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.

Broccoli bake

This makes a good side dish to something more substantial, or as a starter.

Serves 3–4

300g broccoli
250ml passata

Bechamel sauce:
 200ml unsweetened soya milk
100ml water
1 small onion
2 cloves
2 bay leaves
¼ tsp nutmeg, grated
pinch of salt
pinch of pepper
2tsp vegetable oil
2tsp cornflour

Put the oven on at 160C. Slice the onion finely, then add it and the soya milk, water, cloves, bay leaves, nutmeg, salt and pepper to a saucepan. Bring to the boil, then take off the heat and allow to sit for 20 minutes before straining off all the herbs and spices. Measure the remaining sauce in measuring jug and, if it’s less than 200ml, add water.
In another saucepan, put the oil and the cornflour. Stir together, then slowly add the flavoured soya milk, stirring constantly. Bring to the boil (keep stirring!) and you will see it gently thicken.
Cut the broccoli up into bits and steam or boil. Drain, and then place all the pieces in the bottom of a smallish heatproof dish. Pour the passata over, followed by the Bechamel sauce. Place in the oven for half an hour until just beginning to brown.