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When I was a little girl, there were two women who were large in my life although I never had the pleasure to meet them in person. These women, my Omas, lived far across the world from me. I was born and raised in Australia, and my grandmothers lived in Germany. Even though they weren’t part of my daily life, and I never got to sit on their knees or hear their stories, they were every bit as present in my heart as other family members.

My Oma Minna (my father’s mother) would crochet me dresses. Oh the delight to open those parcels. She did this for years on end.

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Oma Minna Marie Herbers, 1929

When I was of writing age, I would exchange letters with my Oma Leiselotta. I was about ten or eleven when she died, and that was the first time I ever saw my mother cry. My heart broke that I would never get to meet her.

I keep their photos nearby, and often ‘chat’ with them in the spirit world. I have a kitchen oven hand protector that Oma Leiselotta once crocheted. It’s a simple thing, but it means the world to me, and has survived moving countries a number of times. Even at those times when I have whittled my whole life down to a suitcase or two, that yellow item of Oma-love comes with me.

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Perhaps it’s because I didn’t have my Omas in my childhood the way other children have grandmothers, and perhaps it’s because my daughters haven’t seen their Oma since 2005 (she lives in Tasmania, Australia), that I feel even more strongly about wanting to be a living, loving and generous presence in my new granddaughter’s life.

 

It was such a joy for me to meet our little Sarah Hope a few days ago. What a treasure! I am so in love with her. Throughout Beth’s pregnancy with her, Sarah would visit me in dreams. I remember one dream in particular where I was teaching her to say Oma, and she was repeating it after me.

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Kissing my beautiful new granddaughter, Sarah Hope, who was born on my husband’s birthday.

One of the first things women who are already grandmothers ask me is “what are you called? Granny, Nan, Nana, Nanny, Grandmother?” I proudly say: OMA. For as long as I can remember, it has felt such a special word to me, and I will wear that title with joy for the rest of my days on this earth.

(I treasure this little video clip of me meeting Sarah)

For anyone who knows my husband, Funny Boy Paul, you won’t be surprised to know that he isn’t going to have a regular Grandpa tag! He jokingly said one day that he could be Grandalf! (for those who aren’t familiar with Lord of the Rings, there is an old man in there called Gandalf). Anyway, the name stuck! So, here we are, at a new point in our lives (Eliza leaves home this week for Glasgow University). We’ve become grandparents to gorgeous Sarah, and we’re about to experience life without children in the home.

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Grandalf with his beautiful granddaughter, Sarah, born on his birthday: August 25th

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Paul and Sarah.

What adventures await Oma and Grandalf!

 

Paul Robinson. Veronika Robinson. Sarah Carlile

We love Sarah to bits! I could just kiss her all over! She’s so scrumptious.

 

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Our daughter Eliza getting to know her new niece, Sarah.

 

soup

My first role as Oma, apart from congratulating Beth and Chris on becoming parents, and giving kisses and cuddles to my beautiful new granddaughter, Sarah, was to make soups for my daughter’s freezer to sustain her through the Babymoon. A bit of edible mother love, so to speak.

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I made two huge pots of soup from my recipe book The Mystic Cookfire.

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Yesterday a friend mentioned she baked the lemon cookies from my recipe book The Mystic Cookfire. (Available from www.veronikarobinson.com, www.starflowerpress.com, Amazon and other online retailers, good bookshops and libraries)

Here’s my updated gluten-free version.  They’re quick and easy to make, and taste fabulous!

 

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Veronika’s gluten-free lemon cookies

½ cup softened organic coconut oil or organic sunflower oil
2 large spoons of egg replacer or two organic free range eggs
Zest of one large fresh lemon (organic)
¼ cup fresh lemon juice
1 tablespoon quality lemon or orange essence
½ teaspoon gluten-free baking powder
1 cup quinoa flour
1 cup rice flour
½ cup coconut flour
1½ cups coconut blossom sugar or soft brown sugar

Cream oil and sugar with a whisk, then add the egg replacer/eggs, followed by the zest, essence and juice. Keep mixing. Add the baking powder and flour. Put the dough into the fridge to chill for 20 minutes.

Preheat oven to 180C. Use baking paper on your baking tray. Place a spoonful of dough for each cookie. Bake for fifteen minutes.
Cool for a few minutes before putting onto a cooling rack.

These cookies are delightfully chewy and perfect at any time of year, whether for a garden party, picnic or lazy afternoon reading a book by the fire.

 

Today I’m collating recipes and photos for Veganuary. Have you heard of it yet?

It’s launching this September, and the campaign is kick-starting in January 2015.
The campaign aims to reduce the suffering of animals by inspiring people to ‘try vegan’ every January… Their goal is: to show the wider world how exciting, delicious, vibrant and varied vegan food really is.

 

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Veronika’s pumpkin and chickpea curry

Clea Grady, Marketing Manager for Veganuary, says “Recipes will be a huge and vital part of this website and of our campaign; we want to showcase every type of dish and cuisine there is.”

 

Dandelions can be used like spinach leaves

Veronika’s vegan dandelion tart

She is interested in hearing from bloggers, chefs, cooks and ‘everyday’ vegans to see if they’d be keen to contribute.

 

Moussaka ingredients

Moussaka ingredients

Clea says “It is absolutely up to the contributor as to how many recipes they provide – all will be accredited back, and we will link back to blogs/websites/online profiles and shout your name from the rooftops on social media.”

If you want to contribute to Veganuary, visit www.veganuary.com
or email: clea (at) veganuary (dot) com

 

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Veronika’s carob and walnut cookies

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Veronika’s elderberry and apple crumble

Illustration by Sara Simon, from The Mystic Cookfire

Oh my gosh, it’s suddenly come on all dark, grey, damp and chilly here in the north of England.

My feet are cosied up in thick socks, but the goosebumps on my arms make my thoughts turn to lunch: red lentil soup.

My daughter, Eliza, has started taking a thermos to school so she can bring soup for her lunch. What a treat to have something hot and delicious to look forward to in the middle of the day.

There are more than 40 soup recipes in The Mystic Cookfire, so she’s not likely to get bored!

 

Illustration by Sara Simon, from The Mystic Cookfire

 

This week she’s enjoyed red lentil and vegetable, leek and potato, and tomato.

Tonight I’ll make some red pepper soup (her favourite) for tomorrow’s lunch.

Thinking ahead, next week’s lunches will include: Bay and Onion, Black Bean, Potato and Corn Chowder, Italian Peasant Soup, and my favourite: Goan Potato.

 

Illustration by Sara Simon, from The Mystic Cookfire

Illustration by Sara Simon, from The Mystic Cookfire

 

What I love about soup is that it’s quick and easy to make; and the house always smells amazing while there’s a pot simmering on the stove. It’s also (ever the crafty mother) a great way of slipping in vegetables and fresh herbs that would otherwise be rejected. Amazing how things just ‘vanish’ when you blend a soup!

 

Tomato soup

Tomato soup

 

What is your favourite soup?

Wishing you a delicious and rather tasty Autumn! Love, Veronika xx

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops

Do you love good food? If you’d like to win a signed copy of my recipe book, The Mystic Cookfire, leave a comment below telling me your favourite vegetable! Competition ends on the equinox.

The Mystic has more than 280 recipes suitable for vegetarians, vegans, and believe it or not, carnivores.

This meal always gets my family excited. If it’s on the menu, Eliza can be heard to swoon the words: “Good day, food-wise.” My reply is: “It’s always a good day, food-wise!”

4 aubergines (or eggplants, to my Aussie friends)
Olive oil
Himalayan pink salt or Celtic sea salt
Freshly ground black pepper
2 onions
1 cup cherry tomatoes (or tinned, if you like)
200 g tomato paste
4 cloves garlic
3 bay leaves
Tablespoon or two of maple syrup, or sugar if you prefer
Handful of basil leaves

Béchamel sauce:
40 g olive oil (instead of butter or margarine)
40 g flour (gluten-free is fine)
500 ml plant milk (soya, rice or oat)
60 g vegan cheese
Nutmeg (freshly ground)

600 g potatoes

 

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First things first. Slice the aubergines into rounds about one centimetre thick. Now, here’s the key to making aubergines taste good: don’t skimp on the olive oil. I’ve tasted aubergines that are simply awful because their talent for sponging up olive oil has been ignored! Splash a bunch of olive oil into the bottom of a baking dish. Place your aubergines (one layer thick) into the tray and sprinkle with salt. Drizzle more oil on top. You want your aubergines baked so they become golden. They won’t do this without the oil. Bake the aubergines at about 200C, on both sides, until golden, before layering with the other ingredients. While this is happening, peel and slice the potatoes about 1 centimetre thick, and boil till half-cooked, then drain.

 

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops

The Mystic Cookfire, available from www.starflowerpress.com, Amazon and good bookshops

Now, make the tomato sauce. This is what makes the difference between a so-so moussaka and one that you’ll want to make over and over again. Fry the onions in olive oil, and when softened add the tomatoes. It’s nice to use fresh tomatoes, but feel free to use tinned if you prefer. Add the garlic (chopped, not crushed) and the bay leaves. You’ll want to cook it for about half an hour till it’s well reduced. In that time, you’ll need to add a tube of tomato paste and a cup or two of water. Add salt and pepper to taste. Depending on the quality of your tomatoes, you’ll need to sweeten it a little. Maple syrup or sugar will give it a ‘yum’ factor. Add the basil just before layering your moussaka.

Heat the oven to 200C. Make the béchamel sauce by heating the oil, adding the flour, and stirring till well mixed. Add the milk, and whisk well until thickened. Add the grated cheese, and season with salt, pepper and nutmeg. Don’t leave out the nutmeg!

Layer the moussaka by starting with a double layer of aubergines. Then place half the tomato sauce. Put the potato on next, then the remaining half of the tomato sauce. Add the last of the aubergine and place the béchamel on top. Don’t feel you have to have it smooth on the top. I like it when pieces of aubergine stick out. If you want, you can add extra cheese to it by sprinkling grated cheese on top. I prefer instead to sprinkle nutmeg on the top once it comes out of the oven. Bake for half an hour. Allow it to go golden. Serve with a scrumptious salad! And good music. We play Nana Mouskouri!

Dandelions can be used like spinach leaves

Dandelions can be used like spinach leaves

Dandelion Tart from The Mystic Cookfire, by Veronika Sophia Robinson

I enjoy juicing dandelion leaves. They’re a powerhouse of nutrients which help stimulate a sluggish digestive system, and thereby aid the body in removing toxins. The leaves help maintain normal blood sugar levels. They’re a natural source of minerals such as calcium, potassium, phosphorus, zinc and iron, as well providing the vitamins A, B, C, and D.

If you prefer the idea of cooking them, then you might just like this tart. The recipe makes two tarts ~ which means you get to have one for lunch the next day!

2 sheets of shortcrust pastry (feel free to use a gluten-free or nut-based pastry)
A little olive oil
4 tablespoons sweet chilli sauce
Pinch chilli flakes
1 teaspoon Himalayan pink salt or Celtic sea salt
1 onion, finely chopped
Smoked paprika, generous pinch
2 large handfuls of fresh dandelion leaves (don’t pick from roadsides) or you can use young nettle leaves if you prefer.
1 tub Tofutti plain cream cheese
190 g Redwood Cheezly
3 t egg replacer
15 ml soya yoghurt

(The vegan ingredients can be replaced with eggs and dairy, if preferred)

Preheat the oven to 200C. Grease two flan/tart dishes, and line each with a sheet of push pastry. Blind-bake (cover with baking paper and dry beans) for ten minutes, then remove the paper and beans and bake for another five minutes until starting to brown. Let cool. Reduce the temperature to 180C.
Sauté the onion in a little olive oil until clear. Add the smoked paprika and dried chilli. Place the washed dandelion leaves into the pan, but remove from the heat. Keep a few to one side. Mix the egg replacer, cream cheese, yoghurt and half the cheese with salt and sweet chilli sauce. Place the onions and dandelion leaves on the pastry, then pour over the cheese mix. Place the reserved leaves on the top with the remaining cheese. Bake for half an hour. Allow to go slightly brown, and wait ten minutes after cooking for it to set before slicing.