As I use a lot of other artists photographs from Flickr and Wikimedia Commons, I have decided to make the majority of my photograph gallery at Flickr available for others to use as well. The main exceptions to this will be photos of jewellery, food and a few others that are work or project related and so I need to retain the copyright too. I may remove those entirely, however I do find them useful – for example when adding recipes to Pinterest so I am undecided.
The photos are available to use under Creative Commons licencing and can be used commercially as well as privately. The only requirement is that credit is given to me as the original artist and this applies whether they are used online or offline, commercially or otherwise. The text need only be small and can be with the photograph or in in a ‘credits’ section of a document for example. It is only fair to credit the artist, especially when using their work with no charge. More information on Creative Commons licenses can be found here including how to share your own art using them.
The Elderberry Arts Flickr page can be found at https://www.flickr.com/photos/elderberryarts/ The last batch of photos I uploaded was a selection of some of my crystals, some plants and flowers and some shots of my veggie garden. Hope you like them and if you like you can follow too 🙂
This recipe is based on a vegetable masala recipe in Jack Monroe‘s cookbook, A Girl Called Jack. I have made and vegnised a few recipes from the book and am loving the simple and quick approach of the recipes. The recipes in the book are also very budget friendly while still being varied and full of fresh and healthy ingredients.
This vegan masala doesn’t require any complicated or expensive ingredients but still tastes great and is completely free of animal products. As the vegan masala is also gluten free it also ideal for anyone who is following a wheat or gluten free diet. The recipe can be made used fresh or tinned vegetables and I have also made it using potatoes and carrots leftover from another meal. If using leftovers keep an eye on the cooking time as these will be reduced. Using fresh vegetables to make this vegan masala style curry will require a longer cooking than is needed for tinned or leftover veg.
I have created the recipe to serve 4 and it also can be frozen as a whole dish or in portions for a later date. These can then be defrosted and reheated when needed and are great for quick meals or for families where only one member is vegan or vegetarian. The vegan masala can be served with rice or other accompaniments such us cous cous, millet, quinoa. Alternatively it can be eaten with breads such as naan, pitta, chapattis or flatbreads. If you decide to serve the curry with these then it will share between more than the specified four people.
Vegan Masala Curry Recipe
1 onion, chopped
1/2 tsp garlic powder
1 small red chilli, finely chopped (remove the seeds to reduce the heat if desired)
1 tbsp oil
1 tsp ground cumin
500g (17.5oz) of tinned or fresh potatoes, chopped into bite sized pieces
200g (7oz) tinned or fresh carrots, chopped into bite sized pieces
2 tsp dried parsley
2 tsp ground coriander
200ml (7 fl oz) vegetable stock (check for gluten ingredients if using bought, especially if from powder or cubes)
170g (6oz) frozen or fresh peas
1 400g (15oz) can chopped tomatoes
175ml (6fl oz) soya yoghurt
1. Gently fry the onion and chilli until softened. Add the garlic and cumin and stir well to combine.
2. Add the potatoes, carrots, coriander and parsley to the pan. Pour over the stock and tinned tomatoes and mix well.
3. Cover and simmer for 30 minutes (or longer if needed for fresh vegetables). If the stock starts to dry out add a little more or water can be used instead.
4. Stir in the peas and cook until tender.
5. Remove the pan from the heat and stir in the yoghurt.
This vegan salad can be made quickly and varied to suit your own tastes. The pretty, colourful and healthy salad is also gluten free and will last for several days in a sealed container in the fridge.
1/4 cup cooked quinoa
1/2 cup cooked sweetcorn
1 large cooked beetroot, diced
1/2 cup diced cucumber
2 tomatoes, diced
4 spring onions, finely sliced
1 granny smith apple, cored and diced
1 cup mixed salad leaves, chopped finely
1 cup grated carrot
1 tbsp flax seeds
1 tbsp sesame seeds
2 tbsp cranberries
Add all the ingredients to a large bowl and mix well to combine evenly.
This vegan salad can easily varied to suit your own tastes or to include whatever foods you have to hand. Some suggestions for variations include using different onions, red or white onions could be sliced and chopped for example. Sultanas and raisins also work well in this salad or a combination of several dried fruits could be used. There are a variety of seeds that could be used such as pumpkin, hemp, linseeds and sunflower seeds, all of which contain a variety of vitamins and minerals.
If you do not have to avoid gluten cous cous could be used in place of the quinoa. Wheat berries, rice, cooked lentils or millet could also be used to add variety.
This is a simple recipe for making a vegan goulash. The recipe contains no wheat, gluten or nuts and is of course meat, dairy and egg free. This recipe is low in fat and has no added salt. If you are using a bought stock or stock cube it is worth checking the salt content as these can be high. This dish can be made using just one pot so saves on washing up too!
There is no need to rehydrate the soya chunks before use as this will happen during the cooking. You could also use frozen soya or other meat substitute chunks to make this vegan goulash if you prefer.
Over the last two years I have created many gluten free and vegan recipes. Some of these can be found on HubPages, including these easy to make delicious onion fritters. In order to make the recipes easy for any one to make I try to avoid using hard to find or expensive ingredients. Instead I stick to common items that can be bought in most supermarkets or that people are likely to already have at home.
These onion fritters are made using onions, rice flour and some common spices including turmeric and cumin. The full recipe can be found for free on HubPages.
Ten Onion Facts
Onions are a good source of vitamin C, B6, chromium, calcium and fibre. They also contain good amounts of folic acid and vitamin B1 and K.
Onions contain flavonoids. These compounds act as antioxidants in the body and enhance the immune system.
Onions and other alliums are a rich source of organosulfur. Research has shown that this compound helps to prevent cancer in lab animals.
Eating half a medium raw onion daily can help to lower LDL cholesterol and prevent heart attacks.
Avoid keeping onions and potatoes together. The onions will absorb water and ethylene gas from potatoes and rot faster.
Take care as consuming large quantities of onion can lead to stomach distress and gastrointestinal irritation.
The Allyl propyl disulfide and diallyl disulfide in onion are believed to help lower blood sugar levels.
Cut onion should be stored in a sealed container and used within two day. This is due to the fact that once cut they lose their nutrient content quickly.
Onions are thought to have been cultivated for over five thousand years.
A 100g serving of onions contains approximately 44 calories and 1.4g of fibre.