nutmeg

2 cups of cheddar cheese or gruyere cheese


Take out a large saucepan and a wooden spoon, put the stove on medium heat. Melt the butter, add the onion, then the flour and blend together. Once blended add 3 and a half cups of milk and mix, then add the chicken stock and mix, then add the broccoli and one cup of carrots. Add salt, pepper and nutmeg and mix. Bring the mixture to a boil while stirring. Once boiled put on low heat and cover for twenty minutes. Stirring on occasion. After twenty minutes add two cups of cheese. Mix together and heat up a little. Place in soup bowls and serve. This is a photo of the soup I made for dinner last night.

Broccoli Soup1.jpg




Vegetarian easy dish – asparagus, vegetarian bacon (not bacon) and cheese sauce


(To begin 12 fresh asparagus spears – pictured above).


This can be served as a quick easy entrée or a for a snack or a quick easy supper.

Take 12 fresh asparagus spears, wrap 2 or 3 spears in vegetarian not bacon meat. Place in a baking dish. Pour over cheese sauce. Sprinkle with paprika. Bake at 175 degrees Celsius or 350 degrees Fahrenheit for 10-15 minutes or until the asparagus is soft.


Vegetarian Pizza – Gluten Free Base

Scrumptious Vegetarian Pizza – This recipe is so quick and easy. On those days when you are rushed for time. This will take approximately 15 minutes.

vegetarian pizza


Gluten free pizza base

Organic tomato based  pizza sauce or other tomato pizza base sauce

Vegetarian hot dog sausages

One green pepper

Feta cheese

Black Olives

Sun-dried tomatoes

Method: Take out pizza base put onto oven tray, spread pizza sauce, (pre cook vegetarian sausages) chop up sausages and place on top. Then chop up green pepper, fetta cheese, and sundried tomatoes. Place on top. Then scatter with black olives. Place in oven 210 degrees Celsius or 410 degrees Fahrenheit for approximately 10-15 minutes until cooked.

Shepherd’s Pie – Lynda Gray’s version with a twist.

Shepherd’s Pie – Lynda Gray’s Version with a twist.

pie and hat


Shepherd’s Pie

catering for four people


500 grams of organic turkey mince or free range turkey mince

4 medium sized onions – chopped up into smallish pieces

frozen organic peas

3 medium size carrots sliced

2 medium sized zucchinis sliced

4-6 potatoes or sweet potatoes if desired (sliced and chopped up)

50 grams of organic butter

two – three tablespoons of milk (cows, soya, rice or almond)

A little seeded mustard if desired.

Tasty cheddar cheese grated enough to cover one layer of the pie

spices : cumin, coriander and turmeric one teaspoon each

Some fresh basil or ground basil

Sea salt and ground black pepper

Tomato paste

Method:  take out a frying pan and 1-2 tablespoons of olive oil, fry the onions until brown, then turn the heat down and place the mince

in.  Add all the herbs and spices and mix into the mince and onions.  Once cooked place in in the bottom of your pie dish. Take out one saucepan to cook the vegetables slowly. The other saucepan to cook the potatoes in, on high until soft.

Once the vegetables are soft drain the water and place them on top of the mince and onions in the pie dish.  Spoon the tomato paste on top,

just a thin layer and then place a layer of grated  cheese on top.

Once the potatoes are soft, drain a mash them up and add 50 grams of organic butter and a small amount of milk (cows, rice, soya or almond).  You can even add a little seeded mustard for extra flavour.

Spoon the potatoes on top until fully covered.  Then using a kitchen fork swerve around the potato to give that finished look.

Place in a preheated oven at 180 degrees Celsius or 356 Fahrenheit for approx. 20 minutes.

pie on its own



The easiest Pie on the Planet – Vegetarian – no pastry – Onion and Tomato Pie

Onion and Tomato Pie – No Pastry


4 brown onions – finely sliced in thin layers

8 tomatoes – finely sliced

Breadcrumbs or Cornflake Crumbs

Organic Butter

(add cheese if desired tasty is best)


Take out an oven dish, place the thinly sliced onion into the dish, then place the tomato on top, place some knobs of butter in the dish, cover with some grated cheese or just the breadcrumbs or both.  Bake in a hot oven at 200 degrees celsius or 400 degrees fahrenheit, for approximately 60 minutes until the onions are tender.