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Showing posts from August, 2020

How To Pray The Rosary

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By McDonald, T.   |  Updated  5th of August 2021 You may of heard of the rosary beads, but did you know there are actually 4 sets of rosaries? Each set is said on different days; however, you can say all of them on the same day if you want to. Each rosary has five decades with the day's mysteries being announced at the beginning of the Rosary.   Each mystery is announced at the beginning of each decade.  You can get single decade, five decade fifteen decade and 20 decade rosaries.   Pocket Rosary - Single decade with The Divine Mercy Preparation before saying the rosary Some people might like to compose themself before praying while other will leap straight in!  I find it is a good idea to think about God, Jesus and the Holy Spirit before I start.  Let the mind relax and then start praying. The 4 Rosaries Glorious Mysteries (Sunday and Wednesday) Joyful Mysteries (Monday and Saturday) Luminous Mysteries (Thursday) Sorrowful Mysteries (Tuesday and Friday) Start by mak

Israeli Salad

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By McDonald, T.   |  Date  25th of August 2020   Light and refreshing salad for those to hot to handle days.  One of the defining features of this salad is the strawberries, which make it so different.  Very versatile customisable and 100% vegan. Serves 1 Ready in 20 minutes Ingredients Strawberries Lettuce Cucumber Cherry tomatoes Olives 1/2 Avocado New potato (optional) Couscous Apple juice Soya sauce Balsamic vinegar Maple syrup Apparatus Sharp knife Chopping board Method Soak the couscous overnight in some water and apple juice. Cut up the salad and place on a plate. Mix the olive oil, soya sauce, balsamic vinegar and maple syrup together and pure over the salad.

Sweet Vegan Couscous

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By McDonald, T.   |  Date  15th of August 2020 Very easy and light dish that will fill you up.  Good on its own or as a side dish.  I like to have mine with avocado and sourdough. 100% vegan. Ingredients 1/2 a cup of couscous 1/8 a cup of peas 1/8 a cup of Sweetcorn 1/8 a cup of Runner beans cut into small pieces 1 tablespoon of maple syrup 1 tsp of soya sauce 1 cup of water with 1/4 tsp of salt to make the brine 100ml of Vegetable stock 2.5 cm of cucumber sliced. Apparatus Container with a lid Saucepan Wooden spoon Fork Method Soak the couscous overnight in the brine. Add all the ingredients into the saucepan including the soaked couscous and heat on a low heat for about 15 minutes while stirring regularly. All the ingredients should be mixed evenly and the veg should cooked right through.  The idea is to just have enough liquid to cook the vegetables.  You can always add more water if needed.  When finished, you should have no liquid.   Break up

Why Complain?

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By McDonald, T. | Date 10th of August 2020   Have you been complaining a lot? Have you heard others complaining?  Have you ever wondered why people might complain?  If people feel they are not resected, they will complain. However, it goes deeper than that. People who are afraid will find something to complain about if they have no legitimate reason to complain; however, sometimes people need to complain.   For instance, many of us will say something about the way that people are dressing in Church and we have a legitimate reason for doing this. We are afraid that people are not listening to God and that the West is descending into anarchy. Both men and women are showing a lot of flesh in the House of God, which indicates a lack of understanding. Notably, marriage is almost a thing of the past even among Christians. People have so many different partners in their lives they have stopped seeing the point of getting married.  Sometimes people are afraid but don't know how

Mustard Soup

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By McDonald, T.   |  Date 7th of August 2020 Easy to make soup with some kick!  100% vegan and ready very quickly. Servers 2 Ready in 15 minutes Ingredients Montoute 6 Baby corns 8 Asparagus sticks cut into pieces some vegan Quorn pieces  1/4 cup of hotdog mustard 2 tablespoon of maple syrup 1 tablespoon tomato relish 1 tablespoons of mango chutney 4 Cherry tomatoes halved 6 – 8 Olives 3/4 of a pint of vegetable stock Apparatus Small saucepan Wooden spoon Sharp knife Chopping board Method  Add all the ingredients to a saucepan and bring to a simmer.  Simmer for 10 minutes.  Serve with sourdough.

Peanut butter curry with pineapple fried rice

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By McDonald, T. | Date 5th of August 2020 Every mouthful is a wave of flavour that goes from sweet at the beginning to spicy at the end. This 100% vegan dish will blow your mind and satisfy that hunger all in one go. This is a dish to be savoured. Notably, the vegan Quorn pieces taste like chicken in this dish. Servers 2 Ready in 30 minutes Ingredients 4 heaped tablespoons of crunchy peanut butter 1 red chilli chopped into tiny pieces 1/2 a red bell pepper chopped into small pieces (leave some for the rice) Baby corns cut into thirds Mangetout Vegan Quorn pieces  2 heaped tablespoons of sultanas   4 cloves of garlic finely chopped 400ml of coconut milk 3 cups of water 5 tsp of soya sauce 2 tsp of garam masala 2 tsp of cayenne chilli powder 2 tsp of garlic granules 3 tsp of garlic paste 3 tsp of tomato paste 5 cardamom pods 1 tsp of cumin seeds. 4 tsp of coriander leaf 3 tsp of black pepper 1 tsp of salt Rice 2 cups of basmati rice Pineapple chu

Vegan Roast

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By McDonald, T.   |  Date 1st of August 2020 Satisfying 100% roast dinner for when you need comfort.  The roast potatoes and marinaded Quorn pieces provide a lot of flavour. Ingredients 4 New potatoes 1 Carrot 5 Asparagus sticks 1/2 a sweet pepper Vegan quarn 1 tsp of garlic granules Salt Coriander 2 tablespoons of plain flour Big mushroom Garlic infused olive oil Marinade 1/2 tsp of balsamic vinegar 1 tsp of soya sauce 1/2 tsp of garlic infused olive oil Apparatus Chopping board Sharp knives Roasting tin Small saucepan Method Marinade the vegan Quorn pieces for 1/2 an hour. Cut the new potatoes and carrots into bite size pieces and boil until tender. Drain and coat in plain flour with the salt and coriander then leave to cool down. Roast the mushroom basted in oil, potatoes, carrot pieces and marinade vegan Quorn in the oven on 200 degrees centigrade for 25 mins turning half way through. Meanwhile, heat the asparagus on a medium heat