I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Vegetable stock

This stock is dead easy to make and forms the basis of many of the savoury dishes. You can cheat and use a vegan stock cube, but if you have the time then it’s well worth making it from scratch.

Makes 1 litre

2 leeks
2 carrots
2 celery sticks
1 onion
1litre water

Wash the veg and peel the onion. Cut everything into quarters and place in a large pan with a lid. Add the water. Simmer gently for three hours and then strain using a sieve.