Food/ Recipes – Page 25 – Life is a Journey

Vegetarian Cooking Class

Posted on April 30, 2010October 12, 2026 by Libby Withnall

Today I went to a vegetarian cooking class run by Sustainable Illawarra. It was taught by Adam of “I Feel Good“. Surprisingly I was only one of two vegetarians. It was such a great class and I came away with new knowledge and a new confidence. We made things for breakfast, lunch, dinner and snacks.

The class was held in the Council building so we had a great view over Wollongong from the kitchen.

The highlights for me were the hummus – I’ve never before found a good at-home recipe. But this was fantastic. It was served with the most delicious salad – which I will definitely be making next week.

I helped make a Thai curry – which was nice but I could taste the coriander and I’m not a real fan of that particular herb.

The Pad Thai was yummy though.

And, of course, with Adam being a chef everything was presented beautifully.

My other favourite of the day was the Vegan Banana Cake (in fact I have one in the oven RIGHT NOW. Unfortunately the one in class burnt (was one VERY hot oven) so the top was removed. I skipped the icing because it had passionfruit in it (which I don’t like) but honestly this cake was SOOOOO yummy it didn’t need it anyway. Hope mine turns out just as good.

So a truly fantastic class. I think Adam is running another one in May – check out the Sustainable Illawarra calender. And I will DEFINITELY be doing some more of his classes.

Mushroom and Potato Soup

Posted on April 30, 2010October 11, 2026 by Libby Withnall

30 grams butter or margarine
3 potato, peeled and chopped
2 stalks celery, sliced
1 onion, chopped
1/2 red capsicum, chopped
2 cups chicken stock
2 cups milk
1/2 teaspoon thyme
250 grams mushrooms, sliced
1/2 cup light sour cream

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Chop veggies.

Melt butter in a large saucepan. Saute potatoes, celery, onion and capsicum until onion is tender.

Stir in stock, mlik, thyme, salt and papper. Bring to boil. Reduce heat. Simmer, covered, for 10 mins.

Blend with remaining ingredients. Bring to boil. Reduce heat. Simmer for a further 5-10 mins. Enjoy.

Serving Ideas: Serve ganrished with some sauted sliced mushrooms and a little chopped parsley.

Soup at last

Posted on April 30, 2010October 12, 2026 by Libby Withnall

Another lovely walk this morning. I was hungry when I got back so had a cup of tea and a banana muffin.

An hour later I prepared Christy’s breakfast – just toast today. I really couldn’t decide what I felt like but finally settled on corn thins with hummus and a little grated cheese.

I then dropped Christy at school and filled a couple of uniform orders. Then I washed my car at the car wash and got stuck behind two half-mobile homes being delivered to the nearby mobile home village.

I had a cup of tea and headed back out again – this time taking the dogs to get washed. Now I have two lovely soft, yummy smelling pups.

Lunch today was my normal salad – topped with boiled egg and some mayonnaise. Then I spotted some Mexican beans in the fridge and decided to add some of those as well.

An hour later, tea and some healthy handfuls.

Some time working on crochet, scrapbooking and cooking some soup for dinner. Snack time involved a bowl of protein crisps.

Christy had singing lessons his afternoon and I bought a tea to have while I waited. Thankfully I wasn’t even tempted by the fundraiser chocolates sitting on the desk – though I did briefly think one would be nice with my cup of tea :-).

Dinner was the Mushroom and Potato Soup I had made earlier – the first soup to appear on my blog :-). I’ll try and get the recipe typed up tomorrow.

It was so nice to just have to heat up the bowl when I got home. The downside to soup is I find it’s pretty easily digested so an hour later I ready for something else. My choice – a slice of bread with some spreadable cheese.

And I have confess I polished off the rest of Christy’s custard while tidying up the kitchen and had a small handful of tiny teddies with a cup of tea in bed while reading!