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Recipes for Home and Restaurant

by Nadine Lloyd

From the Author:

Vegetable-only cooking is very interesting, as well as an exciting way to stretch our creative thinking.


When I talk to my vegetables, they talk back to me. Often they tell me how they would like to be prepared - so that they can deliver maximum flavour.


For example, my granny would cook, or simmer, her vegetables in boiling water for more than an hour. She would then strain the nutrients down the drain and dish up the pulp! In my opinion, dead vegetables have no place on the dining room table.


Raw is always better, but not possible with some varieties. In these cases, I lightly roast, bake, boil, or stir-fry my veggies. Of course, you can use the microwave, although I prefer the traditional oven, stovetop, or more recently, my air fryer.


If you need a quick twist to your potatoes, I suggest you try my Creamy Mustard and Fennel Potato recipe - Yum!

In any event, have fun and enjoy the time you spend with your vegetables!


Nadine Lloyd

(Recipes for Home and Restaurant)

Nadine Lloyd - Author (Recipes for Home & Restaurant)
Vegetarian 1
Potato Leek and Mushroom Bake Recipe by Nadine Lloyd
Tofu and Asian Mushroom Stir-fry Recipe by Nadine Lloyd
Vegetarian Lime and Coconut Cake Recipe by Nadine Lloyd
Pearl Barley Salad Recipe by Nadine Lloyd
Hokkien Cashew Stir-fry Recipe by Nadine Lloyd
Vegetarian 2
Creamy Mustard Fennel Potatoes Recipe by Nadine Lloyd
Roast Winter Vegetable and Goats Cheese Medley Recipe by Nadine Lloyd

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